Soi 60 represent a fresh approach to traditional Thai Cuisine.
Established by The Red Door Group, the same group behind Bistecca
Tuscan Steakhouse (See Bistecca review here), Soi 60 is a new
destination for diners who search for something more hip compare to
traditional and street food Thai cuisine. Helmed by Chef Nam
Pongpanich, she combines her mastery in French Cuisine with
Traditional Thai Recipe.
 |
| The Bar |
 |
| Indoor Dining Area |
Located in Robertson Quay, the set up of Soi 60 is modern and trendy.
The music was lively creating a good vibe to dine and to chill out.
The first thing I observe, this place has a strong Aussie customer
base. Once seated, I feel like I was back in Melbourne where the
table next to me talking about last week footy results.
 |
| Outdoor Dining Area |
I started the dinner with dishes from the Small Plates section. Crab
Betel Leaves (picked crab, coconut milk, peanuts) and Northern Thai
Sausage (Sai Oua) in Rice roll. The crab betel leaf provide a
refreshing start using the natural sweetness of crab meat. Meanwhile
the dense and well spiced Northern Thai sausage in rice roll provide
a bolder flavour of Thai. A good wake up call for the palate.
 |
| Crab Betel Leaves |
 |
| Northern Thai Sausage (Sai Oua) in Rice roll |
Salmon Tartare, mini salmon cubes tossed with lime, herbs, chilli,
not a traditional thai dish, however Chef Nam infused the Thai
influence here. The salmon is fresh, while the lime, herbs and chilli
provide the tangy Thai twist to the dish. Eat it with the prawn
crackers to add crispy texture to the dish.
 |
| Salmon Tartare |
Crispy Duck Pancake, looks like a jumbo version of spring roll.
Although it took me a while before I bit into it, the skin is still
crispy. The shredded duck meat fillings are generous, combines well
with the sweetness of the lychee, freshness of thai herbs and
tanginess of black vinegar reduction. What an explosion of flavours
in your mouth!
 |
| Crispy Duck Pancake |
For Salads, I sampled Coconut Chicken Salad and Papaya Salad. The
chicken salad combines refreshing vegetables such as pea sprouts and
sliced cucumber with crispy texture of sunflower seeds and
pomegranate. However, I personally don't like the coconut dressing.
Although it is not spicy, I find the taste of coconut dressing is
just too rich for the salad. Tasted like a non-spicy green curry
salad. The same can be said about the papaya salad. Although this is
the first time I ate non spicy papaya salad, I just can't get used to
the taste. It feels a bit mushy which lack of the crunchiness, in
need of something spicy to bind all the ingredients.
 |
| Coconut Chicken Salad |
 |
| Papaya Salad |
Stir Fried Mixed Seafood Glass Noodle. A combination of scallops,
prawns, squid with chilli and lime leaf with a dash of fish sauce.
The seafood tasted fresh, while the glass noodle is just springy and
soaks up the seafood juice. Can be a bit too generous with the fish
sauce, but I think it will goes well with some white rice.
 |
| Stir Fried Mixed Seafood Glass Noodle |
Beef Panaeng Curry is the signature curry dish here. The beef has
been cooked over long period. The texture is so tender that melts in
your mouth. The curry is thick, rich, filled with spices and creamy
while the curry packs a subtle heat. As the cut of the beef is quite
thick, I find the curry did not absorbs into the middle part of the
meat. My suggestion is when this curry arrived on your table, cut the
beef and let it soak in the curry for a few more minutes before you
dig in. I am certain the taste will then be amazing.
 |
| Beef Panaeng Curry |
From the
big plates, I sample Iberico Pork. This is the spiciest dish in Soi
60. The slow cooked Iberico pork are covered with Thai spiced crust.
Although the meat is tender, I can't really tasted the pork as the
pepper and spices are just to over powering. Unless, you like chilli,
you might want to give this dish a miss.
 |
| Iberico Pork |
For the
sweet ending, I have combination of three desserts, Black sticky rice
with mango, Ginger Creme Brulee and Passion Fruit cream. Unlike the
normal sticky rice that we find in Bangkok, black sticky rice with
mango has a tougher grain. Soi 60 made this dessert taste like pulau
hitam with mango. Ginger Creme Brulee is nicely executed. Thin sugar
crust on top, with a smooth ginger infused crème in it. Once you
swallow the crème, you can feel the subtle warmth in your throat.
The Passion Fruit Creme is smooth and tangy. A delish way to end the
meal. If you can only pick one dessert, I absolutely recommend the
Ginger Creme Brulee.
 |
| From Left: Ginger Creme Brulee, Passion Fruit cream & Black sticky rice with mango |
As I
still can't consume alcohol, I tried their mocktail of Homemade
Raspberry Ginger Beer. It is fruity with refreshing feel and packs
lots of punch from the homemade ginger beer.
 |
| Homemade Raspberry Ginger Beer |
Overall,
I really enjoy my meal or should I say degustation menu. While there
are some dishes that I can't get used to, most of the dishes here are
nicely executed. As the dishes here is slightly different than the
traditional Thai dishes, do come with an open mind when you dine
here. Enjoy the food and enjoy the environment. Cheers!!
Thank you
very much for the Soi 60 team for the tasting invitation.
Food
& Drink: 8/10
Value:
7.5/10
Service:
N/A
Ambiance:
8.5/10
Budget
per Person: $26 - $50; $51 - $80
No comments:
Post a Comment