Edible petals

A celebrity chef brings Thai-style floral food to Beijing, Li Yingxue reports. 

Sweet pork with pineapple. Blue-crab salad with Thai herbs and lotus. Deep-fried lotus roots and tom yum goong.

These are some of the edible-flower dishes visiting Thai celebrity chef Purida Theeraphong is bringing to Combal by Tiago in Beijing.

She also serves crispy flowers with raspberry-coconut sauce. The sauce adds sourness and creaminess to the dish.

Another starter is colorful Hokkaido scallops with gac sauce and coriander oil. The scallops are sliced to resemble roses, set among the sauce and edible petals to create a salad. The dressing alters the scallops' flavor and imbues the dish with spiciness.

Another salad features Argentina prawns with Thai grapefruit and a nitro red-curry mousse.

She also serves a soup of blanched fish with chili sauce and lotus petals.

The fish is plated under the petals. Theeraphong personally selected all the feast's flowers and tableware, which are shipped from Thailand.