MOUNTAIN
KÅD HOR
BAN HO MARKET GREW AROUND FRIDAY GATHERINGS IN CHIANG MAI’S YUNNANESE MUSLIM COMMUNITY, LATER WELCOMING FOOD AND TRADERS FROM OTHER COMMUNITIES.
IN KÅD, MOUNTAIN EXPLORES THE CONNECTIONS BETWEEN THESE TRADING COMMUNITIES AND THE REGION’S MOUNTAINOUS BORDERLANDS. INGREDIENTS AND COOKING TRADITIONS TELL STORIES OF MOVEMENT, EXCHANGE AND BELONGING.
GIANT CATFISH
GOOSEBERRY · MAKHWAEN
CHARCOAL-GRILLED GIANT CATFISH. CATFISH-BELLY BACON, LACTO-FERMENTED GOOSEBERRY, PICKLED MAKHWAEN AND CANE SUGAR SAUCE.
BEEF TONGUE
FERMENTED BEEF · WATER BAMBOO
BEEF TONGUE BRAISED IN CHILLI AND GARLIC OIL; SLOW SIMMERED FERMENTED BEEF BROTH WITH CHINESE-HOR HERBS. WATER BAMBOO, HOM CHU OIL AND THINLY SLICED CALAMANSI.
WAGYU
FIDDLEHEAD FERN · HIGHLAND RICE
CHARCOAL GRILLED WAGYU OYSTER BLADE, MARINATED IN FERMENTED SOYBEANS. FERMENTED-SOYBEAN DEMI-GLACE, SMOKED PICKLED TOMATO, HIGHLAND RICE WITH FOREST FERN POWDER, FLAME-CHARRED FIDDLEHEAD FERNS AND FRESHLY GROUND PERILLA SEEDS.
