Standing tall for the last 25 years, this iconic Thai restaurant was introduced after intensive cuisine and culture study by Chef Ananda Solomon in the ’90s and is now operational under the able hands of Executive Chef Uddipan Chakravarthy. Thai Pavilion was the first Thai restaurant that opened in India and has been the talk of the town since the last two and a half decades. The menu is fresh and seasonal. Patrons love the Yum Ma Muang (raw mango salad with water chestnuts) and Tub Ped Nor Mai Talay Nai Sos Ma Muang (foie gras with sea asparagus and mango sauce), Pia Nueng Manao (steamed John Dory with coriander, chilly, peanut in tangy sauce) and Tub Tim Grob (diced water chestnut with coconut milk). After a dramatic makeover in 2007 by master Japanese designer Noriyoshi Muramatsu, Thai Pavilion opened its doors once again. The staff also recommends excellent pairing of food with a fine collection of young and vintage wines.
Som Tam (Raw papaya salad), Poo Nim Krob (Crispy soft shell crabs),Kai Phad Prik Daeng (Chicken supreme flavoured with Thai herbs),Phad Phak (Stir fried vegetables in light soya sauce),Tub Tim Grob (Diced water chestnut with coconut milk)