Went to this restaurant as a part of the Hyderabad Foodies Club today. I had never had the opportunity to try Asian food before, so jumped with joy when I heard of this meet.
The restaurant has a sort of a royal Thai ambience with a small chefs kitchen in the middle where you can see the prawns and crabs and all the slicing and dicing.
We started with the sushi (pretty obvious) - the Prawn tempura ura maaki (maaki means 'roll' not the slang you are generally used to) and crab meat sushi with tobiko. With the sushis came a plate of wasabi, ginger and soya sauce. Apparently before having the sushi, the wasabi and soya sauce are mixed, the sushi is dipped in that and then the ginger is added as a flavour topping. This is the way it is had in Japan and other parts of the world. (Ask the waiter to show it to you , he'll do it gladly)
Next were the starters - Panang garlic fish and Dry chicken with cashew nut. The garlic fish was crisp and soft inside. It tasted wonderful with the black sauce(?) that is served along with it. The dimsums are also worth trying with the red sauce. I don't say that this is the best place for dimsums, but they really taste awesome.
By the time we came to Tom Yum Nam Khon Soup and Chicken Satay, I was already 70% full. I began doubting my appetite even more once I was done with the soup and 3 rounds of satay. But here comes the part which I like the most. I see a small green chinaware in front of me filled with water (or at least that is what it looked like to me). One sip of that and woah !!! it felt like my appetite was back again. The green tea used generally as a palate cleaner served the purpose of rejuvenating my appetite too.
Getting ready for the second innings, we first had Thai Panang Chicken Curry (Red Curry) , Jasmine rice. Though it didn't seem mind blowing, we chomped our way through the main course.
And at last, we were ready for the dessert... Jaggery Coconut Ice Cream and Abong balik !!! Ohh , what a treat it was... The ice cream tasted like a creamier and more frozen kheer with coconut garnishing, while the Abong balik was dry fruit khoa types padded with golden fried wafers.
Overall an amazing experience and a must visit for every single foodie !!