The smaller the chili, the hotter it is! A fact that members of the SCCE experienced as we gathered at Restaurant NOK NOK in Tallinn to explore the Thai cuisine, cook a Thai dish ourselves, and thus Get Started for the New Year’s Business Season.

It became a very cozy, but also very active, Thursday 23 January evening. Welcomed by NOK NOK’s Head Chef Khampan Pukdangpan, commonly just called Pan, we began with tasting his Tom Kha Gai Soup before taking off for the kitchen.

We learned about the basic tastes forming the Thai Cuisine and took a close look at the ingredients needed for cooking our Thai main course this evening; Kang Phed Ped Yang - roasted duck breast with red curry paste in coconut milk with pineapple, grapes, cherry tomatoes and basil. None of us had done this before, but I must say that the outcome would have made any Thai gourmet happy – it was simply just as hot and spicy as it was delicious!

We rounded up this evening’s exploration of the Thai Cuisine with NOK NOK’s Home Made Spicy Ice Cream.

On behalf of the SCCE, I would like to thank Khampan Pukdangpan and his team at Restaurant NOK NOK for a very nice, cozy and delicious evening. My thanks also go to our members who really made the 2020 Business Season take off – not only on our respective marketplaces, but also in the kitchen and at the dinner table this evening!

Sincerely,

Kristiina Brodén - SCCE Ombudsman