Rating:

Neung Roi Entrance, Photo credits Neung Roi

I had been longing to savour authentic Thai cuisine since long. I wasn’t able to find a restaurant for the same. These days, the authenticity of cuisines of one destination is fading as many restaurants have joined the race of fusion food. When I got an invite to review Neung Roi – Radisson Blu Plaza Delhi’s newest Thai restaurant, I accepted the offer immediately.

Neung Roi means 100 in Thai and has been named after the 100oC East longitude, which runs through Thailand. It was an interesting meaning. 

Ambiance of Neung Roi

Neung Roi PDR, Photo crefits- Neung Roi

Beautifully decorated with exotic chandeliers and shades, the brown coloured furniture well pronounced the overall ambiance of the restaurant. Sophisticated ambiance with dim lights are perfect for a romantic meal or a confidential business meeting or a nice talking session with close ones. Atmosphere is peaceful and cosy. Entrance welcomes with a magnificent wall showcasing beautiful flowers and water around them. There is a separate dining area for private meals. In front is a transparent glass behind which is live kitchen.

Food

Neung Roi celebrates ‘Sum Rap Thai’ meaning  from four major culinary regions Isan, Lanna , South and the Central Plains. While Isan is known for spicy flavours, Lanna is for hot and salty dishes. South is renowned for seafood and fresh produce and Central plains are known for subtle and balanced cuisine.

Very first we were served with Miang Kham which means all food in one bite. It was on betle leaf filled with peanuts, fried onion thinly chopped and sauce. It was supposed to be had folded and in one go, to be able to savour all ingredients at once. I liked it because a.) It was healthy b.) It resonated with our traditional Indian Paan in the concept in terms of ingredients wrapped in leaf.

Miang Kham

We started with two exquisite variety of salads nicely presented and hygienically made. Each salad had distinctive flavour. Yam Som-O – Pomelo salad with crispy onion, garlic & palm sugar tamarind dressing. 

Yam Som-O Salad

Yam Mamuang– Raw mango salad with cashew nut and chopped onions. This was lusciously delectable. I just loved it. It was irresistible. Whenever I am in Neung Roi, this is going to be my first order.

Yam Mamuang

Starters started with Tod Man Khao Pod– Corn fritter with sweet chilli sauce which was delicious and oil free and precise on crispiness.

Tod Man Khao Pod

Gai Yang– Grilled chicken with coriander roots & roasted chilli sauce was my favourite as the chicken was tender and juicy alone with being crispy. It had appropriate blend of spices creating a flavour that was toothsome for my taste buds.

Gai Yang

Gai Hor Bai Toey- Deep fried Chicken wrapped in Pandanus leaves was an exotic dish with intricately cut tomato and carrot. It was nicely presented. 

Gai Hor Bai Toey

In Main course I had Phad Pak Kiew– Stir fried kale with morning glory, pokchoy, soya bean sauce, garlic & pepper. It was mouthwatering at the appearance, as well as when I savoured it.

Phad Pak Kiew

Gaeng Kiew Van Pak- Mixed vegetables in Thai green curry was tasty as well. It was a perfect combination with steamed rice. I loved it.

Gaeng Kiew Wan Pak

I loved Gai Kraprow– Minced Chicken with long beans, hot basil & chilli. It was awesome. Presentation of the dish too was very inticing. The love for it increased with every bite I took.

Gai Kraprow ( one in front)

After filling with so many delicious dishes, I was done. But as our respected hosts Ritul, Director, Radisson Blu Plaza, Delhi and Anjuli insisted, we tried desserts. Tub Tim Krob- Water chestnut in coconut jasmine syrup. I found it magical because at the face of it appeared a red coloured syrup at the bottom but upon shaking I realized water chestnuts were coloured. It was a great dessert. Khao Niew Mamuang- Sticky rice with fresh mango & coconut cream was nice too. I liked quality of mangoes. Kanom Tom- Jaggery stuffed Pandanus Glutinous Rice Dumpling with coconut was no less. These are must tries at Being Roi specially Tub Tim Krob was my favourite.

Desserts- Tub Tim Krob( on top) , Khao Niew Mamaung(right), Kanom Tom (left)

Passion for Thai cuisine and creativity of Chef Yenjai Suthiwaja clearly shows in presentation and flavours of food at Neung Roi.

Chef Yenjai Suthiwaja at Neung Roi, Radisson Blue Plaza Delhi, Mahipalpur

Service

Highly courteous service by well trained and well behaved staff. They ensured all our needs were met and ensured prompt and impeccable service.

So, anyone wanting to try Thai cuisine, Neung Roi is the restaurant to dine at. Highly recommended.

Nidhi KM

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