Mango Tree’s menu embodies the many-splendoured essence of Thai cuisine. Each aromatic dish starts with a startling flavour and ends with an appreciation of a new twist.
A good starting point is the Golden Feast— a Thai smorgasbord of fish and shrimp cakes, pork and chicken satay, and spring rolls with accompanying dipping sauces. The phad phong ka ree or stir-fried mud crab meat in yellow curry is perfection. For the carnivore, the see krong moo yang nam phung, grilled pork spare ribs with herb seasoning are finger-licking good. The tart, spicy and salty herb dipping sauce may have been meant for the ribs but it paired off nicely with the crunchy veggies. The khao pad kai (fried rice with prawns) melded with the excellent dishes. A simple but effective finale to a superb repast is the sakoo nam Ka-Ti, warm sago topped with rich coconut cream.
Crab with yellow curry
Phad Thai with soft shell crab