By Flavor & The Menu
May 6, 2021

Caroline Kolaja

The culmination of a multi-course tasting at globally-influenced French restaurant George Trois, the Thai Dyed Pie is a deconstructed interpretation of the classic lemon meringue pie, filtered through the lens of Thai flavors. “I swapped out traditional components with more obscure ingredients,” says Caroline Kolaja, Pastry Chef.

Instead of a tart shell, Kolaja creates a buttery pandan crumble, a recent flavor discovery that she also features in the accompanying tapioca pearls. “Pandan provides a subtle floral note,” she says. Kolaja substitutes the pie’s traditional lemon curd with passionfruit and lemongrass, and replaces the soft meringue with a crisp dehydrated Thai basil meringue, as well as a coconut-mascarpone mousse.

The dessert exemplifies the restaurant’s overall sensibility. “It has roots in French cuisine while being heavily influenced by Thai ingredients,” says Kolaja. “The flavors and textures almost make you feel nostalgic for something you can’t quite remember.”