Kung Thai
Where:
59 Adelaide Tambo Drive, Durban North, Durban, 4051
Call:
031 564 5458
Open:
Hours: Monday-Sunday: noon-10pm
We had booked as it was a Saturday evening and were not sure how busy it would be. As it turned out, the restaurant started filling up and there was a nice buzz there.
We were shown to a table along a wall, which was a good spot. We ordered lime and soda (R27) and a Millers (R24) while scanning the menu.
Several portraits of the much-loved Thai monarch, who died about a year ago, hung on the wall leading to the kitchen. The room is big and comfortable with an impressive wine area. Diners can also sit on the balcony.
For starters, we ordered fish cake Tod Mun (R35) and pork belly (R35). The fish cakes were crammed with chunks of fish and prawn, accompanied by a winning cucumber and chilli-based sauce. The pork belly was wonderful with crispy skin and full of flavour.
For mains, my companion had the honey-glazed chicken (R122), which contained grilled, sliced chicken breast, served on a bed of wok-fried noodles and a honey-based sauce.
My dish was the steamed fish (R149) with a sauce of ginger, coriander, honey, lemon-grass and lemon juice. Accompanying the dish was egg-fried rice (R11).
The chicken was tender, served on rice and vegetables, and the sauce was not too sweet.
The fish was surprisingly firm and served on steamed vegetables. It was excellent.
To go with our meals, we ordered a glass of Excelsior merlot (R34) and Excelsior sauvignon blanc (R28).
We were happy to stop eating but the waitress suggested their special dessert, the pasoom combination platter (R59), which was popular with other diners.
This consisted of balls filled with minced banana and sweet potato, sesame seed batter coated in fresh orange, lime ginger, honey sauce, banana chips tossed in honey, syrup, pecan nuts and cinnamon. In there somewhere was also ice cream with a chilli-choc sauce. This was one of a kind and delicious.
After this, we settled for two cappuccinos (R19). It was a great evening out.
Food:
4
Ambience:
3½
Service:
4
The Independent on Saturday
The special dessert.