Experience fresh and healthy Thai cooking in an authentic setting
Time Out Dubai staff
Enjoy unparalleled Thai service with a menu that showcases unique regional dishes, celebrating street food and authentic classics loved around the world. This is simple, Thai cuisine in a modern setting. The restaurant is staffed entirely by women, including the chef de cuisine and restaurant manager. With a focus on fresh produce, Tong Thai provides a truly authentic experience.
The Chef Pawichada Phahot Chef Pawichada Phahot learned the art of cooking in Thailand 15 years ago, and spent two years in her homeland working with an experienced chef. She then moved to Dubai and worked for a range of Thai restaurants before joining the JW Marriott Marquis. During her time in the city, she has already picked up a Time Out award as Highly Recommended in the Thai Restaurant category. Pawichada is passionate about cooking and likes to explore new techniques and cuisines. She believes that seeing empty plates return from the service area is the best feedback, and her goal is to make Tong Thai one of the best. Her favourite dish is stir-fried prawns with fresh Thai herbs and chicken green curry, while her favourite ingredients are galangal, Thai basil, kaffir lime leaves and lemon grass.
Chef's Inspiration Thai mango in season is very popular in Thailand. I’ve loved this dish since my childhood. It’s a perfect combination of sweet Thai mango and sticky rice.
Ingredients 120g sticky rice 200g sweet mango 150ml coconut milk 8g salt 50g sugar 1g white flour 5g pandan leaf 20g roasted mung beans
Method • Soak sticky rice overnight.
• Soak mung beans for four hours, remove water and then put on a tray and roast in the oven for 10 minutes at 150°C. Then set aside.
• To make the coconut cream rice, put coconut milk in a saucepan and add pandan leaf, white sugar and salt. Then bring to the boil.
• For the coconut topping, put coconut milk in a saucepan and add pandan leaf, white sugar and salt. Keep on the heat until the sugar melts, then add white flour before mixing together well. Then leave to cool.
• Steam the sticky rice until cooked, then add coconut milk rice and soak for 20 minutes.
• To serve, put the sweet rice on a plate. Take sliced mango and put it next to the rice. Then add coconut topping and the roasted mung beans on top.
Chef’s tips Thailand has a very strong cooking culture. All the food is cooked with natural, fresh ingredients, making it very healthy and also highly nutritious.