Location: 60 Thompson Street
Cuisine: Thai
Items: 2 Appetizers, 2 Entrees, 2 Desserts 2 cocktails
Best Dish: The Chilean seabass is out of this world! The sauce and the beautiful fresh fish compliment each other beautifully, this is a dish you will remember for weeks after.
Overall: Gorgeous surroundings and amazing food, this is THE date place, or special treat place. This is the place you visit with someone who will appreciate the opulent surroundings and enticing offerings. If you are only looking for pad Thai or coconut curry look elsewhere, this place is beyond that.
We
For our first course my companion and I chose the Housemade Cod Noodles and the prawn cakes. The Noodles are served with a generous helping of Thai pesto and citrus green curry froth. Visually the green froth was a surprising and choice. Our server explained the importance of proper mixing of the ingredients and proceeded to combine the contents for us. The flavor was impeccable, robust with just the lightest touch of green curry.
The prawn cakes are crunchy morsels of prawn rolled into playful balls with a crispy coating. The Thai chili sauce is used as a dip for maximum flavor.
At Kittichai most dishes can be served family style, sharing is not only encouraged it is expected. Entree dishes are served ala carte, if you would like a side such as rice you must order it separately. For the entree course I ordered the soy marinated Chilean sea bass, palm sugar-soy sauce, wild mushrooms, and tomato confit with a side of jasmine rice. The fish was excellent and comes highly recommended. This is a dish that must be experienced. The warm sweet sauce is amazing, and is simply irresistible over rice.
My companion ordered the braised pork cheek, in spiced palm sugar braise, with steamed buns, and truffle powder. Though the dish comes with steamed buns for rolling the succulent meat we ordered a side of fried rice anyway. The tender juicy bits of pork were cooked to perfection and nearly melt in your mouth.
Though nearly bursting from the rich flavor packed meal we could not leave this space without sampling some of the desserts. The chocolate fondant cake and the coconut creme. The mini chocolate cake arrives floating in jasmine syrup accompanied by a sweet and palate cleansing lychee sorbet.
The soft decadent coconut creme is Thailand’s version of flan. The flavor is not cloyingly sweet and the tasty crisp tuile adds a nice element of crunch.
This may very well be the most upscale Thai restaurant I have been to. The service was as amazing as the food which is a rare but beautiful thing. We recommend all lovers of Thai cuisine to visit Kittichai. Even if you have never had or enjoyed Thai before the Kitti will make you a fan. Foodies will also enjoy the tasting menus that combine some of the chef’s favorite options for a unforgetable culinary experience.