Flower Power

With his signature Chancheu Boodsaba, Chef-Owner Chayaphol ‘Pond’ Leeraphante of Ruen Mallika makes edible flowers the centrepiece of a royal court dish. These crispy tempura-fried bouquets feature flavourful flowers grown in Thailand and change according to the season as they are specially picked fresh from the garden for each plate. You may nibble on delicate plumeria, Chinese chive, ixora, butterfly pea, bougainvillaea, rose, cowslip or agasta. Lightly battered and fried, these colourful delights are served with sweet and sour dipping sauces. Like the epic princess from which the dish borrows its name, you’ll fall in love at first sight.

Wine companion: Taking into account this dish's dipping sauces, a dry white, such as the Wonderwall Sauvignon Blanc Semillon from Margaret River, will delicately balance out the sweetness.

To experience the real thing contact: ruenmallika.com