SimplyAbuDhabi IX

served in diluted soy sauce with a little bit of garlic. It was an immediate hit. The menu is predominantly Thai, undoubtedly due to the native origin of Head Chef Komsan Thongchaiprasit. He’s added Thai touches to a number of cosmopolitan dishes, including the Omani lobster and even Wagyu ribs. Jordana and I were impressed by such creativity which incorporated elements from a number of cultures. We took a pause between our main course and the dessert to luxuriate in the romantic ambiance set with woody, understated décor and dim lighting. We were content and relaxed. And then after we quieted our palette for a while, we ventured on to the venue’s selection of sweets. We opted for an enticing selection including pineapple beignets, made with nine cubes of the fruit each dipped in a sweetened batter and deep fried and served with a citrus dipping sauce; crème brûlée, which was wonderfully crusty on the outside (as it should be), nice and creamy on the inside, and came with a touch of pale-green biscuit garnish. And lastly, our favorite was none other than the jasmine panna cotta – a delightful reinterpretation of the Italian dessert and one that was delicious, creamy, and bursting with a wonderful jasmine flavor. Sontaya was a breathtaking culinary escapade, one that not only pampered our palette, but also relaxed our state of mind through the gorgeous surrounding vistas. The venue is one worth returning to again and again. 6 2 S I M P LY A B U DH A B I Phad Thai Goong Sod