Raw Papaya Salad (Som Tam) bursts with the vibrant flavors of Thailand—crisp green papaya, zesty lime, fiery chilies, and a touch of sweetness from palm sugar. This refreshing, crunchy salad perfectly balances spicy, sour, salty, and sweet notes, making it a beloved street-food staple and a must-try dish for anyone craving a light yet flavorful taste of Thai cuisine. Ingredients: Main ingredients: For the dressing: Preparation Steps: Prepare the Papaya Make...
Thai Green Curry Chicken (Gaeng Keow Wan) is a vibrant and aromatic Thai classic that perfectly balances creamy coconut milk with the bold heat of green chilies and fragrant herbs. Tender pieces of chicken simmer in a luscious sauce infused with lemongrass, kaffir lime leaves, and Thai basil, creating a dish that’s both comforting and full of character. Served with steamed jasmine rice, this curry embodies the essence of Thailand’s rich culinary...
Ingredients: Whiskey, Darjeeling, Honey Syrup, Citric, Ginger Ale Taste Note: Earthy Darjeeling and smooth whiskey meet sweet honey and spicy ginger – a warming, sparkling highball with depth and glow.
Ingredients: Whiskey, Coffee Cold Brew, Campari, Caramel Solution Taste Note: Bold and bittersweet. Coffee and Campari create a rich, dark profile balanced by whiskey warmth and a smooth caramel undertone.
A Southern American classic, smoked with tradition and plated with finesse. The heart of the American South beats slow and smoky — and nowhere is that more evident than in North Carolina, where barbecue isn’t just food; it’s folklore. Inspired by the low-and-slow smoking methods of the Carolinas, our North Carolina Smoked Chicken pays homage to this heritage while embracing a fine-dining sensibility. In Luma Lounge we start with bone-in chicken, marinated...
Food and Beverage – Luma Lounge When South Indian Street food meets gourmet plating. A native from Tamil Nadu and often seen and heard in the bustling by lanes of Madurai, the Kothu Parotta is more than just a dish — it’s a spectacle. The rhythmic clang of metal spatulas on the hot tawa, the hypnotic tossing of shredded parotta with spicy salna, egg, and onions – this humble dish has long...
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