Finally made it to Kittichai on Sunday night. It was a mixed experience and I don't think I'll be in a big rush to return.
Our group of four had an 8:30 reservation. Arrived a bit early and enjoyed a drink at the bar - I love their Elderberry (Elderflower?) Martini. As has been posted before, the bar and dining room are beautiful and exotic, though I was put off by what looked like formica tables. Weren't seated until almost nine o'clock, even though, when seated there were three other empty tables for four just in that area. Maybe a coincidence, but hadn't seen large numbers of people leaving.
It took a long time for us to get menus and a wine list, as well as to order a wine. We were inclined to get an Alsatian white, thinking that it would complement the food. Waiter and then sommelier kept insisting on a Malbec and another heavy-ish red - we were concernd that it would overpower the seafood dishes, and so ended up going with a Pinot Noir. They were out of the one (yes, one) on the wine list and brought us a different one, which we ordered. Less than exciting.
Crispy Jasmine Rice Crackers with a chicken and shrimp relish - the relish was almost flavorless.
Chocolate Back Ribs - did not wow our group, though well recommended on this board.
Crispy rock shrimp with eggplant - shrimp were tasty, eggplant too sweet.
Fluke sashimi wrapped around herbs (a special) - along with the Sea Bass, our favorite.
Baked Chilean Sea Bass - excellent, by far the best dish - succulent fish.
Clay Pot Prawns - the glass vermicelli with it was wonderful, nicely complemented by the prosciutto
Lamb Shank in curry sauce - sauce was bland
Chang Mai Honey Glazed Duck - good, but strangely, not very flavorful
Coriander/Ginger jasmine rice was lovely - delicately flavored (but $5.00 for a v. small bowl of rice).
Kaffir Lime Tart - excellent, highly recommend
White Chocolate Passion Fruit Parfait - alright
Flourless chocolate cake - steamed I think in a banana leaf - not runny in the inside, which I prefer.
Overall, I think the food did not have enough flavor - I expected a feast of tastes - I think that often the dishes are too subtle and could benefit from some "spicing up." Also, what is it with Thai restaurants offering chopsticks?