CHEF'S PROFILE AND RECIPE – DECEMBER 2019

Jay Sangsinkaew

JAY SANGSINKAEW

CHEF

STAGE, is a casual fine dining French & global-inspired restaurant from Chef Jay Sangsingkaew and her highly talented brigade of ex-L’Atelier de Joel Robuchon. Located in Ekamai Road, they have opened their doors to discerning guests since November 2019. 

Jay is a connoisseur at heart, having travelled the world in search of good food and drinks. She is also French culinary-trained, culminating in her role as one of the opening team of the highly-acclaimed L’Atelier de Joel Robuchon, Bangkok (and the only Thai person to have been trained at its original 2 Michelin stars outpost in Paris). This was where she had worked alongside fellow passionate kitchen team members. Since then, they have gone their separate ways, but always have the idea of a possible dream reunion. STAGE (pronounced ‘Sa-Targe’ – meaning ‘apprentice’ in French) is a ‘stage’for such a comeback. 

While STAGE’s approach to cuisine is French, that is, precise cooking and deep respect to ingredients used, Jay is also inspired by techniques and tastes from around the world including incorporating premium Asian produce into the menu. The dishes are aesthetically minimal French – understated yet possessing intricate details that go into each dish. Some of their signature dishes for this season includes: Furano Wagyu Hokkaido A5Truffle Hot Dog, and Red Mullet / Young Bamboo

Located in a quaint alley in the heart of Ekamai, guests enter another world once they open STAGE’s door. 


 


JAY SANGSINKAEW SHARES A RECIPE

TRUFFLE HOT DOG

TRUFFLE HOT DOG

INGREDIENTS:
Pork and Truffle Sausage
Pork Belly 500g, ground
Pork Shoulder 500g, ground
All Spice 10g
Black Pepper
Fresh Truffle 100g, chopped
Truffle Paste 200g
Salt 40g

PREPARATION:

  • Cut pork shoulder and belly into dices and marinate them with all spice, and black

           pepper. Rest in the freezer.

  • Mince them together twice and add black truffle. Rest it over night.

  • Use Kitchen Aid to make them into sausages shape. Rest over night.

  • Give the sausages a poke and then sous vide them at 80 degrees for 15 minutes.

  • Sear with butter before serving.