With its high ceilings and elegant gold and purple decor, the Thai restaurant Pachaylen at the Eastern Mangroves Hotel & Spa in Abu Dhabi makes an impressive first impression.
The classic tom yum kung, spicy and sour soup with black tiger prawns, and the tom kha kai, chicken in coconut-cream soup, were both tasty but by the time we got to them, they had cooled a bit.
For the main course, I had the chicken stir-fry with cashews, which was nothing spectacular and had more of a Chinese flavour to it.
My friend’s lamb massaman with sweet potatoes, baby carrots and fried shallots was hearty and delicious, the meat falling off the bone. Having ordered too much food, however, we simply tasted the dishes and then had them wrapped up to go.
Steamed jasmine and organic brown rice are on the menu but you don’t need to order them because a waiter comes by, offering complimentary rice from a bamboo basket.
Most tables have a view of the kitchen and it’s a pleasure to see the chefs at work. However, when the restaurant isn’t full, you may be disturbed by the sound of pots clanging – although it wasn’t all that bad because it helped overpower the odd music, best described as slow spa with the occasional chime.
Of the five dessert offerings on the menu, only three were available when we went. We opted to share the Phetchaburi baked-bean cake with homemade coconut ice cream. Light and delicious, it’s a hit and a lovely way to end a meal.
The service at the beginning of the night was very attentive but toward the end of the meal they seemed to have forgotten we were there: strange, because of the 20 or so tables in the place, only five were occupied that Saturday night.
But would I come back when I next crave for some Thai fare? You bet.
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