Saturday, 21 May 2016
Surin is recommend by KM newspaper, Kent's largest newspaper, as one of the top 45 restaurants in Kent. Surin is one of only 3 Asian restaurants recommended in Kent (and the other two are Japanese), the only Thai restaurant in Kent, and one of only two restaurants in Thanet. The Surin review is: SURIN, RAMSGATE CT11 8HA Thai restaurants may be two a penny, but the Surin offers astonishing bang to the baht. It’s cheap and cheerful but with a freshness and verve you’d expect from a high-end London establishment. Chef and owner Damrong Garbutt has West End training, but it’s her home cooking learnt from her mother and grandmother in north east Thailand, near the Cambodian border, that really hits the spot. Cambodian and Laotian dishes throw in an element of the unexpected and there are locally brewed house beers, blonde or dark, to complement the flavours. Among reviewers who have dug deep for sufficient superlatives to do justice to Surin is food writer Jay Rayner. http://www.surinrestaurant.co.uk/ The full KM listing is: 45 best places to eat in Kent: Our favourite restaurants, pubs and cafes Surin is also recommended by The Good Food Guide, The Times, The Independent, Thai Embassy Select: UK and European restaurants, and Time Out, BBCTV and The Observer: http://www.surinrestaurant.co.uk/ Try the sea bass!
Wednesday, 27 May 2015
Tuesday, 13 May 2014
Thursday, 1 May 2014
Wednesday, 3 July 2013
One of the best known Thai dishes abroad, this flavourful but spicy soup is hot, sour and fragrant, an ideal accompaniment to other Thai dishes and rice. The Kaffir lime leaves, galangal and lemon grass are what gives this soup its tangy flavour, but are not meant to be eaten, so tell your guests to avoid them while eating the broth, prawns and mushrooms.
Preparation time: 10 mins
Cooking time: 30 mins
4 cups (1litre) Thai Chicken Stock
3 kaffir lime leaves
2 in (5cm) fresh galangal root, sliced 3-4 coriander roots, washed (optional) 3 stems lemongrass, thick bottom part only, dry outer sheath discarded, smashed with back of a cleaver
6-9 medium prawns or shrimp, shells intact
1 cup (5 ox/150g) fresh o canned straw mushrooms or small button mushrooms, sliced in half 5-10 bird’s-eye chillies, smashed 3 tablespoons lime juice, or to taste 1/2 tablespoon fish sauce, or to taste 3 spring fresh coriander leaves (cilantro)
Bring the stock to a boil and add kaffir lime leaves, galangal, coriander roots and lemongrass. Simmer for 15 minutes.
Add the prawns or shrimp, mushrooms and chillies, and simmer for 3 minutes. Add the lime juice and fish sauce (which is very salty) to taste. The soup should be spicy-sour and a little salty. Serve garnished with fresh coriander leaves (cilantro).
Note: Do not overcook the prawns or they will become tough. Use home-made chicken stock in this dish for the best flavour. Any variety of seafood may be substituted for or added to the prawns – including sliced fish, crab or squid.
Friday, 21 June 2013
We have an exciting prize to give away: The Big Bang Theory Season One DVD because as we found out
the gang at Big Bang Theory always eat Thai food once a week! See this YouTube video:http://www.youtube.com/watch?v=sYOkaAfOrWY
Like us on Facebook:https://www.facebook.com/SurinRestaurant?ref=hl and share this post
Prize draw will close on Monday 24th June at midnight (UK time) and the winner will be picked and notified message on Tuesday 25th June on how to claim their prize
Don't forget we still have spaces for Friday and Saturday evening, call: 01843 592001 to book a table.