Dark woods, warm furnishings and subdued lighting welcomes the diner to Pachaylen, the impressive Thai restaurant at Eastern Mangroves Hotel and Spa by Anantara.
The modest space is comfortably chic and demure, but the food should be anything but modest, as it consistently impresses here.
We started with some divine butterfly pea flower shaped chicken dumplings (the Chor Muang) as well as some delectable pan-fried crab cakes (Tood Man Poo Kha Onn), which came with a delicious chilli sauce and cucumber relish.
The sweet chilli sauce with the dumplings brought out the flavours perfectly, while the crab cakes crumbled under the fork and melted in the mouth. Both excellent ways to begin the Pachaylen experience.
Following these starters, the soup: A classic Thai concoction, the Tom Yum Kung. Spicy prawns swirled together with galangal, kaffir lime leaves, lemongrass, straw mushrooms and coriander to create a symphony of sweet-yet-spicy flavours. Delightful.
For the main courses, we tried the Gaeng Chu-Chi Khung; tiger prawns in chu-chi curry sauce along with the Hoi Shell Kub Khung Phad Naam Prik Pao, stir-fried Andaman scallops, tiger prawns, roasted chillies and sweet basil. Arriving at the table with a serving of pineapple and cashew nut stir-fried rice (Khao Phad Suparod Jay) and some stir-fried rice noodles with prawns, bean sprouts and tamarind sauce (the Phad Thai Khoong Sodd). Each dish was excellent and was finished with gusto. Flavours combined and textures harmonised to create a sensational meal.
Completing the evening with a fried banana dessert, with chocolate sauce – a sweet and crunchy treat – Pachaylen continues to impress on every visit.
DETAILS
What: Pachaylen
Where: Eastern Mangroves Hotel & Spa by Anantara
Prices: Salads/appetisers/soup from AED 50, Mains from AED 75, Desserts from AED 45
We say: A superb Thai experience, worth the expense
Contact: 02 656 1000
