Marj and I just discovered Silk Road Thai Bistro about a month ago; and before December was over, we found ourselves back right after Christmas.
The restaurant interior was cozy and romantic while utilizing a generally minimalist design contrasted by dominant Thai features. It offers a small private function room on the second floor as well.
During our first visit, our group had the Mieng Kham (P195) and the Soft Shell Crab Roll (P360) for starters.
Wrapped in chaphlu leaves, Mieng Kham will wake up your tastebuds right then and there but we managed the spicy kick. It perked us up just right to prep us for a filling dinner ahead.
The Soft Shell Crab Roll was delightfully refreshing to the taste. Basically a wrap made with thin rice papaer, the mix consists of mustard leaf, rice noodles, and herbs. Don’t forget to add the dressing which makes it more interesting to the palate.
I had a serving of the traditional Thai Iced Tea while Marjorie had a So Pommy (Margarita – P205).
The main course was prompted by the coming of the traditional Pad Thai (P340). It was a concoction of rice noodles, pork, shrimps, egg, and bean sprouts.
What is a Thai meal without a serving of Pad Thai, right? It was good specially when you add the spices on the side. You’d know extra love was allocated for the presentation when you see it as well. 😛
This was followed by the Siamese Pork Ribs (P310) and the Chicken Basil (P295).
The Siamese Pork Ribs looked a little peculiar compared to a regular dish. The pork ribs is placed on top of a small encasement covered with banana leaves. It had a slightly burning charcoal inside to keep the heat and the charred taste.
If you thought it looked appealing, wait until you taste the meat and you’d know why this is one of their sought-after dishes. It has hints of cinnamon and caramel which lends it a sweet taste.
The Chicken Basil is a no-fuss dish combination of minced chicken, string beans, fried egg and basil. If you like chicken and adore basil, then this is a must-try.
If it would help to know, this is the Chef Cecille Chang‘s favorite.
Two other dishes came. The third was the Siam Chicken Wrap (P345) which was a blend of minced chicken, crispy noodles, lettuce, and chili. Sumi was ecstatic, but spice-averse wifey and I was only able to take the first spoonful. We immediately knew it was beyond our capacity of spices. If you love it spicy, this is for you.
This led us to order for an extra serving of Silk Road‘s organic red rice (P70/cup). Although not commonly offered in Manila, Marjorie and I are already familiar with organic red and brown rice from our 2013 trip to Negros, Philippines’ organic farming capital.
Thai Dish of the Night
Back to our adventurous dinner path along Silk Road, my favorite dish of the night came by the name of Lamb Shank Massaman (P120/100g ). It was served with crispy noodles, potato chips, and shallots on the side.
For a lamb recipe, the meat was so soft, it easily fell off the bone. It was also flavorful by itslef, with or without the curry-based sauce.
It was one of the best lamb dishes I had. So it was not anymore a surprise later on when we discovered that the lamb was slowly cooked for 8 hours prior to serving.
Thai desserts have a close semblance to Filipino desserts, sans the water chestnuts.
We had a serving of the Chocolate Pudding with Mango Ice Cream (P240) with a generous spread of mango sauce and Kaffir Butterscotch sauce on the side.
This was followed by the Coco Pearl (P185) which was a union of tapioca pearls and warm coconut milk with coconut slivers.
Silk Road Thai Bistro prides itself in using authentic Thai ingredients hailing from the old Thai Bistro restaurant.
Silk Road Thai Bistro
Net Quad Corporate Center
4th cnr 31st Street, Fort Bonifacio,
Open 11am-3pm and 6pm-2am