Thai Or­chid

For 20 years it has been tak­ing reg­u­lars and tourists on a gas­tro­nomic Thai ad­ven­ture...

No. 1 Magazine - - SCOTLAND'S NO.1 FOR LIFESTYLE -

Restau­rant Re­view

Thai Or­chid is a wellestab­lished restau­rant in Ed­in­burgh cel­e­brat­ing its 20th an­niver­sary this year and if you have not sam­pled the au­then­tic Thai cui­sine yet, you re­ally should. When it first opened in 1996, Thai Or­chid was one of the first Thai restau­rants in Ed­in­burgh. Now, from its prime lo­ca­tion just a stone’s throw away from Ed­in­burgh Cas­tle, on Johnston Ter­race, it con­tin­ues to serve de­li­cious meals to reg­u­lars and tourists alike. Walk in off the cob­bled street and you are trans­ported from Scot­land’s cap­i­tal city and taken on a tan­ta­lis­ing Thai ad­ven­ture. On en­ter­ing, you are greeted with a smile from friendly staff in beau­ti­ful tra­di­tional cloth­ing who in­vite you to your ta­ble. When we vis­ited on a Mon­day evening, there was a buzz about the place – un­like many other restau­rants – as tourists and lo­cals flocked through the doors to tuck into de­li­cious dishes from Thai Or­chid’s ex­ten­sive menu. There are no fewer than 66 dishes on of­fer (not in­clud­ing desserts), so mak­ing a quick choice is im­pos­si­ble! Of­ten Thai food has a rep­u­ta­tion for be­ing too spicy for those with a del­i­cate palate, so Thai Or­chid has in­tro­duced a ‘spice guide’ al­low­ing you to se­lect the dish of your choice ac­cord­ing to its mild/medium spicy/spicy rat­ing. The fam­ily-run restau­rant prides it­self on bring­ing din­ers the best cui­sine from Thai­land us­ing the finest lo­cally-sourced pro­duce. All its chicken, beef and pork are from Shaws Fine Meats of Ed­in­burgh. And, as the menu points out, not one dish con­tains MSG (monosodium glu­ta­mate) – a flavour en­hancer – be­cause there’s no need, for ev­ery dish packs a flavour­some punch!

You can­not visit a Thai restau­rant with­out try­ing dim sum to start. Packed with prawn and pork mince, Thai herbs and sesame oil, the steamed won­ton skins of the dim sum – Kanom Jeep Goong – were served in a mouth-wa­ter­ing gar­lic and soy sauce. My din­ing com­pan­ion also opted for a Thai clas­sic – chicken satay sticks – and staff were only too happy to serve ex­tra sweet chilli dip on the side.

Next, we opted for two very dif­fer­ent dishes for our main cour­ses. One was the medium-spicy chicken Panang (£10.50), a dish that can also be pre­pared with beef or prawns. This aro­matic curry was served with a sweet pineap­ple, peach and co­conut sauce – a must for those with a sweet tooth! Also be­ing served was one of Thai Or­chid’s many fish dishes, the Pla Todd Kha-min (£14.95), which con­sisted of crisp monk­fish topped with turmeric, gar­lic, chilli and tamarind sauce. The flavour com­bi­na­tion was sen­sa­tional! Be­sides its au­then­tic Thai cui­sine, what sets this restau­rant apart from oth­ers is its ser­vice. Staff are cour­te­ous and at­ten­tive, mak­ing sure you leave the restau­rant happy. Af­ter ex­chang­ing the wai ges­ture with staff (a tra­di­tional Thai way to say ‘thank you’), we leave the restau­rant with full stom­achs and smil­ing faces.

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