Thai atmosphere and flavors at Sukhothai<\/p>\n
JAKARTA (JP): The first thing you notice when you enter the
\nSukhothai restaurant at Sheraton Media hotel is its distinct
\nambience. Then the spices on display tempt you to discover the
\noriginal flavors of Thai cuisine.<\/p>\n
The restaurant is located adjacent to the hotel's swimming
\npool, where you can hear children's laughter and catch a glimpse
\nof people relaxing and taking in the invigorating sun.<\/p>\n
Escorted by a hostess at the restaurant, visitors can view the
\noriginal grains and spices, exotically arranged on display in the
\nentrance hall. They serve as a gesture of welcome and an
\nintroduction to the cooking ingredients before the guest actually
\nhas a taste of them.<\/p>\n
The restaurant's interior design offers quite a different
\natmosphere from its external surroundings. The setting offers a
\nmoderately formal and quiet ambience, embellished with Thai
\ndetails: hanging carved wooden ornaments, pillows with a
\ntriangular back support and of course an elephant on every table
\nwhile traditional Thai music adds weight to the atmosphere.<\/p>\n
On to the meals. Thai cuisine uses many ingredients similar to
\nthe ones usually used in an Indonesian kitchen but sensitive
\ntaste buds would be able to tell that some of them, despite
\nhaving a similar appearance, have a different taste. Thailand has
\na wider variety of particular herbs and spices, such as different
\ntypes of basil leaves and chilies, among other things.<\/p>\n
\"Each has its own delicate flavor and color. This delicate
\ndifference will bring out distinctive scents and tastes to the
\nfinal product,\" chef Iwan S. Utomo said.<\/p>\n
The Thai restaurant was relaunched last week as a fine dining
\nrestaurant. With the restaurant's new position, the management
\nare aiming to cater to businesspeople and working customers'
\ndemands for good Thai food in a conservative ambience.<\/p>\n
\"For the food, we use some local ingredients. But to maintain
\nthe original flavors and scents of each recipe, we have to buy
\nsome imported spices and herbs. We won't compromise the taste by
\nsubstituting certain herbs for another,\" he added.<\/p>\n
Its adherence to this principle has won the restaurant
\naccolades. In November 2000, the Thai Embassy picked it as an
\n\"Authentic Thai Restaurant\".<\/p>\n
For the relaunching, the restaurant served Thai ice tea and
\nits most popular soup Tom Yam Goong. This delicious and light
\nsoup is a combination of sour, hot and slightly sweet fresh
\nprawns, accentuated by fresh scented herbs.<\/p>\n
The main dish included three-flavored-fish, called Sam Root,
\nwhich was an excellent complement to the soup. This crisp flour-
\ncoated fish went well alone or generously topped with an
\nappetizing sweet-sour-salt sauce, just the way the restaurant
\nserved it.<\/p>\n
Another dish was called Thai chicken curry or Kaeng Phed Gai.
\nIt was slightly sweet and spicy chicken pieces in thick coconut
\nmilk.<\/p>\n
The meal was nicely wrapped up with Tako Ruam Mitr or sweet
\nrice pudding with jicama (locally called bengkuang) and a cup of
\nPab Pim Krob or tiny morsels of flour-coated jicama in sweet
\ncoconut milk. (Maria Endah Hulupi)<\/p>",
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"sponsor": "Okusi Associates",
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