Laura Morris went on a voyage of discovery, delving into classic Thai flavours at Saffron.

Banyan Tree Doha: a place where luxury and nature blend seamlessly. The newly expanded lobby feels grand and inviting, with towering trees adding a serene, almost magical touch, setting the perfect welcoming tone for our dining experience in signature restaurant, Saffron.

Stepping inside felt like entering a world where tradition and artistry blended seamlessly. As the name suggests, the restaurant was bathed in warm golden-orange hues, casting a rich, inviting glow that echoed the deep, luxurious tones of the prized spice.

Striking golden installations, textured like a dragon’s gleaming scales, commanded attention, adding regal grandeur to the space. Exquisitely arranged place settings hinted at the refinement to come and, from our seat by the window, the breathtaking view only elevated the anticipation. It was the perfect introduction to a menu that reimagined the flavours of Thailand.

From the moment we sat down, it was clear that dining at Saffron was more than just a meal, it was an experience! The attention to detail began immediately, with an interactive menu allowing us to explore each dish ahead of ordering. More thoughtful touches followed, such as a handwashing ritual with scented water and soft towels.

This felt like a gentle prelude to the feast ahead. Then came the first taste – homemade rice crackers, served with three exquisite dipping sauces. Satisfying and moreish, we savoured every last crumb! Even before our meal arrived, it was clear that each element was designed to engage the senses and immerse us in Thai culinary artistry.

Before our selections arrived, we had the pleasure of meeting Head Chef Porntip Eumanan, whose passion for Thai cuisine was evident in every word she spoke. With 23 years at Saffron’s branches worldwide – four of them spent in Doha – she brought a deep understanding of the menu, its heritage, and the artistry behind each dish. Chef Porntip warmly shared insights into the carefully sourced ingredients, describing in detail the intricate pastes and sauces that are all handcrafted. Her expertise was undeniable, but it was her genuine love for the craft that made our conversation memorable.

The Khong Wang Ruam arrived as a beautifully arranged sharing platter, showcasing a generous selection of Thai appetisers. A satisfying crunch came from the crisp, rice noodle-wrapped prawn, revealing sweet, tender seafood within. Smoky and succulent, the grilled chicken satay was perfectly complemented by a rich peanut sauce. The sea bass rice paper noodle roll offered a soft, silky texture, while the pomelo prawn salad provided a refreshing balance of citrus and sweetness. Each element on the platter worked in harmony to deliver a memorable start to the meal.

Two salads followed, each capturing the bold and playful essence of Thai cuisine. The Som Tum Puu Nim, a papaya salad with soft shell crab, packed a punch, its tangy, crisp papaya perfectly balancing the delicate, crispy crab. Subtle heat lingered, adding depth to the dish. The Yum Ped Nahm Tok, a duck salad, invited you to roll tender duck in the fresh, vibrant leaves, making each bite a flavour sensation. Rich and succulent, the duck complemented the herbs and tangy dressing, creating both a visual and gastronomic delight.

Elegantly presented on a candle warmer, the Tom Yum Goong Soup arrived, its heat carefully maintained. This thoughtful touch allowed the rich flavours to stay intense, both in taste and temperature. The broth offered a perfect balance of tangy, spicy and savoury, with tender prawns and a medley of vegetables within. Before the mains, a refreshing raspberry sorbet, served in an ice glass, acted as the ideal palate cleanser. Delicately balanced in tartness, it provided a refreshing reset ahead of the next course.

The main courses arrived, each showcasing the depth and complexity of Thai flavours. Slow-cooked for six hours, the Massaman Nua curry beef was melt-in-the-mouth tender, with a creamy sauce enriched by chestnuts and cashews offering comforting richness. Accompanying pickled vegetables provided a sharp contrast, balancing the dish beautifully. A vibrant classic, the Pad Thai Goong Sod offered a harmonious blend of sweet, savoury and tangy nuances. Meanwhile, the Goong Phad Prik Guea featured deep-fried garlic tiger prawns, crispy and full of flavour, their delicate sweetness elevated by fragrant garlic. Served with a choice of four rice options and unlimited refills, the mains ensured we could savour every dish to its fullest.

The final two dishes provided the perfect conclusion to an unforgettable meal. Khao Niew Mamuang and I Tim Kati (mango sticky rice), a flawless rendition of the classic dessert, featured sweet, fragrant mango paired with creamy, tender sticky rice. Every last bite was devoured. Alongside this, we were treated to Tub Tim Krob Gup and I Tim Kati—sweet water chestnuts in syrup and coconut milk, served inside a coconut. Refreshing and visually stunning, the dish was made even more dramatic with the addition of dry ice, adding flair and marking a truly memorable finish to the experience.

Saffron offered a fine-dining journey that honoured Thailand’s culinary heritage. The dishes, prepared with techniques passed down through generations, showcased indigenous ingredients in a way that brought the best of Thai cuisine to the table. True to its roots, the restaurant embraced classic flavours while elevating them to new heights, making it a dining experience both timeless and innovative – it’s a safe bet we’ll be back again soon! ✤

GO: CALL 4410 3310 FOR MORE INFORMATION OR TO MAKE A BOOKING.