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Thai Grilled Beef Salad @ Chantara

Thai Grilled Beef Salad @ Chantara
Chef Shelvin with his signature Thai Grilled Beef Salad and other meals. Photo: MARIKA SERU/RADISSON BLU
June 25
20:05 2017

There are many ways to prepare a Thai Grilled Beef Salad.

But you will find none better here than at the Radisson Blu Resort at its Chantara Thai dining restaurant.

Why? Because it is prepared by the resort’s very own Thai chef, Pitchayapon Thiptham, with the help of local chefs to give you that satisfying fill.

One of these local chefs is Shelvin.

KNOW YOUR CHEF:

Chef Shelvin started his career in 2007 at the Nadi International Airport cafeteria as an apprentice until 2009.

Then he moved to Trans International Hotel and worked there for a year.

He later went on to Plantation Island Resort on Malolo Lailai where he spent two years.

In 2013, he joined Radisson Blu Resort on Denarau Island.

Chef Shelvin is from Saru in Lautoka.

He attended Vaivai Primary School then went to Pandit Vishnu Deo Memorial College until Year 11.

Then he enrolled at the Nadi College where he enrolled himself into vocational cookery classes. He completed a Certificate III in this field.

“Working at the resort has taught me many lifelong lessons,” chef Shelvin said.

“We all work with many guests every day and this has certainly taught me to be patient, understand the guest’s needs and exceed expectations.

“I have worked with many international chefs. They have taught me different ways of cooking international cuisine.”

One is the Thai Grilled Beef Salad.

“This all has helped me gain more confidence as a chef and has given me the skills to delight our guests with a growing repertoire of tasty dishes.”

Chantara Thai Restaurant is open from 7am to 10pm.

 

 

Meal: Thai Grilled Beef Salad

INGREDIENTS

200g beef tenderloin

30g cucumber thin sliced

15g shallot thin sliced

15g lemongrass thin sliced

5g mint leaves, 5g garlic

5g chilli

20g lime juice

15g fish sauce

10g sugar

5g salt and 5g pepper

 

 Method

Marinate beef tenderloin with salt and pepper.

Keep aside for about 20 minutes to allow marinate to soak beef.

Place steak on grill over medium heat. Grill uncovered for 10 to 15minutes for medium rare to medium or as desired and, only turn over once.

After both sides are cooked, let it rest for 10 minutes before slicing thinly.

 

Dressing

Mix fish sauce, lime juice and sugar. Stir until dissolved.

Add the garlic, chili, cucumber, shallot, lemongrass, mint leaves and sliced steak and toss well.

Sprinkle with mint.

Edited by Ranoba Baoa

Feedback:  waisean@fijisun.com.fj

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