Embark on an exclusive culinary fare of authentic Thai cuisine at the elegant Lotus restaurant. You will immediately love the dramatic yet subtle colour palette here as it draws inspiration from the rare Blue Lotus or the Blue Water Lily, regarded as the most valuable Lily in the World. The carefully curated menu by Thai Master Chef, Satit Chaimano, includes specials like ‘Lark Bua Phad’ - Lotus root with roasted chilli paste, bell pepper and basil; ‘Ghae Hor Bai Bua’ - Crispy Fried Lamb Wrap, fresh chilli, ginger, cashew nuts as starters. In the mains, ‘Poo Phad Prik Thai Dum’ - Crispy Soft Shell Crabs with black pepper and soy; Chicken with bell pepper, sun-dried chillies and cashew nuts called ‘Gai Phad Med Mamuang’; ‘Ghae Yang Kratiem Prik Thai’ i.e. 'Grilled Lamb Loin' marinated with garlic, coriander root, basil and asparagus, are the signature dishes. Vegetarians need not worry as the Executive Chef, Ashutosh Nerlekar has made sure there are enough choices for them. Amongst others, for me, 'Asian Greens Stir-Fried' with ginger, cashew and fresh chilli was the best, as it was so flavoursome and fresh. Wind up your meal with 'Black Sticky Rice Dusted With Sugar And Coconut Flakes'; and 'Water Chestnut Rubies In Coconut Milk With Pandan Flavour'.
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