On a beautiful, hot evening we arrived at Taste Yamu for a Viking night. Swedish Chef Martin, through hard work, inspiration and several consultations created a menu worthy of hungry ‘Vikings’ and other guests.

We were fully booked for the night. That created a lovely atmosphere whilst we mingled and enjoyed (not so Viking style) sparkling wine and (much more Viking style) a concoction of vodka, honey and blueberries, called Ragnarök. Those who were a bit reluctant after trying it declared Ragnarök a roaring success.

Chef Martin created amuse-bouches inspired from food used in Viking times. Despite the fact the Vikings never used helmets with horns, several guests had them on. The selection of Viking items is not so big in Phuket, so they were forgiven.

It was time for dinner. We sat down at rustic tables decorated appropriately.

First dish: gravlax (cured salmon). The salmon was quickly broiled, served with mustard and sourdough bread accompanied by our first Aquavit, the famous “Linie”, of the evening. Matured at sea, it had crossed the Equator twice. And that is totally true. I even met a Captain who had them onboard his ship during his travels.

As Scandinavian customs require, we had to sing Nubbevisor (totally impossible to translate, something like “shot songs”). Help was enlisted from Patrik, our Swedish guest Rolf, and also Chef Martin. We sang. We drank.

Onto the next fish dish: Monkfish with herb emulsion and fennel, named Fångsten which would translate as ‘The Catch’. With these starters we drank Trimbach Alsace Riesling which might have been from one of the Viking trips south.

Before the main courses, we tasted another Aqvavit, this time “Løiten”. No travels for this one, yet still very tasty.

Main courses: first were lamb “axes” with mojo; next Berserker steak being Black Angus beef with mushroom juice and roasted walnuts. Both were delicious and paired with Primitivo di Manduria from Puglia, Italy. [Ed. the Primitivo grape variety is also commonly known as Zinfandel]

Finally, two desserts: Maiden yoghurt with saffron and honey; green apple with caramel custard with which we drank a Domaine Zind-Humbrecht Pinot Gris ‘Clos Windsbuhl’ from Alsace.

The finale was as always, giving out the certificates. The staff were invited to join us and everyone was thanked for creating such fabulous night.

Lena Willoch
Vice-Chargée de Presse