There are very few restaurants in NCR serving authentic Thai cuisine – most of them succumbing to ‘Indianize’ the taste to suit the palate of people here. There are a few, however, who go to great lengths to maintain the authenticity of the cuisine – Mei Kun, a pan-Asian restaurant hosted in Kempinski Delhi, just went the extra mile. They flew down Chef Khun Kwanruean from Siam Kempinski, Bangkok to give its clientele the best Thai food experience at the luxury of their neighborhood. She brings with her an experience of 19 years – that has made her one of the most pursued Thai Chefs in the world. Together with Executive Chef Rohit Tokhi, a carefully chosen menu is designed – to include all the flavors of Thai cuisine – sweet, spicy, tangy, sour. Our team was invited for a preview of the menu.
With the rain gods showering with blessings, and we human creating havoc, most of us reached an hour late. The tables were set for a sit-down lunch. The immensity of the restaurant impresses as soon as you enter and the soothing music just takes you to a mystique world.
Special versions of cocktail or mocktails were available to choose from – a very refreshing Green Summer – a cucumber drink & Thai Sweep – made with fresh Lemongrass and Vodka. Green Summer – refreshing as it was – 3 refills were ordered :).
The appetizers consisted of Yam Som O – a spicy pomelo salad with vegetables, Yum Gai Yang – Grilled chicken spicy salad, Kor Moo Yang – Grilled pork neck in Thai style & Goong Thod Kratium Prik Thai – Fried shrimp with garlic and pepper. Yam Som O was very different, Yum Gai Yang fared well. Kor Moo Yang – was a star in the platter – the meat absolutely tender and perfectly spiced. Goong Thod Kratium Prik Thai was subtle on the palate. Tom Yun Goong – a prawn & lemongrass soup was lacking the flavors I was expecting and was too high on chilli, perhaps the way it should be, but it was overpowering the lemon glass flavor.
Delicacies for the main course included Broccoli Phad Prik Kratium – broccoli stir fried with chilli and garlic was bland for my taste. Phak Boong Fai Daeng was a surprise. Stir fried ‘morning glory’ or water spinach with a tangy and spicy sauce – everyone seemed to love it to the core. Pla Kra Pong Rad Prik – definitely the star of the main course – red snapper in chilli sauce – this one had the perfect blend of sweet & chilli, with the freshest fish and went very well with Khao Suay (steamed rice). Musamun Gai – the Massaman curry as we know it was perfect. I have had this curry before in other restaurants but this one was a notch higher – absolutely delicate chicken with the ever so tasty curry. Mhoo Phad Prig Thai dum – Stir fried pork with black peppercorn sauce – was to everyone’s liking again – the pork was extremely soft and the curry was great in taste. Pad Thau Goong – Rice noodles with shrimp and eggs – good, but could been a little spicier.
Broccoli Phad Prik Kratium
Pla Kra Pong Rad Prik – Fried Red Snapper in Chili Sauce
Phak Boong Fai Daeng- Morning glory stir fried with yellow bean sauce, garlic and chilies
Phad Thai Goong – Rice Noodles, Shrimp with Eggs
Musamun Gai – Chicken in Musamun Curry
Mhoo Phad Prig Thai dum – Stir fried pork with black peppercorn sauce
Jasmine Steamed Rice
Always a fan of sticky rice & mango – probably the most famous Thai dessert – I was very excited to see it in the menu. And a couple of minutes there it was – Kow Neuw Moon – sticky rice with mango – an absolute delight. Fresh mangoes served with a portion of sticky sweet rice and a coconut sauce on the top – absolute delight!! The second dessert was Kluy Buad Chee – banana in coconut milk – pieces of banana processed and served with coconut milk – not good for my liking but banana lovers may just adore it.
The Thai Food Festival runs from the 10th of July till 19th of July from 1900 – 2345 hours. A set menu priced at 1400/1600 ++, and a la carte menu also available – it is an absolute steal given the authenticity it offers. Complete your ‘Expedition to Thailand’ with this great event.
P.S. – Some of the images were provided by the host.