PROFILE BY BEST RESTAURANTS
Standing out in a city overflowing with excellent eateries is a challenge for any restaurant, but for Pacific Rim Thai it means making everything from scratch. House-made curry pastes freshly ground in the kitchen are used as the base for all their tempting dishes and are also available for purchase to cook with at home. Expect only the freshest of ingredients and presentation ranked as important as produce, resulting in a meal that tastes as good as it looks.
Start with an entree of gai bai tey: vodka-infused chicken marinated in soy, ground mountain pepper leaf, garlic and honey and wrapped in pandan leaves; or a mixed entree comprising two pieces of spring rolls, tod mun, curry puffs and chicken satays. For a main sample the famous Thai green curry with chicken fillet cooked in fresh green curry paste, kaffir lime leaves, green vegetables and a sweet basil-based coconut milk, or a hot stir-fry like pad gra paw (double-cooked Peking duck and sauteed fresh vegetables served in a sweet chilli chutney and enhanced with sweet basil leaves). Finish with black sticky rice or banana in coconut cream. A reasonably priced wine list is offered along with the option to BYO.