Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 6, 2021

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Shayn Prapaisilp

Shayn Prapaisilp

Shayn Prapaisilp had entirely selfish motives for putting a personal favorite on the menu of Chao Baan, the homestyle Thai restaurant he owns and operates: “Growing up, I begged my grandmother to make her Khao Tod Nam Sod any time we were together. The crunchy rice dish is one of my fondest childhood memories, and I put her recipe on our menu so I could eat it any time I wanted.” Prapaisilp is far from the only fan of its spicy, subtly sweet and sour flavors; the dish is one of the most popular items on Chao Baan’s menu.

To prepare it, rice is mixed with chiles, fish sauce and lime and formed into small balls that are deep fried and then smashed on the plate and tossed with a medley of pork sausage bits, ginger and fresh cilantro. The result is a craveable flavor profile delivered in hearty, crunchy, aromatic bites with a punch of heat. “It’s a delicious alternative for people who love classic Thai fried rice dishes but are looking to explore Thailand’s regional cuisines,” he says.

 

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About The Author

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Leigh Kunkel is a freelance journalist with more than a decade of restaurant industry experience as a server, bartender and sommelier. She has written about restaurant operations for B2B publications, as well as foodservice brands, including Beam Suntory and Dawn Foods. She specializes in covering flavor, ingredient and cuisine trends. Leigh has also covered the food and beverage world for a wide range of consumer outlets such as The New York Times, Eater and Vinepair.