Outside the largest continent, Asian restaurants can often come across as crass imitations of the real thing. But upon entering Lai Thai, the restaurant s tasteful decor and authentic South East Asian ambience come as a pleasant surprise.
The layout is spacious but allows for atmosphere, and the brown hardwood floors and dimmed lighting cast a warm amber glow over the restaurant.
Unassuming Thai ornaments and background music add to the ambience, and the novelty that this is juxtaposed with the river Nile, which Lai Thai overlooks from the second floor of the Four Seasons Hotel in Giza, was not lost on myself and my guest.
This is as close as you will get to Thailand in Cairo.
After being seated our waiter presented us with a menu abounding with exotic sounding Thai dishes. Toms, Kaengs, Yums and Pads were among the names that filled the pages, translating roughly as soups, curries, salads and stir fries, served with noodles and rice.
Thankfully our waiter was well-informed enough to explain to us the lexicon of names and dishes presented before us.
Still, overloaded with choice I opted for the set menu, beginning with a selection of beef marinated in lemon, chicken and beef skewers and spring rolls, while my guest started off with spicy fish cake.
Having traveled extensively throughout Thailand, I can honestly say the lemon beef at Lai Thai was not surpassed by any beef dish I tasted during my travels. Perhaps not surprising given that the chef, handpicked by the Four Seasons, is Thai himself. Tender and slightly tangy, it was utterly delicious. The skewers and spring rolls were tasty too, especially when eaten with the peanut, cucumber and cherry sauces accompanying them.
The spicy fish cake was not so flavorsome though, and not that spicy either.
Thai cuisine is famed not only for its balance of flavors, but also for its variety. Lemongrass, coconut milk and chili are staples of so many Thai dishes, but they are adept in their use of herbs like coriander, roots like Turmeric and spices like Tamarind. They also have a wonderful way with seafood.
In this way their food reflects a wide range of influences from countries like China, Vietnam and India.
The roast duck that was served up for my guest’s main course certainly suggested that tamarind was an ingredient the chef had a strong grasp of.
My chicken red curry, though not bland, lacked an edge, but the seafood in chili and basil made up for it, not least in spiciness. I had asked for extra spicy and I was not disappointed.
All the while our waiter went about his business gracefully, always on hand to accommodate us without being obtrusive. Perhaps most pleasing of all, he did not so much as gesture towards our plates until both of us were finished, meaning we could take a break from eating in the knowledge our food would not be swiped while doing so.
For dessert I tried the water chestnuts in coconut milk and my guest had the rice pudding, also with coconut milk. Both were light and tasty, not too sweet, and in keeping with the meal that had come before.
In total the bill came to LE 350, though that was minus the bottle of white wine we had with it, which added another LE 250 on to it after taxes. There are plenty of cheaper drinks options, alcoholic and non, including juices, beers and soft drinks.
The vastness of the menu means every taste is catered to, as well as many budgets. Main courses started at LE 20, peaking at LE 90. One could easily make a meal out of several starters too, especially if the lemon beef is among them.
Whatever you have, there will always be much more to try next time.
And I can guarantee there will be a next time.
Opening hours: 12pm – 4pm Sunday to Thursday, 6pm – 12am every dayTelephone: (02)5731212
