ASIAN FLAVOURS

Thai food is known for its warmth and piquancy. Asad Khan headed to Thai Kitchen at Centara West Bay Hotel & Residences Doha to embrace the flavours and comfort the place offers.

The weather is chilly and Thai food is sweet, salty and tangy. And yes, it may seem outside your chicken-and-rice comfort zone but is bold with seasoning to awaken comforting memories on the palate. Chewy noodles, crunchy bean sprouts, umami-rich fish sauce and everything it’s made of makes it worth your time to dress up and head out.What’s the rave about Thai Kitchen at Centara West Bay? Well, I guess it’s about giving us what we want — fresh and full-ofkick ingredients with an extensive menu of East Asian dishes that go way beyond classic curries and papaya salads, offering something for everyone. Even during lunch hours on a weekday, the restaurant with its minimalistic interior and lots of room for natural light, was full.

The dishes on the menu seemed punchy but paid tribute to their roots in authentic Bangkok cuisine.

It was sparkling water with ice and lemon for me to start with as I surfed through the menu before Chef Ravi came himself to greet me. I left everything to him, to surprise me with the best he has to offer. And oh my! What a brilliant idea that was.

Por Pia Sod (Thai-style chilled rice spring rolls served with yum sauce) arrived accompanied by Chicken Satay (marinated grilled chicken skewers). The spring rolls were a testimony that the vegetarians are not forgotten here. I paired the chicken with sweet chilli sauce for extra punch and also dipped the skewers in peanut sauce for an added earthy flavour. The spring rolls were so unique that perhaps you won’t find them anywhere else in Doha. The chef was most enthusiastic about them. I also tried the Yum Nua Yang, which was pieces of grilled beef striploin seasoned with lime juice, onions, mint and toasted rice.

These were simple, fresh, handmade dishes that are layered with both delicate flavours and bags of zing. There’s no way you won’t feel you’re dining home with great comfort food as the chef takes you on a unique journey.

For the main course, I delved into Kaeng Kiew Wann Gai (Thai green chicken curry) and Gang Massaman Nua (beef brisket massaman curry) paired with Jasmine Rice. The brisket was gorgeously cooked and a little milder than other dishes. However, the Thai green chicken curry was spicy enough to hit all the right notes of heat in a very real sense. If you’re not a fan of such hot flavours, have stir fried vegetables on the side to bring that fieriness down a notch. Next up was the Phad Thai. I like these stir-fried noodles on their own — so I didn’t pair with any curry choosing instead to savour the ground peanuts, green onion and beansprouts, in light sweet and sour tamarind sauce which is tangy and tart on its own.

And, lastly, for dessert, do not miss out the Tub Tim Grob in fresh cococunt. It is fresh and milky!

This is a perfect spot for a comfort lunch or dinner. The service is warm and perfectly suits this homely place! I’ll be back at Thai Kitchen soon, so spot me there on one of the weekdays! ✤

GO: CALL 4009 5530 FOR RESERVATIONS AND MORE INFORMATION.