Thailand’s fine dining scene is home to some of the world’s greatest chefs. Yet none of them wanted to take the first step into an uncharted territory which is “To produce non frozen – but Chilled, nutritious & complete meals”. Chef Erwin Eberharter has been navigating international food cultures as easily as he’s run the kitchens of luxurious hotels in Bangkok and around the world over the past 20 years. The former Austrian Corporate Executive Chef of Dusit International, and Executive Chef of the renowned Dusit Thani Bangkok has just launched Thailand’s first ready-to-eat fine dine meal range under his own brand, “Chef Erwin – Fresh and Delicious”. The brand is operated by Fine Food & Two Chefs Co., Ltd., a company he founded in April of 2014.
Drawing on his background with luxurious hotels, Erwin imports several key ingredients from overseas via leading food suppliers such as Lamb from Australia, chilled Salmon from Norway, real Saffron and virgin olive oil from Spain, tomatoes, Parmigiano cheese and truffle paste from Italy, potatoes from Europe, pumpkin seed oil from Austria, dried porchini mushrooms from France, cooking cream from Ireland and of course delicate artisan Semolina pasta from Italy.
“The Belgian mashed potatoes are wonderful. You won’t find anything of this quality easily.” says Erwin, adding: “Excellent raw products are the key to our healthy and tasty chilled gourmet meals. Combined with our refined cooking process and creativity, is allowing us to produce fine dine restaurant meals, that are available chilled to take home, rather than frozen, therefore being superior in nutrition, with all dishes containing a healthy portion of vegetables, protein and Vitamins. Ready for your dining table in just 4 minutes from your microwave oven.
Chef Erwin’s chilled ready-to-eat meals feature timeless classics 4 main dishes such as “Lamb Stew A La Navarin”, “French Chicken in red Wine sauce [Coq au Vin]“, “Prime fresh Salmon fillet [Salmon Mediteraneen]“, “Healthy lean white fish fillet in saffron Sauce“. Also, 4 pasta dishes: “Artisan Spaghetti with Salmon, Prawns and fish a la Marinara”, “Chicken Lasagna Emilia Romagna”, “Eggless Prime Linguini Pasta with Truffle and Chicken breast Venetia”, “Penne Pasta in red wine and Chicken stew”. Erwin recommends a glass of your favorite wine with his meals.
Quality ingredients, great nutritional value, tasty recipes and a creative colourful presentation, flavour and style, these and other dishes on the menu make a fine dining experience very convenient in the comfort of your own home. “There is no better experience for me than knowing that my genuine passion for cooking “fresh and delicious food“ is presenting a pleasant experience to my well appreciated customers” – Chef Erwin.
“Chef Erwin”; a quality, ready-to-eat, chilled meals are available at Emporium [5th floor, Gourmet Market], EmQuatier, Foodland more leading supermarkets in Bangkok next month. If you’d prefer home delivery, order online at www.passiondelivery.com/collections/chef-erwin
8 dishes in Details:
“Prime Salmon Mediterrane” contains fresh salmon, farmed in the crystal clear cold water of the North Sea. The fish is pan-fried, roasted at a low temperature and then placed on Chef Erwin’s special Virgin Olive Oil Salsa. There is pasta in velvety parmesan cream sauce and fresh vegetables from Thailand’s farmers as side dishes.
“White Fish Fillet & Salmon in Saffron” is Scandinavian inspired-dish, combines of 2 delicate kinds one fish of tender sea fish & Norwegian Salmon. A classic French Salmon Mousse in placed in the center of the fish fillet, a healthy cooking style of steaming makes it a light and soothing dish. We use Spanish Saffron, Chardonnay white wine and Irish full cream to produce light aromatic saffron sauce. Side dishes of jasmine rice or a French potato & carrot gratin with parmesan cheese and cream, fresh harvested vegetables are other highlights of this special dish.
“Lamb Stew A La Navarin” features Australian Grass fed Lamb, we use leg and the shoulder cut. Braised at low temperature for 3 hours, shallots, root vegetables and red wine, together with our special spice mixture is the secret recipe to this distinct and meaty flavor. Side dishes are Belgium imported potatoes with Italian Truffle paste and Irish cream, the result is our fluffy truffle mashed potatoes. French traditional “ Ratatouille “ is the perfect side dish to this Lamb stew.
“Chicken Coq Au Vin” is a French Classic recipe. Corn fed chicken is marinated in French red wine, braised with root vegetables and shallots at a low temperature. Our garnish is made of smoked streaky bacon, sliced shallots and fresh mushrooms, combined with chopped flat leaf parsley. A wonderful aromatic dish with imported Belgium potatoes, fresh Thai farmed vegetables and Australian butter to enhance the dish.
“Spaghetti Marinara” is a succulent, aromatic dish using imported semolina spaghetti and chunky Italian tomato sauce. The dish is seasoned with six kinds of authentic Mediterranean herbs. Garnished with pan-roasted prawns, Norwegian salmon and soft lean white fish.
“Lasagna Emilia Romagna” uses three layers of pasta sheets – from a pasta maker just outside Rome – with each layer carefully coated with a lean tasty Bolognese sauce, a Parmesan cream sauce and grated Mozzarella cheese. Seasoned with fresh basil, oregano and thyme, the dish has a tasty combination of lean fresh pork and skinless chicken breast. The marinated eggplants add a twist to this classic dish.
“Truffle Linguini Venetia” Imported prime eggless linguini is the base of this dish, therefore keeping its tender and with a nice texture. Chef Erwin uses Italian Truffle paste & French Porchini mushrooms. Adding 2 year-aged Pecorino cheese to his delicate creamy sauce, a dash of white wine and organic mushrooms, cooking cream is imported from Ireland. He added the very special & distinct Austrian Pumpkinseed Oil with its nutty flavor.
“Penne Regate Roma”, inspired by mother’s home cooking recipe and its unique combination. Chef Erwin uses a special cut of Rigatoni – Semolina Pasta, produced by the skilled hands of our Artisan Italian pasta maker. He adds extra virgin olive oil, and a traditional tasty, and true to its roots French “ Coq au Vin”, a century old braised chicken stew that has been simmered with red wine and shallots. Adding sautéed smoked bacon, Shimji mushrooms and sliced shallots as well as fresh Italian Parsley.