Travels with a Gourmet

One of my favorites by young and talented chef and backed by .orfali never disappoints.
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They recently added a new shorter 6-course set menu at 350 AED and it’s the perfect way to try and experience their refined take on Thai cuisine.
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The first time I went to was in mid-December right before they opened. Since then, they’ve received 1-star from and more importantly rave reviews from those who have had the dinner set menu and tasted innovative take on Thai cuisine.
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Over the summer, has launched a Sunday lunch a la carte menu with three of the bites (also served at dinner), along with a salad and three main courses which were specialties of either from his former restaurant or previous pop-ups with We asked for one of each individual bite then shared the salad and main courses and dessert.
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Whatever you do, don’t miss the signature khanom krok, this time made with Alaskan king crab instead of lobster - a creamy coconut custard baked in a rice cracker and topped with a dollop of sweet king crab and chives. It’s an explosion of flavors in one bite.
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From the main courses, the spicy salad of kohlrabi, grapes and and roasted rice is a refreshing palate cleanser of tangy and sweet to offset the heat from the spice. The crispy deep-fried sea bass, a Thai classic, served whole on a bed of green mango salad is another one you shouldn’t miss.
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And the dessert, a modern version of mango sticky rice elevated by placing a scoop of coconut ice cream over the warm rice and topping this all with a sweet mango shaved ice.
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Sweet, salty, spicy, sour, creamy, crispy, tangy - all these flavours of the food in still make it my favorite Thai restaurant in Dubai. You’ve done it - Abhiraj and .orfali
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One of the best fine dining weekend deals is set menu - a starter, a main course and a side dish for 195 AED (that’s just a main course in most fancy Dubai restaurants). Food is always beautifully presented and the flavors complementary - yesterday I had the artichoke barigoule starter: a beautiful green dish of tiny artichokes, grilled green asparagus, pea miso, pistachios topped with crispy leeks. I chose the salmon for my main course: a perfectly seared skin and still slightly raw interior with kohlrabi, fermented cabbage beurre blanc, razor clams and a side of koshikari rice with butter and chives. Excellent food and attentive service. For dessert, we hit the candy room for a few Swedish licorice treats and shared a chocolate tart. You’re welcome.
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