Alongside the wellness retreat’s extensive massage menu is an equally enticing lineup of wholesome dishes — a nourishing twist on classic Thai favourites.
A standout is the Chiva Som Betel Leaf Wraps (Miang Kham), a vegan and gluten-free delight beloved by guests. And for those not jetting off to Hua Hin anytime soon, we’ve secured the recipe so you can recreate this wellness-inspired favourite at home — personal yoga instructor not included.
Head Chef Sinchai Srivipa, who has been crafting healthy cuisine at Chiva Som since 2009, says the dish remains one of the resort’s most requested.
INGREDIENTS (For the Miang Kham dipping sauce)
- 100ml Water
- 200g Palm sugar
- 50g Organic soy sauce
- 20g Roasted grated coconut powder
- 10g Galangal, Peeled and chopped
INGREDIENTS (For the filling)
- 3g Pomelo meat
- 1g Bilimbi, diced
- 3g Roasted dried coconut
- 4pcs Betel leaves
- 1g Red onion, diced
- 1g Ginger, diced
- 1g Almonds, diced
METHOD
- To prepare the sauce, mix all ingredients together in the blender and blend until mixed
- Pour this liquid into saucepan and bring to a boil.
- Reduce the heat and simmer for about 20 minutes or simmer (until the sauce is reduced to approximately 300g). Remove from heat and allow to cool (the sauce will thicken)
- To assemble, form a small cup with the betel leaf, place a little of each remaining ingredient inside and drizzle a touch of sauce over to taste
