‘Sawasdee Kha…’ The lilting greeting from the staff with folded hands, leading us to the picturesque setting of the restaurant, was a prelude to the culinary journey into the magical and enchanting Thailand. For, if Charm Thai Restaurant and Lounge at Oman Convention and Exhibition Centre was a culinary template of the charming and enchanting country, then it would be a perfect destination to get a sensorial fill of the land. From the décor and the music to the staff and the food, every little detail is a harmonious narration of its rich history, its cultural vibrancy, warm hospitality and its excellence in culinary presentations. Chef Patron of the restaurant, Shakriya Kanassanat, has seamlessly woven every element within to create a confluence of vibrant energy; one that grips you, yet gives you the space to enjoy an experience of mindfulness.

The evening was still young as we walked down the spiral staircase – almost tripping on the winder – and stood in front of the temple-like façade of the restaurant, absorbing the mood of the season. Within is another world… The bright lights that led us to our venue dispersed to engulf us with a sense of tranquillity that is almost akin to a walk into a historical monument. Little splashes of colour seep into the predominant woody ambience to warm the cockles of your heart. There is history, there is drama, and there is a cultural juxtaposition, with the walls and the ceiling singing songs of Thai’s royalty, its heritage of lucky charms and even poetry. Wooden beams on the ceiling of one section of the restaurant have inscriptions of Thai poems on food, love and relationships, adding to the embracive experience within. As Chef Shakriya explained, the concept is Thai in totality – even the ingredients are sourced from Thailand. “We do not buy readymade or frozen items,” states the Chef, pointing out that every part of the restaurant has been conceptualised to ensure that it is authentic in every way.

Explaining the concept behind ‘Charm Thai’, she tells us that the ‘charm’ in the name has two connotations: it refers to a bowl in Thai, while the obvious English meaning is delight. Both are in abundance at the restaurant, with dishes served in tradition-inspiring bowls and delight packed in everything, including the Thai staff manning the restaurant.

And with the focus on natural and home-made, the food easily complements the ambience and décor, beginning with the welcome drink. We were served a drink infused with lemongrass as soon as we made ourselves comfortable at our table reserved for the evening. The menu is curated to offer flexibility in the ingredients and spices used so as suit the preferences and tastes of different diners – from pure vegetarian to gluten-free dishes. There are also options for set menus to cater to small groups and a line-up of traditional Thai dishes that have found international popularity. We took the signature route to tuck into Charm Thai’s chart of popular dishes, beginning with ‘Yum Ped Tod’ – deep fried crispy duck salad with lemongrass and lime and chilli dressing, ‘Gai Satay’ – chicken satays with peanut sauce, and ‘Por Pia Tod’ – deep fried vegetable spring rolls. While the salad with cut vegetables and fried duck bites had a crunchy flavour, the satays, server with homemade peanut sauce, were amazingly tender and succulent; the spring rolls were surprisingly non-greasy.

Although the evening was cool, following sporadic rains in the capital, we were open to the idea of signature mocktails to imbibe different Thai flavours. And so we had ‘Yok A Nee’ – lychee juice with pandan puree and soda, ‘Hom Lamoon’ – lychee and coconut cream with honey and lime juice, and ‘Virgin Passion Fruit Mojito’ – mint leaves and lime juice with sugar and soda. Interestingly, the Hom Lamoon comes across as a dessert in disguise.

For the mains, we had authentic curries and popular dishes, each one distinct in taste, and presentation. ‘Gang Kau Goong Supparos’, the signature curry of Charm Thai, is a Thai red curry with king prawns and pineapple. This is a must-try dish if you have a penchant for curries that are bursting with beautiful flavours; it goes perfectly well with rice, especially the ‘Kaow Sam See’, an arrangement of three different kinds of rice (fragrant Thai Jasmine rice, Thai brown rice and jasmine rice with turmeric). It is plated stylishly and comes steaming hot to the table; it is manna for those who find joy in the aroma of cooking rice. The mains also featured the flavoursome ‘Kiew Whan Gai’, the Thai green curry with tofu, vegetables and Thai sweet basil leaves. This dish, like most of the main curries and sides, can be ordered in its pure vegetarian avatar or with a choice of meat or seafood. We also tasted the signature dish ‘Ped Yang Num Makham’ – charcoal grilled duck in tamarind sauce, and ‘Pla Saam Ros’ – deep fried fish with three flavoured Thai chilli jam sauce. Both top the chart for sheer novelty in presentation, fresh taste and savoury flavours.

As usual, we finished off with a round of ‘Sweetness’, with traditional desserts ‘Kaow Niew Ma Maung’ – Thai mango with sweet sticky rice and coconut sauce; and ‘Bau Loi Sam See’ – three coloured rice flour dumplings in sweet coconut milk and sesame seeds. The sweet factor in both items is subdued to let the flavours come out in cadence with the moods of the restaurant.

Right, Charm Thai left us charmed. And how!

Ice-Cream Magic