Chang Beer’s Chang Sensory Trails Brings Thai Food, Music and Art Experience to Los Angeles

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Credit: Matt Beard Photography

Credit: Matt Beard Photography

By Lainney Dizon

My favorite things include passionate people and delicious food. On Saturday, June 16 I had the opportunity to experience both at Chang Beer’s Chang Sensory Trails, an immersive all-day experience celebrating Thai food culture in Los Angeles. The festival featured the best of Thai dishes and served as an experiential embodiment of the Thai philosophy of Lamiat. Lamiat is the centuries-old philosophy of paying close attention to details and looking behind the ordinary to achieve perfection. They followed the theme nicely, with everything from the flavors to the best of Thai food in LA to the ambience and decor, it was truly a sensory experience of Thailand brought to life. We had the opportunity to dine at the Chef’s table, and experience the Chang Sensory Trails brought to life. 

Curated by the esteemed Chef Bao Bao of Baoburg in Brooklyn, New York the dishes highlighted the simple yet flavorful mix of Thai ingredients. We were definitely in for a special treat considering Chef Bao Bao was recognized as one of the “Most Badass Female Chefs in New York.” The emcee of the afternoon featured Chef Louis Tikaram, Chang Beer’s Chef ambassador and also the executive chef of one of LA’s finest dining spots, E.P. & L.P.  

Photo by  Chang Beer USA

Things kicked of nautical with the first dish: Hoi Naang Rom Sod: raw oyster, sea urchin and salmon roe topped with cilantro, garlic lime dressing and sweet chili paste. Basically, one of the best oysters I've experienced, with a nice spicy kick to it as well! 

Photo by  Lainney Dizon

Photo by Lainney Dizon

The next dish was Mieng Pla Dook Fuu: crispy catfish with spicy green mango salad and toasted cashew nuts. Chef Louis explained the fusion of the flavors as being a signature of Thai food, “Thai food is all about balancing flavors: you can experience sweet and savory all in one bite. That’s what this dish is. You can eat it like a taco.” It was as amazing as it sounds, and it was the first time I experienced a tropical Thai taco!

Mieng Pla Dook Fuu : crispy catfish with spicy green mango salad and toasted cashew nuts. It's a tropical Thai taco! Photo by  Lainney Dizon

Mieng Pla Dook Fuu: crispy catfish with spicy green mango salad and toasted cashew nuts. It's a tropical Thai taco!
Photo by Lainney Dizon

To top off the meal, we had Khanom Sai Sai for dessert: steamed un-chan sticky rice flour with salted caramel coconut filling. A special thank you to Chef Lou and Chef Bao Bao for sharing an amazing culinary experience and Chang Beer USA for a wonderful event, I truly felt like I was experiencing the best of Thailand! Check out the rest of the fun with the photos below:

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Credit: Matt Beard Photography

Credit: Matt Beard Photography