Evian Pairs The Chilling French Alps With Fiery Thai Flavours
Hailing from the cool rivers of France, can Evian handle the heat? More importantly, can you handle the heat?
Born in the French Alps and famed for its purity, Evian may seem like a surprising companion to the intensity of Thai cuisine. But it’s precisely this contrast that makes the collaboration between one-Michelin-starred Chim by Chef Noom and Evian’s chef ambassador, Nick of Wang Hinghoi, so exciting.
At the helm of Chim, chef Willy is hailed by Nick as one of the finest interpreters of authentic Thai cuisine, a distinction that is even more remarkable given his non-Thai background. Meanwhile, chef Noom—founder and chef proprietor of Chim by Siam Wisdom and Chim by Chef Noom—and Nick have shared a friendship of more than ten years.
“Chef Noom is like my father,” the Evian chef ambassador joked. Growing up in Texas, Nick has always approached Thai spices with caution. “For the last twenty-two years that I have been in the industry in Thailand, I’ve learned all my Thai cooking from my mother, chef Noom, and everyone else around me,” he shared. “Sometimes he would tell me that my food is good, but it needs more spice,” the chef laughed as he recalled his moments with Noom.
For this six-hands collaboration entitled Echoes of Siam, the trio assured that they weren’t dialling down the heat. Willy presented wild tiger prawns from Narathiwat with fiery red curry from southern Thailand. For all your prowess with spice, the southern Thai chilis will always be a humbling experience, but it will have you going back for seconds.
Noom showed up with his signature Lost Recipe, wafting with an aroma so intense, it announced itself from across the room. Renowned for reviving ancient dishes, the chef enjoys pairing every dish with a narrative. It’s all the more captivating, knowing that this very dish was once served to King Rama II to rekindle his appetite.
Nick’s most showstopping dish was one that is typically savoured during the summertime in Thailand. “This blue crab is fermented with Evian’s sparkling water and fish sauce for eight hours,” explained Nick. Paired with yuzu gel and a chilli-lime sorbet, this dish may not be as fiery, but it surprises the senses all the same.
With Thai cuisine, dialling up the heat is never as simple as piling on the spice. “These spices release oils that can carry bitterness,” highlighted Nick. “When the bitterness becomes overwhelming, you’ll need something to balance it out.” And that’s where Evian steps in, cool and cleansing, ready for the next round of spice.
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