Purple Haze

(bestfoodinchina.net)
Updated: 2008-08-09 11:53

My epicurean partner, Tina, insisted on ordering the classic Thai Tom Yum soup. Yum, indeed. Coconut milk, ginger, red pepper, lemon grass and, perhaps kiffir leaves, along with prawns in the shell, made for hot/sour dynamite.

Kaffir (lime leaves) and lemon grass drive the citric sour flavors. The aromatic oil in lemon grass is citral. However, be warned: some of these intensely flavored herbs are not edible, but they sure add the punch that drives the dish (RMB46).

We had two curry dishes. One was a Red Beef Curry with bamboo shoots and coconut milk, placed over a flame, in a thin mild curry with slivers of red and green bell peppers and tender slices of bamboo and beef (RMB 42).

The Yellow Fish Curry with chunks of firm white boneless fish, mussels and squid was sweeter and thicker; perhaps its richness came from using coconut milk cream (RMB 62).

Lastly, we had a vegetarian Pad Thai: lightly fried rice noodles (though not crispy), bean spouts, green onion and scrambled eggs, with a mild sour sauce (RMB 32).

A generous portion of rice was served earlier on to soak up the delicious sauces. The relaxed sophistication of decor and music, and the deft handling of Thai/fusion cuisine, make the Purple Haze Bistro a decidedly non-traditional alternative for a comfortable business lunch or a more contemporary dinner.

And, live jazz on Wednesdays.

Location: Room.201, China View Building 3, Gongti Dong Road, No.2 Chaoyang District, Beijing

Tel: 010-6501 9345

Service quality: very good

Food quality: very good

Price per head (RMB): 100-200

Environment: very good

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