High on Thai
The tastefully done interiors of Thai Patio in Greenbelt 5 are indicative of a gastronomic treat that awaits its guests. The design is hip and happy, conducive to an enjoyable and memorable dining experience.
Authentic Thai fare is served here — what with four Thai chefs whipping up magic in Thai Patio’s kitchen. Those flown-in chefs will not disappoint as they treat the palate to the “four S’s” of Thai flavor — salty, sour, sweet and spicy.
An example of the chefs’ magical work: crispy soft-shell crabs. Sure, it’s plain and simple to prepare this appetizer. But wait till the flavors of chili and basil burst in your mouth — then you will concur that this simple sautéed dish alone makes a visit to Thai Patio worthwhile.
“Our dishes are traditionally Thai, only the presentation is modern,” says Anocha Dhanajata, the restaurant’s Thai area manager. Thai with a twist, let’s say.
Even the restaurant’s take on the ever-popular tom yum goong, the hot and sour Thai soup, is a mix of traditional cooking presented in a modern style. The tender shrimp floats in a sea of soup that releases the appetizing scent of kaffir, cilantro and lemongrass. Each scoop of the tom yum soup is a refreshing and tasteful treat.
“We don’t scrimp on our ingredients, we serve them fresh. That’s our commitment to our guests,” says Ruth Velasco-Co, the classy managing director of Strategic Brands Network which owns the franchise of Thai Patio and other food establishments like Madison, Super Sandwiches, Häagen-Dazs, Max Brenner, T&T, Zing Juice and Scoozi. Thai Patio was established in partnership with S&P Global Co., a subsidiary company of S&P Syndicate PLC, the largest restaurant and bakery operator in Thailand.
If it’s freshness one is looking for, place your bets on the deep-fried whole garoupa. Its freshness is evident in every bite of the fillet that is bathed in sweet chili sauce.
Of course, a trip to Thai Patio is not complete without sampling the scrumptious phad thai, a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chili pepper, bean sprouts, shrimps, chicken or tofu. It is garnished with crushed roasted peanuts and coriander to add more taste to the already flavorful dish.
The osso bucco yellow curry here tastes heavenly. The curry is so rich; the beef sirloin, very tender. The meat, Anocha says, is boiled in coconut milk for five hours. The taste of galangal, the Thai ginger, is evident in the dish, giving the curry that sweet, tangy flavor.
The best green chicken curry in town is also found here. Food coloring, says Ruth, is banned in her restaurant. “We make our green curry from scratch. We Osterize (blend) fresh red-stemmed Thai basil and mix it with coconut milk,” she says.
For those who don’t eat fish and meat, vegetarian dishes are also served at Thai Patio. Included on the must-try list are vegetable green curry and vegetarian phad thai.
As always, what makes me high on Thai food is the mango sticky rice. This rice dish at Thai patio is a tribute to the great cuisine that belongs to Thailand. To prepare this dish, the rice is soaked overnight before it is steamed in a huad, a traditional Thai bamboo steam basket, that is half submerged in a silver pot. Anocha says no kitchen in Thailand is without a huad — the secret behind that perfect sticky rice used in making the dessert.
So with the mango sticky rice generously bathed in coconut cream as my sweet, sweet ending, I am all the more convinced that I’ve stumbled upon something authentic at Thai Patio. With that, and the rest of the fare at this restaurant, I will forever be high on Thai.
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For reservation, please call 729-0742 or 729-0650.
E-mail the author at bumbaki@yahoo.com.
