Spirited chef Ian Pengelley ofMangoTree, Belgravia, London, showed how to make several Asian dished. FOUR’s contribution was a very professional-looking inside-out sushi, either due to Ian’s expert teaching methods, or the natural talent of the FOUR staff.

The evening continued with a sit down three-course Tai banquet dinner, highlights included:

  • gaeng kiew wan gai (Thai green curry with corn-fed chicken, pea aubergine and sweet basil leaves)
  • pla pow (baked fillet of sea bass with lemongrass and black pepper, wrapped with a banana leaf)
  • neur phad king (grilled sirloin beef fillet stir-fried with onion, ginger garlic and oyster sauce, served medium or well-done)
  • ka pow pak (stir-fried mixed vegetables in a spicy chilli and basil sauce)
  • gai yang (roasted corn-fed chicken, marinated in coconut milk, lemongrass, galangal, turmeric and limeleaves, served with green salad and sweet and sour sauce on the side)
  • sang ka ya mamuang (mangocrème brulée with pistachio biscotti)

For more visitwww.mangrotree.org.uk