Lover of Prawns, This is Your Hid­den Gem

Win­nie Wan­gui sam­ples food at Thai Chi restau­rant

Business Daily (Kenya) - - THIS WEEK -

Up on the first floor next to the his­tor­i­cal Ex­change Bar at Sarova Stan­ley, is Thai Chi restau­rant. Grand wooden doors re­veal an in­ti­mate set up; vin­tage decor mar­ry­ing gold and bur­gundy, brass sculp­tures and soft Thai mu­sic wel­come you to the piece of Thai­land in the mid­dle of Nairobi.

Our party of five was guided into the pri­vate din­ing area and af­ter we set­tled in, Alex, our host for the evening, briefed us on Thai din­ing.

“Din­ing in Thai­land is a com­mu­nal af­fair. Our dishes are served to share so as to em­pha­size on unity and to­geth­er­ness which are ma­jor as­pects of the Thai cul­ture,” he said

I love it when a chef se­lects my din­ner. Not only is it per­son­alised but it gives him a chance to show­case his great­est cre­ation. What I no­ticed about Thai Chi’s menu is that they serve up a lot of prawns. From Tom Yum with prawns to prawns with black pep­per; prawn and seafood lovers, this is your haven.

To start, we had the pa­paya salad, mar­i­nated chicken sa­tay with peanut sauce and tom yum soup with prawns. The salad boasted of bal­anced tex­tures fea­tur­ing cherry toma­toes, noo­dles, car­rots, cashew nuts and let­tuce.

The tangi­ness on the salad from the lime, raw paw­paw and cherry toma­toes com­bined with the sweet­ness from car­rots re­sulted to savoury treat. The chicken sa­tay with a hint of co­conut milk was served on bam­boo sticks with peanut sauce on the side. It made for a great ap­pe­tizer and the peanut sauce was so ad­dic­tive, giv­ing an un­matched taste sen­sa­tion.

The last starter was the hot and spicy tom yum with prawns, a sig­na­ture dish that best de­fines Thai flavours. It was nour­ish­ing, with bold flavours, crunchy prawns and just the right amount of heat... hot, sweet and spicy all in one dish.

For our mains, we had toasted tilapia fil­let, chicken with fresh chilli and basil, prawns in black pep­per sauce, honey glazed crispy duck and jas­mine rice. The chicken dish was my favourite. I loved the strong aro­matic com­po­nents and spicy edge. The glass of chilled white wine came in handy when the need to cool off the heat arose.

Even so, that’s how I like my chilli. I en­joyed the bold flavours in this sim­ple yet grat­i­fy­ing meal. The crispy crust tilapia fil­let with gar­lic and lemon grass was cov­ered in a sweet Thai sauce that syn­chro­nised per­fectly with the other flavours. For dessert we had fried ice cream.

The ice cream slowly melt­ing in­side the crisp shell made a sen­sa­tional fi­nale to the mem­o­rable ex­pe­ri­ence. A rather lovely and un­ex­pected treat at the end of our din­ner was home-made for­tune cook­ies with hid­den mes­sages, a unique and orig­i­nal ges­ture from the team.

Thai Chi have great of­fers that you can take ad­van­tage of such as a 15 per cent dis­count every Mon­day on the to­tal bill, 15 per cent dis­count on your to­tal bill every Satur­day for cou­ples and free din­ner every week­end for one per­son for a book­ing of four peo­ple.

Chicken dish was my favourite.

TOASTED TILAPIA with gar­lic and lemon grass was cov­ered in a sweet Thai sauce.

FRIED ICE CREAM slowly melts in your mouth. it PHO­TOS/COUR­TESY

PA­PAYA SALAD at Thai Chi Restau­rant.

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