<p>The fact that it serves “more than forty-five varieties of dim sums” was luring enough for us to visit Dao. Located on the first floor in Greater Kailash’s N Block Market, the place also offers a selection of soups, salads, appetisers, and main courses and a stir-fry menu.<br /><br /></p>.<p>Brainchild of Rahul Sayal, the Thai restaurant is spread across two floors, and offers a fine dining experience on the first floor and has a Oriental bar and lounge on the second floor. It also has a terrace. We settled on the first floor, and were smitten by the interiors which draw inspiration from Thailand’s traditional craftsmanship in wood. Fresh, classy and tasteful, the teak interiors create an atmosphere that evoke the warmth of Thai hospitality.<br /><br />In mood for a refreshing drink ahead of the food journey we were about to embark upon, Metrolife ordered an Oriental Five Spice Old Fashioned and Dao Tiki — both from their ‘Signature Cocktails’ section. The infusion of spices like star anise and cinnamon added wonders to the bourbon-based drink; and the second drink was an extremely freshening concoction of dark rum, bourbon whiskey, and juices like fresh lime, pineapple, orange. Garnished with orange and cherries, these drinks were the best way to start the food journey.<br /><br />Before the food items started coming in, we were served Fried Lotus Stem as an amuse-bouche, which we found quite appetising. Then came Som Tom, a mouth-watering raw papaya salad with green beans, cherry tomatoes and crushed peanuts in a fiery Thai sauce; followed by chicken Kuay-Tiew Narm, a clear noodle soup with bean sprouts, spring onions, celery and fried garlic. We were at a loss of words, as the soup was a wonderful bowl of distinct flavours all of which blended beautifully.<br />As we were finishing our soups, we saw our server walk in with steamer baskets and instantly knew that a dim sum feast is about to begin. We tasted Vegetable Sour Pepper Beijing Dumpling, Vegetable Chive dumpling, Kenya Beans Dumplings (finely chopped Kenya beans flavoured with black bean), Dragon and Phoenix Siu Mai (open mouthed chicken and prawn dumpling), Chicken and Chive, Kow Lun Prawn Hargao (king prawn and bamboo shoot in translucent skin), and the Spinach and Prawn Roll. <br /><br />While it is difficult to place a finger on the winner as each dim sum was unique in its own way, but the Sour Pepper Beijing Dumpling served with a Beijing style sauce was one of the best we tasted, along with the tender and perfectly steamed prawn mousse rolled in spinach.<br /><br />But what stole the show was their next offering, Kai Ho Bai Toei — chicken <br />marinated with Thai herbs, sesame oil and wrapped in pandan leaf (a commonly used leaf in Southeast Asian cooking). Served with condensed soya sprinkled with sesame seeds, the appetiser was a delight to taste. Medium-spiced, the chicken was succulent and each bite was like a burst of flavours in the mouth. <br /><br />It was time for the main course, and we requested for small servings. And in no time we were served Phad Phak Ruam Fai Daeng – stir fried vegetables tossed in spicy yellow bean sauce; Khao Suay —steamed jasmine rice; Minced Chicken in Basil Sauce; and a fiery Kaeng Phed — chicken red curry. The jasmine rice was aromatic and added a dash of fragrance to our meal and we loved each dish served with it, but we liked the stir fried vegetables best.<br /><br />After the meal, we were served a scoop of homemade ‘Coconut Ice cream’, which beyond doubt, was the best way to end such a flavourful meal.<br /><br />FAQs:<br /><br />Address: N -17, N Block Market, GK 1.<br />Meal for two: Rs 2,000<br />Timing: 12 pm - 12 am<br />For reservations call: 9555996655<br /><br /></p>
<p>The fact that it serves “more than forty-five varieties of dim sums” was luring enough for us to visit Dao. Located on the first floor in Greater Kailash’s N Block Market, the place also offers a selection of soups, salads, appetisers, and main courses and a stir-fry menu.<br /><br /></p>.<p>Brainchild of Rahul Sayal, the Thai restaurant is spread across two floors, and offers a fine dining experience on the first floor and has a Oriental bar and lounge on the second floor. It also has a terrace. We settled on the first floor, and were smitten by the interiors which draw inspiration from Thailand’s traditional craftsmanship in wood. Fresh, classy and tasteful, the teak interiors create an atmosphere that evoke the warmth of Thai hospitality.<br /><br />In mood for a refreshing drink ahead of the food journey we were about to embark upon, Metrolife ordered an Oriental Five Spice Old Fashioned and Dao Tiki — both from their ‘Signature Cocktails’ section. The infusion of spices like star anise and cinnamon added wonders to the bourbon-based drink; and the second drink was an extremely freshening concoction of dark rum, bourbon whiskey, and juices like fresh lime, pineapple, orange. Garnished with orange and cherries, these drinks were the best way to start the food journey.<br /><br />Before the food items started coming in, we were served Fried Lotus Stem as an amuse-bouche, which we found quite appetising. Then came Som Tom, a mouth-watering raw papaya salad with green beans, cherry tomatoes and crushed peanuts in a fiery Thai sauce; followed by chicken Kuay-Tiew Narm, a clear noodle soup with bean sprouts, spring onions, celery and fried garlic. We were at a loss of words, as the soup was a wonderful bowl of distinct flavours all of which blended beautifully.<br />As we were finishing our soups, we saw our server walk in with steamer baskets and instantly knew that a dim sum feast is about to begin. We tasted Vegetable Sour Pepper Beijing Dumpling, Vegetable Chive dumpling, Kenya Beans Dumplings (finely chopped Kenya beans flavoured with black bean), Dragon and Phoenix Siu Mai (open mouthed chicken and prawn dumpling), Chicken and Chive, Kow Lun Prawn Hargao (king prawn and bamboo shoot in translucent skin), and the Spinach and Prawn Roll. <br /><br />While it is difficult to place a finger on the winner as each dim sum was unique in its own way, but the Sour Pepper Beijing Dumpling served with a Beijing style sauce was one of the best we tasted, along with the tender and perfectly steamed prawn mousse rolled in spinach.<br /><br />But what stole the show was their next offering, Kai Ho Bai Toei — chicken <br />marinated with Thai herbs, sesame oil and wrapped in pandan leaf (a commonly used leaf in Southeast Asian cooking). Served with condensed soya sprinkled with sesame seeds, the appetiser was a delight to taste. Medium-spiced, the chicken was succulent and each bite was like a burst of flavours in the mouth. <br /><br />It was time for the main course, and we requested for small servings. And in no time we were served Phad Phak Ruam Fai Daeng – stir fried vegetables tossed in spicy yellow bean sauce; Khao Suay —steamed jasmine rice; Minced Chicken in Basil Sauce; and a fiery Kaeng Phed — chicken red curry. The jasmine rice was aromatic and added a dash of fragrance to our meal and we loved each dish served with it, but we liked the stir fried vegetables best.<br /><br />After the meal, we were served a scoop of homemade ‘Coconut Ice cream’, which beyond doubt, was the best way to end such a flavourful meal.<br /><br />FAQs:<br /><br />Address: N -17, N Block Market, GK 1.<br />Meal for two: Rs 2,000<br />Timing: 12 pm - 12 am<br />For reservations call: 9555996655<br /><br /></p>
