PROFILED BY DEGROOTS MEDIASawasdee’s Proprietor and chef Then Ly orchestrates dishes that are predominantly Thai with a few Chinese numbers making the odd appearance. His is a casual kind of place with none of the bells and whistles or cultural paraphernalia that you might find in some other Thai restaurants. Regulars appreciate Sawasdee for its cosiness and the quality of the food. The steamboat is a signature dish at Sawasdee and if you order one you can bet your dining room neighbours will be rubber-necking it all night. A hot pot of steaming broth takes temporary residence on your table with hot coals beneath it to maintain its heat. Typical steamboat ingredients are thinly sliced meat, leafy greens, tofu, mushrooms and noodles. Pluck them from a moat surrounding the cauldron before dropping them into the depths of its stock. Allow your morsels a quick broth bath then a dip in the accompanying sauces before popping them in your mouth.
Entrees range from fish cakes spiced with coriander to crab wontons. Peppercorns are put to good use in a main course of Thai pepper squid. As this dish’s name suggests, its most heady taste and smell comes from the spicy peppercorns themselves. Pad Thai noodles come light and not overly boiled or oiled and a carrot salad with lime dressing makes a pleasing palate cleanser.
Roz Taylor