After years of culinary journeys, exploring cultures and searching for the secrets of the Asian cuisine, Shahaf Shabtay takes you on “a journey to Asia” with 5 different cooking techniques.
Shahaf’s area of expertise is the south east Asian cuisine: Singapore, Cambodia, Malaysia, Indonesia, Vietnam, India and Thailand.
Shahaf is a graduate of the Prondo School in Paris and holds a C.A.P degree.
From his studies Shahaf took the basics and brought them to the Asian kitchen. He brings to the plate a dialogue and an integration between different cultures, connecting the worlds of East and West to an experience of colors, tastes, textures and techniques, all by using Thai raw materials. Methods:
Water – Evaporation and Sea Water
Inner Peace – Stone Ovens || Wood || Evaporation || Coals
Sunrise – Virgin Raw Ingredients
Golden Sun – Golden, Crispy, Bubbly.Sound – The Rustle of Metal on the Flame – Rapid Mixing || Stir Frying
Shahaf brings his creation into the plate with a lot of love, great knowledge and talent. He combines fresh raw materials from the world with natural intuition, tastes, spices and textures. The meal will be accompanied by enjoyable and caring service.
All you have to do is sit back in your chair and embark on a world-wide journey of flavors.
Nithan Thai, owned by Naomi Horowitz, was opened as Naomi’s childhood dream to bring to the Israeli public the Thai culture of peace and love and the food she was raised on. In an exciting meeting in New York she met Chef Shahaf Shabtay and recognized his spark, talent and knowledge. Naomi, therefore, entrusted Nithan Thai to his talented hands. Shabtay brought to Nithan Thai a sophisticated use in fresh Thai raw materials and an infinite love for the culinary world and service.