Benjarong Dubai is a must-visit for all Thai food lovers. Join The HUNTR as we present our most recent visit for dinner in December 2020…
Having recently undergone a modern makeover – every detail is so well thought out at Benjarong, you could almost be in Thailand. However, situated 24 floors above Sheikh Zayed Road, the incredible city views from the floor-to-ceiling windows offer a dramatic reminder that you are, indeed, still in Dubai. Alongside the main restaurant, there is also a sumptuous banquet room and private dining rooms for special occasions and VIP clients. Plus a lounge area for drinks featuring a fully licensed bar whipping up a variety of alcoholic and non-alcoholic beverages including craft cocktails and mocktails.
The HUNTR started our dinner experience with Tom Yum Gai Rue Goong (65AED) – a shrimp Tom Yum soup with mushrooms, lemongrass, roasted chili paste, and zesty lime juice. Plus the Yum Som O (70AED) – fresh Thai pomelo and white shrimps, coconut flakes, fried onions, topped with tobiko and served in a coconut shell – a beautiful mix of sweet, sour, and salty and we loved the different textures too. The Tod Man Goon (70AED) was light and tasty and comprises a shrimp cake flavoured with garlic, shallots, and coriander served with a sweet plum sauce. And we loved the Gai Haw Bai Toey (60AED) – marinated chicken wrapped in pandan leaves served with thick sweet soya sauce.
The for the main event we opted to share the Khao Soi (80AED) the chef’s signature egg noodles, massan gravy with coconut milk, served with chili powder oil, shallots, pickled cabbage, and lemon. Everything was mixed live in front of us and the dish had a creamy, coconutty flavour that was exceptionally delicious. Plus the Ghai Rue Neua Pad Bai Krapao (80AED) a traditional stir-fried minced chicken dish with holy basil leaves. The Gaeng Kiew Wan (Chicken) (85AED) is a creamy, yummy curry with Thai eggplant and sweet basil leaves whilst the Pla Pao (120AED) features a grilled, wild-caught sea bass fillet cooked in a banana leaf and marinated in fish sauce, lemon juice, soy sauce, and garlic. It’s moist, tender, and perfect to combine with rice. Last but not least, we obviously had to order the Pad Thai (Prawn) (85AED) – the delicious classic with rice noodles with tofu, bean sprouts, ground peanuts, and tamarind sauce. We asked the chef to make ours spicy!
To end a delicious dinner on a sweet note we shared two desserts the Maprow Krem Brulee (45AED) – a coconut creme brulee served in a coconut shell with dry ice, pretty, delicious, and highly recommended. Plus the lightly sweet, beautifully textured, and tasty Tap Tim Krob (45AED) – ruby chestnuts in iced coconut milk.
Insider tips: Complimentary valet parking available at the hotel entrance. Open for lunch from 12noon until 3pm and dinner from 7pm until 11.30pm. Book to avoid disappointment.