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Sunday, February 28, 2021

The Revelatory Duck, and others

At this new Thai restaurant, flavours are 3D and spice mixes, your own.

Written by Shantanu David |
Updated: June 8, 2014 4:41:00 am
Interiors of Dao. Interiors of Dao.

Bangkok is an inevitable option when discussing holiday plans for the summer. Bereft as our life is of such luxuries we instead head to Dao, a newly opened Thai restaurant in GK1 to get high on Thai, without getting sand between our toes. The restaurant is located on the first floor; the middle of three sister establishments that have set up shop there, the other two being a dimsum-tea house and an Asian bar.

The menu is as long as the nation’s coastline, with something for everyone. Apart from the pages and pages of dishes, what we like most are the different spices and oils on each table, that come with a mixing bowl to create a dip in. There is chilli oil, roasted garlic and peppers and a spicy soy sauce, which you can blend for your own spice mix.

We begin our meal with the Baked Pork Puffs and the Narmtok Ped, a salad of grilled duck fillet in a spicy roasted rice sauce. The duck wades in first and is a revelation from the first bite consisting as it does crisp duck morsels with skin intact, tossed in a piquant rice bits-flecked sauce. But it’s really the fresh mint and basil leaves that the duck is tossed with that add a whole new dimension to the dish, like leafy 3D glasses if you will. Not to be left behind, the pork puffs are equally good if not as startling. Encased in a warm puff pastry with sesame seeds and a honey glaze, the pork is cooked to a melting consistency and to a degree of dessert-like sweetness making it a palpable hit, when combined with our concocted dip.

For our mains, we order the Lamb Massaman Curry with some steamed sticky rice and the Phad Cha Koong Mung Korn, the latter being lobster stir fried with bamboo shoots and greens in a spicy basil sauce and not a composite dish made up of members of the nu-metal band, as we first thought. The Massaman curry, a sweet and sour gravy dish derived from the cuisine of Thailand’s Muslim minority, is pleasing with the sticky grained rice without the wow factor of the starters. The lobster, complete with head and tail without the middle shell (the meat having all been scooped out and placed between the lobster’s extremities, along with a garden of greens), is succulent in its spicy gravy.

To round up our meal, we have the Tim Kao-Neaw which translates into home made vanilla ice cream with sticky rice and mango sauce, an appreciable summer dessert.

Meal for two: Rs 3,000 (including taxes, excluding alcohol)

Address: N-17, Greater Kailash 1. Contact: 33036819

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