Located close to Saracens Head Hotel at Carrington Street, Thai Ayo-Thaya Restaurant specialises in serving Thai cuisine. Many of their main dishes can be made from a selection of main ingredients, allowing you to select one that is most suitable for your group.
The texture of the broth in Jungle Curry is similar to that of a soup because coconut milk is not used in the dish. Thai Ayo-Thaya's Jungle Curry had a spicy punch and the chicken that we chose for the curry was cooked just right. There was also a generous amount of vegetables to add a fresh element to the dish.
Chicken Jungle Curry (Photographed by Jonathan Phoon)
The ample amount of beef mince in their Pad Krapaw gave the dish a wonderful meaty texture and the cut green beans had a nice bite to them. The onions added a bit of crunch to the dish and there was enough chilli to provide a spicy kick. If you prefer, the dish can also be prepared using chicken mince.
Pad Krapaw (Photographed by Jonathan Phoon)
Though the name Cashew Nuts and Chilli Jam Stir-fry suggests a spicy dish, it was actually mild enough to be enjoyed by those not used to spicy foods. We were delighted by the fresh taste of the mixed seafood we chose and they were complemented by vegetables that were cooked to perfection. Completing the dish were cashew nuts that added a wonderful crunchy element to the dish
Cashew Nuts and Chilli Jam Stir-fry (Photographed by Jonathan Phoon)