Indulge in a Thai buffet at ‘Hua Chang Heritage.
During the rice soaking season at ‘Hua Chang Heritage,‘ enjoy a delightful spread of ‘Khao Chae’ accompanied by a Thai buffet featuring 9 delectable dishes, perfect for the hot season. Chef Bombay – Piroj Prapairak, the head chef of Miss Siam restaurant at Hua Chang Heritage Hotel in Bangkok, shares insights into the special ‘Khao Chae,’ saying, ‘The unique aspect of our Khao Chae is the use of organic orchids that bloom in the hot season, likely to be available from May to June.
He explains that Thai flowers blooming in the hot season, such as the ‘Chan Kapho’ orchid, are ideal for making the ‘Khao Chae’ floral water. Chef Bombay emphasizes, ‘The main focus is on using Chan Kapho orchids, followed by Jasmine flowers of various sizes. These flowers are sourced from our own gardens in Bang Bon and from my brother’s farm in Ratchaburi, where he cultivates Thai flowers specifically for our Khao Chae every year.
The Ratchaburi farm has a variety of Thai flowers, including 70 Chan Kapho orchids, 80 trailing Chan Kapho, blooming wild roses, Jasmine flowers of different sizes, and Orchid Dendrobiums. These flowers form the core ingredients for making the floral water for ‘Khao Chae.
Cooking the Khao Chae is a crucial process. Chef Bombay says, ‘Once we collect and separate the flowers, such as ripening Jasmine, we clean and air-dry them. They will blossom when exposed to smoke. We don’t use fully matured flowers, as they are less aromatic. The key is to use freshly bloomed flowers.
He adds, ‘We also use the white and fragrant petals of the Jasmine flowers to infuse the water. The Thai flower used for the Khao Chae doesn’t need any chemicals. We don’t necessarily harvest them in the morning; the crucial point is their freshness.
When we initially introduced Khao Chae during the opening of Hua Chang Heritage Hotel several years ago, Chef Bom Bay recalls, ‘We sold the set for 290 baht as a tradition to pay respects to King Rama V. The first set took five days and nights to make. At that time, the hotel was not fully open, and we wanted to experiment. In the second year, we started growing our own flowers because sourcing became challenging. We planted them ourselves, but it wasn’t enough, so we had my brother plant more in Ratchaburi and send them directly to Hua Chang.
Feast on a beautiful Thai buffet paired with Khao Chae, elegantly served at each table. Those who wish to indulge more can scoop additional servings. Chef Bombay ensures a complete Khao Chae experience with 9 different accompaniments, each meticulously prepared.
The primary focus is on ‘Luk Ka Pi,’ a stir-fried shrimp paste without oil. We use grilled fish mixed with various seasonings. We stir-fry it with garlic chives. We also stir-fry with fermented shrimp paste, incorporating various seasonings. We stir-fry it with sweet pork condiment, a process involving the separation of coconut milk into cream and oil. We then use the cream to stir-fry with fermented shrimp paste, garlic chives, and sweet pork condiment, creating a fragrant coconut aroma.
Other dishes include molded pork with salted fish, a creation born from experimenting with Khao Chae, providing a sensation similar to boiled rice but with more intricate preparation. Try the stuffed chili peppers with minced pork, an essential Thai delicacy. The pickled ‘Yum’ peppers are a must-try, as well as the pomelo and lychee with dried fish, watermelon and longan with dried fish, and various types of Thai spicy dips.
Buffet hours for Khao Chao and Thai seasonal dishes are from 11:30 AM to 2:30 PM. The price is 990++ Baht per person. For inquiries, please call 02 217 0777, visit the Facebook page: HuaChangHeritageHotelBangkok, or contact through LINE: @MissSiam.
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