The salad bar (Photos: Karl Mclarty)
ROK Hotel in downtown Kingston afforded a taste of Thailand last Thursday when the food and beverage team, in collaboration with Mystic Thai, presented "Rok & Wok". The event was more than just a dining experience; it served as a preview of Mystic Thai's menu offerings. The award-winning MoBay-based restaurant will open a Kingston location in November.
Guests were welcomed with warm smiles by principal of Mystic Thai Kareena Mahbubani, who spoke of her desire to enhance the capital city's dining experience with good service and authentic Thai food, creating a fusion of Thai elements with other cultures. "Our new location will be a collaboration of different kinds of texture, feel, and taste," she shared.
The heart of the event, the buffet, featured an array of dishes that showcased the diversity of Thai cuisine while hinting at the fusion innovations to come. A few of the evening's standouts included: Chicken with Warm Peanut Sauce, Fried Bao, Yellow Curry Fish, Wok Tossed Chicken, Basil Fried Rice, Stir Fried Beef and Mushrooms and Panang Curry Vegetables.
For those with a sweet tooth, the dessert options were equally enticing, featuring Lemongrass Crème Brûlée, Banana Pudding, and Chocolate Fruit Sushi. To complement the feast, the signature cocktail of the evening was the Brewed Lemongrass, a concoction infused with coconut syrup and natural lime juice, with an optional splash of coconut rum.
Thursday Food shares a sneak peek of what is to come at the end of November when Mystic Thai opens in Kingston at 44 Lady Musgrave Road.
Mystic Thai's Chicken with warm peanut sauce
Yellow Curry Fish
Wok Tossed Chicken
Panang Curry Vegetables
Stir Fried Beef and Mushrooms
For Rok & Wok, Honorary Consul General for Jamaica to Thailand Thalia Lyn (right) and her husband, retired airline captain Michael Lyn, were joined by Rupika Delgoda-Clarke, professor of biochemical pharmacology & pharmacognosy director, Natural Products Institute, University of the West Indies.
Lutfy Azan (left), general manager at Pothos Ltd, and Douglas Gordon, founder, CanEx Jamaica, curated sumptuous plates from Rok & Wok.
Principal of Mystic Thai Kareena Mahbubani (second right) enjoyed a post-event moment with the ROK team (from left) Volae Williams, executive chef; Sherene Brown, food & beverage manager; and Dwayne Foster, sous-chef.
Lemongrass Creme Brûlée
Basil Fried Rice
Mini Banana Puddings
Chocolate Fruit Sushi
Reshma Vaswani, principal of Every Frilly Thing, and Vikram Khemlani, director, Khemlani Mart, shared the frame with their plated Wok Tossed Chicken, Chicken with Warm Peanut Sauce and Panang Curry Vegetables from the Rok & Wok buffet station.
Bartender Ricardo Smikle prepared the evening's signature cocktail, Brewed Lemongrass.
The ROK Hotel and Mystic Thai team of (from front left,) Sherene Brown, food & beverage manager, ROK Hotel; Volae Williams, executive chef, ROK Hotel; Chauntoi Perkins, pastry chef, ROK Hotel; Giovanni Henry, cook, ROK Hotel; Robert McLeish, cook, ROK Hotel; Nadene Grant, chef de partie, ROK Hotel; Sundar Singh, executive chef, Mystic Thai; (From left, back) Dwayne Foster sous chef, ROK Hotel; Anthony Clarke, cook, ROK Hotel; Richard Allen, kitchen supervisor, ROK Hotel; Mukesh Ijam, head server, Mystic Thai; and Jevaughn Richard, server, Mystic Thai.
Principal of Mystic Thai Kareena Mahbubani (left) and Honorary Consul General for Jamaica to Thailand Thalia Lyn represented Thailand at Rok & Wok.