I have been a tad obsessed with the Travel & Leisure Thai food list. So when we decided on our Caribbean trip and that we were going to connect through the Miami airport, I knew we had to go to Khong River House.
The restaurant was one of the nicest Thai restaurants I have been into. They had a Beauty and the Beast library-style bar, with floor to ceiling alcoholic beverages, complete with a ladder, greeting us as we entered. The furnishing was very Asian, a lot of medium-toned woods.
For starters, we got the Burmese style wraps and papaya salad. I thought the wraps themselves were OK, but they used a "sweet soy sauce" which I absolutely loved, and later found out was the thick sweet soy sauce with sriracha. The papaya salad, which was described by the article as "peppery green", was more green and less peppery, and though it was a nice dish, it was not at all special, and lacked the oomf in spiciness. For the large plates, we were excited about the crispy duck that the article discussed, but found out it was no longer on the menu. So, we got the seared duck breast with roasted eggplant, squash purée and massaman sauce, and I found that to be quite a lovely dish. The squash purée was so perfect. We also got the banana leaf wrapped trout which was succulent and smoky. As an afterthought, we decided to get a pad thai, which did the job but was was relatively unremarkable.
Well, we were not wowed by the experience, but that was one off the list, so I'm happy about that.
The restaurant was one of the nicest Thai restaurants I have been into. They had a Beauty and the Beast library-style bar, with floor to ceiling alcoholic beverages, complete with a ladder, greeting us as we entered. The furnishing was very Asian, a lot of medium-toned woods.
For starters, we got the Burmese style wraps and papaya salad. I thought the wraps themselves were OK, but they used a "sweet soy sauce" which I absolutely loved, and later found out was the thick sweet soy sauce with sriracha. The papaya salad, which was described by the article as "peppery green", was more green and less peppery, and though it was a nice dish, it was not at all special, and lacked the oomf in spiciness. For the large plates, we were excited about the crispy duck that the article discussed, but found out it was no longer on the menu. So, we got the seared duck breast with roasted eggplant, squash purée and massaman sauce, and I found that to be quite a lovely dish. The squash purée was so perfect. We also got the banana leaf wrapped trout which was succulent and smoky. As an afterthought, we decided to get a pad thai, which did the job but was was relatively unremarkable.
Well, we were not wowed by the experience, but that was one off the list, so I'm happy about that.
No comments:
Post a Comment