Sun | Nov 19, 2017

The Art of Flavour at Mystic Thai

Published:Thursday | November 9, 2017 | 12:00 AMKrysta Anderson
Moo Sarm Chun Nai Prik – chilli pork belly skewers.
Kai Ho Bai Tong – chicken wrapped in banana leaf.
Chef Banshi Dhar Joshi.
Naue Phad Namma Nhoy – stir-fried beef tenderloin with oyster chilli sauce topped with spring onions.
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Indian cuisine is all about the spice. So, what nicer way to dine this Restaurant Week than by indulging in the exquisite beauty and enchanting flavours of Mystic Thai. Greeted by the soothing sounds of Thai music, you will be impressed by their gorgeous decor and friendly and courteous staff. But the secret to stimulating the salivary gland is in their culinary artistic Thai creations.

Chef Banshi Dhar Joshi, along with the cooking team, prepared Moo Sarm Chun Nai Prik - chilli pork belly skewers, Kai Ho Bai Tong - chicken wrapped in banana leaf and Naue Phad Namma Nhoy - stir-fried beef tenderloin with oyster chilli sauce topped with spring onions.

Born and raised in India, Chef Banshi Dhar Joshi has loved food for most of his life. He graced our green shores four months ago and is promising to enrich and excite the lives of local food connoisseurs and aficionados with a cultural fusion of herbs and spices. The Phad Namma Nhoy is a popular dish among meat lovers because of the succulence of the stir-fried beef tenderloin. Pair that with oyster chilli sauce and top it all off with spring onion and you've opened the gates to a palatable paradise!

So what are you waiting for? Experience the art of flavour for yourself and make Mystic Thai in Montego Bay your destination for delectable goodness for this Restaurant Week.

Mystic Thai

Unit B11 (2) Fairview Town Centre, Montego Bay

Contact: 633-6535