05/10/2026
Älskar du thailändsk mat? Då är det här en kväll du inte vill missa. 🇹🇭
Den 24 oktober öppnar vår egen Amy Raaf dörrarna till vår privata matstudio på Spritan utanför Helsingborg för en intim Chef’s Table med endast ett fåtal gäster.
Amy serverar en sexrätters avsmakningsmeny med autentiska thailändska smaker – lagad och serverad på nära håll i studion.
Och bor du på Bjäre, i Mellbystrand eller Skummeslöv? Då hämtar vi dig hemma och kör dig tillbaka efter middagen – utan kostnad.
En hel kväll. S*x rätter. Ingen behöver köra.
Bokning och förfrågningar via: [email protected]
Chef’s Table 24 October
18:00-22:00
6-rätters avsmakningsmeny med vinpaket SEK 2595:-
Thai flavours · Nordic seasons · Timeless traditions
This season, the aroma of dried rice carried on the cool air across the vast rice fields of Isaan and Northern Thailand becomes an unexpected source of gastronomic inspiration — a meeting point between memory, landscape and flavour.
TAMADA | ธรรมดา
Laab
ลาบ
A crisp first bite of cured salmon tartare and trout roe, served in delicate pani puri and inspired by the bright, aromatic character of Isaan Laab. The dressing brings together acidity and salinity with the fragrance of roasted rice and dried chilli, balancing the richness of the salmon and roe.
The Floral Box
ช่อม่วง ผกากรอง
Three delicate Thai flower-shaped dumplings filled with truffle and shiitake, reimagining traditional Thai dumpling craft through the earthy flavours of the Nordic forest. Palm sugar brings gentle sweetness, krill adds a subtle salinity, and roasted peanut lends warmth and nutty depth.
Tom Yum
ต้มยำ
A luxurious interpretation of creamy Tom Yum, balancing acidity, heat and the natural sweetness of crab and lobster. The dumpling ravioli brings the shellfish together in a delicate parcel, surrounded by a silky, creamy broth infused with aromatic lemongrass, galangal and makrut lime — the unmistakable flavours of Thailand.
Pa Khao
พาข้าว
A Thai tray in miniature — grilled chicken, pork and beef from local Skåne farms, paired with the smoky, sweet and spicy character of Thai barbecue. Alongside: a herbal, woodsy mushroom mhok with chanterelles, seasonal greens, black glutinous rice and a rich Nam Prik Khaak Moo — crispy pork, roasted shallot, garlic and kaffir lime leaves.
Sour Beef Consommé
ผักกาดจอ
Phak Kad Jor, Savoy Cabbage and Beef. A clear and deeply savoury broth inspired by the Thai tradition of sour beef soup. Delicate Savoy cabbage is prepared in the spirit of a Thai cabbage parcel, absorbing the richness of the beef while retaining its freshness and gentle sweetness.
Tiramisu Khao Taen Khao Tok
ข้าวแต๋น ข้าวตอก
A final journey through rice, texture and sweetness. Thai rice traditions meet the Nordic landscape: the aroma of creamy roasted rice ice cream, salted caramel, local honey and the bright acidity of sea buckthorn. A dessert built around the transformation of rice — from grain to crisp, cream, caramel and honey crisp.
