Anyone who reads this blog will know that I really love Thailand and Thai food. So it’s always important to find a good Thai restaurant in whatever city you are visiting. Wang Thai in Cape Town is one of those. There are three restaurants in the Cape Town area and inevitably in my time here I end up visiting all three. Today we were in Constantia.
The menu is comprehensive and authentic which makes choosing difficult. The fact that I know we will be returning helps a little, though. No panic to try everything at once. Wang Thai’s pledge is to cook using the freshest ingredients sourced locally.
For starters we shared the Goong Choub Paeng – juicy prawns coated in a light tempura batter and served with tempura vegetables and dipping sauce and the Medley of dim sum – steamed dumplings filled with an assortment of prawns, shitake mushrooms and crabsticks.
Mains took a while to ponder over. One of the nice things about Wang Thai is that if a dish has chillis in it you can choose to have it mild, medium or hot. Sticking to their pledge to serve authentic food, hot is very hot as it is in Thailand – I find medium perfect.
Following on from a fishy start we ordered the Phad Medmamuang – prawns and cashew nuts wok-fried with peppers and infused with roasted chilli paste.
My choice was a dish I ate more than once last year. Pla Taud is fish flash fried with green beans, onions and peppers and I chose to have it with the spicy garlic and chilli sauce. Fish of the day was Kingklip, one of my absolute favourites. It’s such a beautifully done dish, the fish comes piping hot and lightly fried with a sauce that’s slightly sticky with great Thai flavours and a nice chilli bite.
I’m happy to have got my Thai fix in already…there’ll certainly be more visits to Wang Thai to come.
Wang Thai is at High Constantia House in Constantia.