Review: Keow’s Table Soi Yenakat 2

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Starting with an amuse-bouche, Pork Dumpling, which comes with Chinese black vinegar reduction, chilli, pickles and caviar, to get your taste buds ready. The home-made flour sheet goes along great with pork and black vinegar, and the caviar makes the bite even more interesting. Such a good start!

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Here come the appetizers. As most of the appetizers are mused by the mother, the dishes look like little dainty gardens. Shrimp Rolls is adapted from the father’s childhood recipe. Instead of using machine, shrimps are grinded by hand, one by one, to allow more air to flow through the bundle. The plate is beautified with vibrant veggies of different flavors. The fried shrimp roll is ultra-crispy, yet simultaneously being tender. Additionally, haw flakes, our childhood snack, are added to the sauce, creating a nostalgic taste, charmingly.

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Creamy Crab & Rice Cracker tastes completely heavenly! Inspired by the mother’s favorites, the bite does a fantastic job in impressing guests. On the crispy, thin rice cracker is freshest crabmeat with palatable crab roe that leaves the blissful taste in your mouth.

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Another appetizer, Scallop with Homemade XO Sauce, is served with carrot puree and asparagus cooked in Chinese liquor. The well-cooked, bulging scallop smells alluring and reveals its juiciness within the first bite, and with ikura on top, this combination, being harmonized by homemade XO sauce, is really an unforgettable one.

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Before moving on to the mains, Lotus Root Soup is served for you to wash your mouth first. This bowl is inspired from the mother’s home culture of not drinking water during the meal. This is indeed a refreshing one, and the baby spare ribs are nice.

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Steamed Barramundi with Plum is derived from the father’s family. All toppings are steamed along with handpicked barramundi, resulting in the full-flavored soup soaking the fish. Tomato and pea salsa helps bring out the best of the ingredients’ flavors, wonderfully.

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Stir-fried Noodles with Minced Wagyu Beef Sauce is adapted from the father’s favourite menu, which is somewhat lesser-known yet long-lived. This big, well-thought-out dish smells so inviting thanks to the cooking method for noodles and beef. The torched Thai wagyu, with distinctive smell of peppers and zesty bits of Himalayan salt, is undoubtedly the bomb.

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Fried River Prawn has been cooked with the chef’s original house recipe, and is the house’s favorite. The prawn is cooked in low temperature in order to infuse the smells of the seasoning and retain its bounciness. The head fat is one of the best parts, so is the galangal seafood dipping.

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To completely finish the meal, Ginger Granita is served to refresh you with its playfulness as a dessert. With Chinese date, ginkgo nuts and salted caramel ginger, you will be exalted.

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The 8-course dinner, apart from savoring the top-notch tastes, we get to know this lovely family better through stories behind each plate, which is also one of the best parts. Presently, Keow’s Table serves 8-course meal at THB 1,800. Advance reservation is required.

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