Tom Ka, Thai Coconut Chicken Soup
INGREDIENTS 300 g chicken breast fillet 1 liter of chicken stock 150 ml coconut milk 2 medium stems of lemon sorghum 4–5 cm of fresh galangal or ginger root 2…

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Thai cuisine
Personal experience is perhaps the most valuable information in any field. Cooking, and especially national cuisine, is no exception. Let's look at Thai cuisine through the eyes of Denis Gromov.…

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Thai milk soup
INGREDIENTS brown rice 1/3 cup (a) milk 500 ml shrimp 50 g chicken fillet 70 g garlic, clove 2 pcs. ginger root, cm 1 pc. red chili pepper 1/2 pcs.…

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Blue Tea and Galangal: New Thai Bar Neon Monkey

A small evening bar occupied a two-level space in the courtyards of Bolshaya Dmitrovka. On the ground floor there is a spacious contact bar, on the second floor there is a large table recessed on the floor, for those who came for a leisurely conversation and tasting. Chef Pavel Maletsky (the Neko bar, formerly the Rybka restaurant in Moscow, Novikov in Dubai and the Seafood Room in Hong Kong) at Neon Monkey decided to cook authentic Thai cuisine, in the version that Phuket and Bangkok tourists are accustomed to – , but in moderation, colorful, but without excesses.In a sweet salad with green and yellow mangoes (420 rubles), the chef adds sweet pepper in a sauce based on lime and peanut butter, and in a salad with papaya (430 rubles), cashews are traditionally used. However, Paul adds roasted cashew nuts to almost every dish, like ginger and galangal root, chili peppers, fresh cilantro and sesame oil.

In a salad with shrimps and grilled pineapple (450 rubles), the taste is dictated by Korean cabbage kimchi – the perfect combination. In the half of a huge pineapple, the chef serves hot fried shrimps and avocados (850 rubles), plus jasmine rice and chili peppers in a spicy-sweet sauce – a portion to be eaten. Tom Yam chef cooks soup with shrimp and chicken (420 rubles), and in that kha go enoki mushrooms, black wood and shiitaki, chicken fillet, lemongrass, cilantro roots and coconut milk (420 rubles). With green curry, the chef serves beef (390 rubles), and with red curry – chicken (350 rubles). The next section is devoted to the main Thai technology – wok frying: this is how to cook pork with vegetables in marinade (340 rubles) and a variety of dishes with jasmine rice and egg noodles – noodles with shrimps and eggs in syrach sauce (450 rubles) and with tree mushrooms (320 rubles), rice with chicken (350 rubles).

The bar card contains 12 designer cocktails from Natalia Balakina – there is a vibrant Asia in every sip: juicy aroma, verified mixes, as well as ice cream and sorbets as accents. “Kwai de” (490 rubles) is built on a combination of light rum and yogurt scrub, to which are added banana and melon liqueurs and fresh pineapple. “Phu throw si kiu” (450 rubles) is a gin with cocoa liqueurs and an orange, plus ice cream from young peas. Other cocktails feature magical ingredients such as lemongrass foam, blue tea flavored gin, and blue tea ice cream, tom yum foam and pepper foam. And a lot of light rum.

Thai spring rolls
Our compatriots, having returned from Thailand, are sure to talk about what they tried there and what they did not dare to try. It seems that not a single tourist…

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Thai noodles
INGREDIENTS Water - 200 ml Coconut milk - 200 ml Lemon zest - 20 g Mushrooms - 50 g Shrimp in brine - 200 g Tom Yam pasta - 2…

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Rice cakes
Delicious rice cakes will appeal to lovers of Asian cuisine. They are great as a side dish for soup instead of bread and are ideal for those who cannot eat…

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