There is something about Thai cuisine that keeps you coming back for it. Maybe it’s the simplicity that percolates down from the people. There are always some clean cut flavours on offer. Kempinski Ambience, Vivek Vihar’s hidden treasure; Mei Kun does the same to your palate. With the launch of the Thai food festival from 10th to 19th July 2015, Mei Kun shoots to one of the best restaurants serving Thai. Chef Kwanruean Saegsitong, popularly known as the travelling Thai Chef from Siam Kempinski Bangkok gives us an authentic of some delectable from her homeland.
The four regions of Thailand each hold their specialities as you taste spicy flavours from Isan, hot and salty dishes from Lanna, seafood and fresh produce from South and the mild, subtle and balanced flavours from the Central Plains. The ambience at Mei Kun is typically Buddhist, serene and calm with minimalistic decoration and the starkest of design. Serving out some authentic Asian especially Thai, this is one hidden treasure in the squalor of Trans Yamuna Delhi.
Try out the Thai Sweep to cool you down or dig into some crispy rice and prawn crackers.
The prawn crackers give of the typical nutty sea taste of the prawns while the rice crackers act as a good way to either counter the heat or clear your palate.
Start off with some tangy Appetizers. The Yam Som O (spicy pomelo salad with vegetables) explodes with freshness, slight bit of tang and loads of heat. The Yum Gai Yang is a grilled chicken spicy salad with shredded chicken with a reined in tanginess. The Goong Thod Kratium Prik Thai is the fried shrimp with garlic and pepper while the Kor Moo Yang is a Pork Neck in Thai style. Two non-vegetarian dishes, both loaded with favour.
The Tom Yum Goong has always been a favourite of us at Salt and Sandals. The freshness from the prawns with the aroma of the lemongrass, combine it with the sinus clearing heat from the red chillies gives a combination that keeps you coming back for more.
The mains are an even more flavourful extravaganza. The Broccoli Phad Prik Kratium (Stir fried broccoli with chilli and garlic) is a surprise element with the broccoli giving a tremendous texture to go with the steamed rice.
The Mhoo Phad Prig Thai dum (Stir fried pork with black peppercorn sauce) turns the beautiful pork into a heated masterpiece.
But the two most impressive dishes are the Musamun Gai (Chicken in Musamun Curry) and the Pla Kra Pong Rad Prik (Red Snapper in Chilli Sauce).
The Chicken Musamun Curry presents a beautiful blend of the textures of the proteinaceous chicken and the starchy potato in an earthy curry while the sweet yet hot sauce combines in a majestic fashion with the Snapper.
We end our superlative meal with one of Thailand’s trademark desserts, Kow Neuw Moon (Sticky Rice with Mango). The sweet sticky texture envelopes the sweet acidity from the mangoes while the Kluy Buad Chee (Banana in Coconut Milk) is a beautifully balanced dish with the soft texture of the ripe bananas making a rich sonata with the creamy coconut milk.
Come over this week to experience the wonders of Thailand. The special menu starts at INR 1400/1600 + taxes.
