Owing to their emphasis on authenticity and the fact that their food has endured the test of time, Thai Emerald is instantly thought of when one considers Thai cuisine in Dhaka.
"We have four Thai chefs just to make sure we can keep the authenticity intact," said its operations manager Abbas Ali Molla
Food
Their appetizers included pandan leaf infused with chicken for a sweet and sour flavour.
For this classic dish, the chicken is marinated in a mixture of ground coriander roots, white peppercorn, oyster, soy sauce, and coconut cream.
When you bite into the golden brown chicken after unwrapping the pandan leaf, that mouthful is the real deal, even though the pandan leaves add their own powerful and seasoned aroma and an admirable crunch.
The spicy, slightly moist taste of the chicken penetrates the palate.
You would believe that this appetizer is just as wonderful as the main course given the dipping sauce, which is a combination of mild soy sauce, fiery sriracha, and tamarind juice.
Next is their clear Thai soup, and while it is served in many places, no one can beat the authenticity that this bowl offers.
After you take your first spoonful, the heat that consumes your tongue will catch you off-guard, and its fresh, salty-sweet, and sour aroma will tingle your nose.
The overwhelming heat in the flavourful broth from the lime leaves, lemongrass, and galangal, accompanied by perfectly cooked, firm prawns, will transport you to Thailand, and if you're someone who loves your spice, this is the bowl to order.
Then came their prawn chilli paste, where the stir-fried prawns are masterfully weaved into soy, and chilli sauce, with a hint of cardamom, clove, onions and star anise to include a sweet and spicy touch.
The subtle and delicate prawns are given the right balance with the flavoursome gravy and create mouthwatering morsels with any rice.
Another one of their classic dishes is the chicken with basil leaf, and if this is, in fact, one of your favourite Thai dishes, this version of the Thai stir fry will not disappoint.
The chicken broth made with a combination of oyster and fish sauce whisked with sugar adds the perfect glaze to the chicken, while the shallots, garlic, Thai basil and hot chilli peppers add just the right amount of heat in every bite.
A personal preference is pairing this with steamed white rice.
Then there is their fan-favourite mixed fried rice that has eggs, prawns, and chicken with sauteed spring onions, tomatoes, and carrots and it is your perfect carb fix.
Served piping hot, this colourful plate is the ideal companion for either the prawn or the chicken dishes. Still, the light and fluffy rice does not go unnoticed, even with the addition of both vegetables and protein, which is precisely why this fried rice stands out.Last but not least is their mango with sticky rice served with freshly made coconut ice cream that will make you drool, and you can take our word for it.
This dessert has a cult following, and we think it is because of their attention to detail to the well-blended coconut ice cream that has both an unforgettable smell and taste.
If you're not a fan of coconut, this ice cream can change your mind. It did for me. However, they did not stop at only perfecting the coconut ice cream.
Even the mangoes were freshly ripe and will put a smile on your face as you take a bite paired with the sticky rice and ice cream, as it is heavenly.
The price for a meal at Thai Emerald ranges from Tk150 to Tk3,000, excluding VAT.
Ambience
The window sill is covered with ivy bushes and has a koi pond in the middle as you come through the gates. You will feel peaceful and at one with nature as you listen to the pond's splashes.
This large, dimly lit restaurant will make you feel cozy and instantly get you in the mood for a wonderful, relaxing, and delectable family dinner.
The hardwood tables and cocoa brown cushioned couches and chairs in the seating arrangement contrast beautifully with the off-white marble flooring.
Challenges
This seven-year-old restaurant, which was first opened on September 15 2015, has a cult following, especially among families with a taste for real Thai food.
The Covid-19 outbreak in March 2020, in Abbas Ali Molla's opinion, was probably their largest setback, but they managed to survive because of a committed customer base.
"During the pandemic, we were still doing considerably better than the others even though the business had slowed down since people preferred dine-ins when opting for Thai cuisine."
According to Molla, price increases for them have not yet been brought on by rising inflation.
"We haven't had to increase our pricing yet," he said.
Verdict
If you need to satiate your Thai cravings without buying a plane ticket, revisit Thai Emerald, and bring your spice palette along with your sweet tooth.
They are affiliated with both foodpanda and Pathao.
