The newest Thai resto in town, Thai Patio, is making quite a buzz in the foodie community. Found in Greenbelt 5, it would surely challenge the supremacy of People’s Palace in the high-end Thai Food category.

Thai Patio is part of the restaurant group of Madison Steak House and Max Brenner. It claims to have outlets in Bangkok, Singapore, Taipei, Geneva and London already. But I can’t seem to find its presence in these countries online except for the Thai Patio in Hollywood. (Have you heard of Thai Patio outside Manila?)

Overall, the food is worth raving about, maybe except for the small portions. (see Thai Patio Menu 1 | Menu 2)


Calamari with Crispy Garlic Chili (P285+)

Most of the appetizers are good for one person. This calamari was good enough to share (as recommended by the server). It was crispy and the squid was not chewy, which is a sign that it was cooked well. It was not that spicy, so Aidan was able to eat it without any problem.


Green Mango Salad with Soft-shell Crab (P310+)

We recommend that you order this dish. The mango salad had that 4-conflicting taste effect. It was sweet, salty, spicy and sour all at the same time. It was the perfect match for the soft-shell crab. I actually don’t like the idea of eating a whole baby crab disguised in breaded coating. I hate hearing the sound of the bones crushed with each bite. But this one was smoother and more crisp than I expected — just like eating a crispy fish.


Tom Yum Prawn (P310+)

The soup was served in a tiny bowl, good for one person only. Even if it was delicious, I won’t order it anymore because of its ridiculous price point.


Traditional Stir-Fried Rice Noodles with Prawns (Pad Thai) (P420+)

Sala Thai in Malate was my benchmark for pad thai in Manila. I like Thai Patio’s pad thai because it is as good as the one in Sala Thai. It had a more balanced flavor compared to the cheap Thai alternatives, which are more greasy and sweeter, catering to the Filipino taste. The chili and additional nuts were served on the side with a slice of lemon. It is best to mix them all together for the perfect pad thai experience. A piece of advice, though: make sure to allot a certain portion for your kid beforehand. He/she might not yet appreciate the intense flavor.


Stir-Fried Chicken with Chili and Basil (P280+)

One thing I look for in any Thai restaurant is a good chili dish that would delight Bicolanos like me. And I certainly met my match in this dish. The chicken was stir-fried with sweet soy sauce and chili. The basil neutralized the chili for a while, so I was able to enjoy this until the end. We were originally planning to order the chicken wrapped in pandan but they didn’t have it in the menu.


Red Lamb Curry with Peanut (P450+) with Rice (add P50+)

This is the dish worth raving about. If we had known about it earlier, we would have just ordered this with rice and pad thai. The key was in the sweet curry sauce made of coconut gata, peanuts and a secret mix of herbs. The lamb drumstick was all meat with just a thin coating of fat. Originally, the lamb was served cold inside. They were kind enough to reheat the entire dish. I think the chili was only for presentation purposes. I’m sure you can request to have it served spicier than usual, though.


Mango with Sticky Rice (P195+)

The desserts were ordinary, like this fresh mango with white suman rice.


Cocounut Sundae ala Thai Style (P175+)

The coconut sundae was made of coconut salad, vanilla ice cream and whipped cream. You can request to serve it Thai Style, where they would add white suman rice to your cold treat.


Overall, Thai Patio’s food is good. You can even request to make it hotter than usual if you’re into spicier dishes. If you are a group of 3-4 people, I would recommend ordering the Green Mango Salad with Soft-shell Crab, the Pad Thai and the Red Curry Lamb with Rice. Budget P500 per head.

 

 

Thai Patio The Joy of Eating
Ground Floor (beside Zuni), Greenbelt 5, Ayala Center, Makati
Telephone +632 729-0742. 729-0650

 

 


 

Live an Awesome Life in God’s Grace,

Anton

Text by Anton Diaz. Copyright 2008.

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