One could happily pack a meal entirely made of snacks too – spicy chicken Thai salad, chicken pandan leaf, stir-fried chicken, Pad Thai and fried rice.
The popular papaya salad isrefreshing, sweet and tangy. The chicken, tender and fried lightly in oyster sauce, tastes of white pepper and mild garlic. The pad Thai noodles have sprouts and hence a slight crunch. The noodles and fried rice, not as loaded with fresh hot chilies as other dishes, go well with the curry.
From Tom Yum to Gaeng Keow Wan Kai, it is the honesty and love in this lavish feast that makes Chef Polgeng’s visit such a gastronomic delight.
Till 2 July, 7pm-10.45pm, Bao Xuan Restaurant, Soaltee Hotel, Kathmandu
Read more: Kathmandu’s own ‘Eataly’, Sonia Awale