Mon-Sun : 6am-11pm
1 South Sathon Rd Thung Maha Mek Sathon Bangkok 10120
Don’t mess with the classics, the pundits say. They have obviously never tried a subtle fusion version of beef massaman curry served up by head chef Supreecha Tansing at MoMo Cafe @ Marriott Sathorn Vista.
Grilled Beef Steak with Massaman Curry Sauce (980 baht) is an indulgent dish where a large chunk of prime beef is cooked separately from sweet potato, curry crumble, carrot mousse and shallot confit. It is certainly not a traditional curry but it is absolutely delicious, with the tender Australian beef served medium rare and perfectly complemented by its accompaniments.
“We have an international menu but focus on Thai. We do all the Thai classics but I have also created fusion dishes with a modern interpretation of Thai food,” says Supreecha.
MoMo Cafe has an eclectic menu including salads, pizza, pasta, burgers and even British classic fish and chips.
“We have an open kitchen and everything is cooked a la minute. We hold various promotions such as barbecues and surf and turf buffets to keep our menu interesting for our customers, who include tourists and residents of the Marriott apartments,” Supreecha adds.
We started with a leaf-wrapped appetiser that was apparently much loved by King Rama VI in the 19th century. Classic Miang Kum (180 baht) comprises bitter leaves, chilli, ginger, shallots, lime, peanuts, roasted coconut and dried shrimp. They are eaten in the leaves with a palm sugar and tamarind sauce.
This classic dish, which is rarely seen on Thai menus these days, takes every taste bud on a fascinating pleasure trip through sweetness, saltiness, sourness, bitterness, sharpness and spiciness, with an array of textures that slowly subside as the journey ends.
Beef Tataki (190 baht) is a fusion dish based on the traditional flavours of the Isan favourite nam tok and features succulent slices of roasted beef served with crispy rice, shallots, cucumber and chilli fish sauce.
Phad Thai Goong (350 baht) is the classic dish of prawns with fried noodles, omelette, tamarind sauce, peanuts and bean sprouts. My dining partner, herself a restaurant manager, was so impressed that she asked the chef how the kitchen had managed to achieve such a perfect consistency.
Mango and sticky rice (230 baht), another Thai classic, featured a whole sweet mango and rice smothered with coconut milk.
Feeling greedy, we went to the international menu for a tasty blueberry cheesecake (210 baht) — a fitting end to a memorable meal that mixed traditional and modern cuisine.
* Prices shown may be subject to change.
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