“This dish is inspired by a Tom Yum Soup I ate on a beach in Thailand.”
Paul Buttigieg’s approach towards his kitchen is simple. His menus are extremely creative, there’s always an aspect of balance and freshness; and they’re always inspired by Chef’s curiosity.
Above all else, seasonality and local produce are principle commandments at Tmun; but due to the nature of Chef Paul’s obligation to creativity, the exploration of ‘non-traditional’ is also a standard.
Tmun’s Catalogue Entry No. 1 is an example of this: tom yum langoustine cappelletti.
The Story
This dish was created by Chef Paul Buttigieg in the summer of 2025. While on holiday in Thailand, a fresh and balanced bowl of traditional Tom Yum Soup took him on a journey that would inspire an adventurous dish at Tmun.
Straying away from his usual Nikkei cuisine, this dish highlights strong Thai flavours; condensing the intensity of a staple Tom Yum base into a rich and velvety sauce to coat langoustine-filled cappelletti.
Chef Paul Buttigieg’s 1st entry into The bajtra Catalogue is tom yum langoustine cappelletti.
Tasting Notes
Keeping the 5 essential aromatics of Thai cooking at the forefront: galangal, garlic, lemongrass, kaffir lime leaves and shallot are the primary notes throughout the dish; with embellishments in garnish to elevate the savoury, aromatic flavours of the Alliums family; noted through the spring onion, scallion and shallots in this dish.
Thai cooking is striking. With a sensory attack on the taste buds building in layers. The initial bite of a Thai dish should hit the tip and sides of the tongue, offering a blend of brightness, sweetness, sourness and saltiness. The mid-palate should be triggered on the centre and back of the tongue with aromatics, herbal notes and deep umami developing as you chew, ending with a spicy finish settling on the back of the tongue and throat.
Thai food is designed to be a multi-sensory experience that unfolds in stages, generally hitting the tongue in a specific, layered order rather than all at once. The first sense to be sparked is aroma; where the fragrant notes of galangal, ginger, lemongrass and, in the case of this dish; langoustine heads infuse the air through its nutty coconut milk base – all the while maintaining balance in flavour and impact through sweet notes of langoustine and a familiar vessel: a freshly folded pasta.
The cappelletti, of which there are five in a serving, deliver 20g of sweet langoustine paste; akin to the texture of authentic dim sum, wrapped in a 50% moisture pasta dough, rolled out to a 3mm thickness for bite, contrast to filling and a sturdier surface area to catch the velvety reduced tom yum sauce.
Adding this pasta dish to The bajtra Catalogue showcases Chef Buttigieg’s ability to enclose the multi-sensory experience of Thai cuisine in a Mediterranean classic. Where every cappelletto delivers aroma, brightness, umami, heat and a little bit of bite.
