Philippine Daily Inquirer / 03:45 AM April 09, 2015
Thai cuisine uses spices, chili, and prominently at that.
Yet ingeniously, this cookery blends the sour, the sweet, the spicy and sometimes the bitter. Not one ever overwhelms.
But when a chef goes wild with a particular flavor, the result could be disastrous.
Tamarind Taste of Thai restaurant
5th Level, Unit 523/24, SM Aura Premier, McKinley Parkway, Bonifacio Global City, Taguig; tel. 5561156
We wanted a delicious meal in a restaurant with a welcoming ambiance. Anticipating a satisfying and authentic lunch, we walked into the Tamarind but got quite a shock as the dishes started to be served.
Dining area—The main décor is a big board on which hang coconut shells. Overhead are lamps made to look like fish traps. There is ample space between tables and chairs for easy movement.
Suggested orders—Having been very fond of Thai cuisine, we expected an authentic, good meal. But that was not to be.
The initial disaster was the Catfish Salad, a mound of shredded fish. The chef must have been in a nasty mood, for how could he make this dish so sour, it was like drinking pure calamansi juice! We could not take another bite after only a teaspoon. We sent it back to the kitchen. It was that sour; we gave up on it.
We thought the famous Pad Thai would be a welcome relief, but no! It had too much souring elements as well. We tried to make it more palatable and lessen its overpowering sourness by pouring a bit of patis on it. It helped very little, so that by the time the third course, Stir-fried Chicken with Pesto, came, we had resolved never to go into an adventure of trying a new restaurant again. And we hurried out of Tamarind.
Government and service charges are added to the bill. Senior cards are honored.