Nithan Thai – A Lively Spot with Thai-inspired Cuisine
It’s a lively scene at the newly opened restaurant Nithan Thai on Chausseestraße in Mitte. Anyone who, like myself, expected a quiet, cosy atmosphere might shrink back at first. The music. The bustling activity. The bar in the middle of the restaurant. –Bang!
But if you make it in, you’ll be rewarded with the best Thai food we’ve ever been served. Head chef Shahaf Shabtay prepares his dishes as he learned them in Thai communities across Japan, New York, Mumbai, and Amsterdam, combining royal Thai cuisine with influence from all over the world.
An approach that is also reflected in the bar’s drinks. Our "Anno 1934" with gin, cointreau, raspberries, lime juice, and orange zest is a stunner. Subtly sweet, balanced, and with the level of intensity one would expect from any respectable aperitif.
The service team is friendly and swift. Individual questions and special requests are naturally cleared with the kitchen quickly, a satisfactory solution always found. A lime leaf to be rubbed between the hands and a wet towel are provided. The evening begins.
The menu is divided into the five Thai elements of cooking. Appetisers can be found under the heading "Sunrise". "Golden Sun" has crispy fried dishes, "Water" encompasses seafood, you can find grilled meats under "Sound" and the creations of "Inner Peace" add a boost of richness.
Four aromatic dishes are quickly brought to the table for sharing. An avocado salad with brilliant, crispy fried red peppers, a little sesame, and a fresh dressing along with lightly fried "Thai Rolls" with salmon and tuna sashimi, which are unbeatably good even without the accompanying sesame sauce.
The two other dishes contain an equally fine "Golden Gong" of fried shrimp in yogurt sauce with string beans and Thai chilli, as well as the peppered beef, grilled filet with garlic, radishes, and tapioca. Both perfectly seasoned and simply delightful.
Aromas and textures brought together. Perfectly cooked meat. Wonderfully tender fish. Everything is so beautifully harmonious that the only downer is that we have to leave so soon to make space for the next guests. But so be it, the food was worth it!
But before we go, of course there’s dessert: a "Kaffir Semi Fredo" with strawberries, raspberries, and rosemary. Our spoons glide through the thin, crisp layers of caramel and half-frozen creme. What an incredible ending!