The
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.
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| My daughter Akanksha Dean and me with Chef Kesinee at a previous cooking class at Basil |
As
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
individual.
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.
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| These fish cakes are to die for |
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| 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!
Traditional
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
gastronomic diversity.
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| 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,
THAILAND
TEL: (66) 02 6498888
E-MAIL: grande.sukhumvit@luxurycollection.com
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