Black Thai Restaurant Alexander Rappoport declares his love for Thai cuisine. After the pan-Asian “Ginger”, the first project of the restaurateur known today, and the “Chinese diploma”, the new story is the most complex and even more interesting. Because only in Thai dishes at the same time there is a whole palette of flavors: sharp, salty, sour, sweet and bitter. And they all sound in unison, complementing and shading each other. Piercing lime juice, hot pepper paste and savory fish sauce emphasize the freshness and sweetness of salmon ceviche with papaya and avocado. Branded zhguchest mandatory pitch that softens coconut milk and refreshing lemongrass. Mint sauce brings coolness with every slice of sea bass baked in banana leaves with garlic, cilantro root, ginger and lemongrass stem. The chef Juntabup Aod, was able to make the national food modern, slightly ironic, but at the same time impeccably authentic - both in concept and in ingredients. Thai eggplants, tamarind, lychee, mango, papaya, lemongrass, galangal and other products are transported from Thailand to Moscow by aircraft.
