Thai National Culinary Team Guest Chefs at Evergreen Phoenix & Must-Try 8 Gold-Medal Dishes

Reported and photographed by Huang Shiyuan / Yilan

Unlike many hotels that invite Michelin-starred chefs to Taiwan, Evergreen Phoenix Hotel (Jiaoxi) is the first to host the 7-member "Thai National Culinary Team" led by Willment Leong, an international A-grade judge of the World Association of Chefs' Societies. Although the guest appearance lasts only until early April, their over 40 dishes blending tradition and innovation in modern Thai cuisine will be available until May 31. Chef Willment Leong also recommends 8 must-try gold-medal dishes for Taiwanese diners.

The 8 gold-medal dishes recommended by Willment Leong include green bean seafood salad, Thai sour and spicy soup, rice crackers with spicy peanut sauce, grilled scallops with green curry sauce, Thai meatballs with tamarind sauce, fish balls in green curry, Massaman beef curry, and red curry pan-seared duck breast.

Green Bean Seafood Salad

Originally, the green bean seafood salad in Thailand features winged beans as the main ingredient, but due to the off-season, green beans are used instead. The Thai-style seafood is paired with Japanese-style soft-boiled egg, offering a sour and spicy flavor. The coconut flesh and peanuts inside are roasted to enhance the aroma.

Thai Sour and Spicy Soup

One of the classic Thai soups, it is seasoned with Thai galangal, celery, fish sauce, and other spices, and slow-cooked to allow the seafood to absorb the red curry sauce. Willment Leong notes that the flavor of Thai sour and spicy soup changes the longer it cooks, so it must be enjoyed fresh off the stove.

Rice Crackers with Spicy Peanut Sauce

(Photo / Provided by Evergreen Phoenix)
This dish is a Southern Thai cuisine with Malay influences. The spicy peanut sauce is made by simmering peanuts, pork, fish sauce, coconut milk, shallots, garlic, and various spices for a long time. The rice cracker has a crispy exterior and is paired with multiple toppings, offering a savory, sweet, and slightly spicy taste that becomes more flavorful the more you chew.

Grilled Scallops with Green Curry Sauce

Willment Leong says this dish is a French-inspired creation with Thai flair. Typically, green curry sauce is made with basil, Thai basil, olive oil, and cheese, but this version uses creative Thai-style green curry sauce made with green chilies, butter, garlic, cilantro, and more.

Thai Meatballs with Tamarind Sauce

Although called meatballs, this dish doesn’t actually use real meatballs. It combines Thailand’s famous street food stir-fried rice noodles with fried tofu, pork, white radish, and eggs, then rolls them into ball shapes using a technique similar to takoyaki.

Fish Balls in Green Curry

Traditional Thai fish green curry usually involves directly simmering sliced fish. This dish makes 1:1 ratio fish and shrimp balls, and adds an extra deep-frying step before boiling, making the fish balls extra bouncy. They pair perfectly with green curry.

Massaman Beef Curry

This is a classic Southern Thai dish, balancing the aroma of coconut milk and subtle spice from the seasonings, along with the sweet notes of cinnamon, bay leaves, and peanuts. Premium beef shoulder is slow-cooked until tender and melts in your mouth, offering a rich, mildly spicy flavor.

Red Curry Pan-Seared Duck Breast

Using locally sourced Yilan cherry duck, the dish also incorporates French-style low-temperature cooking techniques for the duck breast, slowly pan-seared to prevent the skin from overcooking and becoming tough, then paired with red curry sauce.


▲ World Association of Chefs' Societies International A-grade Judge Willment Leong.