Tuesday, February 05, 2013

The Smoke House Khao Yai

The Smoke House
A massive masonry stood out on Thanarat Road. This is the Smoke House of Khao Yai. Reservations needed to be made or you will be made to wait. Her bakery prepared pastries out of flour and butter, her oven the pizzas. Her kitchen grills the steak, and the cooks some Thai Cuisines in woks of fire they heat. The large mansion stood out against blue skies, her large compound accommodates the waiting crowd clicking away on their Canon and Nikon. How about the food this glamorous place? First you got to have an encounter with the reception taking on the hundred of queues, not too happy that chap was. It was like talking to someone that had ants biting his balls he could not remove publicly. I could understand why. When we finally had our table the service was pleasingly fast and responsive.

It gets Crowded
First served was my prawn bisque. I took off the ceramic cover and immediately was lost in an aromatic storm of the shelled delicacy. One sipped, I was whisked away into the clouds, running in slow motion with a smile driven by gastro thrill of ultimate bliss. My best ever soup of all time in Thailand, you just must and have to try it. Thickness was perfect, the taste of the brownish broth was rich. Started off great and soon our Spaghetti Aglio Olio Bacon arrived cutting the order of things before our Caesar Salad. Living in Thailand, you gotta live with things like these, western dining served like an Asian feast. All appetizers, and main course are served regardless of the order of things and also, regardless of who had what first. Your mates could be on desert already, but you are having your appetizer after your main course which you desperately did try to catch up just.

Spaghetti Aglio Olio Bacon
Anyways, the Spaghetti Aglio Olio Bacon was great, its simple and could never go wrong in most western restaurants in Thailand. The salad is also something that will usually not go wrong. Things took a turn for the worst when my Fish & Chips was served. I fell from the heavenly clouds and slammed hard onto the masonry. They used the wrong type of batter to begin with, there was no fluff to it. It was dry and the color told of being in oil too long. The fish, what Fish & Chips in the world had skins attached to them? It left a fishy aftertaste the dark sections of mid spinal meat that was brownish grey instead of cod clean white. They had used sea bass and it was disappointingly terrible. Next time I must try their mainstream steaks instead, the good costly ones that cost a thousand Baht and over, but doubt I may. Good steaks are rare in Thailand, you need love and attention to cook them perfect but in large establishments, kitchen are just production lines.

Good for Dining in Cool Evenings

Aromatic Pastries

Fish & Chips went Wrong

An idea of Pricing

What's in the Fish & Chips

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