Dining/Drinking

Balcony Lounge Khao Chae food event: During this hot summer weather, a certain ancient Thai tradition is on offer. Throughout April, InterContinental Bangkok is serving this chilled delicacy called Khao Chae in the hotel’s serene and elegant setting.

Khao Chae first emerged as a royal court dish during the era of King Rama II, and today is a classic favourite. Guests can enjoy this cool, refreshing jasmine rice in fragrant chilled water, served with contrasting savoury condiments including stuffed shallots with fish, shredded sweetened pork, and deep-fried shrimp paste ball.

For more insights Wikipedia informs: “Khao chae is ‘rice soaked in cool water’. ‘Khao’ means rice and ‘chae’ means to soak. Around the time of King Rama II, the recipe was adapted from a Mon dish and then modified. It was meant to be made and consumed in the hot season, from mid-March to the end of April. Ice was not then available in Thailand, so the water was kept cool during hot season by putting it in an earthenware vessel in a shaded place. Some old recipes call for the use of camphor to cool the dish.

Khao chae is not easy to prepare. Ordinary jasmine rice is too soft, so the firmer khao taa haeng variety is used. It is first cooked in the normal way and then put in a colander and rinsed under running water several times to remove excess starch.

Next, a special ingredient: flower-scented water. A large pot is half-filled with water and a handful or two of fresh jasmine blossoms added. Then a small flower-scented candle is floated on top of the water, lit, and the pot covered loosely with the lid for 15 minutes. More blossoms and a candle with a different scent are then added and left for another 15 minutes—and then done for a third time. The scent from the candles and the natural oils from the jasmine should permeate the water.

Sprinkle the already cooked rice liberally with scented water, wrap it into a piece of cheesecloth, twisting the ends together to make a tight bundle to stop the rice from swelling. Tie a knot in the top. Steam over boiling water. To serve, transfer some of the rice into a bowl, cover with more of the fragrant water and add a few small ice cubes and some of the flowers.

The side dishes eaten with khao chae are the real stars of the meal. Recipes vary but the essentials remain the same.”

The Khao Chae set is served every day from 1st to 30th April, 2024 at Balcony Lounge, between 11.00 and 17.00 hours, priced at THB 460 per set.

For reservations and inquiries, please contact InterContinental Bangkok at dining.bkkhb@ihg.com or by calling +66 (0) 2 656 0444.

Prices are subject to 10% service charge and applicable government taxes.