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Truly THAI

Bold, new and authentic — that's Lotus, The Park's Thai restaurant, for you


THE PARK'S `Lotus' likes to call itself the premier Thai food restaurant in the city. Lunch at the `Lotus' proved that it is not an exaggeration. As a self-professed Thai connoisseur, I have become a firm fan of their bold, new menu.

We started with the tom kha het (coconut milk soup with chicken), a truly aromatic combination of coconut milk, lime leaves, diced mushrooms and tender chicken pieces.

The main course was a combination of various dishes from the new menu. The kai phad prik (chicken wings) were spicy and hot with the uniquely pungent flavours that are so important to Thai cuisine, delightfully stuffed and garnished with mushrooms, onions and green onions.

Koong phad prik paow (stir fried prawns) were next — crisp, golden and spiced to perfection, served with spring onions and cashewnuts. Gaeng keow wahn (green curry and vegetables) and steamed rice complemented one another, a medley of green curry paste, coconut milk and fresh vegetables. Poo jha (deep-fried boneless crab meat served in a crab shell) was well made and tasted heady and unusual.

The new menu features some of the usual suspects such as the green and red curries, stir-fries and noodles, but also has vast experimental cuisine, authentic and

truly Thai. The vegetarian menu is varied and offers several specialities such as tao hoo phad prik (deep-fried bean curd filled with vegetables,

water chestnuts, mushrooms and red and yellow peppers) and man phad prik krapaw (stir-fried potatoes and onions with a touch of garlic, hot basil and chilli).

Non-vegetarians have an array of seafood, chicken and poultry and meat dishes to choose from, noodles, rice dishes and soups to delight even choosy eaters.

We ended our meal with soffee ta kai (frozen lemon grass soufflé, light and refreshing, with a hint of lemon grass and coconut flavour). My recommendation? Lotus is one experience you would not want to miss.

AWANTHI VARDARAJ

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