Culinary Excellence Unveiled: Mandala Club Pop-Up at F*nkytown with Chef Jack Allibone and Alaska Seafood
F*nkytown recently hosted the first-ever Mandala Club pop-up in Thailand, featuring executive chef Jack Allibone. Bringing his Michelin restaurant experience from Mandala Club Singapore, Chef Jack Allibone, in partnership with the Alaska Seafood Marketing Institute, presented a selection of flavorful dishes centered around Alaska seafood. Complementing the culinary creations, F*nkytown’s group beverage manager, Pae Ketumarn, crafted four unique cocktails specifically for the event.
The Dishes
Chef Jack Allibone’s menu for the takeover included:
- Prawn & Squid Ink Cracker with Coho Salmon: A delightful appetizer that intrigued the palate.
- Pacific Cod Fish Cake: A savory dish with a perfect blend of flavors.
- Roasted Alaska Black Cod: A rich and satisfying entrée.
- Seared Alaska King Salmon: A beautifully cooked salmon dish that showcased the quality of Alaska seafood.
- Roasted Butter Cauliflower: A vegetarian option that stood out with its robust flavors.
- Creme Caramel: A sweet ending to the meal, perfectly balancing the savory dishes.
Cocktails
Pae Ketumarn, drawing inspiration from both Alaska and Chef Jack’s cooking style, developed four distinct cocktails:
- Bitter Orange Highball: A refreshing and zesty drink.
- Cold Tartar: A unique cocktail with an intriguing blend of flavors.
- Golden Flower: A visually stunning and flavorful drink.
- Figroni: A sophisticated cocktail with a rich taste.
The Mandala Club takeover at F*nkytown highlighted Chef Jack Allibone’s culinary skills and the exceptional quality of Alaska seafood. The event successfully combined gourmet cuisine with innovative cocktails, leaving a lasting impression on all attendees. This collaboration between the Alaska Seafood Marketing Institute, F*nkytown, and the Mandala Club showcased the potential for future gastronomic events, bringing new and exciting dining experiences to the forefront.
