Banana Blossom
Editorial
Set unremarkably on the edge of Military Road, Banana Blossom is modestly, and completely unexpectedly, stylish. Taking on a quasi-European mien, this long, narrow restaurant welcomes visitors with dark wooden floorboards, traditionally adorned white-linen tables and cream-coloured walls. With decor that borders on minimalism, the creative elements of the restaurant are limited to a heavy, rustic wooden cabinet, a copper bowl, a golden statue of Buddha, a traditional water bottle, a cushion-covered bench and a golden, textured, feature wall.
The menu offers diners an equally simple demeanour, with a modest selection of dishes - each made with well-defined, striking flavours. And while like many Thai restaurants Banana Blossom offers traditional dishes, these are made with a modern twist and a pleasing sophistication of flavour and presentation. The red duck curry is fashioned with homemade curry paste, fresh lemongrass, snake beans, Thai eggplant and Kaffir lime leaves, while coconut king prawns are simmered in chili, lemongrass, ginger, yellow beans and Tamarind. One of the truly distinguishing elements of this restaurant is that all curry pastes, sauces, chili jams and even ice-creams are made by its skilled chefs. And, in keeping with the neatly set European-style white-linen tables, the dessert section of the menu takes on a French guise with dishes such as the “Thai creme caramel” (made with sticky rice and caramel sankaya). Overall, this is indisputably the place to come for a classy modern Thai meal in a setting that can afford to be pretentious, but isn't.
Agnes Gajewska, June 2009
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