The Thai Chic: Mango Tree Bistro
Along with Japanese and Chinese cuisines, Thai food remains as one of the longstanding foreign flavors that our country has learned to embrace in the past few decades. I vaguely remember Oody's and Dusit Thani in Glorietta years ago, already blazing the trails for Thai cuisine. Both remain in existence. The typical Thai restaurant used to be a dimly lit shop adorned with statues of Buddha in his quiet repose. Yet the new brand of Thai seeks to break the boring and traditional, to cater to a wider and hungrier crowd.
A mix of modern class and traditional virtues.
On the outside, Mango Tree Bistro looks more like a hip late-night bar. On the inside, dimly-lit surroundings with walls highlighted by purple and white hues accentuate the modern vibe. The fixtures are all in minimalist black, including the chairs and tables. Low-set sofas and wooden-paneled tables are arranged neatly outside for al fresco dining. True to its name, the bistro feel was pervasive. Clearly, it was far from traditional. Yet don't be surprised if you find a gem of a dish here instead of a cool drink.
It may appear intimidating at first for people who don't frequent bistros, bars, and the like (like me). However, Mango Tree Bistro serves your traditional Thai food favorites with a more trendy take. It was our first time to eat Thai food together, so Mango Tree Bistro was an interesting choice.
Taking it up a notch, Mango Tree Bistro was one of the first restaurants to upload its full menu on the Ipad. A novel concept, and a brilliant one at that. Not only do you get to peruse the delectable choices in full HD, it offers a different level of interaction. With dishes that had tongue-twisting names longer than your own, it was helpful to provide crystal clear images of what you were to expect on your dining table. With a few flips of the finger, we ordered our Thai favorites.
Popia Phad Thai, P180 (+10% service charge)
It's always appropriate to start off any Thai experience with spring rolls, fried or otherwise. The Popia Phad Thai were deep-fried vegetable rolls, akin to our local lumpiang gulay. But the comparisons end there. These rolls had bolder flavor and more filling, consisting of rice noodles, mongo sprouts and bamboo shoots, with a hint of cilantro. The sweet chili dipping sauce is the perfect partner for this starter. In fact, I could eat this with rice rather than as an appetizer.
Gai Satay, P250 (+10% service charge)
Another all-time favorite is the chicken skewers, the Gai Satay. These tender fillets of chicken are grilled and coated with a peanut sauce that adds nutty and sweet overtones to that distinct grilled flavor. This was perfectly executed, with the meat remaining juicy and tender, and the flavor seeping through. The side dip of additional peanut sauce adds further flavor, in case your palate yearns for more. Although not wildly spectacular, their version hits all the right notes.
Talay Prik Thai Dum, P350
For the main dishes, we picked a mixed seafood specialty. The Talay Prik Thai Dum consisted of strips of squid meat, fish fillet, and shrimps, stir-fried in a signature black pepper sauce, and then garnished with crispy bell peppers and onions to add a little zest. The squid was tender and easy to chew, although the fish fillet was a little bland. The shrimps were too few to number, and I would have preferred more shrimps than squid. Nevertheless, the black pepper added enough zing to the mixture, lending a bold and unique taste.
Panang Gai, P350 (+10% service charge)
Rounding up the main course was the ubiquitous curry dish, the Panang Gai. This red curry infused stew consisted of tender slices of chunky chicken meat with the usual garnishing of bell peppers and mixed vegetables. We had requested for a spicier version, and they even served us a separate bowl of chili powder. Nevertheless, the sting level was enough on its own. It was not overpowering, yet sufficiently cloying to keep me busy scooping up the wonderful curry sauce onto my eager jasmine rice. Hands down, this was our favorite for the night.
Thai Iced Tea, P80 and Calamansi Juice, P100 (+10% service charge)
To dissipate the fiery flavors of the curry and the others, the Thai Iced Tea is the perfect compliment. Unlike your corner milk tea cafe, this version is sleek and stronger in flavor. The distinct taste of the tea leaves stands out, while the milk infuses a creamier texture. The Calamansi Juice was not on the menu but a special request, and the wait staff willingly obliged to concoct an impromptu mix. That was a definite plus for me, as they were flexible enough for any of the customer's requests.
Classy and chic, Mango Tree Bistro is pioneering a new age of Thai in the foodie scene. No more of that shabby looking joints with Buddha as the centerpiece. In here, the food takes the spotlight. A bit on the pricey edge, yet the plating and presentation offers you a fine dining feel. It can be argued that there are quite a number of Thai restaurants that serve way better-tasting dishes with knock-me-over flavors at a cheaper price. But for a different ambiance and impeccable service, coughing up a few more bucks for Mango Tree Bistro appears worth it. The aura of the restaurant is relaxing, yet at the same time lively and hip.
A testament to their trail-blazing success is another branch in Greenbelt, and then a higher-end and more refined experience with Mango Tree in BHS Central. Maybe on an ordinary day, for a quick Thai fix, I might pick the cheaper Thai hole-in-the-wall joints (like Dek-A, soon). However, on a special night, when you want to impress without going overboard, Mango Tree Bistro is the unmistakable choice.
Jones
Mango Tree Bistro
Third Level, Trinoma Mall
EDSA corner North Avenue
Quezon City
http://mangotree.com.ph
Written by Jones
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