Krathong Thai Restaurant

 

Our most recent MakanVenture takes nine lucky OpenRice members to Thai restaurant Krathong, the brainchild of Num Dinniam, a Thai architect with a passion for great Thai food. He even designed the restaurant himself!

Owner Num Dinniam and chef Kawai of Krathong.

Whipping up fantastic dishes for the evening is chef Kawai. Here, you can savor the lively, colorful flavors and textures of Thai cuisine.

But first, let’s break the ice among the participants before everyone gets hungry.

Now, let the feast begin! First up, Thai Pineapple Fried Rice — piping-hot, plump stir-fried rice with a surprise of sweet, sticky raisins to complement the pineapple’s sweetness and accentuate the savory kicks from fish sauce and shrimp paste. Perfect!

Here come the cameras.

Next, Pandan Chicken. Morsels of chicken wrapped in pandan leaves and deep-fried to a golden brown. Crisp on the outside, succulent on the inside, with the creamy, floral cologne of the leaves. On the side is the optional but nice kick of a chili sauce.

Members devour the moreish Thai delicacies prepared by chef Kawai. So good that the plates were finished clean.

They also got to try a few more specialties of the restaurant, like Krathong-Style Steamed Tilapia. The fish is as fresh as one can get, tender and moist. The jus it’s swimming in gives it a droolworthy edge, irresistibly sour and spicy, good on steamed rice!

Foil-Wrapped Seafood Otak-Otak. Seafood curry and otak-otak in one.

Mixed Vegetables. A light, yet flavorful stir-fry of good-for-you greens and mushrooms.

And, of course, Tom Yum Goong — possibly Thailand’s best-known culinary export.

Never forget to snap a pic before the dish disappears.

Satisfied, with tummies loaded, after a hearty dinner.

But wait, there still are desserts!

Mango and Steamed Glutinous Rice with Thickened Milk. A sweet, decadent treat that’s hard not to love.

Last but not least, Red Rubies in Sweet Coconut Milk, a.k.a. Tub Thim Krob. A classic that tastes good as much as it looks.

Mr. Num shares with the participants the story of Krathong — how it all started. They got so curious that they picked up the menu to study! Inquisitive foodies they are.

Before we wrapped the dinner up, Mr. Num presented the participants with OpenRice bowls and mug caps as memorabilia.

It has been a truly delicious and fun-filled evening. Let this image capture it all!

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