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Savour the traditional taste of Bangkok

FOOD REVIEW
Last Updated 12 September 2012, 14:00 IST

Koong Yang…Pla Kae. Oh no, Metrolife is not becoming a Chinese language paper just yet, but only travelling to a virtual Bangkok created by Chopsticks, the fine dining Oriental Restaurant at Asiad Village Complex, for its ongoing ‘Thai Street Food’ Festival’. So we bring you flavours of street food from Thailand!

Even before one enters the restaurant, statues of Buddha welcome the visitors. The feeling of venturing into Thailand or Bangkok begins right there. As one steps inside, there is a live satay and salad section. So the choice of starters can be decided even before one is seated. From Chai (veg) to Kai (chicken) and from Phey (lamb) to Poo (crab), Moo (pork) and Koong (prawn), the options are vast.

The gourmand can also watch the live preparation of crunchy traditional Thai salads like Som Tam made of raw papaya livened with a mixture of fresh chillies, Thai herbs and a peanut dressing. Complement the delicious prawn satays and crispy salads with watermelon or wasabi drinks. The tangy and pungent wasabi is a must try. Bartender Narender Kumar informs, “The wasabi drink is made with a mix of fresh orange juice, wasabi and finely chopped parsley.” A must try!

Move on to the soups and choose from Kuey Tiew Nam, well-known Tom Sum. If you are bored of having Tom Sum each time, try Kuey Tiew Nam which is mild and aromatic and complemented with handmade wontons. Amit Gurung, senior sous chef, shares, “The wontons are stuffed with bok choy, black mushrooms, baby corns, Thai herbs and a drop of chef’s special chilli paste and then steamed before adding them to the soup.”

In starters, Thai Style Steam Rolls are a favourite option and unlike the name their steamed nature doesn’t reduce the taste at all! While Shrimp Popcorn is extremely dry, Bubling Cheese Wonton is crisp. The latter is served with an exotic chilli mango dip which tastes, well, delicious.

The main course is no less tempting with all time favourite Thai Green and Red Curry (cooked with cherry tomatoes) and Pla Kae (deep fried pomfret). The Khao Phad or Thai sticky garlic fried rice are a refreshing change from the steamed ones called Khao Praow.

Even after a sumptuous delight, there is craving for desserts which are predominantly made from banana and coconut. The Kluai Buat (banana dessert with coconut milk) didn’t impress much but Koly Hum Phot (crispy fried banana with vanilla ice cream) is crunchy from outside while its interiors melt in the mouth. The USP remains the fried coconut ice cream which is prepared in bite-sizes and asked to pop in one go. Voila!

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(Published 12 September 2012, 14:00 IST)

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