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.
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.
150g thinly sliced chicken breast
5g chopped galangal
10g chopped lemon grass
80ml condensed milk
40ml coconut milk
5g turmeric powder
1g ground cumin
1g coriander powder
100g white sugar
80ml white vinegar
20g red curry paste
20g ground peanuts
300ml coconut milk
15ml fish sauce
100g white sugar
14ml tamarind juice
20g ground white sesame seeds
5g chopped coriander root
• Chop the lemongrass and galangal, then put in a blender with condensed and coconut milk, turmeric powder, cumin ground, coriander powder and salt.
• Keep the chicken and beef in different bowls and add the marinade from the previous step. Mix well and keep it aside for 30 minutes.
• Skewer the chicken and beef on bamboo sticks and then grill.
• Boil all the ingredients together and reduce until mixture thickens. Put aside to cool.
• Slice the cucumber, the red onion and the red chili. Next, add the ajar sauce.
• Put the red curry paste and chopped coriander root in hot oil and then add coconut milk.
• Bring to the boil, then add all the ingredients together.
Red duck curry
This is a dish of delicious duck cooked in a Thai red curry. It makes a mouth-watering meal and I love it every time I taste it.
80g red curry paste
5g cherry tomato
20g Thai eggplant
5g sweet basil
300ml coconut milk
10ml fish sauce
20g palm sugar
5g red chilli
10g small aubergine
5g lemon leaf
20ml corn oil
• Take the whole duck and wash it thoroughly.
• Put the duck on a tray and then cover the skin with white vinegar.
• Season with soy sauce, salt and black pepper.
• Roast the duck in an oven at 180°C for 35 minutes.
• Remove the duck from the oven and then let it cool before removing all the bones.
• Sauté the red curry in hot oil, and then add the lime leaf.
• Add the coconut milk and then the palm sugar and bring to the boil.
• Season with fish sauce and check the taste.
• Add all the ingredients and the roasted duck, except for the sweet basil.
• Add the sweet basil just before serving.
Mango sticky rice
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.
120g sticky rice
200g sweet mango
150ml coconut milk
1g white flour
5g pandan leaf
20g roasted mung beans
• 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.
Thailand has a very strong cooking culture. All the food is cooked with natural, fresh ingredients, making it very healthy and also highly nutritious.