CHIC Eats

Thai food is known for its balance of many flavours in one dish: spicy, sweet, sour, salty and bitter – as well as the textures and aromas. The reliance on freshness as part of the dining experience and how the changing of the seasons plays a role in the selection of dishes. By satisfying the senses: sight, taste and smell, the creativity makes Thai food an experience unlike any other.

We were so thrilled for days leading up to our dinner at the new Saffron restaurant, Banyan Tree’s signature and award-winning eatery. A walk through the exquisitely designed lobby and 24 levels up takes you to an elegant reception, tranquil environment and an enchanting aroma that fills the air. Welcomed by our charming host and ushered to our table, we were immediately drawn to the spectacular views of the Doha skyline, which you can marvel at from all angles in the restaurant.

The menu is a collection of Thai staples, each dish enthusiastically presented to us by Milk, a member of the Thai team at Saffron, who knows all the dishes on the menu by heart. Our orders taken, we were served with Thai chips and dips, along with creative signature mocktails.

Thai food is traditionally spicy blending all the flavours in a dish – we requested a medium heat level. There was an unexpected ‘amouse bouche’, served before our starters. Crispy crusted shrimp spring roll, came with the refreshing Miang Kham (a bite-size wrap), a delightful pair of small nibbles promptly primed our palates for the next course.

Stunningly presented, the Khong Wang Ruam arrived at our table, a selection of freshly prepared Thai appetisers, with crispy rice noodle wrapped prawn, grilled tender chicken breast satay served with a dreamily tasty sauce, sea bass rice noodle roll and, our favourite among the ensemble, the Pomelo Prawn Salad.