KOH’s globetrotting menu is infused with Thai from the word go. Michelin-star chef Ian Kittichai’s ‘golden hand’ has sprinkled stardust in Barcelona, Bangkok, NY and now Mumbai.
His fingers deftly infuse lemongrass, kaffir lime, jasmine and chilli jam into hand-pounded corn cakes, baby back ribs and even the Bloody Mary! Vegetarians (and Jains) are spoilt for choice with fresh vegetables flown in thrice a week. There are countless surprises like the 12 hour slow-cooked lamb massaman, chicken tenders with 18 spices and the lava stone jasmine rice cooked on the table. Their desserts include the Valrhona flourless cake and jasmine panna cotta with berry compote.
The interiors juxtapose luxurious weaves in midnight blue and sky magenta with minimalist design. This is global cuisine with strong Thai foundations, beautiful to look at and savour. Pricing is as severe as biting into a bird’s eye chilli.
Karen Menezes
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