Issue04 : 26 May 2014

Learning from Overseas

When Patara initially opened in London it failed, but undeterred the owners struck upon a recipe for success, and one they successfully transplanted back to Bangkok.

While we hear many stories of successful local Thai restaurants, ThaiSELECT award winning Patara fine Thai restaurant has a most unique tale, creating what you could call a “local import.” Patara is the brainchild of Khun Patara Sila-On, who runs the well-known S&P food and restaurant chain. In the 1990s, Sila-On’s children were studying in London, and with Thai food still an unknown commodity there, she decided to open a restaurant.

The initial attempts at making a Thai eatery fell flat, with the owners not realizing that the British weren’t into sharing plates of food as in Thailand. So the menu had to be revamped, turning local favourites like green curry or pad Thai into dishes that could be ordered individually. This proved successful and set the standard for today’s Patara, which still features plates that can be ordered by themselves or with a group of friends, whether it is in London or in Bangkok.

The London branch became so successful that another branch soon opened there, followed by one in Singapore. The Bangkok branch opened in 2002, and there are now four restaurants in the UK, along with branches in Vienna, Geneva and Beijing. We caught up with Chandnibha “Ann” Suriyong, the Thai Cuisine Consultant who has been with Patara from the outset, to get her take on just why the cosy Thonglor eatery has been so successful.

Ann says that the concept behind the Bangkok branch of Patara was about giving diners an intimate, homely place to relax. “When people who enjoy fine dining want to eat in Bangkok, they often go to a hotel restaurant, but many would prefer something a bit more informal,” she says. “Having guests at home is an option, but requires planning, cooking, cleaning and a lot of hassle.”

Housed in a beautiful old Thai family home with a lush garden, located down a quiet soi, Patara is the perfect venue for a home from home dining experience. If you want som tam with grilled meat you can have it, but here it has been turned into a gourmet’s feast. Finely marinated New Zealand rack of lamb replaces chicken and is accompanied with som tam and small rolls of sticky rice. Traditional spring rolls are on the menu, but at Patara they are served “do it yourself” style, and made with fine crab meat and prawns, served with tamarind sauce. Other menu standouts include the phet tawt sauce makham tamarind glazed crispy duck confit, and the superb pla tuna salmon sot which features raw ahi tuna and salmon slices served carpaccio style in a lime and lemongrass vinaigrette.

All the produce here is organic, coming from the Royal Project programme, most of the meat is organic-fed, and the quality of all ingredients is to be admired. Make sure to save room for dessert too, as the crème brûlée infused with passion fruit meringue sauce is worth several trips to Patara alone.

Patara Fine Thai Cuisine
www.patarathailand.com

Story and Photos by Dave Stamboulis.

Realising the importance of maintaining high standards, the Thai Government has responded with this seal of approval. Thai Select certifies not only the quality of the food, but also the restaurant's ambience and service. Chefs must be fully trained in the preparation of authentic Thai cuisine. Becoming accredited with the Thai Select seal is not easy, the bar is set high and the guidelines are strict.
Through training and inspections, the high standard of Thai restaurants worldwide is ensured. So wherever you are on your travels, look for the Thai Select seal of approval. It assures that great Thai food is being served in a pleasant atmosphere with the world-famous Thai smile. It's not just a meal it's a journey into Thai culture.

Thai Select or Thai Select Premium certification identifies Thai restaurants that offer at least 60 percent authentic Thai food on their menus. It also implies that these restaurants employ the same or similar cooking methods as used in Thailand and may import ingredients from Thailand. However, the certification neither rates the food nor endorses the quality of the restaurant. It merely indicates the authenticity of the Thai foods prepared.