Monday, February 16, 2009

Day 2 in Bangkok: Royal Thai Cuisine at Thara Thong Restaurant

It was a Sunday evening and Wayne wanted to visit the Chao Phraya River. To kill two birds with one stone we decided to have dinner at the River. Having heard so many excellent reviews and being a Starwood Privilege Member we decided to eat at Royal Orchid Sheraton’s award-winning Thai Restaurant Thara Thong.

Situated on the first floor of the Hotel the interior of the restaurant was richly decorated with Thai ornaments and had a pavilion made of teakwood where guests can experience dining on low-tables while seating on the floor. To top it all off the Restaurant also has a patio (which we sat at) that commands an amazing view of the River.

The menu is pretty extensive and focuses heavily on Royal Thai Cuisine. Prior to our food we were each given a mini-prawn fritter. Although cold, the prawn fritter was still crispy and went well with the sweet and sour sauce.

Our Som Tam (Thai Papaya Salad) had a perfect balance of sweet, sour and spicy and the large tiger prawns that came with the salad were grilled to perfection.

May ordered a very healthy Thai Dish of boiled and raw vegetables served with Thai Sambal. Different from the traditional Thai Sambal which tastes and smells like rotten fish, the sambal here is made from lemongrass, shallots and lime.

The Beef Massaman curry was also another stellar dish. The peanut-based curry was not too thick and complemented the tender chunks of beef.

May also recommended us Gaeng Som which is a Thai Curry that does not use any coconut milk. The curry was sweet and sour and had a mix of fish, prawns and squid. People who prefer lighter curries should give this a try.

Still hungry for more food ordered two extra dishes. The first was Thai Grilled Spring Chicken. The chicken is really moist and tender. Flavor-wise the combination of Turmeric, Lemon Grass and other spices were good . However we all felt the skin could be a little more crispy.

The second extra dish we had was the Pla Neung Manow (Thai Steam Seabass). The perfectly cooked fish was wasted because the sauce was too salty. It almost seemed as if the chef accidentally dropped the salt shaker into the sauce.

At the end of our meal we also ordered desserts. Wayne had a trio of Crème Brulee
(Mango, Lychee and Pineapple) and May the pumpkin with Thai Kaya. Both desserts were very good and not too sweet.

Overall we enjoyed our dinner that night. The fantastic view of the river together with the spectacular food would definitely have us coming back on our next visit to Bangkok. The price was not bad as well. With all the food we had including desserts, the bill came up to THB 2900 (after the 33% SPG discount).

Contact Information:

Address: Royal Orchid Sheraton, 2 Charoen Krung Soi 30 Siphya, Bangrak, Bangkok 10500, Thailand

Phone: +6622669214


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