Review

A landmark on the Bangkok dining scene, Kai is located in a leafy soi in Sathorn, with an established culinary reputation. The formula is simple with difficult to find consistency and satisfying execution. A pub-like interior, offers rustic tables with a view of the kitchen, the outside terrace perfect for early evening drinks. A popular venue for after-office drinks, with TV screens offering live international sporting events. The blackboard details daily specials and the wine list includes several gems, and the occasional bin end offering worthwhile exploring. Begin with a beef tartare of hand cut NZ tenderloin with runny quail eggs, crostini and parmesan chips, mixed with Kai's secret seasoning or an adventurous scampi carpaccio, the succulent prawns, from NZ of course, drizzled with lemon with avocado and a piquant mango salsa. Follow with meat, falling off the bone lamb shank, or a traditional signature of bangers and mash, both accompanied by a stellar specialty of yellow kumara and mashed potato. Here, the signature of signatures is the fish and chips, and whatever fish or prep is chosen, batter, breadcrumb, pan-fried or steamed en-papillote, it will deliver. And what better way to complete one's NZ experience than with a renowned "pav" or pavlova.