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DOUBLE THE HEAT: A 4-Hands Thai Affair in Penang

An unforgettable culinary journey with Chef Nutz & Chef Banky X The Wine Shop Penang

📍 Sood by Chef Ton, Penang | 📅 4th May 2025


On the evening of May 4th, 2025, Penang's fine dining scene turned up the heat—literally and metaphorically—as two of Thailand's most creative culinary minds joined forces for a one-night-only event: "Double the Heat" – A 4-Hands Thai Affair.


Hosted in the bold, intimate setting of Sood by Chef Ton, the event celebrated Thai heritage cuisine with a daring, modern twist, pairing it perfectly with an expertly curated wine list by The Wine Shop Penang. The red-hued private dining room, with its sleek marble table and glowing pendant lights, set the tone for an electrifying experience of flavor, elegance, and innovation.


đŸœ The Culinary Stars

Chef Nutz, Chef de Cuisine at Sood, is known for his fearless exploration of bold Thai flavors, honoring street food roots while elevating them into contemporary culinary art. Together with Chef Banky, Chef de Cuisine at Le Du Kaan Bangkok—a visionary restaurant rooted in Thai terroir and awarded recognition on the Asia’s 50 Best list—the duo brought explosive creativity to each plate.


Their collaboration was not just a mashup; it was a respectful and radical celebration of Thai cuisine’s depth, textures, and soul.



đŸ· The Full Menu & Wine Pairing

Amuse Bouche

  • Prawn, tamarind, ikura, shallot

  • A5 wagyu, sticky rice powder, sea salt

  • đŸŸ Pairing: Charles Heidsieck Brut RĂ©serve Champagne👉 A vibrant opener. The Champagne's brioche and citrus notes danced with the umami of wagyu and the sweet-sour edge of tamarind.



Appetisers

  • Hamachi, gaeng som, Thai herb infusion

  • Tiger prawn, panang curry, pickled papaya

  • đŸ· Pairing: Maison Trimbach CuvĂ©e FrĂ©dĂ©ric Emile Riesling 2015👉 A high-acid, mineral-driven Riesling that sliced through the richness of curry and accentuated the fresh zing of herbs and seafood.



Pasta

  • Blue swimmer crab, yellow curry cream, caviar

  • đŸ· Pairing: E. Guigal Condrieu 2020👉 A showstopper. This RhĂŽne Viognier offered lush stone fruit, florals, and creamy texture, mirroring the silkiness of the yellow curry and crab.



Soup

  • Hokkaido scallop, ginger consommĂ©, ginger oil

  • đŸ· Pairing: ChĂąteau de Pommard Maranges 1er Cru “Le Clos des LoyĂšres” 2017👉 A delicate red Burgundy with earthy tones and finesse — it lifted the scallop while grounding the aromatic broth.



Main Proteins

  • Smoked duck, spice curry, grilled pineapple

  • A5 wagyu, southern-style curry, eggplant

  • đŸ· Pairing: Les Tourelles de Longueville Pauillac 2017👉 Bordeaux meets Bangkok. The Pauillac's dark berries and cedar spice held up against the rich curries and intensified the savory punch of the wagyu.



Dessert

  • Banana ice cream, coconut tuile, mung bean

  • đŸ· Pairing: Thomas Barton RĂ©serve Sauternes 2016👉 A luscious Sauternes brought honeyed apricot, citrus peel, and spice to wrap the meal with warmth and grace.



✹ A Night to Remember

This wasn't just dinner — it was a culinary love letter to Thai culture and global craftsmanship. The seamless choreography between bold flavors and refined wines made every bite a revelation. And with The Wine Shop Penang’s expertly selected pairings, the wine didn’t just complement the food — it completed it.

The room buzzed with energy, laughter, and clinking glasses. It was Penang’s dining scene at its boldest, with Sood and Le Du Kaan proving that borders are no barrier when it comes to fire, flavor, and finesse.


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