Six Senses Yao Noi Showcases a Month-Long Programme of Culinary Events in August
August will see the launch of a feature-filled culinary calendar at Six Senses Yao Noi. A host of food and wine events are planned for the month, in addition to the diverse offerings that are always featured at the resort.
Among some of the many special events there will be wine matching dinners with the finest Indian dishes, molecular-inspired European degustation dinners, Chef’s Table dining with the resort’s Executive Chef preparing personalised dinner experiences accompanied with perfectly matching wines selected by the resort’s sommelier, plus delicious menus and excellent wines throughout the resort.
In addition to these gourmet experiences, the expert beverages team, headed by executive sommelier Harshal Shah, will present educational wine-tasting events paired with Thai food or cheese selections.
General manager Manish Puri enthused, “We are delighted to be able to offer this month of culinary highlights throughout August. Our teams have planned a vast menu of edible memories that will be accompanied by wines handpicked by our own experts. In addition to the gourmet experiences, our guests will have the unique opportunity to discover more about the variety of wines while having an entertaining time doing so”.
August will also see the release of Six Senses Yao Noi Syrah Rosé, which has been selected and bottled exclusively for the resort. This will be the second launch of an exclusive wine, the first of which was the Six Senses Yao Noi Chenin Blanc introduced in mid-November 2012, and has since proved to be exceptionally popular with guests.
Both wines have resulted from collaboration between Six Senses Yao Noi and Thailand’s most dynamic and youngest winemaker, Nikki Lohitnavy. The result in each case delivered easy-drinking wines that express a delightful freshness, especially suited to warmer climes. Manish Puri, a self-declared wine buff and executive chef Anthony Reynolds represented the resort in the development. The profile of the Syrah Rosé is especially juicy while it is dry and mouth filling, leaving a delicious, long fruity finish.
“It was a real pleasure working with Nikki once again on this project”, said Manish Puri. “We found the perfect match between the vineyard and the resort, as we are both pioneering into sustainable practices. With her vast knowledge and the great input of our executive chef in term of pairing the wine with his food, we are certain that this wine will enhance the dining experience of our guests even further.”
Six Senses Yao Noi Syrah Rosé
Six Senses Yao Noi, Food and Beverage Team
The Dining Room at Six Senses Yao Noi
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