Abu Dhabi: You could call me biased. But I have to admit I won’t care much even if all Thai restaurants cease to exist in Abu Dhabi. That is, as long as Benjarong at Dusit Thani keeps dishing out their awesome Thai treat.
As you walk in, two things strike you in particular. The place has a regal fineness about it. Décor is classy, but not gaudy or opulent. A kind of red carpet welcome awaits diners as the staff are exceptionally courteous and attentive – each staff member makes it a point to greet you in the traditional Thai style – with folded hands and a bow. A stately welcome indeed.
Hot towels were served as soon we sat down. Yummy vegetable spring rolls came as a complimentary starter.
We went for a mixed platter (Dh75) that included chicken satay, minced fish on a sugarcane skewer, rice paper veggie rolls and prawn crackers. The portions are substantial and served on a huge platter with separate columns to hold varieties of sauces, salads and peanuts on the sides. The chicken satay was average. But our favourite was the minced fish that came in a happy mix of flavours. Don’t forget to bite into the sugarcane stick for a sweet aftertaste. The veggie rolls were also great, not your usual ragbag of random veggies.
The veggie som tam pappaya salad (Dh55) also met our expectations and was classy.
We followed this with soup and were in the mood for something light and non-creamy. We ordered the vegetable tom yam soup (Dh45) – a spicy and sour broth with mushroom, young corn and tomato, broccoli and onions. It was a simple recipe but the taste was extraordinary. The veggies had a unique character of their own, yet together they worked wonders on our palates.
For our main course we tried a traditional Thai green chicken curry and rice (Dh85) and phad Thai (Dh60). The green curry was just perfect to my liking: Creamy, not too spicy and no overpowering flavour.
Phad Thai excelled in its presentation. The flat glass noodles mixed with veggies, chicken, bean sprouts were wrapped in an ultra-thin net made of egg omelette.
But the noodles were a little too oily and I felt the rich flavours lost their punch due to the grease. But that was probably the only low point of an otherwise great dish.
We were too spoiled not to refuse dessert and wrapped up our dinner with khao niew mamuang (Dh40) – a sticky rice dessert served with deliciously sweet mango and tam tim krob (Dh40) – water chestnut in cold syrup and coconut milk.
It is not often that you immediately plan the next visit to the same restaurant.
But trust me, that is the effect Banjarong will have on you.
Details:
Meal for two: Dh300 – Dh400
For reservations: contact 02-698 8888
Timimgs: 12.30 – 3pm, 7pm to 11pm
We recommend: Mixed platter, Tom Yam Soup
