Chan – Thai Market Food on Paul-Linke-Ufer
Everything about Chan is different from typical Thai restaurants. It starts with the interior, which isn’t at all of a cliche Asian style. More puristic. Nutmeg walls, a flat brush-finished oaken bar, large circular lampshades. Grey covers on the surrounding benches. Despite the vividness, it’s cosy. A window to the kitchen offers an open view of the diligent work of the Asian chefs. A kind of street food feeling.
Alongside authentic Thai dishes, the menu fulfils a number of other expectations one would have of a good dinner. For example, there’s a selected wine card, fantastic digestives with fine whiskeys, grappas, and brandies. Longdrinks, cocktails, and fresh smoothies and juices are also on offer. The chefs are all Thai and in addition to the popular curries and soups, they continually offer new, lesser known dishes.
To start things off we order to share: handmade spring rolls and prawn balls with plum sauce, freshly steamed shumai- dim sum served in a bamboo basket- and the typical papaya salad. The spring rolls, which were very obviously fried in a quality, fresh oil, prove to be finely seasoned- as do the prawn balls and dim sum with a shrimp and beef filling. The papaya salad with its sharp and spicy dressing is my personal highlight.
But we’re also full of praise for the mains, “Chan Winter Duck” with cashew nuts, small cut prawns, vegetables, and water chestnuts, as well as “Kurkuma Beef” with minced steak strips seasoned according to an old Thai recipe with vegetables, basil, and lemon leaves, and of course the “Pad Prig Gäng Gung”, prawns and vegetables sautéed in a wok with red curry sauce.
In the end we’re so satiated, we choose to save the banana in a crispy coat of coconut with honey and sesame for our next visit, and instead drink an espresso and cappuccino. A good decision, since even the coffee brewing is held to an excellent standard here. And now we can’t wait until summer, when we’ll find ourselves feasting on the terrace once more.