I recently had the pleasure of going to Soi at dusitD2 for the media lunch which showcased their new Business Lunch menu. Aside from a new Business Lunch, in early September Soi welcomed a new Thai chef to their team, Chef Pairote. Chef Pairote has refreshed their overall menu and Soi will now be open for business on Mondays making them open seven days a week.
Soi, in Thai, means street. Soi has managed to bring the authentic flavours of food from the streets of Thailand with a modern twist. Chef Pairote’s food speaks for itself. It’s complex flavours highlight the sweet, sour, salty, and spicy aspects of Thai food.
The lunch started with a sparkling ginger lemonade and a serving of homemade fried plantains with a tomato chili jam.
The ginger lemonade was refreshing on a hot afternoon and I sipped it slowly as all the guests arrived.
We started off our lunch tasting four different appetizers: fried sweet corn with a sweet chili mango sauce, sea food cake skewers with pickled vegetables, and the puffed red snapper with green mango salad and sweet cashew dressing.
Out of the appetizers, the fried fish salad was definitely my favourite. It’s a classic Thai dish which may seem unusual to some, but it had a lot of great textures with crispy fish on top of the silky thinly-sliced green mango and papaya base. To eat this dish, it’s important to pour the salty sauce on the side on top to soften the crispy fish pieces. It had a saltiness from the fish, sweetness from the mango and papaya, and fresh green chilis sliced into it.
The fish cake skewers were dense but that’s because they were packed with lots of flavourful seafood. They had sea bass, calamari, and shrimp (to name a few) which made them filling, a great appetizer to share.
Next we had a corn soup. It was sweet with a medium thickness broth layered with pieces of egg, shallots, and sweet corn. Delicious composition and great for a cold day.
On to the main courses, there were Thai barbecued chicken skewers, deep fried red snapper fillet, stir fried chicken with ginger and wok fried pork fillet.
The Thai barbecued chicken skewers went fast. They were juicy and enveloped in a sweet and tangy sauce. These are the kind of skewers you wish you could have at your next barbecue, definitely a crowd favourite. The stir fried chicken with had a brightness to the dish with citrus notes, ginger, and a hint of chili. This dish was light and fresh, another crowd pleaser.
When it was time for the dessert to come out, we were all close to being full as the previous portions had been so generous.
Although the dessert looked like something that could have come out of a Dr. Seuss book, it was rich, sweet, and filled with surprises. The coconut milk had little yellow balls of tapioca which were meant to be scooped and eaten with the green pandan leaf dessert. Pandan leaf is a common ingredient in Thai desserts and lends to the vibrant green colour.
This was a wonderful modern interpretation of an authentic Thai meal and it’s worth checking out. When you go, be sure to try some classics like pad thai and tom yum soup, but also try something different, you’re sure to be pleasantly surprised.