CHAOPHRAYA TAKES ITS NAME FROM THE MAIN WATERWAY IN THAILAND, WITH EACH RECIPE DESIGNED TO CAPTURE THE ESSENCE OF THE COUNTRY’S DIFFERENT REGIONS.
His & Hers received an invite to sample the new menu – the first change to the menu in over three years – and when you realise what went into it, you realise why a menu change doesn’t happen too often. Kirsty Luter, Marketing & Outreach Manager, explained that to ensure authentic flavours,chefs and restaurant managers are sent to Thailand where they travel through the different regions, finding inspiration and collecting recipes. They then return to the UK to practise these dishes, a process which can take months to perfect.
The restaurant itself is classic and elegant. Chaophraya staff are traditionally dressed, whilst the décor: jade, understated elegance, welcomes you in. The ladies’ powder room contains a wall to wall aquarium and beautiful small circular porcelain bowls, decorated with exquisite blue fish. This is an experience for the eyes as well as the taste buds.
We made a start with a Maeklong Platter between two: chicken satay, prawn and pork dumplings, chicken spring rolls, and sweetcorn cakes. All delicious.
My companion chose Massaman Lamb which comprises pieces of tender lamb stewed with Massaman curry, coconut milk, carrots, potatoes and baby onions, topped with cashew nuts. It is made with turmeric, star anise, cardamom, cinnamon and chillies and is one of the favourite dishes of the Thai Royal Family, dating back to the 16th Century. The skill is that no one flavour overwhelms: which means a subtle layering of tastes that depend on the quality of the lamb to hold it all together.
I decided on King Prawns with Ginger & Samphire: Goong Pad Khing & Het Horm King prawns sautéed with shitake mushrooms, Thai ginger, spring onion, red and yellow bell peppers. Spicy and fabulous.
Desserts are a new departure: The Chocolate Bombe, with lime undertones, disintegrates into loveliness, complemented by whiskey ice-cream, whilst the melt in your mouth Coconut Panna Cotta, with lemon sorbet as a sharp side-kick to make a memorable whole, is a life experience.
Words: Jean Hill
Chaophraya, Liverpool ONE, 5-6 Kenyon’s Steps.
Tel. 0151 7076323
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