Thiptara - A Focus On Bangkok-Style Cuisine
Dubai, United Arab Emirates
Cuisine Style: Thai
Average Price: $$
Overall Rating: 4/5
Dined in: May 2019
By Sean Overpeck (CFE)
**A full article and index glossary of restaurants, wines, recipes and travel for
Wine Dine and Play are in the pages section above, or by following these links:
Thiptara Zomato rating:
Thiptara Chef de Cuisine:
Nguyen Thani (pictured below) & Chaiwat Kawikitpraphat
Thiptara restaurant inside the Palace Hotel one of 6 hotel brands located in downtown Dubai near the Dubai Mall, overlooking views of the Burj Lake, Dubai Fountain, and Burj Khalifa Tower. Thiptara means ‘Magic at the Water,’ a contemporary al fresco dining venue serving Thai cuisine, made up of lightly prepared dishes with strong aromatic components and a spicy edge. It interplays at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy.
The main focus of the chefs is to introduce people to the unique and ever ranging regional dishes, especially Bangkok-style seafood. Southern Thailand, with many dishes containing liberal amounts of coconut milk and fresh turmeric, is influenced by the common dishes of neighboring states like Indian, Malaysian, and Indonesian cuisine. Thiptara has many awards and accolades from BBC Good Food Awards, most romantic by Elite Traveler, and more.
Australian Chef David Thompson says that Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish,” I couldn’t agree more. My visit to Dubai was only a few hours, and Thiptara had peaked my interest during previous visits over the years, and after my wife and I had enjoyed a few local Thai restaurants near our home in St. Petersburg, Florida I wanted to see if Thai restaurants closer to Thailand differed from those in the United States. Asian food has become more and more popular with the mainstream over the past two decades in the USA starting with Japanese sushi, then Vietnamese with nearly every restaurant having the name Phở associated with it, and now Thai. Some restaurants now combine Japanese hibachi on one side and Thai food on the other with sushi bars in the center. The American palette is on the sweeter side so Thai restaurants cater to the consumer and the dishes cut back on spice and bitterness. The difference between near Asian and USA Thai restaurants are night and day as you will see from the fantastic tasting menu I had at Thiptara. I won't say that the Thai restaurants in Florida are bad, just different.
I arrived in the city during Ramadan. I had been in Dubai a few years ago during Ramadan two summers in a row and had dined both times at the DIFC where the restaurant served non-alcoholic drinks only in observance to the religious holiday, and for the first time was introduced to mocktails at restaurants like Roberto’s Ristorante and Wheeler’s of ST. James by Marco Pierre White. Since Thiptara was inside a hotel the rules differed, and alcohol was available. Though part of the Address Hotel, the restaurant was a stand-alone building on the edge of the Burj Lake where from the patio you could dine and enjoy the fountain show, or the views of the tallest building in the world, as long as you don’t mind cigarette smoke. Yes, unfortunately, the best place in the restaurant to dine with the best views is open to smokers. To me when you are on a culinary journey, and enjoying traditional Thai food that focuses on honing in on 4 of the 5 major sensations and tastes in food, why would you want to experience that where people ruin it with cigarettes and cigars?
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| Thiptara / Lake view |
The weather was changing and it was getting hotter outside anyway, so smoking patios or not, I was going to sit inside. Dubai sits right on the Persian Gulf, and during the late spring and summer months besides heat that exceeds 40 Celsius (104°F), there are the high humidity levels. As you enter the building between two imposing caste gate towers is two wooden doors entering into a foyer with statues, tea light ornaments, and fountains with solid white brick walls, and grey tinted hardwood floors. Just before the host stand where the restaurant splits from the dining area and the bar is the expedited kitchen entrance partially blocked by hanging shelves with Thai pottery and large Buddha statues. The contemporary dining room faced out to the lake so that no matter where you sat, you could get a view of the fountains when they went off.
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| Thiptara / Entrance |
Thiptara Menu:
- Thiptara’s Garden
- To Share “Family Style”
- Appetizers
- Salads
- Soups
- Main Courses
- Curry
- Tofu
- Rice and Noodles
- Side Dishes
- Desserts
- Set Menus
I began with a glass of Chenin Blanc from Simonsig Wine Estate, in Stellenbosch, South Africa. According to the winemakers' notes, the wine displays a light straw color with a green tinge. Rays of tropical fruit make for a grand entrance. Layers of guava, kiwi, green melon and hints of grapefruit paint the palate. The balanced acidity carries the fruit and yet again the 2017 Chenin blanc claims its tile as super quaffer. When I was researching and reviewing the menu online the tasting menus were reserved for two or more people, which is a common theme in many Dubai restaurants. Since I dine alone, I stick to the à la carte menu until my server mentioned that the chef had put together a Ramadan tasting menu for individuals or groups. A 9-course menu with non-alcoholic drinks included for $65 American dollars, which worked out to be cheaper than ordering 4-courses from the à la carte menu.
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| Thiptara / Dining Room |
The server did ask if I wanted the food to be mild, hot, or Thai hot. I wanted the true experience as if I was in Bangkok, so I said Thai hot. She asked me again if I was sure. Apparently, most European and American clients can’t handle the Thai hot and order the mild. A few other tables had come in before me or around the same time and had all ordered mild with one table requesting hot. A few years prior I dinned across the other side of the lake at Armani / Amal enjoying a tasting of India where the same question was asked to me, and the server scared me away from the hot with his warnings, and though the food was wonderful I wish I had ordered the hot, so this time, I was not going to be scared away.
The tasting began with an amuse of prawn crackers and a side of peanut sauce. The crackers had a mild to the medium shrimp flavor profile and very little oils considering they had been fried, plus the peanut sauce was packed with flavors. I had not even begun my first dish yet, and already my palette was in overdrive with multiple flavor profiles. A typical peanut sauce will have sesame oil, fish sauce, tamarind, garlic, and soy roasted with the peanuts, then pureed with coconut milk. I could pick up the garlic and oil, maybe some of the soy, but it all came together with the nice flavors of the cracker.
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| Thiptara / Prawn Crackers |
The first course was the Som Tum Thai a spicy shaved green papaya salad with cashew nuts and tamarind sauce. I could see why my server gave me a warning, because after the first few bites my sinuses began to clear up, and though I enjoy hot foods, halfway through the salad I had to take a little breather. The list of peppers used in Thai cuisine is fairly lengthy, and according to the Food Republic Magazine In Thailand, chilies are eaten dried, fried, pickled or fresh, and are found in almost all dishes. The red chili’s used at Thiptara include the prik jinda the prik chee fah which means “chili pointing to the sky.”
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| Thiptara / Som Tom Thai |
The next two courses were plated together starting with the Satay Gai, a grilled chicken thigh skewer marinated and grilled in yellow curry with peanut sauce and the Thod Man Poo, a Thai deep fried crab cake with diced cucumbers, peanut, and house-made chili sauce all stuffed under a layer of breadcrumbs. The food was served over a green skin wrap, garnished with edible flowers and leaves. The appetizers were delivered on a hot plate to keep them warm, which is something I personally do not see that often anymore when I dine out, a nice touch. The chicken had a medium spice profile with a little nice grit from the char grill, very tender, almost like an Indian tandoori chicken while the crab cake was spicy. The peanut inside helped mellow the spice, but of all the dishes I would have tonight, this one had more spice to the point where I really couldn’t taste the crab meat.
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| Thiptara / Satay Gai and Thod Man Poo |
Next came a steamed vegetable dim sum called Ka Noum Jeehp Sai Pak tossed in a black vinegar sauce, though my tongue was still on fire from the crab cake. My server Brough me a cup of lemon sorbet, which in most restaurants is not only an excellent palate cleanser, but this sorbet neutralized the spice. After this nice little refresher was a traditional Thai favorite called Tom Yum Goong, a hot and spicy shrimp soup served with mushrooms, lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, water chestnuts, and chili peppers. The shrimp was butterflied, and packed with flavor beyond the hot and spiced as advertised, but also a sweet profile and some bitter accents.
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| Thiptara / Tom Yum Goong |
Phad Phak Ruam Mit, a seasonal vegetable dish that is nearly vegan if it weren’t for the oyster sauce with a light mixture of soy and fried garlic. The vegetables included bok choy, broccoli, carrots, cauliflower, and baby greens tossed together with noodles, bean sprouts, and baby corn. The initial whiff of aromas was prominent with the garlic and dandelion herb, with light spice and a Joyous taste that makes me wish I was in the kitchen watching the sauce simmer over low heat as the vegetables were sautéed. The first beef dish of the night came out served with a bowl of rice that would also go with the chicken curry dish to come. The stir-fried beef called Nuer Pad Pik Tai Dum was submerged in a sweet but spicy black pepper sauce with greens and albino white cabbage shavings. The menu for this dish mentioned that it came with a choice of steamed rice or sticky rice. I would have preferred the sticky, but the choice was not offered to me, and I got the steamed.
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| Thiptara / Nuer Pad Pik Tai Dum |
The Geang Kiew Wan Gai or green chicken curry would be my favorite dish of the evening. Unlike the Thai curry dishes served in my Florida hometown which had more protein with some vegetable and little sauce, this dish was the polar opposite, loaded with a sauce like a soup, chopped eggplant, red chilies, mint, and garnished with sweet basil leaves. The flavors were incredible, heavy spice but by now my palette had become accustomed to it, plus a little Jasmin rice had me in gastronomic heaven.
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| Thiptara / Geang Kiew Wan Gai |
Dessert:
The conclusion to the tasting menu was the Phonramai Ruam, an assorted seasonal fruit platter dessert that I enjoyed with an order of Thai iced tea steeped with black tea and coconut milk. Beautifully presented with six fruits from strawberry, watermelon, mango served in a dark brown shell, dragon fruit, and a well presented more exotic rambutan which is very similar to lychee or longan fruit
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| Thiptara / Phonramai Ruam |
Please see these guidelines for Tipping in Restaurants and on following proper etiquette, customs, cultures, and avoiding assumptions when you dine out.
Wine regulatory’s for the tastings in this article:
“In wine there is wisdom, in beer there is the strength, in the water there are bacteria.” - David Auerbach
South Africa:
WOSA: Wines of South Africa
SAWIS: S. African Wine Industry Information and Systems NPC
Other noteworthy Thai cuisine articles and restaurants similar to Thiptara:
Thai cuisine (อาหารไทย) is a balance detailed variety of lightly prepared dishes with strong aromatic components and a spicy edge. Its interplays at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy. In 2011, seven of Thailand's most popular dishes appeared on the list of the "World's 50 Most Delicious Foods (Readers' Pick)"
Basil Asian Bistro Pan-Asian favorites from China to Vietnam with sushi specials in Canton, Ohio
Junsui An eclectic taste of Asia with buffets at the Burj Al Arab Hotel, Dubai, UAE
Morimoto Asia Japanese and upscale pan-Asian fare with sushi at Disney Springs Orlando, Florida
Nitally’s A Fusion of Thai and Mexican Cuisine from a husband and wife team in St. Petersburg, Florida
Osaka Sushi and Thai Restaurant Thai and Japanese fare including sushi in Seminole, Florida
Saké 23 Formally Souzou with a new name and same great vision in St. Petersburg, Florida
Sila Thai Restaurant A family owned traditional Thai restaurant with an impressive menu in Saint Petersburg, Florida
Souzou (Now Saké 23) An Asian-Fusion Gastro Pub with a twist on Izakaya style dining in St Petersburg, Florida
The Lemon Grass Casual fusion of Thai and Japanese with tapas portions in St Petersburg, Florida
Wat Mongkolratanaram A Thai / Asian market eatery and a Buddhist temple on the banks of the Palm River in Tampa, Florida
See the whole list by visiting “The Wine Dine and Play Article Glossary”
Other Dubai restaurants, and articles on Wine Dine and Play:
|
The First Indian Fine dining restaurant at Sheraton Dubai Creek
Dubai, UAE
|
Turkish culinary journey with an eclectic European twist
Plaza Versace Hotel, Dubai, UAE
|
Fresh, traditional, cultural; 7 regions for Seven Sands
Dubai Marina, Dubai, UAE
|
See the whole list by visiting “The Wine Dine and Play Article Glossary by country”
Final notes, review basics, observations, and more pictures:
Most reviews are subjective, depending on the writer; but they should also be responsible, and respectfully written, upholding the truth, and accurately conveying the experience to the best of the writer's knowledge, even if it includes metaphors the restaurant may not like to read about. My ratings are by the stars I award (from 0 to 5). The rating is calculated on a point accumulation of six separate factors based on individual experience. They include wine and other beverage selections, plate presentation, customer service, restaurant or café ambiance, food quality, and wow factor. To see more details of this rating list, read this article:
Overall from this experience and the score factors outlined in the ‘about page’ section, based on my individual experience and rating, I give Thiptara a 4 out of 5 stars, meaning that they not only exceeded my expectations and were far above the average dining experience of most restaurants, but they were outstanding.
Scores are detailed in the factor chart below:
Formula Factor Conclusions and Overall Ratings for Thiptara
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Max Points Possible:
|
Total Points Awarded:
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Total Points deducted:
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Ambiance
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11
|
11
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0
|
Food quality
|
11
|
10
|
1
|
Plate presentation
|
12
|
12
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0
|
Customer service
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14
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11
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3
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Alcohol and other beverages
|
9
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6
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3
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Total regular points awarded
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57
|
50
|
7
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Total percentage — less the Bonus
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0.87719298245614
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“Wow” factor BONUS
|
5
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2
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0
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Total bonus percentage
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0.0350877192982456
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Total percentage and bonus for a final star rating
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0.912280701754386
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Stars Awarded (see chart below)
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0 - 5
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4
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**A full break down and explanation of the observations and point disbursement is available in the linked article above. To receive a detailed copy of your score, feel free to contact me at any time and I will provide it to you.**
***
Overall Star Rating:
|
4 of 5 Stars:
91% Rating with a 2 point “wow” bonus
An Outstanding Dining Experience
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Thiptara Wine rating:
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6 of 10
Old World selections:
France, Germany, Italy, Spain
New World selections:
Argentina, Australia, California, Chile, New Zealand, South Africa,
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Corkage fees:
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Thiptara does not list any corkage fee’s however, most American restaurants charge $25.00 per bottle
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Restaurant style:
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Conservative dining
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Cuisine Style at Thiptara:
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Thai
Allergen or dietary accommodations:
Gluten-free choices, Halal, Low Carb Choices, Non-GMO, Pescatarian, Vegetarian Options
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Reservations:
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Not Required, but Recommended
Walk-Ins:
Accepted, but not guaranteed
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Dress code:
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Conservative to smart casual attire
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Child policy:
|
The Restaurants reviewed on this site may have a kids menu or cater to them; however, for full enjoyment of food and wine, it is recommended that kids not to be in attendance, unless they have been trained in proper etiquette.
If not then:
Hire a Babysitter!
|
Thiptara Experiences:
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Place for foodies, Contemporary, Modern, Trendy, Lounge, Romantic, Hotspot, Great bar, Great outdoor dining, Good for special occasions, Beautiful décor, Scenic views, Intimate, Classy, Upscale, and a Neighborhood Gem.
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Payments:
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Cash, Visa, MasterCard, Discover, American Express
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Parking:
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Thiptara has a valet
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Wifi
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The restaurants reviewed on this site may have Wi-Fi, but do not require you to go online, because the excitement of the food and wine alone will keep you too entertained instead of checking your social media and emails.
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Noise level:
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Low
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Smoking:
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Thiptara is a non-smoking restaurant
WARNING: has a smoking patio
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Patio or terrace:
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Yes
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ARE YOU ENJOYING THIS ARTICLE ON THIPTARA SO FAR? PLEASE CONSIDER SUBSCRIBING TO RECEIVE NEW POSTS OR SHARING ON YOUR SOCIAL MEDIA!!
Food Prices
(excludes, alcohol, taxes & 20% gratuity’s)
$£€¥ - Under 50.00 (inexpensive)
$£€¥ x 2 - 51.00- 99.00 (moderate)
$£€¥ x 3 - Over 100.00 (pricey)
$£€¥ x 4 - Over 200.00 (expensive)
$£€¥ x 5 - Over 400.00 (very expensive)
**Currencies reflect the world’s major travelers, restaurant, or wine connoisseur’s**
Currency:
|
Price
|
Emirati Dirham (AED)
|
د.إد.إد.إد.إد
|
United States Dollar (USD)
|
$$
|
Great Britain Pound Sterling (GBP)
|
££
|
Canadian Dollar (CAN)
|
$$
|
Chinese Yuan (CNY)
|
¥¥¥¥
|
European Union (EUR)
|
€€
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Alcohol prices:
$12.00 USD
Thiptara:
Ground Level
Palace Downtown 9770
Sheikh Mohammed bin Rashid Blvd
Dubai, United Arab Emirates
Contact Information:
Restaurant website:
| |
Maître d or host:
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+971 4 888 3444
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Online reservations
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Email Us:
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Serving hours:
UAE standard Time
(GMT, Zulu, or UTC - BST Offset + 4:00)
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Lunch:
Friday
12:30 pm - 3:30 pm
Dinner:
6:00 pm - 11:30 pm
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Social Media
And
Accolades for Thiptara:
| |
****
The worlds best restaurants is a subjective list of who is writing it and changes on a regular basis. The Wine Dine and Play best experiences are based on my highest rated stared restaurants, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, mom + pops, hole in the walls, to fine dining including a few Michelin spots. Visit the Top 100 page to see the entire list.
A few to tease you with…
|
New American, Southern Twist
St. Petersburg, Florida, USA
|
Safari + Upscale African Cuisine
Sabi Sabi, South Africa
|
Seasonal American cuisine
Asheville, North Carolina, USA
|
Other Thiptara Pictures:
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| Thiptara / Burj Khalifa Tower |
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| Thiptara / Foyer |
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| Thiptara / Kitchen Entrance |
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| Thiptara / Table set-up |
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| Thiptara / Lemon Sorbet |
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| Thiptara / Phad Phak Ruam Mit |
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| Thiptara / Steamed Rice |
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| Thai Iced Tea |
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Who is John Galt?
TTFN
