Thiptara restaurant at The Peninsula Bangkok invites gourmets to cool down this month with a refreshing selection of traditional Thai delicacies.
The teakwood pavilion overlooking the mighty Chao Phraya is the perfect spot to relax while sampling Khao Chae Chaw Wang, a dish created in the royal kitchen, featuring jasmine rice soaked in scented, chilled water with such side dishes as sweet dried fish, shredded beef or pork, stuffed shallots with fish, sweet dried turnip, stuffed sweet chilli with shrimp and pork, green mango and galangal. It’s priced at Bt490 plus.
Also on the menu are Rhum, made from minced prawn, peanut and onion, wrapped in egg net, Mee Grob, sweet crispy rice noodle with shrimp, pickled garlic, Thai citron and tamarind sauce, Gaeng Lieng Goong (vegetables and shrimp served in hot and spicy pepper soup), Gaeng Kiew Wan Pla Grai (green curry with fish balls, sweet basil and coconut milk) and Pla Krapong Phad Priew Wan (stir-fried seabass in sweet and sour sauce). Save room for Tub-Tim Siam, a delicious dessert of ruby water chestnut served in coconut milk and syrup.
Book a table at (02) 020 2888 or email firstname.lastname@example.org.