Restaurant Review: Charm Thai

If you want to indulge in an array of authentic Thai cuisine, true to its name, Charm Thai will elevate your  food experience a notch higher. Located in the Crowne Plaza Dubai Marina, the restaurant is located on the ground floor of the hotel, overlooking the Marina Pier. Whether you fancy the tom yum soup or traditional pad thai or chicken satay, this restaurant has it all.

As you enter, the decor inside is modern and vibrant, with brightly coloured murals on the walls and an open kitchen with Thai umbrellas hanging. After being greeted by a warm and friendly staff, we hit on to the varied innovative menu.

For their first course, diners will enjoy aromatic yum ma-muang goong (green mango salad), the classic nam tok nua (Thai beef salad) followed by the poached scallops with piquant plah sauce, while sipping on an elegant, well-balanced organic sauvignon blanc from famed Italian wine makers Livio Felluga. Moving on to the hot starters, the second course includes tender stuffed calamari finished with Thai seafood dressing, succulent lamb ribs in a Thai-style bbq sauce or chicken dumplings with homemade sweet and sour sauce.  

With the richness of the dishes deliberately ramped up for the main course, the dishes include Thai red curry with melt-in-the mouth roasted duck, succulent stir fried lobster in house chill sauce and fragrant, herb-flecked lamb chops with wok-fried noodles and their standout cocktails or mocktails as accompaniments.

 

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Coming to the mains, we savoured some of their signatures like khai jeaw pu (Thai omelette with jumbo crab meat and sriracha sauce), the gai yang charm thai (Thai style grilled chicken served with Jim Jeaw sauce) and the kra prao nua (stir-fried minced beef with hot basil sauce). All dishes were cooked to perfection, mouthful with a beautiful medley of textures and flavours. The vegetarians are also spoilt for choice.

Some of their specialties include som tum jay (green papaya with long beans, tomatoes, peanuts and tamarind dressing) and pad phak (stir-fried mixed vegetables). The traditional green curry with eggplants, coconut tip and mushroom or red curry with tofu, mushroom and pumpkin were as mouth-watering and decadent as their meaty counterparts.

A dessert of traditional Thai sweet sticky rice with fresh mango and coconut ice cream is made all the more delicious when enjoyed with glass of fragrant, well-balanced pale pink and peachy frescobaldi ammiraglia alie rose and will provide a fitting end to a truly memorable evening.

 

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