The revamped SARAI brings Thai fine dining to Tanglin Mall, helmed by Chef Chimkit Khamphuang (Lisa)
(Above from Left to Right: Golae Hoy Malang Pluu, Mieng Mak, Plaa Heng Tang Mo, Puu Sorn Glin)
Fine dining restaurant SARAI joins the league of restaurants on Orchard Road with a newly revamped food menu designed by Chef de Cuisine Lisa, a curated beverage programme with in-house cocktails and mocktails infused with Thai influences, and sleek new interiors.
The inspiration behind the food menu draws upon rediscovering the authentic flavours of classic Thai cuisine well-loved by Thailand’s royal family. With each dish meticulously and beautifully plated, Chef Lisa is known for using high-quality products whilst capturing the true essence of Thai ingredients in her dishes.
(Above: Puu Sorn Glin)
Food standouts include the Set menus, from $68++ to $108++ served during lunch or dinner, which start with an Amuse Bouche like Plaa Heng Tang Mo, a sweet savoury medley of fresh watermelon, toasted coconut and smoked fish with roasted peanuts. Next come the three bite-sized starters, offering a tense balance of freshness and crunchiness. Fans of Thai snacks will recognise, along with dried prawns and wild ginger wrapped with betel leaves, the wildly addictive Mieng Mak and Puu Sorn Glin, crab meat with pickled garlic on a puffed rice cracker. And the last of the trio, Golae Hoy Malang Pluu, comprises perfectly charred southern Thai style fresh mussels satay glazed with a tangy fiery sauce.
The main course dishes highlight lesser-known ingredients aromatically cooked by Chef Lisa. A soup that warms the soul is Sip Gaeng Jued Pad Yang, infused with roasted duck, tender young coconut and topped with fresh Thai basil. Other dishes executed with sophistication are the Gaeng Raweng Nuea – tender wagyu beef short ribs simmered in thick Thai green curry and white turmeric, served dry, and Yum Hed Goong Yang, a salad of wild mushrooms with freshly grilled river prawns and chilli jams.
A sublime trio of sweet treats ends the course on a soft note, featuring Khanom Mor Gaeng, a baked taro custard with pandan; Peuak Rang Nok, shreds of sweet taro presented in the form of a bird’s nest and Roy Kaew, freshly cured starfruit.
Dishes from the a la carte menu that are great for sharing include Yum Pak, a refreshing Thai sweet fern leaf salad dressed in tamarind palm sugar that delivers different textures and flavours in one plate. The set menus are rotated every two months, following Chef Lisa’s experimentation with in-season produce. A delicious vegetarian food menu is also available.
(Above from Left to Right: Pandan Grasshopper, SARAI Rose Negroni)
Complementing the food menu is the equally diverse beverage menu, serving homemade Thai specialities, cocktails, spirits, beers, wine and non-alcoholic options. Nine signature cocktails (S$22++ each), crafted in-house by an experienced resident bartender, invite guests to explore the rich culture of the entire Thai region. Gin lovers can look forward to the SARAI Signature, a delicious tipple with bloody shiraz gin, elderflower and lime juice served with curls of smoke, and the SARAI Rose Negroni, built with gin, Lillet rosé, and bitters. The rum-based Pandan Grasshopper contains nutty pandan and coconut milk, with peppermint liqueur in the mix.
(Above from Left: SARAI Main Dining Hall, SARAI Private Room)
SARAI delights guests with impeccable service inspired by warm Thai hospitality in a cosy setting, with a soft palette of blush tones, light wood and warm lighting and furnished with comfortable leather chairs. For meetings and celebratory occasions, guests have the option of a single private room that seats up to 12 pax or combined private rooms that can hold up to 40 pax. For more information about SARAI Restaurant and to make reservations, please visit http://www.sarai.com.sg or connect with the restaurant on Facebook @saraifinethai and Instagram @saraifinethai
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