YPG Heads to the Mission for a Special Floating Thai Dinner

YPG members experienced a menu created specifically for their dinner. (Liza Strauss/Asia Society)
Chef Kasem Saengsawang welcomes everyone to Farmhouse Kitchen Thai Cuisine. (Liza Strauss/Asia Society)
YPG members were treated to papaya salad, created and served tableside. (Liza Strauss/Asia Society)
A very unique version of Thai Iced Tea! (Liza Strauss/Asia Society)
The Phi Phi Platter included mussels, prawns and calamari with garlic noodles and a spicy Thai seafood sauce. (Liza Strauss/Asia Society)
Farmhouse Kitchen staff take a brief break to smile for the camera. (Liza Strauss/Asia Society)
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Farmhouse Kitchen Thai Cuisine hosted ASNC’s Young Professionals Group (YPG) on Thursday, July 13, 2017 for a special Thai Floating Market dinner. As guests took their seats under beautiful floral garlands, Chef Kasem Saengsawang invited them to cleanse their palate with a traditional Thai “welcome drink” made from herbs and flowers.

Chef Saengsawang revealed that he once dreamt of “becoming Bill Gates,” but doesn't regret his pursuit of sharing the flavors of his childhood with us. The evening’s YPG-exclusive menu featured Khao Bamboo (Aromatic sticky jasmine ride baked in fresh bamboo), Moo Ping (Marinated pork, garlic, soy sauce, “Nam Jim”, sticky rice ball), Sok Lek (Grilled marinated ribeye frank steak, roasted rice & tamarind sauce) and much more. Guests were served fresh papaya salad, made to order at tableside. Some even dared to try the roasted crickets. Stomachs were full and conversations were lively.

The ASNC's Young Professionals Group would like to extend their appreciation and gratitude to the staff of Farmhouse Kitchen and especially, Chef Saengsawang and Ling Chatterjee for their generous hospitality and partnership with ASNC and the Young Professionals Group.