Nara Thai restaurant was built in 2003 by two Thai female entrepreneurs, Narawadee Srikarnchana (Yuki) and Sirisopa Chulasewok.

Nara is named after Narawadee. It also comes from the Sanskrit language meaning “Thai woman.”

The touch of a woman (in this case, multiplied by four) is what gives Nara’s cuisine stand out with an air of femininity, grace and elegance.

The food at Nara Thai is cooked with a light hand, the flavors refined and mellow. No single taste overpowers. Though some dishes may be a bit spicy upon first bite, it becomes balanced and kept sound by other complementary flavors.

The mastery of combining sweet, sour, spicy and salty is achieved without the taste buds experiencing sharp highs and lows. Thus, Nara’s offerings have a clean finish. Each time I went to the restaurant, I ended up with a light palate.

One of Bangkok’s best restaurants has found its way to Manila and offers more than the classics—pad Thai kai krob, gai hor bai toei (chicken pandan) and khao phad kapi (bagoong rice).

While the staples are good, there are entries on the menu that will surely whet your appetite, especially if you’re a Thai cuisine enthusiast.

Favorites

My favorites on the menu:

Prawn carpaccio—raw prawns with a sweet chili, lime marinade. If you like ceviche and are a kinilaw fan, this is for you. Its flavors are vibrant, citrusy. The herbs enliven the dish by giving it a burst of freshness.

Prawn pancake is a thin, crisp variation of the shrimp cake. It is served with sweet chili sauce. It is everyone’s favorite, easy to eat.

From the Nara Thai Sampler, I enjoyed the tasty fish cakes and the pomelo salad—you must sample their rendition of it. The pomelos were at their prime, the dressing well-balanced.

Grilled eggplant salad with minced pork and prawns—smoky eggplants with bits of ground pork and shrimp, dressed with a sauce that’s sweet, lightly tart and spiced. I love this for many reasons. It’s comforting and refreshing. Each bite brings so much satisfaction. The boiled eggs give the dish body and richness.

Tom yum—I have to mention how sublime Nara’s rendition of this popular dish is. Like all the other offerings, this soup plays on the mouth gently, with many layers of tastes and flavors that complement the prawn broth. Overall, it is tasty yet clean and pristine.

Massaman curry—tender pieces of beef slow-cooked in spices, gingers, chilies, herbs. The result is a deep red curry that is aromatic, a bit spicy with a sweet finish.

Grilled duck with crispy basil—grilled duck, sliced and slathered with a sweet chili soy-based sauce, pleasantly perfumed with basil. The beauty of this dish is that the duck is moist, while the sauce delightfully cuts through the bird’s gaminess.

Fried rice with chili—a meal in itself. It is so delicious, especially when savored with salted eggs. The flavors and textures are derived from the mix of caramelized pork, crispy catfish and shrimp paste.

At Nara, I look forward to having dessert.

I have spent sleepless nights dreaming of the sticky rice with longgan. It’s like soft suman in coconut cream with a scoop of rich coconut ice cream. It’s to die for!

More desserts

I equally love the bualoy (Thai ginataan), particularly the glistening mini bilo-bilo that melts in the mouth. Love the texture of this dish.

The coconut ice cream is likewise a treat, with an assortment of toppings such as corn, lodchong (screw pine noodles), tapioca-coated water chestnuts, jackfruit, sticky rice… Different tastes and textures in every bite.

It is Sheila Romero of the Roku Group and her love for Thai food that brought this casual yet delectable Thai dining experience to our shores. “Whenever I am in Bangkok, our first stop is always Nara for our Thai cravings,” she said.

Satisfying her cravings and that of ours, for well-executed, refined Thai cuisine is what she wishes to bring to our local dining scene.

Nara Thai Manila is at 3/F Fashion Hall SM Megamall; call 6373860.