Review

The House of Smooth Curry is no ordinary restaurant featuring Thai Royal cuisine, as its location, within the Athenee Hotel, was built on the grounds of Kandhavas Palace, a former Royal residence of Princess Malaya Alongkorn, daughter of King Rama V. The room's Thai design with art and artifacts of the 1920's and 30's provides an ambience reminiscent of the Palace's private quarters. The menu showcases both classic and new Thai cuisine across all regions of the kingdom, served by an attentive staff with grace befitting the establishment's heritage. Begin with miang bua luang, a traditional Thai appetizer of lotus leaf topped with peanut, roast coconut and sweet homemade sauce offset by the slightly bitter taste of a betel leaf wrap. Compliment with yum som-o goong, pomelo salad with river prawn, a perfect combination of citrus-sweet and succulent grilled prawns served in the shell. For a spicy touch, add laab tao hoo, a tofu-based version of the popular Isaan dish. From the namesake array of curries try po talay phod phong garee, an aromatic, well-balanced yellow curry featuring generous chunks of meaty fresh crab. The signature massaman beef curry holds its own as a world-renowned Thai classic. Following these taste sensations, coconut ice cream with deep fried banana wrapped in young rice, sweetly rounds off a memorable Thai dining experience.