Best Thai in Delhi!
Straight up, Thai is one of my least favourite cuisines and this comes after trying many decent and not so decent restaurants around the city. It probably is because most places do not go beyond the regular red/green curry and some classic Thai dishes that are not that well made. To cut a long story short, I walked into Neung Roi with some skepticism.
I was welcomed with a great blue drink – “The Blue Lagoon”, which was both fresh and tasted quite nice. The cool part of the restaurant is their menu, which is “tab” based, there is a regular menu too but the tab menu is way more interactive. I was told that this restaurant is unique insofar it serves Thai dishes based on all regions of Thailand. As far as I know no other Thai restaurant in Delhi NCR does that. The restaurant has a really big menu and all dishes seem quite tempting.
We began with four appetizers (really!). There was “Phad Tuea Hurong” to begin with. This was stir-fried tofu in bean sprouts and chives with soy sauce. This was the only time I would say that I really liked tofu and it was all to do with the balance in the flavours of the dish – delicious.
There were stir fried prawns in ginger called “Krachai Gab Goong” and though stir fried prawns are a very omnipresent dish, this was unique, especially with the way those prawns were cooked.
We had also ordered two salads, “Yam Tuea Plu” and “Yam Som – o”. I really liked the “Tuea Plu”, which was a wing bean salad. It was extremely fresh and light, just as a perfectly made salad should be. We also had s portion of a very flavourful soup – “Tom Yum Goong”. The prawns went so brilliantly with the lemongrass and kaffir lime that one could not help reaching out for more. I must admit after this, I really started warming up to Thai food and eagerly waited for the mains to arrive.
We did not have to wait too long, we tasted four main course dishes, two veg and two non veg for total impartiality. I had a portion of the steamed fish with lime chilli sauce, “Pla Neung Manao” and the dish of the day , stir fried tenderloin in a chilli, black pepper and soya sauce, “Neua Phad Prik Youk”. The fish was wonderfully cooked and moist and the delicate lime sauce was fantastic. The tenderloin was so good that maybe it needs its own review. Perfectly medium rare beef in a heavenly sauce that could have been such a bad dish in the hands of a lesser chef.
There were two other superb vegetarian dishes but if you love your meat proteins you will not even notice the veggies, believe me.
The good people at Radisson insisted on desserts and we obliged. Now, if I don’t want to hear three words together in a dessert they are – water chestnuts, coconut milk and jasmine but guess what my first dessert was, “Tub Tim Krob” – water chestnuts in a jasmine coconut milk syrup. I have to admit that I was wrong to doubt the Chef, it was one of the best desserts I have had in a long time. It was presented beautifully and had been sweetened to masterful balance.
A pumpkin dessert called “Fugtong Chum”, which was sweetened pumpkin in a coconut milk reduction, followed the first dessert and again I was so pleasantly surprised with the taste. It blew my mind, as I never thought Thai cuisine had so many great desserts.
My conversation with the restaurant staff revealed that the owners of Radisson lived in Thailand for a long time and hence had deep fondness for Thai food. Neung Roi is a labour of love rather than a fad restaurant and it shows.
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Review & Photo Credit: Shivangi Sinha
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