-By Rashmi Uday Singh
Our city's finest Thai speciality restaurant (and the ”Times Food Guide” award winner since the inception of our awards), celebrates its eighteenth birthday of serving contemporary classic fare! It's handsome, very wooden and has a very modern ambience (wine wall, handcrafted wood walls and lacquer ware weave a spell of warmth). Harmony, complexity and authenticity mark Chef Ananda Solomon's brilliantly rendered dishes from the royal palaces of the king's kingdom. He introduces yet another new menu (deftly adding dishes of the Central plains, Herbed Yellow Tofu with Betel Leaf, Katuri Flower with Sweet Sour Sauce, Stir-fried Squid with Thai Yellow Chilli, Crispy Duck with Stir-fried Spinach) and retaining the old favourites. New excitement on the plate for the adventurous outstanding Duck Liver, Foie Gras with Mango Sauce, Grilled Scallops with Sugarcane reduction and Steamed John Dory Fish with Lemon Garlic Sauce are the stars. Veggies? Try the superb Katuri Flowers with Garlic, Chilli 'n' Honey; Butter Squash with Orange Sauce; Fleshy Sea Asparagus with Raw Mango; and Palm Hearts with Cashew Nuts. Classical Thai Red and Green Curries are as delightful as ever, as is the Papaya Salad. Must end with Water Chestnut Creme Brulee, Chocolate Log with Lemon Grass, Poached Water Chestnuts in Coconut Milk or the warm Chocolate Souffle with Thai Ginger. Prices have been increased (compared to the old avatar) and portions decreased. It may have its detractors, some dishes maybe patchy but Thai Pavilion continues to lead.
Review posted more than a year ago
The place is excellent with its interiors, truly deserves the times food award that it has been awarded. Talking about the food over here my favourites are duck liver, foie gras with mango sauce, dishes that every thai food lover must try. Their desserts are also nice. When it comes to having a dinner at this place, I am always in for it.
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