Ahoy Thai food lovers! The new menu at Thai Pavilion is worth a shot

From soups to sauces made in-house, this fine dine outlet has an array of Thai delicacies

Paulami Sen Published :  25th May 2018 06:00 AM   |   Published :   |  25th May 2018 06:00 AM
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Hei Phad Prik Haeng

Not many fine-dining outlets in Hyderabad can boast of authentic Thai fare. However, Thai Pavilion at Vivanta By Taj Begumpet excels where most others fail, and is loved by those with a discerning palate for a reason. Their menu just went through an overhaul, courtesy visiting chef, Amnat Deewong, who hails from Thailand. This new menu has been crafted after a lot of research by Amnat and his team. As is wont in Thai cuisine, the flavours are muted with an abundance of herbs and spices such as galangal, kaffir lime and surprisingly, even tamarind. Don’t forget to taste the sauces that come with the Rice Wafer munchies in the beginning. Made in-house, the sweet chilli and tamarind sauce leave a sweet aftertaste that we cherish. As we speak to chef Amnat, the soups arrive. First up from their extensive list of chef’s special is the Tom Sep Soup with diced chicken. The taste of tamarind and galangal stand out. Next comes the Tom Yum Soup, replete with fresh herbs, spices and chilli pepper, which is a rather refreshing broth. The subtle hint of lemongrass and kaffir lime make the soup flavourful.

Tom Sep Soup

 

After two soups, we are hungry and raring to go. The refreshingly original, Hei Phad Prik Haeng – stir-fried water chestnuts with a generous amount of cashews are delicately spiced and crunchy. The basil has an overpowering aftertaste, but, we don’t really mind that. Lamb lovers, rejoice! Their Patani, stir-fried lamb with ginger oyster sauce is tender and enjoyable. The dish is a speciality of the Songkhla region of Thailand which is close to Malaysia and the chef says that it brings out the blend of Thai and Malay cuisine. It is then that the most awaited dish of the night arrives.

Pla Rad Prik

 

We find that the The Pla Rad Prik, wok-tossed John Dory fish – commonly known as Peter’s Fish – coated with oyster sauce and bird’s eye chilli is crisp to the core. The chefs tell us that the secret of this popular preparation lies in the quality of shallots and bird’s eye chillies used. And for the perfect finish? We ended with an offering of Sticky Rice Pudding served with finely diced seasonal mango, which satisfied our sweet tooth without being too decadent!


Price for two: Rs 2,300.

Pictures: Sathya Keerthi

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