For the first Thai banquet in our eating course we went to Salathai Restaurant and ate our way through a menu featuring typical dishes from central Thailand and Bangkok.
Salathai Restaurant opened in 1985, and was the very first Thai restaurant in Vancouver. A few years later I took a course in Thai cooking taught by Joie, the owner of Salathai. At the time there weren’t many Thai ingredients available in Vancouver, so Joie recommended adding pre-mixed curries to Aroy-D coconut milk. Now that the fresh ingredients are flown in daily, the Thai dishes have all these subtle nuances that you just don’t get from a can.
- the first appetizer was floral dumplings. Strange, gelatinous, purple, these ‘floral dumplings’ were appreciated by most of the class although I wasn’t so sure about them.
- the second appetizer was marinated chicken wrapped in pandalus leaves with a sweet sour dipping sauce. It was my favourite dish of the evening (but not on the menu so you might have to request it special).
- Mee grob, crispy noodle with a sweet coating
- fragrant rice served in a decorative metal pot that I coveted
- seafood in a red curry sauce, served in a coconut (yum!)
- green curry with chicken (double yum!)
- the Salathai house salad with eggs, lettuce and tomatoes slathered in a peanut sauce dressing
- coconut ice cream with jackfruit strip