Thai house delivered, again – The Jerusalem Post

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For many years now, Thai House in Tel Aviv has been a favorite among locals and tourists alike, serving the most authentic and delicious Thai food available in Israel, at least that’s what we think, and of many gourmets will agree.

Like almost all restaurants, Thai House (Habayit Hatailandi) is now focusing on its delivery menu, and it’s better than ever. So knowing that a trip to Thailand was definitely not going to happen anytime soon, we opted for the next best thing and ordered a meal from them. We were not disappointed, to say the least.

The menu here, unlike other Asian restaurants in Israel, doesn’t start and end with versions of Pad Thai.

We asked the manager of the restaurant to suggest dishes that she thought could travel well and to write on the boxes which dish goes with which sauce. It worked. We made a nice spread, we poured ourselves the cocktails, which came in glass bottles, and we dug. It was heavenly.

The cocktail – Bangkok Mule – is based on Ketel One vodka infused with kaffir lime and shaken with homemade ginger syrup, lime and ginger beer. Sweet and sour, tangy and fresh – the bottle, supposedly for two – was also enough for us for refills (58 NIS).

We opened with a dish we love to order here, with Pesa Pla – a slice of fried sea bass, Khanom chin noodles, mint, cilantro, dill, lemon zest, crushed peanuts, sweet and spicy tamarind sauce, wrapped in foil. iceberg lettuce (two pieces). This dish is divine and I would love to start every meal, Thai or not, with it. (NIS 44).

Stay away from Pad Thai – as rice noodles can get stuck in a ball by the time a delivery reaches you, we continued with a Yam Pla Khem (NIS 56) fish dish, salt-dried amberjack slices seafood, ginger, purple onion, hot pepper and cilantro. Again very light and flavorful – another perfect starter that is recommended for deliveries as it is served cold.

Among the main dishes, the Naam Tok (NIS 82) grilled and sliced ​​rump steak, purple onion, cilantro, mint, leaves, dried chili, crushed roasted rice, lemon and fish sauce.

Along with the dishes came sticky rice balls and regular rice. This dish was accompanied by ordinary rice. It was good but less than the other dishes, if we had gotten it from another Asian it could have been the top of our meal, but it did not reach the level of the other dishes. Maybe it was our fault, because when asked how much we wanted hot food we replied – “Hot for whites, not hot for Thais” which means Thai cooks are not hot.

Our next fish dish was an absolutely delicious green curry. Gaeng Kiao Waan (NIS 122). Green curry and coconut milk stew with fish, Thai eggplant, kaffir lime and basil leaves. It was rich and wonderful and really brought us back to the beach restaurant we loved on our last visit to Thailand a very long time ago. If you like curry, this one is delicate and full of flavor.

Another meat dish, the Sikhong Moo (NIS 128) consisted of crispy ribs topped with gravy and served with bok choy and green papaya soup. We ate it with sticky rice – not quite sure this was the right way to serve it – but it soaked up the delicious sauce and it worked for us.

Very full and the mouth overflowing with flavors, this last dish sealed the deal.

Thai House really delivered.

Thai house (Habayit Hatailandi)

Not kosher

8 Bograshov Street, Tel Aviv

(03) 517-8568

The writer was the guest of the restaurant.


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