As Thailand’s New Year approaches, Silk & Spice hosts a festival to honour this unifying celebration of family and community.
From April 14 through to April 20, Sofitel’s Silk & Spice is hosting a Thai food festival in celebration of the Thai holiday Songkran.
The festival, in collaboration with the Thai Embassy, celebrates Thailand’s new year, Songkran. The Ambassador of Thailand, His Excellency Warawudh Chuwiruch, explains the concept: ‘The word Songkran is derived from the Sanskrit language and means to move or step forward. It implies the beginning of the spring period, when the sun moves from the zodiac sign of Pisces into Aries.
‘Songkran serves as the Thai New Year and is one of the most important festivities in Thailand, in a similar manner to Christmas and Chinese New Year when people travel back home to reunite with their families. The festival dates back to the Sukhothai dynasty so it is now more than 700 years old.
‘The Songkran celebration takes place April 13-15 every year. The first day is called Maha Songkran, the Grand Songkran or the “senior” or “elderly” day, while the second day represents family day.’
The festival at Sofitel will also host musicians playing classical instruments and Thai dancers who will provide entertainment for guests while they enjoy the delicacies designed by Silk & Spice’s resident chef, Jathuphol Puyprom.
Chef Jathuphol says, ‘We have added some one-of-a-kind dishes such as tom yum goong in tender coconut, a twist on the usual tom yums. It will be different from Silk & Spice’s usual offerings, with special festival-inspired presentation, braised duck with vegetables and pak choy, spicy beef chilli and a Thai pancake with chicken meat. Of course we will also have some sweet, tangy and spicy Thai food classics: tom yums, pad Thai kiew wan and pad krapow.’
The food will take inspiration from across Thailand. Chef Jathuphol says, ‘There are many different areas of Thailand – in Bangkok you will find that all food uses the same ingredients: lemongrass, ginger, kaffir lime leaves, galangal. The further south you go, the spicier the dishes, the deeper flavour and the more generous the portions become. This is because the quantities of the ingredients vary so much, and the amount of rainfall in each region affects the flavours of its cuisine. For example, it is well known that some of the best spices are from Laos.’
Warawudh says Songkran is significant across Thailand. ‘Most people may know Songkran as the time to splash water at each other with water pistols or small bowls, which comes in handy as April is the hottest month in Thailand,’ he explains. ‘However, Songkran includes other activities as well, such as offering food to Buddhist monks; paying respect to elderly people by pouring scented water on their hands and asking for their blessing; and processions carrying Miss Songkran, a Thai lady who represents a celestial figure.
‘As Thai people normally go back to their home town during the long Songkran holiday, this is the time when family members are reunited and community individuals join hands in organising traditional activities. Therefore, despite the festive mood, Songkran is not just about fun. It is about goodwill, love, compassion and gratitude, using clean and scented water as a means of expression.’
The Sofitel’s general manager, Nael El-Waary, adds, ‘It is our responsibility to act as a cultural platform to our partners and the community. We have always had a healthy relationship with the Embassy of Thailand and in honour of Songkran we recognised the opportunity to encourage some of the residents of Abu Dhabi to explore Thailand during this festive season. We are very grateful and proud to have created a bridge for all the parties involved to host Songkran.’
Chef Jathuphol adds, ‘We would like to wish the readers of Time Out “Sawadee pee mai”! It is the traditional Songkran greeting, and it means Happy New Year.’
From Dhs250 per person. Daily 7pm-midnight, Sofitel Abu Dhabi Corniche, www.sofitel.com (02 813 7777).
