Opened a few months back, Inka is another new venture by Nara Thai Cuisine group and it translates as the light of glory or “sunrise”, brings you light, good positive vibe and captures the design of a hideaway paradise for those wishing to escape from the busy life outside. This hide-away extends to a more trendy lifestyle for diners living in the city as well as to experience the Progressive Thai food from specific provinces reconstructed with ethic roots and redefined in a modern and creative presentation and taste in the heart of Bangkok where the hip Bangkokians eat.
Tucked away on the 5th floor restaurant level in one of the city’s most prestigious shopping malls in Central Embassy, Inka may not be the most stand-out restaurant on the entire F&B floor precinct, due to its relatively small frontage façade design inspiration of the posh Mykonos beach club but the spacious nearly wall-less entrance may make you think you are about to enter a home living store, yet you will not know what lies within until you explore the hidden surprises.
While you may not know what to expect from the menu and there may not be an exact synonym to describe or pronounce Inka’s menu creation but the Bangkokian Bistronomique may be the closest way to embrace the very well and carefully crafted menu created by its culinary team. With the in-house hashtag #eatthebangkokianway, Inka plays around in fusion food and beyond with a fresh take on Thai taste and international-inspired elements to elevate the traditional and flavourful taste of Thainess that represents the modern way posh millennial Bangkokians eat specially conceptualized and finishing the wanderlust experience. Indeed, Same Same But Different!
<Salmon Spicy Noodles Salad with “Phetchaburi” Sauce>
Inspired by reknown Thai dish of Khanom Chin, this colourful noodle salad platter is already so inviting by the look of it, with fresh salmon marinated in fish sauce topped with crispy almost oil free deep-fried salmon skin served together with various condiments, including shredded cabbage, thinly sliced string beans, fresh herbs, cut chilies, quail eggs, hand-pulled chicken, fermented vermicelli and poured over with Inka's very own “Phetchaburi” fermented fish sauce dressing. Tossed well with all ingredients symbolized good prosperity from the abundance of all harvested ingredients. It is a convivial dish that makes everyone happy and the ingredients are fresh, complex yet tasty and very piquant when mixed together with the spices dancing on the tongue. So memorable!
<Roasted Brussel Sprouts Salad>
This normally comes with grilled pork neck and pork cheek and can also be served as a vegetarian dish. We asked for all ingredients to be plant based, just to keep the dish lighter on the palate for a change on this creation. The miniature sprouts were so delicious and wok-fried to a smoky flavour and texture in a sweet and savoury dressing dusted with toasted rice powder and was the surprise hit of the night!
<Coconut Milk Soup with Asari Clams>
Firm and meaty Japanese Asari clams are used to compliment this aromatic and sweet tom kha coconut milk soup in great flavour with a hint of spice, served with a thin sliced of baguette crouton that is a simple pleasure and utterly delicious!
<Inka’s Café de Paris Steak & Anchovy Fries>
While anchovy fries may sound too dominating to some but boy, you will have no idea what you would have missed until you sample this very unique Inka creation. This Inka signature dish is a Thai twist on a classic dish a la Parisienne with the added surprise of Pla Khem - Thai anchovies for depth of flavour in the fries. There is not anything strong about the unique taste of the fries and certainly delectable. The rich and buttery sirloin steak was superbly char-grilled to medium rare perfection and nothing could be faulted, so an absolute winner!
Khao Soi is another all THAI favourite to many for its rich and creamy curry base to be enjoyed with a variation of condiments and both yellow noodles and crispy noodles served with your choice of beef or chicken usually. Inka do it same same but different, in a more elevated luxury way by having it with a giant grilled lobster tail. Let the coral fan crispy noodle soak in the flavoursome curry sauce to get all the flavour and with the condiments of pickled cabbage, lime and cucumber relish and chilli, so you can create more complex palate to slurp in all the flavour which is absolutely divine.
While beers and wines are quite common in most restaurants, cocktails and mocktails are a speciality at Inka and a number of them are most instagrammable to say the least, so make sure you have more than one and try a few different concoctions to liven up the palate, because we did and had a ball in our own hide-away in Inka. The service is very friendly, unpretentious and they go that extra mile to ensure you understand the concept, the ingredients and the atmosphere created by the interior fit-out and the design touches are simply charming and delightful, so surprises aplenty await those diners that looking for a Thai gastronomic pleasure on all counts!
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