He brought in friends Charlie and Nan Nijomkul, who operate the Tamarind Thai restaurant in Atlanta, to serve the meal. The couple put together a family-style menu, beginning with spring rolls and chicken saut for the appetizers, followed by scallop and shrimp coconut lemongrass soup.
For the main dish, there was a favorite of Singhs - chicken panang curry with baked sea bass and three-flavored chili sauce. There was also rack of lamb with yellow curry sauce and baked sea scallops with pepper garlic sauce. Lychee sorbee was the desert, and the whole thing was served with Singha beer.
The Niyomkuls set up their own kitchen at Augusta National Tuesday. For those champions who had not experienced Thai food before, there were plenty of explanations.
Full Coverage of the 2001 Masters