Hazelnut mousse tart
As eateries across town gradually resume business, The Table by Chef Pam, too, makes a return with an enticing nine-course beef omakase tasting menu—a must-experience beef degustation for all meat lovers. As one would expect from a chef of her calibre, Pichaya “Pam” Utharntharm has concocted each dish with outstanding expertise and technique. Salt, acid, spices, texture and the Maillard reaction—the interaction between heat and the acids and sugars in food that produce a browning effect—are the five key elements Pam has mastered and highlights in her creations.
Chef Pam at The Table
The culinary journey kicks off with a brioche accompanied by a beef consommé. Experimental with her cooking, the bread, normally baked with butter is instead enriched with beef oil. Next up, the Kobe tartare made with beef tenderloin and fresh cream, topped with caviar is a definite highlight of the meal. Showcasing her knack for Western cuisine with an Asian touch, Japanese seaweed is cleverly blended into the mix adding just the right amount of umami. Served in a crispy cone and topped with caviar, this is a one-bite joyride for the palate.
Another noteworthy dish is the medium-cooked beef heart served on toast with a beef jam that boasts a surprisingly pleasant blend of flavours. Finely-sliced pickled cucumber gives the entree an extra kick.
Related: I Am Generation T: Chef Pichaya Utharnthum
Kobe tartare served in a crispy cone and topped with caviar 
Medium-cooked beef heart served on toast with beef jam and pickled cucumber slices
While the Culinary Institute of America graduate imports much of her produce, Pam tries to locally source her ingredients where she can, and her charcoal crust wagyu flat from the northeastern province of Korat is easily one of the best oyster blade steak in town. Cooked to perfection, the melt-in-your-mouth tender flesh is complemented with black garlic puree on the side.
Among the menu’s sublime dishes, expect to be pleasantly surprised by the 48-hour wagyu beef tongue with compote pepper as well as the aromatic smoked beef ribs with truffle. The meal concludes with a delicious pickled lemon curd served with a meringue with an added twist of salt and chilli powder sprinkled on top.
Charcoal crust wagyu flat with black garlic 
Smoked beef ribs with truffle 
Pickled lemon curd served with a meringue with an added twist of salt and chilli
Situated in her family home, the venue offers an intimate dining room experience overlooking a leafy garden. Guests are invited to watch Chef Pam in action in the adjacent open kitchen. The nine-course tasting menu is priced at 9,000 baht. A seven-course beef omakase tasting menu valued at 5,000 baht is also available.
Note: While the beef omakase experience lasts until the end of the month, you can enjoy chef Pam’s selection of delicious Italian pasta dishes in the comfort of your own home by ordering exclusively on Shopee.
The Table by Chef Pam
80 Soi Sukhumvit 33
081 854 5544, Line ID: @thetablebychefpam
See also: Head For The Hills At Giglio Trattoria Fiorentina
