For some people dining out is simply a matter of satisfying one’s hunger. They feel there are more important things to do. An evening at the Thara Thong Restaurant at the Royal Orchid Sheraton they are certain to change their minds.

The Thara Thong had gone go through a two-month renovation and was opened to the public September a year ago. In view of its opening, the Public Relations Director at the Sheraton, Kanokros Wongvakin, invited food Mitch and Steve to dinner. We expected to have dinner and be on our way in an hour or two. Instead, we were in the restaurant all evening, and what a marvelous evening it was. Dinning at the Thara Thon is an evening of good food and entertainment, all in Thai classical style.

The first thing that came as a surprise to us was the beauty of the place, a kind of polished teak wood palace gleaming with softly dimmed lights. The high, beamed ceiling give the restaurant its charm of classic Thai feeling. It was still early and yet the place was beginning to fill up. Guests waiting at the entrance were both foreign and Thai, and when Thais are waiting in line, you can be certain the food will be authentic, and good. From the queue rose a hum of conversation in a variety of languages. One group must have been twenty Australians, and another group consisted of two Thai officers dressed in military uniforms decorated with stars and ribbons, and joined their wives elegantly dressed in silk. The matre d’, dressed in a colorful sarong and white dinner jacket, escorted the excited guests to their reserved tables. Then came our turn.

We were pleased to learn we would not be required to sit Thai style with folded legs on cushions on the floor. Instead, neatly hidden around the low tables are pits of sort, where, when seated, we could stretch out of legs. A novel idea, of course, for foreign diners.

The main room was air-conditioned, but all along an open verandah on the outside were tables for those who wanted to dine alfresco. We chose the air-conditioned but nevertheless we could see through the tall pane-glass windows the lights of the Chao Phraya a short distance beyond.

Our pretty PR hostess introduced us to F&B director, Dario Orsini, and he invited us to the kitchen. Cool and soft spoken outside, inside his domain he paced back and forth, giving orders to his assistant chef about lemon grass, fresh herbs, coconut shoots, shredded mango and papaya, crispy peanuts, pandas leaves and lime cubes and much more.

Back at our table, the first plates of our appetizers, a collection of tidbits, were brought out, and we quickly realized Dario’s efforts were not in vein. The appetizers were delicious; no, splendid is the word. They were splendid.
The sound of mallets gently striking the keys on a gamelan floated through the air, and plates and trays of our second course arrived, a bronze turret of Massaman curry sauce with beef, King prawns and a large steamed Sea bass with gooseberry leaves topped with herbs and spices.

Over the gentle chords of the gamelan arose the sound of corks being popped and the filling of wine and champagne glasses.

We were stuffed and contented. However, Khun Kanokros insisted on more. She whispered to our waitress, who was kneeling by our table. She rose and left, returning moments later with plates of desserts. Fresh mango with sticky rice, bowls of pumpkin with coconut milk, home made ice cream and steamed banana dumplings.

What better night can one have, dining at the Thara Thong, with the lights of traffic on the Chao Phraya adding the color?

And, of course, where the food is second to none.

A passing note. Since Mitch and Steve dined at the Thara Thong at the Royal Orchid Sheraton, Public Relations Director Kanokros Wongvakin has moved on to become Director of Group Marketing Communications, Central Hotels & Resorts.