“Colorful
Thai Cuisine”
Chef Ton calls the food at Nusara “Colorful Thai Cuisine” The cuisine here neither traditional nor modern. In fact it is something unique and has never been done before. He wants the foods to represent his grandma characters, old but joyful and also represent the area of Ta Tien where the modernness and history are aligned. Start with many playful bites and going in main courses with family style of Nusara.
“Nusara, my grandma, is always my lifelong culinary inspiration” - Chef Ton
The tasting menu at Nusara starts with small, creative dishes such as crab curry served on a crisped wild tea leaf topped with local caviar, or savoury peanut relish scooped onto shrimp-paste wafers, and then proceeds to larger dishes served family-style, including Bumbai Neua, tender beef cheek in a rich Bombay-style curry with ajaa (pickled cucumber) on the side. Every dish from the course menu is significant for Chef Ton himself because, like the shophouse itself, it dates to the Rama V period.
The majority of Nusara’s origin of the basic dish came directly out of a recipe book from Rama V’s royal kitchens and contains a number of spices more associated with Indian curries than with Thai curries, including nutmeg, cinnamon, clove, and cardamom. Fresh Thai herbs, as well as both fresh and dried chilies. At Nusara, we would like to demonstrate that even several hundred years ago, Thai cuisine was a fusion of many influences.