September 8 was the grand opening of Thai Cuisine by Montri. This latest incarnation for chef Montri Rattanaraj, is located two blocks east of MacDonald, at 2585 W Broadway in Kitsilano, ten blocks east of one of his former restaurants.
The media were invited to see the new restaurant that afternoon. We were served bite- sized appies including Montri’s Thai Spring Rolls, Deep Fried Shrimp Cakes and my favourite, Plar-Goong – made from delicately cooked prawns marinated in lime juice, sweet chili paste, tomato, red onion, lemon grass and fresh mint leaves. Wines included Poplar Grove Chardonnay, Meyer Family Gewurztraminer, Col de’ Salici Prosecco, Poplar Grove Cabernet Sauvignon and Meyer Family Pinot Noir.
Just like his previous venues, Thai Cuisine by Montri serves food with traditional flavours. You don’t need to worry if it’s going to be too mild or too hot – the menu shows you the level of spice in the dishes. Restaurant manager, Jonathan Lai mentioned that they would soon be updating their menu with some new selections based on Montri’s last trip to Thailand.
Chef Montri has a loyal following as evidenced by his several awards for Best Thai Food in Vancouver. Menu items include dishes such as Satays, Fish Cakes, Stuffed Chicken Wings, Grilled Sirloin Salad, Green Papaya Salad, Hot and Sour Soups, Ginger Chicken/Beef, Garlic Pork, Chicken, Beef or Pork cooked in Red or Green Curry and Pad Thai Vegetarian Style.
In-house sommelier, Jonathan Lai is in charge of the wines and has put together an impressive wine list, which features BC wines that can pair well with the flavours of Thai food as well as a good selection of new world and old world wines. I was pleased to see that they also offer over fifteen wines by the glass. With a selection like this, there is sure to be something to please everyone.
The vegan friendly restaurant seats about forty and is open six days a week, Tuesday through Sunday. Their hours are from 5:00 to 10:00 and a half hour later on Fridays and Saturdays.
For more information, contact Jonathan Lai at: