Adapted Spices: Soi Adds Necklaces, Wagyu to Already Decadent Menu | island life

Residents who have previously dined at Soi, the Thai restaurant at Dusit Thani Guam Resort, should already be accustomed to its familiar but elevated menu – where local ingredients and expert chefs bring ubiquitous dishes like pad Thai and curries to a another level of quality and taste.

This same approach is used on two delicious luxury ingredients: Hamachi Collar and A5 Wagyu Beef, which have been added to Soi’s menu.

“Hamachi is a popular fish in Guam. A lot of people love it,” said Chalong Sakkapalangkul, the resort’s executive sous chef. “The kama, or necklace, is the best part for me.”

While local diners commonly see grilled Japanese amberjack on restaurant menus, at Soi the necklace is served three different ways: baked, steamed, and fried. What makes the cut sought after – its delicate flavor yet meaty texture – complements the distinct flavors of each preparation.

The baked Hamachi is topped with a northern Thai curry. Warming spices like turmeric and galangal, lemongrass and basil are infused into every bite, making you wonder why collar curries aren’t being served in more restaurants.

The other two yellowtail offerings reflect dishes and flavors found in central Thailand, Sakkapalangkul said.

If you’re looking for a more subtle approach, Steamed Hamachi is for you. The preparation keeps the fish at maximum tenderness and is accompanied by a lemon, chilli and garlic sauce.

But restaurant staff unanimously said local taste buds love the fried version. It is obvious to see why.

The dish has a crispy skin and a glaze similar to Asian barbecue sauce. When paired with hot white rice, residents of Guam are sure to appreciate the simmering heat behind the sweet, spicy, and sticky sauce, which has strong notes of tamarind.

Whichever version you order, however, since the Guam Daily Post was able to sample all three types of Hamachi collar, the amount of meat will be generous and sturdy enough to stand up to strong sauces and glazes, and can be reheated without it simmering. turns into tough remains.

In fact, bringing home the Hamachi, which probably accounts for the two-neck portions served, will allow foodies to pick out the prized meat from the fish’s nooks and crannies with their fingers, and gnaw on the skin and fins in the comfort of your own private dining room.

Thai version of Wagyu

Another decadent addition to Soi’s menu is an A5 Wagyu Striploin. Like the other offerings, diners can expect a Thai twist for this premier steak. While many know Wagyu for its superb flavor and tenderness, the A5 designator lets steak lovers know they are about to eat the best of the best.

“We have a lot of beef from Alfredo’s Steakhouse,” Sakkapalangkul told The Post when asked about the thought process behind adding the benchmark steak to Soi’s menu. “The strip loin – we serve the Thai version. We marinate it Thai style and serve it with a Thai sauce.”

It’s hard not to sound hyperbolic when describing how tender, soft and succulent the A5 Wagyu is compared to other steaks, but the texture of each brief bite will definitely dispel any hesitation about ordering the item. premium.

Soi gives their strip loin a slightly sweet marinade that gives way to smoke and umami taking on the marbling that Wagyu is famous for on the grill. The medium-rare temperature means the steak is more than perfect on its own – but locals will instinctively dip their slices in the accompanying nam jim jaew: a popular condiment sauce in northeast Thailand.

Like fina’denne from Guam, it has the perfect combination of salty, sour and spicy – but Soi’s version adds a layer of sweetness with tamarind juice blended with dried roasted chiles, shallots and Green onions. The strip loin is served with some roasted vegetables and whole cloves of garlic, which diners (if we can make a suggestion) can add as another condiment by spreading it over the steak like butter.

The small portion (3oz and 6oz strip loin are available) is large enough for two to share as a “treat yourself” appetizer.

old favorites

But Sakkapalangkul and his team aren’t giving up on their customers’ favorites.

“The pad thai and our pork salad are our best sellers. People come back for them,” he said.

Pork salad was probably the spiciest thing served when sampling the Post’s menu. Fresh lettuce, cucumbers and long beans serve as a backdrop to thinly sliced ​​tender pork ribbons and an aromatic blend of herbs, shallots and lemongrass.

If you’re looking for an appetizer that gives your palate a break from the bold flavors, try the seafood salad, which features tender chunks of shrimp, squid and mussels tossed with rice noodles, cilantro and a vinaigrette in fish sauce.

Soi’s Braised Beef Noodle Soup comes with mushrooms, lettuce and bean sprouts. Its strong-tasting broth is poured onto the table, ensuring the noodles aren’t soggy and extra spoonfuls of liquid gold can be added to your bowl and your bowl alone.

The broth, like many East Asian recipes, is deeply complex with hints of spices like cardamom, aromatic with coriander stems and a distinct palm sugar finish. It is also served with a red chili vinegar to cut the fat and give the soup an extra level of complexity when desired.

But diners shouldn’t overlook Soi’s sweet and sour sautéed pork ribs – a satisfying combination of grandma’s spare ribs in tomato sauce, marinated and fried spare ribs common in Vietnamese and Thai restaurants and the ubiquitous sweet and sour pork.

No matter what you order, however, diners can expect something fresh and local to be on the plate. According to Sakkapalangkul, long beans and other produce, herbs like basil and even more exotic ingredients like galangal come from the island.

“We work in partnership with the locals” to avoid having to import the parts needed to cook the complex dishes, he said. “We work hard to support the farmers of Guam and our Thai community.”

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