A taste of Thailand with a twist
Pull up a chair, relax in the warmth and enjoy a taste of Thailand, in the heart of Norwich city centre
As summer approaches, The Tamarind on All Saints Green is embracing café culture, offering outside tables with all day sunshine for those keen to sample its authentic Thai dishes or even just a refreshing drink.
The restaurant is preparing to launch a new menu featuring some exciting “street food” dishes. Owner Peerada Morgan-Johnson says The Tamarind wants to provide a relaxed dining and drinking experience – both inside and out. “The idea is that people can sit outside in the beautiful, new pedestrianised area of All Saints Green and enjoy the sunshine,” she says. “We will be introducing some smaller, lighter dishes that they can enjoy at lunchtime or anytime. We are trying to break the mould of other Thai Restaurants who serve the same menu, by introducing this “street food” inspired menu as well as the classics. People might even like to stop by for an aperitif on their way out somewhere else at night or for a cup of coffee during the day.” The Tamarind offers a range of beverages including the very popular Thai Tea and freshly prepared smoothies. “We have draft Heineken and will soon offer draft Guinness, Tiger and Cloudy Cider. We serve a host of authentic bottled beers as well as wines and cocktails.”
Opening in September 2015, The Tamarind has gone from strength to strength, building up a far-reaching reputation for its array of delicious dishes with a reputation for quality.
“People come here because they know our food is authentic and that we offer a very broad choice – everything from spicy curries and papaya salad to all sorts of wonderful stir fries,” Peerada explains. Favourite dishes among our customers include our hot and sour tom yum soup, green curry, crispy belly pork and grilled giant prawns in garlic, butter and chilli oil.”
A number of new dishes are currently being developed by the chef. These, Peerada explains, are likely to feature more fresh fish and seafood.
“There will also be additions such as duck and grilled chicken with dipping sauces,” she adds. “These will include mild, sweet and much hotter, spicier options.”
The restaurant, which caters for up to 50 diners downstairs, has been updated inside, with new lighting and tables. It presents a
bright, airy interior, which looks enticing from the outside and is immediately friendly and spacious as customers step through the door.
“We wanted to create an atmosphere which was less formal and more relaxed. Focusing on serving more people outside also enhances this idea. Our customers can pop in and stay for a short time or can settle down for the whole evening – they can come to celebrate a special occasion, or they can drop in for a quick bite to eat.”
Those wishing to make the most of The Tamarind’s excellent location and generous internal space, as well as its tasty offering, can also book the upstairs function room. Here some 30 or 40 people can be seated for a party, social occasion or even a business event.
“We are very flexible in what we can offer – people just have to call us to discuss their requirements and we can create bespoke packages including Day Spa combinations,” says Peerada, who also owns the Thai Herbal Spa opposite.
The restaurant is happy to cater for those with special dietary requirements. There is a wide range of vegetarian options on the menu and those with food allergies can also be accommodated, as long as the restaurant is given advance notice.
“People come here because they know our food is authentic”
“For example, we can offer gluten-free dishes made with a special soya sauce if customers call to let us know.”
Peerada hopes more people in Norfolk and Norwich will stop at The Tamarind to experience its mouth-watering food and inviting ambience for themselves.
“We are very excited about what we are doing here,” she adds.
“And if our outdoor seating and new dishes are as popular as we expect them to be, then we hope to be able to stay open from lunchtime right through into the evening before too long.”
Thai red curry, cooked in coconut milk. carrot, red and green peppers, bamboo shoots, green bean and fresh basil
Thai dumpling, with marinated mince pork, Thai herbs, vegetables, dried mushrooms and water chestnuts
Crispy duck, served on a bed of stir-fried spring greens, with homemade tamarind sauce