In a line– Experience authentic Thai cuisine in the most contemporary ambience.
Meal for two– Rs. 2000 (approx)
Nearest metro station– Chattarpur
Must haves- Pla Yang Krue, Yam Mamuang, Tom Kha Gai, Gaeng Prik Moo, Khao Niew Mamuang
Have you ever been to Thailand ?
Then this place will certainly help you to revive some great gastronomical memories.
Pack your bags and get ready to take a culinary ride across Thailand from the lively kitchens Neung Roi.
Epicureans are in for a treat as this restaurant or little thailand in Delhi offers food from accross the four parts of Thailand, ensuring that there is something for each and every Thai food lover.
Located in the plush Radisson Blu Plaza in Mahipalpur, Neung Roi, meaning 100 in Thai has been named after the 100°C East longitude that runs through Thailand. It’s not only their name which is well thought of, but everything about this place, from the ambience to the menu, all seem to have been well dwelled upon.
This multi award winning restaurant has successfully inculcated the Thai vibe in a chic style with its minimalistic interiors. Wooden hues pervade the entire restaurant and the golden chaldeliers hanging from the roof, the lotus shaped tea holders over the yellow colored table runners, all together add on to charm.
Their menu draws inspiration from the four major culinary regions i.e. Isan, Lanna, South and Central plains. While Isan is marked by spicy food preparations, the hot and salty dishes come from lanna, the seafood and fresh produce comes from south and the balanced blend is from the central plains. Scroll across the digital menu on an ipad and choose amongst the 160 preparations.Confused or spoilt for choice? Fret not and leave it upto them to decide.
Bored of eating Thai red and green curry, I had set my palate free to engage in Thai food affair on a Sunday afternoon and Neung Roi was my destination.
Watching the chef work meticulously in the open kitchen, ensuring that every dish served is top notch was no less than a pleasure.
Miang Kham, betel leaf topped with some unusual ingredients which were packed full of flavour, came as an amuse bouche, to set the palate for an interesting lunch.
One thing that was consistent was the beautiful medley of textures and flavours, which was beautifully tied up in each dish that came.
While a number of starters had flowed in from the talented kitchen, my palate recognised a few favourites, which included- Gai Louis Suan– a dish prepared with deep fried chicken breasts, betel nut leaves and peanuts and Krachai Gab Goong– a simple stir fried prawn preparation with ginger and shallots. But it was Pla Yang Krue, fish fillet wrapped in a banana leaf with chilli fish sauce, which became the winner amongst all the other starters that I tried.
For the salads, I’d recommend the Yam Mamuang, salad prepared with raw mango along with crunchy toasted cashew nuts. The tones of sweet, spicy, salty and sour were indeed harmonious.
Before moving onto to the mains, the hearty and flavoursome soups flew in. While the Tom Yum Gai was a sour and spicy chicken soup with predominant flavour of kaffir lime and lemongrass, the Tom Kha Gai was a milder chicken soup prepared with coconut milk, mushrooms and coriander.
In the mains, I enjoyed the Phad Pak Kiew, a dish prepared by stir frying kale with pokhoy and morning glory. The simplicity of the dish, made me categorise it into a salad, than a main.
The Pla Sam Rod, fried fish in three flavour sauce was on the sweeter side, and hence, didn’t please my palate as much as the spicy and delicious Gaeng Prik Moo, i.e. a pork curry with spices, raw papaya and kaffir lime. I paired the pork curry with some fragrant Jasmine rice, and it felt like a combination made in heaven.
After all this gluttony, sweet surprises awaited just round the culinary corner and these came in the form of some sublimely magnificent desserts. The Tub Tim Krob was a delicate and simple dessert prepared with scooped chestnuts in coconut jasmine syrup, the Saku Melon– sago in coconut milk with fresh melons was a dessert which somewhat resembled the humble kheer. However, my favourite was the Khao Niew Mamuang– Sticky rice cakes served with fresh mangoes and warm coconut cream. The sweetness of the mango was balanced with the sticky rice cakes, that were sprinkled with some coconut cream to add on another favour dimension to this chic dessert.
Overall, my meal at Neung Roi was no less than an experience, and one which I am not going to forget anytime soon. People at this restaurant are very well aware of the essence of the term- “flawless”.
If you’re willing to test your palate and move towards authentic Thai food that goes beyond red and green curry, then this is the place that you should visit sooner than later.
Value for money-4/5