I have a passion for all things good in life- be it travel, food, watching plays& films, photography, drinking champagne or just getting pampered in a Spa. Luckily being a Hotel Management graduate, an ex-chef, nutritionist and a journalist, I am eminently qualified to do my job of writing and sharing experiences. My blog is my world and my posts are my straightforward thoughts...come along with me on my culinary voyage!
décor is elegant and serves very refined Thai cuisine executed by Chef Kesinee
and her staff. Interestingly the menu is one of its kinds and offers a range of
flavours and dishes, the use of a broader range of seasoning leads to multiple
flavours, textures and tastes in a single dish.
My daughter Akanksha Dean and me with Chef Kesinee at a previous cooking class at Basil
befits a country which has never been conquered or colonized (something which
cannot be said about many countries), the food of Thailand is unique. Thai
create bold combinations of flavours to make the resulting dishes quite
These fish cakes are to die for
Food presentations at Basil are a feast for your eyes on a range of
bespoke tableware: weaved bamboo containers, heavy ceramics. A more classic
starter of DIY betel leaf wraps with coconut, chilli, peanuts and dried shrimps
was extremely successful, and fun. The kindly waitress demonstrated how to fold
them properly. The main course was refined, with the Chef integrating the
multitude of aromatic spices to a tangy, sweet, spicy and savoury whole. Stir-fried
morning glory with garlic and soya sauce was delicious. The vegetables were
cooked just right and maintained a touch of crunchiness, and the use of soya
sauce was not too overpowering.
The Green curry is amazing too
What’s Thai food without curry? I am a huge
fan of the southern yellow curry because of its high coconut milk content
and spiciness. The one here with snow fish certainly didn’t disappoint and is
in fact, the best rendition I had yet. The curry is so well-balanced
and addictive. Rice served was also interesting as there was free flow of
the usual white jasmine rice, basil rice or the more chewy black glutinous rice.
All were good for me!
desserts make for a sweet ending to a potentially ‘chili hot’ meal. I would
recommend the ‘Khao Niew Mamuang’ sticky rice with fresh mango and coconut
cream. The glutinous rice was steamed to such perfect degree of
hardness, while the coconut cream was brilliantly served in the form of ice
cream. Paired with sweet Thai mangoes that would never disappoint, there’s simply no
better way to end the meal! Basil is a benchmark for good, authentic Thai
food. Friendly waiters and prompt service also make dining here a great
experience. All in all Basil offers an unprecedented and amazing dining
experience that takes one on a unique voyage through Thailand’s rich
Don't miss the Som Tam here
Knowing a few terms will help you navigate your way
through the Menu: tom yum(soup),yum(salad),khao (rice),mee (noodles),Kaeng
Phed(hot soup or curry),nam prik(hot dipping sauce),nam oi(sweet sauce),pla
(fish), kai (chicken), pak (Veg), poo (crab),kung (prawns), and moo(pork).
Where: Sheraton Grande Sukhumvit, a luxury collection hotel, 250 Sukhumvit Road, Bangkok 10110,