Wang Thai (Sandton)

Sunday, April 5th, 2015

Reviewed by Sydney King

I have been an avid lover of Wang Thai since I moved to Johannesburg as a child in 2000. It was my first "fancy" dining experience in this city and I will never forget mistaking the small greens chillis for baby cucumbers! I have come along way in terms of my "food identification" abilities since then and Wang Thai has also managed to remain a relevant fixture in the Joburg food landscape. The quality and flavour of the food has always been impeccable and the decor has been updated over the years and the ambiance is sleek and modern with a touch a Thai-style art here and there. I have to recommend the Meang Khum (spinach cone) starter, as it is authentically Thai and the palm sugar syrup is just too die for! The Po-Pia (spring rolls) are also a great starter and I love that the prawn spring rolls are ONLY filled with prawns. (It really grates me when my 'prawn' spring roll is stuffed with vegetables and a smidgen of prawn meat!) I also love the Goong Choop Phaug Taud, which is little prawn parcels with the most divine plum and ginger sauce! (Can you tell I am a fan of prawns and sauces?!) When ordering your mains you have to order your starch (rice, noodles etc) separately, which adds to the cost, so be prepared for that. I can happily approve of the sizzling mains, from a seafood platter with a spicy peanut sauce, to sizzling beef in oyster sauce- they really are delectable and provides great 'food theatrics" for the customers. Warning- the prawns in black pepper and garlic are seriously garlicky ! Overly so for my liking, I recommend the prawns in the tamarind sauce! Yum!! Wang Thai is makes a delicious ginger infused creme brulee and the ginger flavour is very subtle. It is a must try for creme brulee lovers. AND the coconut ice that is served with the bill is a sweet way to end off your meal!