Art of Siam - Reading
Chinese and East Asian
First things first - the wine list offered great choice, and we selected a superb Deakin Estate Shiraz, tasted and approved by my guest but savoured by both of us. Moving on and my starter was Thai-style satay - marinated chicken served on skewers, served with peanut sauce and full of Eastern flavour. My companion's choice was the 'Golden Basket' featuring deep-fried prawns in tempura batter and onion rings served with sweet chilli sauce. Sharing gave us the chance to experience both of these flavour-packed treats with their wonderful supporting sauces.
As fans of Thai soups we both succumbed to the lure of the menu. My long-time favourite, tom yam, a Thai hot-and-sour soup seasoned with lime, lemongrass, chilli and galangal, with my choice of prawns and mushrooms, won the day - the chicken version will be sampled on my next visit. My companion chose a close relation, the tom kha gai, with chicken and galangal roots in coconut milk. Little was said as we ate, reflecting positively on the quality and sheer delicious spiciness of our dishes. Next, the red curry in coconut milk, with its aromatic selection of Thai herbs, proved an excellent example of the quality offered here; and, when accompanied with one of the best phad Thai creations she has had the pleasure of trying, the meal was deemed a complete success. One of the most popular Thai dishes, the phad Thai is an amalgamation of fried rice noodles, prawns, bean sprouts, ground peanuts, egg and spices - heaven on a plate, with a superbly crafted spicy edge. I was delighted with my stir-fried beef, supported by the chef's special secret sauce. All in all, a wonderful combination of fine food and excellent service - what more could you want'