As summer temperatures start to soar, so does our craving for fresh and spicy food. With that in mind, it was time to check out the new dishes at our favorite haven for Thai cuisine, The Birdcage.
New on the menu: Kai Hor Bao Toey (Fried Chicken in Pandan Leaves), Kai Priow Wan (Fried Chicken in Sweet and Sour Sauce), Molten Chocolate Cake with Caramel.
One of the loveliest things about dining Thai-style is the thoughtful addition of little elements to whet your appetite. Like the fresh pineapple and mint drink that came to the table as soon as we had settled into our chairs, and the generous plate of shrimp crackers with sweet and sour sauce and coriander dip that we nibbled on while perusing the menu.
We were set on trying something from the new items, along with some old favorites, so we went for Kai Hor Bao Toey, Koong Sai Mai (Deep Fried Konafa-Wrapped Marinated Shrimps with Thai Herbs), and Som Tam Thai (Green Papaya Salad with Peanuts). The pandan wrapped chicken was a work of art; each chunk of marinated tender flavor-packed chicken was delicately presented in its own individual leaf wrapping, a treat for the eyes as well as the palate. Each dish came with accompanying dips and sauces, complementing the balance of spice and flavor. Chef Narong also brought us a dish of fresh chili sauce to add even more fire if we needed it.
Spicy it was, but that served to enhance rather than overpower the subtlety of the amazing spices in the dishes. Our main dishes of Kai Priow Wan and Neau Pad Namman Hoy (Stir-Fried Beef Fillet with Oyster Sauce, Ginger and Vegetables) arrived with individual bowls of perfectly steamed rice, and were melt-in-the-mouth. The presentation of every dish added to the enjoyment, we could feel the care that had gone into everything.
Allowing for a twist of the arm, we indulged ourselves in two scrumptious desserts, Kloy Tod (Banana with Coconut Milk Vanilla Ice-Cream) and Molten Chocolate with Caramel. No regrets at all, may we add.
Other Menu Options that Appealed & Beverages Available
The Bento combinations look tempting, as do Chef Narong’s Degustation menus. Beverage options include a full bar in addition to juices and soft options.
Contemporary with Thai elements, creating a relaxed mood.
Clientele Mix & Price Range
Hotel guests and a good showing of local residents who come for great Thai food. Price range is on the higher end, but totally worth the splurge.
Opening hours: 1 pm to 4 pm. Dinner 7 pm to 11:30 pm.
Address: Semiramis InterContinental – Corniche El Nil, Garden City
Tel: 02 2798 8188