Page 56 - April-May 2023

FOOD & BEVERAGE

The presentation of each dish is equally
impressive, with each plate artfully arranged to
ensure both visual and gustatory appeal.
The menu is a true feast for the senses. One
cannot help but be enamoured with the fragrant
and flavourful dishes on offer.
The soups are a warm and comforting start to
the meal, with each broth presenting its own
unique and delicious taste. The soup section
offers a selection of hot and hearty soups like
Scampi Prawn “Tom Yam,” Glass Noodle “Tom
Jurd,” “Guey Teow” Noodle Soup, and Silken
Tofu “Tom Kha”, while the appetizers range
from seafood options like Prawn “Kra Praw”
and Grilled Scallop “Hoy Phao”, to vegetarian
choices like Tofu “Tao Hoo” and Mixed
Vegetable “Thung Thong”.
The signature dishes, both vegetarian and
non-vegetarian, are a delightful treat for the
taste buds. The vegetarian options include the
Warm Lotus Stem and Bean Curd “Tao Hoo
Hoong”, while the non-vegetarian mains feature
a range of fish preparations like Sea Bass
“Samros” and Red Snapper” Manow”.
The chef’s special dishes are a must-try, each
with a harmonious balance of tastes and
textures that truly embody the principles of
Thai cuisine.
The cocktail list at Erawaan is equally
impressive, with a wide selection of premium
martinis and highballs from around the world,
carefully selected to complement the
restaurant’s menu.

56 APRIL-MAY 2023 hospitality horizon www.hospitality-horizon.com