By Gram Halsma
During the day, the restaurant serves international cuisine, but when darkness falls, it changes to a refined southern Thai dining experience.
Arriving slightly early, we sat at the luminescent bar and were treated to a range of Asian-themed delicacies like tuna sushi, Goong Sarong (prawns wrapped in vermicelli noodles) and delicate strips of duck wrapped around strands of lemongrass.
Once seated at our table, we enjoyed butterfly pea tea, served with a slice of lime to cleanse our palates before the meal.
We started with a Nam Prik Goong Sod, a local shrimp and chilli dip that is eaten everyday in Phuket. However, this one was much more sophisticated. Flavourful with a hint of chilli and served with fresh raw vegetables, it was the perfect way to enjoy this local specialty.
Up next, an appetiser in which Iron Chef Yi-Fan created a unique twist to a pomelo salad by adding soft shell crab to give it texture. (Soft Shell crab is a culinary term for crabs which have recently molted their old exoskeleton and are still soft). It was served in a perfectly-sized red cabbage leaf and the pomelo exploded with freshness. A perfect marriage of flavours.
Plated up with the pomelo salad was a papaya salad, something locals eat with famed regularity. Also known as Som Tam, this dish was placed on the “World’s 50 Most Delicious Foods” list compiled by CNN Go in 2011. But this papaya salad was placed on top of a beautifully cooked snapper, so the flavours soaked into the crispy skin of the fish. An intriguing way to add flavour to fish.
The soup was southern-style and based in country shrimp paste, combined with mixed vegetables. While a beautiful soup, the chef had chosen mushrooms and pumpkin as the dominant vegetables with strong pepper undertones, leaving you wondering whether you were eating a hearty vegetable broth or a spicy pumpkin soup. Very clever!
Then it was time for the main course, which included duck curry, the signature dish of the restaurant. The curry was sweet due to the lychees, pineapple and grapes. It was rich and satisfying, just what you want from a curry.
The lobsters that were brought out were nothing short of spectacular. The presentation alone was enough to keep you staring! Iron Chef Yi-Fan had done a new take on Tom Yum by adding this flavour to the lobster. The meat was tender and succulent, so if you like Tom Yum, you will love this lobster! This is a brilliant way to serve this traditional Thai / Laotian dish. One of the highlights of the evening was the crispy grouper, served during the main course. It was cooked with green peppercorns and ginger and beautifully presented. Decorated with peppercorns, the soft flaky meat was falling off the bones.
The final dish of the main course selection was stir fried morning glory with oyster sauce. A favourite among many, but this was much more complex than you find in local restaurants. Only the finest vegetables were used and the sauce was a lot smoother than in other dishes.
We ended the meal with a traditional Thai sweet pudding, complete with a quail egg. The quail egg contrasted with the sweetness of dessert. The tapioca and coconut rice was colourful, sweet and fun. After all, food should be fun!
It was lovely to have a night out experiencing local food, but with sophistication and refinement. Iron Chef Yi-Fan, you certainly are a winner in my books!