Restaurant Review - Naga Thai - Comments

Authentic cuisine in contemporary surroundings

Poster: Sam Jones 27/11/2007

On a recent visit to Thailand I found myself enjoying some excellent dining experiences, and threw myself fully into the country’s fabulous cuisine. If you’ve been fortunate enough to experience authentic Thai food, you’ll know what I mean. Cooking in Thailand is an art – an intricate combination of fragrant flavours, aromatic herbs, chilli, ginger and spices. Service is inviting and friendly, and always comes with a smile.

With a reputation for this winning formula, Naga Thai in Puerto Banús has caused quite a stir on the Coast’s restaurant scene of late. The emphasis at the restaurant is on original Thai-style cuisine which is slightly softened with European flavours to appeal to an international palate.

Now in their second year of business, and with a good regular clientele, owners Carl and Unchalee recently decided to introduce several new dishes to the existing menu, which includes delicious starters, salads, soups, stir fries, traditional curry dishes and fresh fish.

Another exciting addition to the menu at Naga Thai are the creative Thai cocktails, expertly prepared and beautifully garnished with fresh fruit and Thai orchids. During my first visit to the restaurant, I was invited to sample one of these delicious cocktails – the Bling Bling: a refreshing champagne concoction which seemed to work extremely well with the restaurant’s cosmopolitan ambience − fusing subtle contemporary design with colourful art and traditional Thai pieces.

We began the meal with the assorted hors d’oeuvres. This is a classic favourite in oriental restaurants; yet the grilled satay with spiced peanuts and pickled cucumber and fresh spring rolls with herbs and succulent prawns certainly had the edge. Other flavoursome starters on the menu include classic Thai soups laden with lime leaf, lemon grass, galangal and coriander; and salads dressed with fresh lemon juice and sweet or spicy Thai dressing.

Our choice of mains was equally as tempting but we eventually decided to try out new dishes from the menu. The crispy duck in red curry with coconut milk, tomato, paprika, courgette, pineapple and grapes, and the steamed sea bass with fragrant Thai herbs accompanied by king prawn pad Thai were divine.

Green tea ice cream, sticky rice with mango and, dare I admit it, a zesty palate-cleansing cocktail rounded off a thoroughly enjoyable evening.

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