Since mid-September to November held a festival Thai, "quite Thai", which presents through many events, the richness and the vitality of Thai culture: live performances, cinema, music, contemporary and of course art art of living. The perfect opportunity to make a tour of the Thai capital tables. You may know the Blue Elephant brunch (34 euros excluding beverage) remains undoubtedly a highlight. But apart from this table, ideal card for an introduction to the art of living Thai, several recent and old restaurants deserve discovery.
Open mid-September near the restaurant Baan Boran, Baan Kanya created by the niece of the owners, Kanya, plays the map of elegance and refinement in what it called a "Thai lounge", installed in a tomb decorated with taste by his friend Pierrick with objects of their shop Baan Bisua (the home of butterfly): shades in vetiver, cauldron mango woodBuddha carved into five panels in teak and painted in gold leaf, Pebble soil, etc. Excellent idea, the menu changes every day from different specialties of the country presented in a neat dishes: duck salad marinated, noodles and scallops with green curry, rice jumped Red Curry, etc. On Saturday, a menu depending on the market, and every day afternoon tea with Thai pastries that are delicious, and a selection of teas and coffees from Verlet.
Installed six months in the Village Saint-Paul, Thai Spices found easily its public, with a graceful framework of sepia pictures of pots of white orchids, contemporary furniture, walls dressed in bordeaux and beams over the heads. Tom yam kung (spicy shrimp soup) or tom yam talay (spicy seafood soup) is required when the temperature drops. And the yam pomelo (fresh pomelos shrimp, shallots and coriander salad), acidulated, Daisy and spicy, whips his alertness Palace. Flat side, several are recommended by the staff, including chicken Mussamum (chicken simmer Curry Mussamum, peanuts, potatoes and coconut milk) and Kang Ped (duck lacquered Red Curry with lychee, pineapple, black grape and cherry tomatoes). Admittedly, this last us disappointed. Duck lacking in taste, too diluted sauce had lost its flavour and its biting, the flat dominated by pineapple revealing in the end too fruity.
Chili card
Thabthim Siam, he implements a rustic and genuine Thai food keeps fully its pungency to dishes where pepper plays a large role, taking care to specify the content by a symbol. A number of dishes changes each month, including fish, and fruit in season and shrimp salad turns into pomelos and shrimp salad. The salad made of green papaya, salted crab, carrot, lemon and Thai beans (Som Tam Pou) will appeal to lovers of unusual (mixed crunchy, piquant and salty tide), and seafood the yellow curry and sticky rice, flat property noted, those who hate not that on "set fire". Framework of pleasant Thai home.
Regularity of clock since its opening, eleven years ago, Sukhothai remain exemplary. The framework is really perfect (lots of cool objects) and forceful cuisine in its flavours. "last but not least", (Mr classroom, Madam in the kitchen) owners treat their art of the table and the presentations of dishes. Salad of cuttlefish dried green mango, presented in the hollow of a cabbage leaf, is a pure delight. Salad of flower of banana fish filet with chilli sauce, crab jumped to basil, Ho Mok to seafood, etc., also have attractive accents. A Board, drink the tea jasmine to appease the Palace.
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