Thursday, December 31, 2009

SCAD dinner at Maison Chin

We attended a SCAD charity dinner. The dinner was to help Soi Cats & Dogs (SCAD) of Bangkok. Here is SCAD's philosophy: Amidst the splendour of Bangkok's temples and on its busy streets, thousands of stray cats and dogs endure a miserable existence. Their plight is largely ignored. At SCAD* we aim to change that.

Established in 2002, SCAD (previously Soi Dog Rescue*) is a not-for-profit organisation with realistic goals: to reduce the number and improve the lives of Bangkok’s strays and, in so doing, create a happier and healthier environment for all to enjoy.

If you are a cat & dog lover and cannot accept the condition of these helpless animals on the streets of Bangkok please click on:
....and please donate money or time to SCAD.

We are dog lovers and it is very sad to see the condition of street dogs in Thailand. Sometimes my day is ruined when I see a dog on the street in such miserable condition. Not to go into a long story of why this exists in Thailand. We are just grateful that there is an organisation that cares for the well fare of animals that are abandoned, mistreated, abused and/ or neglected by humans.

The concept of the evening was an auction for a painting, sculpture, wines, spa treatment, get away weekend package, etc. All the items on auction were of course donated by generous persons or organisations that love cats & dogs. The proceeds of the auction would go to SCAD so that they can have the funds that is needed to help so many helpless animals.

The dinner itself cost 3,500 baht. The concept was that each course was prepared by a different chef from a different restaurant. They were very kind to offer their time & skills for the charity dinner at no cost.

Here is Sue Farley (on the right) the genius behind the organisation of the charity dinner and Miss Universe 2005, Natalie Glebova (on the left) explaining about the SCAD auction. Natalie is the ambassador for SCAD and is an animal lover.

The people enjoying conversations while waiting for the dinner to be served. The concept of the dinner is that

The first course was prepared by Bo.lan, one of THE talked about restaurants in town at the moment with chefs Bo Songvisava and Dylan Jones ( The signature appetizer tasting plate including; southern style rice salad with toasted coconut and lime, young chili with crackling pork, mini black sticky rice infused with red curry topped with garlic prawn, and grilled beef with smoked chili relish. The wine accompanying the appetizer was Monsoon Valley Muscat 2009 Hua Hin Hills, Thailand. The first course was good overall but there was a problem with the southern style rice salad appetizer; it was too salty. They put too much fish sauce and it was uneatable. Somebody in the kitchen forgot to test the dish before serving it.

The main course was done by Maison Chin, the new restaurant with chefs Ken Hom & Pop Lertnibuna are involved with ( Crispy roast pork with cucumber mash and star anise honey-soy jus (the other choice was a steamed snow fish with Japanese soy and balsamic sauce). The wines that accompanied the main course was Domaines Theinpont Terra Burdigala Bordeaux Rouge 2006 & 2007. These wines are from the producer of Chateau Le Pin. The portion for the crispy roast pork was a bit small but was nicely prepared and tasted very good.

The pre-dessert was done by HiTim with pastry chef Tim Butler. Infused sake sorbet, Asian pear salad, chilled sake sabayon with lemongrass and basil puree. The sake dessert was interesting and creative. Overall the dessert was very nice.

The dessert was done by HiTim. Chocolate chiboise cream cake, black truffle emulsion, chestnut and honey ice cream. The wine that accompanied the desserts was Monsoon Harvest Late Harvest Chenin Blanc 2009 Hua Hin Hills, Thailand. The presentation of this dish was not aesthetically pleasing for me; but the taste of the individual dessert on the plate was very good. I especially enjoyed the chestnut & honey ice cream.

All the chefs were gathered for a group photo with former Miss Universe.

The maccarons were done by pastry chef Tommy Rungnoppakunsi of Patisserie Masatomi. The maccarons were slightly crunchy on the outside but chewy on the inside, the way they should be. The fillings were creamy and very flavourful. There was so much maccarons that we were given plastic bags to take as much as we wanted to take home. What a great idea!

Overall; a very nice evening and for a good cause. We would definitely go to another charity dinner for SCAD; a little help can make a difference and so that helpless cats & dogs in Bangkok can have the help, love & affection they deserve.

Bandara Suites, 75/1 Soi Saladaeng Silom Rd.

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