I have a confession to make. Aside from a friend or family member adding Pad Thai on a group order on a delivery app, I’ve never had real Thai food before our team lunch lunch at Nara Thai in SM Megamall.
I asked myself how authentic could a restaurant really be if it was opened in a different country full of diners who may not be accustomed to or even be familiar with their cuisine. But with branches in 7 countries, Nara Thai has been doing something that seems to resonate with foreign eaters.
Serving Thai Flavors Unapologetically
I learned a lot from talking to COO Charisse Amisola about how they go about running Nara Thai in the Philippines. All of the wood for their tables, all the plates and bowls, even the uniforms of the chefs and servers were made in Thailand. The chefs they hire are all sent to Thailand for training. Even the chefs that have been working in their kitchens are sent back for review training so that they don’t lose their touch on recreating authentic Thai flavors.
“If you remove the spiciness of Tom Yum, then it’s just sinigang,” says Charisse.
As simple as this example is, it says a lot about exactly where their priorities are. They aren’t planning on adjusting Thai flavors to Filipino palates anytime soon. They are much more interested in introducing irresistible food that is authentically and unapologetically Thai.
What to Try From Nara Thai’s New Vegetarian Menu
Charisse regaled us with stories of their numerous plane rides to and from Nara Thai Bangkok just to taste test potential recipes to bring back to the Philippine branches. So she didn’t hesitate to bring our attention to the newly added section of their menu dedicated to vegetarian dishes. Even if I had no prior experience to go off of, I am a sucker for good food that just so happens to be vegetarian or vegan.
In the past few years, more Filipinos have been becoming more and more conscious of what they are consuming day to day. Most show interest in adopting better eating habits and more healthy diets. But when I asked Charisse if this growing interest was ever a part of their motivation in rolling out their vegetarian dishes, she expressed that wasn’t necessarily the case. Again, it all goes back to their mission. She simply shared that their main intention has and will always be bringing dishes local to Thailand to international tables. And some parts of Thai cuisine are known for being very plant-forward.
When I think of a corn salad, I don’t expect it to be spicy. But the Som Tum Sweet Corn had a surprising kick to it that went well with the sweet corn. I’ve never had pomelo in a salad before, but the combination of the tart pomelo pieces and the savory sauce of the Yum Som O was a welcomed change of pace. A crowd favorite from our table was the Yum Phak Khom Khob. It had a spicy yet bright sauce to dip the fried spinach leaves in that was reminiscent of an aguachiles.
A food that I do know is tofu. As a tofu lover, the Eringi Mushroom and Tofu Satay was a dish I naturally gravitated towards. It came with two sauces that you could dip in the skewered and grilled pieces of tofu and mushroom that left a lasting umami flavor that I thoroughly enjoyed.
Never would I have thought I’d list a beverage as a favorite from a place that wasn’t a cafe with a drinks-exclusive menu, but the Golden Mango Nam Pla left me no choice but to. The thought of eating bagoong through a straw intimidated me. But with the sharp, sour mango shake, it became a new and fun way to experience the classic pairing.
Mango sticky rice is an undeniable classic, but the Khao Niew Durian was the dessert that left the biggest impression on me. My exposure to durian doesn’t extend far beyond eating durian candy. But as I’ve come to learn, Thai durian is much sweeter, more mild, and less pungent. I came to like the more subtle fragrance of the Thai durian as it paired well with sticky rice and coconut ice cream.
Beyond the Seal of Approval
Authenticity is an attribute that isn’t simply achieved. It must be earned. You have to constantly work towards it as opposed to gaining it and you can just stop there. You can have it, and you can lose it. And after losing it, it becomes even harder to gain back again.
But this doesn’t seem to be a concern for Nara Thai.
Although I’m not necessarily the right judge for authentic Thai food, seeing the Thai SELECT Seal that certificates for all three of the Nara Thai branches in the Philippines framed and hung in a quiet, unassuming corner of the restaurant felt like a good omen.
Yet authenticity has to go beyond a seal of approval.
After sitting down and trying some of their dishes, perhaps the most authentic thing I gained was a genuine and continued interest in what Thai cuisine has to offer. While dining, I was already thinking of my friends whom I know are into intensely spiced food just as much as I am.
It’s become a restaurant I want to try bringing my family to the next time we’re in the area to introduce them to Thai food, and I already have a list of dishes I want to order and again and order for the first time, depending on who I’m eating with. No other seal could give you that.
Nara Thai Cuisine is located at 3/F SM Megamall Fashion Hall, Ortigas Center, Mandaluyong City, Metro Manila.
Frequently Asked Questions
Nara Thai is a restaurant serves a wide array of Thai dishes, drinks, and desserts.
The Thai SELECT Seal is awarded to overseas restaurants who the Thai government recognizes serves truly authentic Thai cuisine and/or sells authentic Thai food products.
Some must-try dishes from Nara Thai include the Golden Mango Nam Pla (Mango Mango Shake with Bagoong), the Phu Nim Tord Sauce Ma Kam (Fried Soft Shell Crab in Sweet Tamarind), and the Khao Niew Durian (Durian Sticky Rice).
Nara Thai is on the third floor of SM Megamall Fashion Hall, Ortigas Center, Mandaluyong City.
Currently there are two other locations. One is on Molito, Alabang, while other is in Makati. A fourth location in Nuvali, Laguna is expected to be open later this year.
