Our main courses began with crisp fried fish in a tangy sauce (Pla rad prik sos hollapa), which was a dish I can still remember – a crisp outer covering protecting a white, flaky and succulent interior, the whole on a puddle of tangy sauce with some drizzled over too. A winner this was. The Phad Phak or home style stir fried vegetables were great with a little rice and so were the water chestnuts and cashew nuts with red chili paste – amazing textures this one had; quite memorable. My stars were the Grilled Lamb with mint and cucumber sauce (well grilled Indian lamb (goat), pink within, very subtle sauce) and the vegetables in green curry – both outstanding.
I wiped my dessert bowl (a coconut shell) clean. It originally came filled tub tim grob, coconut milk with rose-flavored-tapioca coated water chestnuts within. It’s subtle, has great texture and is quite a treat for all the senses.
A restaurant of Thai Pavilion’s standing mustn’t have as many misses as it did during the appetizers. This could be a start-up issue as we visited on the same day as their launch, and I suggest one pilot visit to see where they are. On the other hand, you could just indulge in the mains, each of which were excellent.