TASTE OF THAI
Bold flavors and simple ingredients came together in a celebration of Thai cuisine with Sub-Zero and Wolf.
March 22, 2025 - Thai cuisine is known for its vibrant flavors. It’s a cuisine that awakens the senses and brings people together, much like how food plays a central role in every gathering. Sub-Zero and Wolf conducted a cooking demo in the brands’ exclusive showroom at The Residences at Greenbelt in Makati City. Focus Global's corporate chefs excited guests by celebrating the art of Thai cooking and exploring dishes that are both familiar and refreshingly unique.
The demo began with a light yet flavorful starter: Pomelo Quinoa Salad with Ginger Peanut Dressing. For this refreshing dish, the pomelo, carrots, cabbage, bell peppers, and cilantro retained their vibrancy and perfect texture thanks to Sub-Zero's Dual Refrigeration System. The quinoa was cooked in the Wolf Convection Steam Oven (CSO) using the Steam Mode as part of the appliance’s 3-in-1 versatility. If your recipe calls for a mix of grains, the CSO allows you to steam them all at once, eliminating the need for separate pots or extended prep time. This appetizer highlighted how fresh and simple ingredients can be elevated into a flavorful dish with the help of the right tools.
Next came a beloved Thai classic with a refined twist: Scallop Pad Thai drizzled with Nam Jim sauce. A unique version that paired the familiar flavors of Pad Thai with the delicate sweetness of perfectly seared scallops. The noodles were stir-fried to just the right bite, balanced by the bold, zesty kick of Nam Jim, a traditional Thai dipping sauce that added layers of heat, citrus, and umami. Everything came together on the Wolf Induction Cooktop, which provided the responsiveness needed for quick tosses, fast sears, and flavor-building thanks to its instant and precise heat. Wolf’s precise temperature control delivers professional-level results effortlessly in the comfort of your own home.
The main course was nothing short of exquisite: Duck Breast with Plum and Tamarind Sauce. This dish struck a perfect balance between tender, juicy duck paired with the sweetness of ripe plum and the bright tang of tamarind. The duck breast was first seared on the Wolf Induction Cooktop, which offers precise heat to achieve a perfect crust, locking in all the rich flavors. It was then finished in the Wolf M Series Oven, where the Dual VertiFlow™ convection technology ensured even heat distribution, resulting in a perfectly cooked center with a beautifully crisped skin. The result was a dish that felt both elevated and comforting, where every element came together seamlessly on the plate.
To end on a sweet and memorable note, guests were treated to a Coconut Caramel Mango Sticky Rice Tart, a unique spin on the beloved Thai dessert. The creamy, fragrant sticky rice was gently steamed in the Wolf Convection Steam Oven. The crisp, buttery tart shell was baked to golden perfection in the Wolf M Series Oven, which used Convection Mode to ensure even browning and a delicate crumb. A rich coconut caramel was carefully prepared on the Wolf Induction Cooktop, using the True Simmer setting to gently melt the sugar and coconut cream without burning. Delicate yet indulgent, this dessert brought together layers of tropical flavor in a beautifully balanced bite. It was paired with an Iced Butterfly Pea Latte, a vibrant, floral refreshment crafted with the Wolf Coffee System.
From tradition to innovation, create refined Thai dishes with Sub-Zero and Wolf by booking an appointment with us.
