After collecting my baggage I walk to Gate 4 where a gentleman the Novotel Greeter’s Desk takes my bags and leads me to the complimentary shuttle. In a few minutes I am at the Novotel, someone takes my luggage, tags it, and tells me it will be delivered to my room. Just walking into the bright, airy, elegant atrium I feel better – no longer cramped in a metal tube.
I am a fan of the Novotel’s Le Club Level and find it value-laden. Checking in at Le Club is a sit-down experience and swift. The accommodations are large and Le Club includes complimentary internet, breakfast in Le Club or at The Square’s massive buffet. We prefer breakfast in the serenity of the Le Club at “our” table by the window. Le Club bookings also include discounts at the spa and other benefits.
We like the friendliness of Le Club and have come to know some of the staff and they often remember us. A nice touch. On our last visit we noticed the chef checking out Le Club’s evening offerings. When I complimented him on the delicious selections and mentioned my husband’s favorite was the Thai Fish Cakes Executive Chef Maximilian Schwaighofer offered to have his Thai sous chef, Banyon Malalek, show me how to make them. Amazed, I accepted.
Thai Fish Cakes Recipe
7 ounces white fish meat similar to Tilapia
10 tbsp Thai red curry paste
1/2 tsp soy sauce
1 tsp sugar
10 fresh coriander leaves, minced
1/2 tsp minced garlic
1/2 tsp minced ginger
1/2 tsp pepper
3 kaffir lime leaves
7 ounces cowpeas trimmed, diced (or string beans)
1 cup vegetable oil for deep frying
2 tbsp Thai sweet chili sauce
1 tbsp roasted peanuts pounded
1/2 cup diced cucumbers
In a bowl mix thoroughly the fish meat with chili paste, egg, soy sauce, sugar, coriander leaves,
garlic, ginger, and pepper. Add cowpeas and kaffir leaves, mix. Take one handful at a time and slap it down on the mix, grab a different handful and repeat. It will make it stickier. Put some oil on hands (gloves) and shape the mix into balls or rolls; the fish can be formed into various shapes using a cookie cutter dipped in oil; only pack the form halfway full. Drop into hot oil for about five minutes. They will rise to the top and when toasty brown remove, and drain. Lightly mix chili sauce, cucumbers and peanuts. Serve with dipping sauce on the side.