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Patara
The dining room is an elegant cool oasis away from the glare of the scorching summer sunshine. The décor is Pan Asian with tones of burgundy and chocolate. The tables simply yet stylishly set with white linen off set by a contrasting coffee brown runner.
The essential flavour elements at Patara are drawn from the four culinary regions of the Kingdom which are then interpreted creatively as inspirational Thai for Patara's global market. While the presentation may appear different to the more traditional Thai restaurants, the tastes remain authentic as the dishes we tasted will show.
Thai style salted beef braised in coconut milk, herbs and lime dressing was developed after the chef discovered salted beef in London, Patara's place of birth, and was curious as to how she could incorporate it into her Thai cuisine. Having slow cooked it with fresh chilli, sliced kaffir limes, fresh mint, fish sauce, lime juice and sugar, she created Yam salt beef; subtle balanced flavours that is very tasty by itself and does not need rice.
Next we tried Moo Hong, pork belly marinated with coconut juice and five spice powder, a dish created for the forthcoming Beijing branch. Due to slow simmering the meat was deliciously light, soft yet chewy with an interesting after taste. It was served with garden sweet and tender greens, wok fried with chilli paste that had nice and crunchy stalks; accompanied by individual bowls of four coloured rice.
For dessert we delighted in Carved pears poached in coconut milk, palm sugar with a stick of fresh cinnamon giving a tantalizing Thai taste to a classic European dessert.
Patara is always proof of what level Thai cuisine can reach when culinary techniques are applied with flair and creativity.
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