Friday 03 / May / 2024
Thailand definitely comes in the list of the top 10 favourite tourist destinations from Oman. I have often had people reminiscing about their Thailand travel experiences and most of them expressed their desires of re-visiting the place, for its hospitality and its food. But there is one restaurant in Oman that we felt would certainly not let anyone here miss Thailand. All you need to do is to drive to the Amaranthai restaurant in Radisson Blu, Sohar and let the ‘Thai-ness’ of the place seep in.
Upon arriving at the beautiful Radisson Blu, Sohar, I was given a mini tour of the new sea facing hotel before coming to a halt in front of a huge wooden door. At first, the significance of such a huge door didn’t make sense to me, but once it opened I realised that I was being welcomed into a whole new world, a whole new land — Thailand. A lot of purple is what I could see as soon as I entered. This vast place which weirdly felt so warm and homely, got me admiring it from the very minute I stepped into it. Yin dee ton rub krub taan, I heard coming from a woman who had a warm, welcoming smile on her face and hands joined together. She led me in and introduced me to their head chef Savet Onutai who was working in his open kitchen. Along with his magical culinary skills, he also had his way with words which got us giggling and chuckling after every three sentences. Thailand is popular for its seafood and that is what he agreed to prepare for us that day. What was served to us was a beautifully colourful platter of fried lobster served in lobster shell garnished with vegetables, sauces, coriander leaves, and lemon grass. Sink your teeth into this delicious delight. You will definitely be asking for more. [email protected]
Stir Fried Lobster with Fresh Chilli
(Goong Munggorn Pad Pik Sod)
Ingredients
• 50ml cooking oil
• 50g garlic
• 100g onion
• 100g fresh chilli
• 100g capsicum
• 800 g-1kg lobster
• 100g oyster sauce
• 100g soya sauce
• 50g sugar
• 50ml chicken stock
• A handful of chopped coriander leaves
Preparation
• Heat oil in the large saucepan over medium high heat.
• Add garlic, onion, fresh chilli, and capsicum, and sauté for two minutes.
• Add lobster and stir with oyster sauce, soya sauce and sugar.
• Add chicken stock, wait for three minutes and serve in a plate.
• Garnish it with chopped coriander leaves.
(Recipe by Head Chef Savet Onutai, Amaranthai restaurant in Radisson Blu, Sohar)
Contact
Radison Blu, Sohar
Amaranthai Restaurant
+968 2664 0000
