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Thai Delight

An authentic taste of Thailand within easy reach of Hull or York... that’s the Sangthai Restaurant at Escrick. It’s ROY WOODCOCK’S Restaurant of the Month for December.

A quick drive up the A19 near York, about 3 miles from the designer outlet, brings you to the village of Escrick and on the main road itself, one of the area's best new Thai restaurants Sangthai.

The setting is an absolute delight, occupying as it does Church Cottage, in the shadow of the beautiful St Helen’s Church. To the rear (and a fairly new feature) is a two-acre Thaistyle tropical garden set in lawn and woodland, complete with stream. To sit here in candlelight on a warm or crisp, clear, evening (when they turn on the patio heaters) is just fantastic.

Equally fantastic is the light and airy interior, the friendly staff and the wonderful food.

Fantastically clear and easy-to understand menus will make your meal a “journey of discovery”. But remember, the beauty of Thai food is the striking flavours that shine through from the spices and flavourings used: Lime leaves, lemon grass, galanga (a type of ginger) and basil will all be found here along with fresh chillies, coconut milk and red
and green curry paste.

It is not the hot for hotness sake that you may know from the worst curry houses, which just stops you tasting anything at all, but the food here still carries a lot of heat and you may just
be advised to ask for things to be toned down a little if this is your first experience of authentic Thai cooking. And because the food really is cooked to order (and because ingredients are so fresh) this really will not present a problem to the kitchen.

The north of Thailand is famous for its sausages and Si Oua is perhaps the best – wonderfully rich pork sausage made with lime leaves and chilli. We tried some as a starter, served in the traditional way with fresh ginger, peanuts and spring onions.

We also sampled some Gai Satay (marinated chicken, grilled and served with a peanut sauce), but you can also ask for a mini selection of all starters, which would include fishcakes, spring rolls and tiger prawns in a crispy batter.

Thai soups are usually served with main courses, but we had ours separate, after the starters . . . Tom Kha Talay; a mixture of squid, shellfish, prawns and crab cooked in coconut milk. There were seven other delicious-sounding choices, including one with bean-thread noodles combined with vegetables and pork in a broth flavoured with lime juice, garlic and coriander root.

Our main course choices (shared) stir-fried pork and ginger and prawns with cashew nuts and pineapple, all accompanied by fragrant rice. Not surprisingly, the curry was the hottest dish; the pork and ginger the most delicious.

To conclude we sampled a Thai custard – egg custard set with puréed mung beans and coconut milk – and sliced banana in a rich coconut cream. I have to say the custard was absolutely fantastic, if a little on the large side.A brilliant meal, from start to finish.

The restaurant boasts a really good wine list, including a personal selection from Journal wine critic Phil Parrish’s wicked Wines, and also hosts a number of special events; including the “Full Moon Festival” from 19th - 24th November and some special Christmas menus.

Our meal, with wine, pre-dinner drinks and coffees, came to a very reasonable £62.

The restaurant is open every night except Monday. Bookings on 01904 728462.