Page 75 - Masala E-magazine Vol 9 Issue 6 Junel - July 2018

Guay tiew pad Thai lobst
Guay tiew pad Thai lobster er Cheesecake cha Thai
Food Meanwhile, those who appreciate fi nely smoked duck meat
Food
Flav will love the Aouk ped rom kwan rard sauce kra prow (B450),
Flavours here are distinctly Thai and cleverly taken to the next ours here are distinctly Thai and cleverly taken to the next
level with the incorporation of fusion elements. Of course, the
level with the incorporation of fusion elements. Of course, the as the waterfowl is doused in a hot basil and chilli sauce. This
menu also has traditional Thai recipes that were once only combination again takes traditional Thai fl avouring and elevates
menu also has traditional Thai recipes that were once only
served in the royal court.
served in the royal court. it to a regal standard by pairing a classic basil dish with perfectly
cooked duck meat. However, our personal pick is the Phanaeng
Take for instance the Yum som-o goong (B420), well-known as sie krong moo (B480), or pork spare ribs in a thick red peanut-
Take for instance the
Thai pomelo salad. Not only is this light starter refreshing, but it infused curry. Best enjoyed with white jasmine rice, the tender
Thai pomelo salad. Not only is this light starter refreshing, but it
also embodies all the tantalising fl avours that characterise Thai pork meat simply falls off the bone, while the rich curry provides
cuisine, meaning it is sour, spicy and sweet, all at the same time. the ideal creamy texture.
The chunks of pomelo, of course, provide bursts of sweetness
which blends pleasingly well with the chilli, lime and shredded Rounding things off is the Ice cream kati sod (B220). Coconut ice
coconut fl akes. cream is one of Thailand’s best-known food exports, and here
it is given the royal treatment with various pairings, including
Another great appetiser crunchy peanuts and sugar-coated jellies.
is Ruan phet (B550),
also known as the Then, for a dessert that superbly fuses the sweet treats of the
chef’s signature sharing East and West is Cheesecake cha Thai (B250), that adapts Thai
plate, which consists of tea as a fi lling for the silkiest cheesecake you will ever indulge in.
papaya salad wrapped
with rice paper and Drinks
shrimp; chicken satay To complete your dining experience,
with peanut sauce; the restaurant offers an extensive
deep-fried crab meat Ruan phet beverage menu with both alcoholic
with minced prawn and and non-alcoholic drinks. The
chicken; and fl ower shaped dumplings fi lled with minced herbal Singapore Sling (B300++) is a
prawn. This is a wonderful way to experience a little taste of popular choice; its fruity and Singapore Sling
some of the country’s most popular street foods.
herbaceous notes complement the
multifaceted cuisine served. For a
The restaurant demonstrates its innovative edge with Sang wa more sophisticated drink, befi tting
pla foo (B380), a spicy boiled prawn salad with aromatic Thai a royal feast, order the Aperol Spritz
herbs prepared with crispy fi sh — a perfect fi t for those who (B300++). This bubbly concoction is
desire a dish fi lled with multifaceted textures and fl avours. The a combination of sweet Italian liquor
highlight is the lightly battered fi sh with its fl uffy, melt-in-your- and prosecco, topped off with soda
mouth consistency, providing a delightful contrast to the zesty, water and garnished with a slice
fresh salad. of orange. Aperol Spritz

For a main which turns a classic Thai street food staple into a
fi ne-dining delicacy is Guay tiew pad Thai lobster (B950), which THAR ATHONG
consists of wok-fried rice noodles served with a succulent Maine
lobster, fresh bean curd, bean sprouts and grated peanuts. First Floor at Royal Orchid Sheraton Hotel & Towers
2 Charoen Krung Road Soi 30
(Captain Bush Lane), Bang Rak, 10500
Open daily: 6pm to 10.30pm
Tel: 02 266 0123
www.royalorchidsheraton.com/en/thara-thong
View video: goo.gl/CtLQUS

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Sang wa pla foo