Chinese and East Asian
After tucking into complimentary prawn and chilli crackers with a sweet chilli sauce dip, we picked tom kha soup - the delicate tang of sweetness from the lemongrass and subtle flavours of galangal gave a rich flavour to the torn strips of chicken and mushrooms. All ingredients were brought alive by coconut milk - a staple Thai ingredient - making the cuisine refreshingly light and flavoursome, perfect for a summer's evening meal. A glass of white wine accompanied our food, but also listed were a variety of fruit juices, from orange to guava and lychee.
From the main-course menu, we took pleasure in sampling the traditional kaeng khiao wan, a flavoursome Thai green curry. It was a subtly spiced dish of chicken, aubergines, green beans, red and green peppers, and sweet basil in coconut milk, which despite the green chillies involved was wonderfully calm on the tastebuds. Weeping Tiger, created by the Thai Village team, is a carnivore's delight - generous tender strips of sirloin steak, marinated in a hot wok with garlic, coriander and black pepper, served with a spiced lemon sauce on the side. Next was ped makham - crisp yet succulent roasted duck breast in a perfectly balanced sweet and sour tamarind sauce, accompanied by coriander and deep-fried spring greens. Garnished with a white cabbage rose, this was my favourite dish of the evening - a true delight.
Dessert was a homely and comforting bowl of warm sliced banana in hot thick coconut milk, like a sweetened porridge, sprinkled with toasted sesame seeds. And to soothe the palate, a freshly ground, cappuccino coffee topped off the banquet. With all dishes available as vegetarian equivalents and, for lovers of fish, a spread of seafood medley curries as well as freshly prepared whole sea bass available, the Thai Village expertly caters for many tastes and appetites - go and see for yourself.