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Photos: S. Gopakumar

Chef’s pick Chef Somchart with Peek Gai Yud Sai and Phad Thai Kai Hor

As a Thai food festival was going on at the restaurant, we decided to go Thai. Selecting the pick of the dishes proved to be a tall order, however, as everything on the menu looked good.

Finally, we decided on Poh Pia Thord, Sakuna Chom Saun and Peek Gai Yud Sai as starters. One of my friends who is more of a soup person, ordered Tom Yum Goong (hot and sour prawn soup). Poh Pia Thord, in English, is nothing but vegetable spring rolls. However, unlike the spring rolls available in most restaurants, this had crisp outer layers and a moist julienne vegetable filling inside.

Peek Gai Yud Sai is a must try. It is minced chicken seasoned in Thai herbs which is then stuffed in chicken wings and crumb fried. Served with a sweet chilli sauce dip which is a mix of honey, palm sugar and chilli, it was ‘finger licking good.’

“That is the beauty of Thai food. You can experience a variety of flavours and tastes. There is a subtle blend of fresh herbs (some from our very own herb garden) and spices and market-fresh ingredients which makes dining a culinary experience. Also Thai food, though different in flavour, does not taste alien to our palate. They too use almost the same ingredients as we do in our dishes – coconut milk, chillies… Plus we have brought chef Somchart from Thailand to lend the festival authenticity,” said chef de sous, Dinesh Lal who was doing rounds at the tables.

Total seafood enthusiasts, we ordered Pla Sarm Ros, Goong Mae Marm Pad Takrai and for variety, Ghai Phad Bai Kraprow, a chicken-based dish.

Sliced fish sautéed in a spicy sweet and sour sauce, the Pla Sarm Ros did a tango on our taste buds. Goong Mae Marm Pad Takrai had juicy king prawns cooked with multi-coloured bell peppers, onions and chilli. Lemon grass seemed to be a key ingredient in the dish. The lemony tang went well with the prawns.

The Ghai Phad Bai Kraprow had coarsely chopped chicken stir fried in a basil-chilli sauce. These dishes were served with plain rice.

Those who prefer flavoured rice, can order Kaow Ob Saparod (rice cooked in curry with pineapple and prawns) while noodle lovers can opt for Phad Thai Kai Hor (fried rice stick noodles with prawns and chicken wrapped in egg ribbon), which not only tastes great according to the chef, but is visually appetising.

Vegetarians need not fret as the restaurant has a fine list of dishes for them too. Chef Dinesh recommends they start with a spicy mushroom salad (Yum Hed Sod). He also suggests Tofu Phad Preiw Warn (Stir-fried bean curd in a sweet and sour sauce) with Bamee Phad Khee Mao (Stir fried noodles with chilli paste and Thai herbs).

To top off our meal, we had Tab Tim Grob (water chestnut in sweetened coconut milk) which left us refreshed. After polishing off our dishes, a walk along the beach (to kill all those calories) and a buggy ride up to the reception, we drove home with broad smiles. The Thai food festival is on till March 5.

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