Nara Thai Cuisine
Lower Ground Floor Erawan Bangkok Mall
494 Phloen Chit Road
Lumphini Sub-District
Pathum Wan District
Bangkok
Central Thailand 10330
Thailand
Ground Floor Siam Paragon
991 Rama I Road
Pathum Wan Sub-District
Pathum Wan District
Bangkok
Central Thailand 10330
Thailand
https://naracuisine.com/
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| Nuea Pu Pad Pong Kaeng Karee / Deshelled Yellow Curry Crab (THB ฿1,690) |
Elevated Thai Fine Dining
(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 9
Ambience & Setting: 9
Food & Beverage: 9
Service: 9
Value for Money: 9
Spent about THB ฿1,055 / SGD $41 per person.
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Established in 2003 by Narawadee Srikarnchana and other female entrepreneurs, Nara Thai Cuisine is a Thai fine dining restaurant, renowned for its sophisticated feel and exquisitely crafted Thai dishes made with traditional recipes. Each visit to Nara Thai Cuisine holds the promise of a memorable gastronomic journey.
Ambience at Nara Thai Cuisine exudes an elegant, sophisticated feel. The cleverly spot lit space is arrayed with plush modern furnishings, spread out for some privacy. Touches of gold, silver, black, and purple create a sense of luxury, while fine dining ware gleams bright on the tables. Service at Nara Thai Cuisine befits a fine dining restaurant, with staff being attentive, proactive, and demonstrating good product knowledge. They're alert to guests signalling them, check for feedback on the meal, and also offer to clear finished plates proactively. Food at Nara Thai Cuisine is traditional and authentic Thai cuisine, elevated with premium ingredients and plating. Quality is exceptional, among the best Thai dishes I've had. Oddly, the range of drinks could be improved. Portions are sized for communal group dining. Prices are high, but represent good value for fine dining, budget about THB ฿1,055 / SGD $41 per person.
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| Nara Thai Cuisine Signage |
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| Nara Thai Cuisine Exterior |
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| Nara Thai Cuisine Interior |
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| Table Setting |
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| Entrance |
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The chilled Nam Taeng Mo Pan / Blended Watermelon Juice (THB ฿180) is so refreshing on a warm day, with its grainy thick texture of puree and refreshing fruity sweet flavour. Their fancy version includes a slice of the watermelon fruit itself.
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| Nam Taeng Mo Pan / Blended Watermelon Juice (THB ฿180) |
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| Nam Taeng Mo Pan / Blended Watermelon Juice |
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| Nam Taeng Mo Pan / Blended Watermelon Juice |
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| Nam Taeng Mo Pan / Blended Watermelon Juice |
Equal parts entertaining and thirst-quenching, the Nam Anchan Manao / Butterfly Pea Lemonade (THB ฿100) changes from a pleasant blue to vibrant purple colour with the addition of a simple sugar syrup. With its zesty tangy sour sweet bitter floral flavour, this is rather straightforward. The Nam Anchan Manao / Butterfly Pea Lemonade may sometimes be decorated or infused with optional pandan / screwpine leaf essence, lending floral earthy sweet flavour.
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| Nam Anchan Manao / Butterfly Pea Lemonade (THB ฿100) |
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| Nam Anchan Manao / Butterfly Pea Lemonade |
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| Nam Anchan Manao / Butterfly Pea Lemonade |
Served while the kitchen prepares your orders, the Khao Krieb Goong / Prawn Crackers (THB ฿Complimentary) is satisfyingly crispy crunchy in texture with addictive shrimpy savoury salty flavour. The lime chili dipping sauce on the side is nicely fiery with a good sour zesty tangy spicy flavour kick. Highly recommended!
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| Khao Krieb Goong / Prawn Crackers (THB ฿Complimentary) |
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| Khao Krieb Goong / Prawn Crackers |
The Poh Pia Pu Tod / Deep-Fried Crab Meat Spring Rolls (THB ฿650) has a crispy crunchy tofu bean curd skin exterior that shatters lightly, revealing the flaky soft interior filling of deshelled crab meat. Bound with a dried seaweed sheet, this carries grainy vegetal earthy briny salty sweet flavour, yum. Accompanied by a thin sour plum dipping sauce with tangy zesty sour sweet fruity herbal flavour. Highly recommended!
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| Poh Pia Pu Tod / Deep-Fried Crab Meat Spring Rolls (THB ฿650) |
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| Poh Pia Pu Tod / Deep-Fried Crab Meat Spring Rolls |
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| Poh Pia Pu Tod / Deep-Fried Crab Meat Spring Rolls |
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| Poh Pia Pu Tod / Deep-Fried Crab Meat Spring Rolls |
The Gai Hor Bai Toey / Pandan Chicken (THB ฿220 for 6 pieces) has boneless marinated chicken chunks, wrapped with pandan / screwpine leaves and deep-fried. Unwrapping the Gai Hor Bai Toey / Pandan Chicken releases a wonderful aroma, and the chicken is tender juicy in texture with robust smoky meaty savoury salty earthy spice flavour. Highly recommended!
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| Gai Hor Bai Toey / Pandan Chicken (THB ฿220 for 6 pieces) |
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| Gai Hor Bai Toey / Pandan Chicken |
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| Gai Hor Bai Toey / Pandan Chicken |
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| Gai Hor Bai Toey / Pandan Chicken |
The Tod Bai Tam Leung / Deep-Fried Ivy Gourd Leaves (THB ฿220) has whole ivy gourd leaves coated in a spiced batter, with a satisfying crisp crunchy texture and mild vegetal herbal savoury salty spice flavour. The side dipping sauce consists of minced pork, diced deshelled prawns / shrimp, shallots, red chili, and other aromatics, which lends a meaty sweet salty savoury sour spicy kick of flavour. A battered red chili completes, lending a dash of colour. A unique appetizer. Highly recommended!
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| Tod Bai Tam Leung / Deep-Fried Ivy Gourd Leaves (THB ฿220) |
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| Tod Bai Tam Leung / Deep-Fried Ivy Gourd Leaves |
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| Tod Bai Tam Leung / Deep-Fried Ivy Gourd Leaves |
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| Tod Bai Tam Leung / Deep-Fried Ivy Gourd Leaves |
The Kaeng Phed Ped Yang / Red Curry Roast Duck (THB ฿360) has a thick red curry that includes juicy sliced pineapple, juicy cherry tomatoes, tender sliced boneless roast duck, and lashings of creamy coconut milk. This has tender chewy juicy creamy textures with smoky meaty savoury salty sweet sour spicy flavour, and is often paired with steamed white rice. The heat gradually builds on the palate, and overall, the dish is rather filling. Highly recommended!
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| Kaeng Phed Ped Yang / Red Curry Roast Duck (THB ฿360) |
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| Kaeng Phed Ped Yang / Red Curry Roast Duck |
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| Kaeng Phed Ped Yang / Red Curry Roast Duck |
The Tom Kha Gai / Coconut Chicken Soup (THB ฿300) has a milky soup / broth / curry, made from a blend of coconut milk, galangal, lemongrass, kaffir lime leaf, lime juice, fish sauce, white sugar or palm sugar, dried red chili, and coriander leaves, then garnished with bouncy button mushrooms and tender boneless chicken chunks. Lovely enticing aroma, with a smooth creamy texture and meaty milky sweet savoury sour herbal flavour. Best paired with steamed white rice, I enjoyed this for its calming warming feel. Highly recommended!
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| Tom Kha Gai / Coconut Chicken Soup (THB ฿300) |
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| Tom Kha Gai / Coconut Chicken Soup |
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| Tom Kha Gai / Coconut Chicken Soup |
The signature Kai Jeow Pu / Crab Omelette (THB ฿750) is a large sharing dish. The fluffy bouncy egg omelette is stuffed and topped with flaky tender deshelled crab meat, surrounded by crisp wispy strands of fried chicken egg. Slightly greasy, this carries eggy savoury sweet salty flavour. Good!
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| Kai Jeow Pu / Crab Omelette (THB ฿750) |
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| Kai Jeow Pu / Crab Omelette |
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| Kai Jeow Pu / Crab Omelette |
The luxurious and extravagant Nuea Pu Pad Pong Kaeng Karee / Deshelled Yellow Curry Crab (THB ฿1,690) has fresh deshelled crab meat, stir-fried along with red onions in a rich yellow curry. This has incredible savoury salty sweet spice herbal flavours, with the freshness of the crab being the key, its soft tender flaky texture contrasting with the crunch of the vegetables and the creamy thick texture of the yellow curry. Pairs well with white rice! Highly recommended!
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| Nuea Pu Pad Pong Kaeng Karee / Deshelled Yellow Curry Crab (THB ฿1,690) |
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| Nuea Pu Pad Pong Kaeng Karee / Deshelled Yellow Curry Crab |
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| Nuea Pu Pad Pong Kaeng Karee / Deshelled Yellow Curry Crab |
Loved the Stek Nuea Yang Serp Phrom Khao Niao / Grilled Beef Steak Served With Sticky Rice (THB ฿890). The Khao Neow / Sticky Rice has a sticky chewy texture with a grainy earthy sweet nutty flavour, while the Suea Rong Hai / Crying Tiger Beef has a springy tender chew to texture with robust smoky meaty savoury salty flavour. Served with a fresh side salad and a vibrant Nam Jim Jaew dipping sauce. Highly recommended!
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| Stek Nuea Yang Serp Phrom Khao Niao / Grilled Beef Steak Served With Sticky Rice (THB ฿890) |
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| Khao Neow / Sticky Rice |
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| Khao Neow / Sticky Rice |
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| Suea Rong Hai / Crying Tiger Beef |
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| Suea Rong Hai / Crying Tiger Beef |
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| Stek Nuea Yang Serp Phrom Khao Niao / Grilled Beef Steak Served With Sticky Rice |
The Khao Pad Bu / Crab Fried Rice (THB ฿390) is a beloved and luxurious dish, featuring jasmine white rice stir-fried with chicken eggs, spring onions, deshelled crab meat, and aromatics. Their rendition has a mild enticing aroma, with fluffy soft tender texture and addictive sweet savoury sour briny salty flavour. Served with juicy cucumber slices which lend vegetal sweet flavour, and chopped red chili for a spicy kick. Good!
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| Khao Pad Bu / Crab Fried Rice (THB ฿390) |
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| Khao Pad Bu / Crab Fried Rice |
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| Khao Pad Bu / Crab Fried Rice |
The Khao Pad Sapparod / Pineapple Fried Rice (THB ฿590) features Thai jasmine rice, stir-fried with either deshelled prawns or boneless chicken chunks, I opted for the latter. Tossed together with chicken eggs, red onions, pineapple, black raisins, peanuts, and other aromatics, then garnished with juicy sliced cucumber and wispy chicken floss or pork floss. Carries lovely smoky fruity sweet savoury sour flavour, has tender crunchy grainy crisp textures, and is almost always served in a hollowed out pineapple. Good!
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| Khao Pad Sapparod / Pineapple Fried Rice (THB ฿590) |
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| Khao Pad Sapparod / Pineapple Fried Rice |
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| Khao Pad Sapparod / Pineapple Fried Rice |
The Tub Tim Grob / Red Rubies (THB ฿105) is a chilled dessert of crunchy water chestnuts coated in chewy tapioca flour and infused with red food colouring, then served over grainy shaved ice, dressed with creamy coconut milk infused with pandan / screwpine leaf essence. Carries a floral earthy milky sweet nutty flavour, nicely refreshing on the palate. Worth ordering!
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| Tub Tim Grob / Red Rubies (THB ฿105) |
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| Tub Tim Grob / Red Rubies |
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| Tub Tim Grob / Red Rubies |
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CONVERSATION