Officially opening in late Oct, Sra Bua is possibly be one of the most unique Thai restaurants in Thailand at this moment. I, honestly, aren't sure what is the most precise way to describe it so I go with the public way referring to it as molecular gastronomy.
Last week, I had a chance to have a lunch there with a friend of mine. We ordered the lunch menu (1500++ baht) which included:
1st course- The Nibblings featured 3 snack-like items
Soy meringue roasted cashews- It's a sweet meringue with cashew nut then glazed with soy sauce syrup. I personally like salty and sweet going together so I, indeed, enjoyed nibbling them.
Kefir lime leaf scented lotus root- crispy flavored lotus root. Again, an enjoyable one to have.
Prawn tapioca with chilli dip- this probably the star among its dish partners. The original and common version of this item is "khao kreab koong & nam prik pow" (shrimp-flavored crispy rice with sweet chili paste). The crispy tapioca was nicely flavored but what actually wowed me was the dip. The flavor was gentler than the original paste but the moose-like texture that was light and fluffy really changed the eating experience.
2nd course- Starter: both my friend and I chose "frozen red curry with lobster and coriander". The dish has quite a lot of fun factors- foam on top of the dish and liquid nitrogen pouring at the table. The velvety think rich frozen curry had bold yet well-balance taste. (Don't be fooled by its look as it was a spicy one.) I really like the curry. Lobster was nicely cooked and chilled. It went well with the curry.
3rd course- Main Course:
I chose red snapper in green coconut curry and beetroot (which explained the red color of green curry). The dish was just okay to me. Maybe I expected a hot curry as opposed to a lukewarm one. In general, it was a very good green curry but there was nothing outstanding from this dish besides the color. Also, I personally don't like the hidden beetroot scent in the green curry.
My friend ordered quail in coconut milk with galanga and mushrooms. My friend referred to it as deconstructed tom-kha-kai (galanga soup with chicken). Although the dish wasn't as impressive as the frozen red curry, she enjoyed it a lot. Having a piece of crispy chicken skin added another layer of texture to this dish.
4th course- Dessert:
My choice was Pandan leafs ice-cream. It probably was inspired by a common Thai snack, Kanompang Sangkaya (steamed bread with Thai-styled custard). The concept was nice but came across just fine for me. I'd expect more eggy flavor and richer taste in the ice-cream.
My friend had Three kinds of Tea ice-cream. To me, it was a great ice-cream with nice flavor-nothing more, nothing less.
One annoying thing was the only two choices of water were 200s++ baht still-Evian or sparkling-Evian. Oh...a quite disappointing part was we left the restaurant without feeling full.
Anyway, overall it was a very interesting and fun meal with unexpected factors. (It's just another kind of entertainment for me.) We both agreed that we probably should have come for the 5-course dinner instead. So, we could try all signature dishes at once. Both of us were satisfied with it. We didn't regret with the high price tag but it's not something we would come again anytime soon.
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...