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

EDP Norfolk - - Food & Drink -

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

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