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2010-09-26
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When I heard that my friends chose Ayuthaiya for our mid-week gathering, I was delighted! After many visits to this trendy Hollywood Road joint, Ayuthaiya still manages to surprise me with unusual and exciting dishes. I was ravenously hungry and started on the crunchy “Kao Tang” (rice crackers) to go with my fresh lime soda. We had asked the charming manager to take the burden of choice off us and bring us whatever he thought was best. Chatting and enjoying the balmy evening air while being perc
When I heard that my friends chose Ayuthaiya for our mid-week gathering, I was delighted! After many visits to this trendy Hollywood Road joint, Ayuthaiya still manages to surprise me with unusual and exciting dishes. I was ravenously hungry and started on the crunchy “Kao Tang” (rice crackers) to go with my fresh lime soda. We had asked the charming manager to take the burden of choice off us and bring us whatever he thought was best. Chatting and enjoying the balmy evening air while being perched on a lofty seat by a tall table near the open French window, I let my eyes and nose take in the delights as one delectable dish after another was set before us. First came the relishes, which are an absolute must try. The most memorable dips were the "Prig Pla Salid Heang" (pounded Gourami fish, caramelized shallots with garlic and palm sugar) and the “Na Tang Chae” (peanut, coconut milk with Massaman curry), which were served with a selection of fried and raw betel leaves, rice cakes, crispy squares and lettuce leaves, which were ideal carriers for the relishes. After that, we had the “Chor Moang” (steamed dumpling with red curry salmon), which had slightly underwhelmed me last time. HOWEVER, the chef obviously changed something, because this time the texture of the dough was light and elastic, but not chewy, and the temperature, consistency and flavour of the whole package was perfectly balanced. Unfortunately, these little gems disappeared far too quickly from our table, so I never got the chance of a second helping. Next came the “Miang Khem Ayuthaiya”, my absolute favourite – a perfectly balanced concoction of galangal, ginger, peanut, chilli, shallot, lemongrass, palm sugar and jam that is then wrapped into a fresh betel leaf before being transferred whole into the mouth, where it triggers a firework of sensual delight, tantalizing every taste bud in a symphony of flavours. (As my brother once put it: "It's like music on your tongue!") Next, we had some “Tom Ka Goong” (a custom-made seafood option of the "Tom Ka Gai" soup with sour tamarind and coconut milk). The soup was perhaps a little too mild for my seasoned, chilli craving mouth but to most novice Thai diners, it is probably a pleasant interlude before the next taste explosion. The next dish I tried was the “Pla Tun Nam Tok” (seared tuna loin with Thai tea leaves and lemongrass sauce) and – wow! That dish deserves 10 out of 10 for flavour, presentation, aroma, texture, succulence, just everything – purrrfect! We then tucked into “Por Pia Poo Nim” (baby soft shell crab rice paper roll with ripened mango, ginger root and Thai herbs), and to my surprise I must say that the crab was much less oily than I expected. The taste was light and crisp and the mango lifted the whole taste experience. As we moved on to the main courses, I was nearly full up already, but I had to try a few more dishes… The “Homok Talay” (seafood in banana leaves with red curry and Thai herbs) was cooked to perfection and the spice was just right so as not to be too overpowering. The "Pad Yod Kha Naeng" (sauteed cabbage sprouts) were absolutely delicious. From experience, I know that it is very difficult to get this Thai vegetable, and I was happy to see that the chef sauteed it just the right amount of time (and with the lid off, so as not to wilt the veg). The "Phad Thai" (fried Thai noodles with prawns, bean curd, dried shrimps, peanuts and bean sprouts) was a delight as always. The noodles being the perfect consistency, not too ‘al dente’, not too mushy, and served with the traditional condiments of peanut, sugar as well as fresh lime, spring onion and coriander. I did make an effort and tried the fried Thai fish, which was also very yummy, but I couldn't do the dessert any justice and had to pass on the "Bua Loy Nam Khing" and "Bua Loy Katee" (rice dumplings in sweet ginger with red sugar and rice dumplings in sweet coconut milk, respectively). Our 'juniors' at the table visibly enjoyed their exotic ice creams, too. All in all, it was a fantastic meal that left you wanting for nothing but a sedan chair to carry you home…
Well done, Ayuthaiya team – you never fail to impress!
張貼