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2015-06-09
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Ayuthaiya is one of the best experiences in food that I’ve had in a long time. Having lived in Thailand for a couple of years it’s true to say that initially it’s fun to try new foods but after a while the expat in me reverts back to what is old and familiar. And boring! But let’s face it, we like what we like and I don’t believe in indulging myself all of the time – otherwise that would end up being boring too.Anyway, back to the main point of this scribe which is to describe, or try to describ
Anyway, back to the main point of this scribe which is to describe, or try to describe, my thoughts on my first and definitely not last visit to this great restaurant.
The first time I had Tom Yum Goong soup in Thailand it nearly incinerated my tonsils. For somebody who cannot take a lot of chilli, it was simply too much and I couldn’t taste the actual soup I was trying to enjoy.
Ayuthaiya’s Tom Yam Goong was simply the right spiciness for me – but it may not be for all of you chilli-lovers. The lemongrass, the taste of Thailand, was present but not overpowering. The prawns (shrimps) were succulent, not chewy as they can often be.
What followed was Goong Chae Nam Pla which may not be to everybody’s taste: raw, uncooked prawns (shrimps) served with a sliver of garlic and chilli on each and a sweet chilli sauce. Having eaten raw prawns before I was quite happy with them but some people may find this a little too much to handle. Fortunately, the chef at Ayuthaiya prepares them in such a way that they appear as tiny fish fillets and not raw prawns staring at you with their little beady eyes and long, fiddly antennae! Perfect.
With the best will in the world, I could not fault what arrived next: an appetizer dish consisting of Por Pia Poo Nim, baby soft shell crab with mango and basil, wrapped up in rice paper; Tod Mun Goong, prawn cakes with plum sauce; Salmon Miang Khem – check out the menu for this one, you eat the entire thing wrapped in a betel leaf, absolutely scrummy!
Accompanying all of this was a Monsoon Valley Colombard from Hua Hin’s Monsoon Valley Wine. Crisp and tasty. Who knew that Thai wine could be this good?!
A short rest was interrupted with the arrival of two signature dishes: Gaeng Kiew Nua, braised beef cheek and Goong Mung Gon Pad Karee, baby lobster with yellow curry. A side dish of perfectly cooked vegetables and steamed rice accompanied these. The word delicious is pretty well over-used but I can’t think of any other. If there was any fault with this it was only that perhaps some extra cutlery be provided in order that all the pieces of lobster could be extracted with ease, rather than just with a fork and spoon. I’m sure I missed most of mine. The beef cheek melted in the mouth, it was so tender and the variety of flavours with it was divine.
Another Monsoon Valley wine, this time the Shiraz. A wine with a kick and that is all I will say, other than to mention that this vineyard is producing at least two pretty fine wines.
Finally, we reached the end with two ice creams, Coconut Pandanus and Lemongrass. I preferred the Coconut but the Lemongrass was refreshing and a good palate cleanser. With the addition of mango and sticky rice, Thailand’s national dessert (!), our feast was over.
If you have been to Thailand and are missing the cuisine, look no further. If you are looking for a night out with a group, or a romantic dinner, Ayuthaiya has just the right ambience for both. The service is slick, the music is at the right level. I am smitten. And I will be back!
张贴
