TOM YUM WITH PRAWNS
DEEP-FRIED, MARINATED CHICKEN WRAPPED IN PANDAN LEAVES SERVED WITH CHILLIE TAMARIND SAUCE
STIR-FRIED BELLY PORK WITH CRISPY TOM YUM WITH PRAWNS SHALLOTS, GARLIC AND GREEN CHILLI
DEEP-FRIED PRAWN TOAST SERVED WITH SESAME SAUCE
THAI FISH CAKE SERVED WITH SWEET CHILLIE SAUCE
Mango Sticky Rice with coconut creams •Coconut Panna Cotta with Passionfrit contis •Coconut ice cream
CRAB MEAT IN YELLOW CURRY
BANANA LEAF WRAPPED WHOLE GAROUPA FISH SERVED WITH THAI CHILLI PASTE
Celebrating ten remarkable years of authentic Thai dining, Thai Cuisine Boulevard on Queen’s Road, Colombo, marks a new chapter in its story. The restaurant, refreshed and reimagined, continues to stay true to its heart, the vibrant and complex flavours of Thailand. Founded by Kanthi Jayamaha, the restaurant remains a sanctuary for those who crave food that sings with spice, sweetness, and soul.
The anniversary dinner offered a curated menu that was both nostalgic and adventurous, reminding guests why Thai Boulevard has become a beloved name in Colombo’s dining scene.
The evening began with an array of starters that perfectly showcased the balance and boldness Thai cuisine is known for. The Deep-Fried Prawn Toast was comfort in its purest form. Each bite carried the warmth of golden-fried bread balanced by the briny sweetness of prawn paste. The sesame soy dipping sauce added a layer of savoury depth that complemented the crunch, making it a dish that disappeared from the table in seconds.
Equally satisfying was the Thai Fish Cake, a familiar favourite elevated by its springy texture and the perfect harmony of lemongrass, kaffir lime, and red curry paste. The sweet chilli sauce on the side cut through the spice beautifully, leaving a pleasant tingle that demanded another bite.
To refresh the senses, the Raw Mango Salad arrived with a sharp, tangy bite. The shredded green mango carried a crisp acidity that paired brilliantly with crushed peanuts and a gentle drizzle of fish sauce. It was the kind of dish that wakes up the appetite, spicy, sour, and just a little bit cheeky.
The Tom Yum Soup with Prawns followed, and it was everything one expects from a good Thai soup: bold, fragrant, and deeply comforting. The lemongrass and galangal created a warm foundation, while the lime juice brought a sharp brightness that balanced the heat from the chilli. The prawns were tender and juicy, soaking up the fiery yet soothing broth. For the vegetarian guests, the same soup without prawns retained its full-bodied flavour, proving how layered Thai spice profiles can be even without meat.
The mains showcased Thai Boulevard’s mastery of balance and contrast. The Spicy Prawn Salad with Pomelo was a standout, juicy prawns tossed with pieces of grapefruit-like pomelo, giving bursts of citrus that cut through the spice. The salad tasted clean and refreshing yet complex, with every bite offering a play between sweetness, saltiness, and heat.
The Deep-Fried Marinated Chicken Wrapped in Pandan Leaves offered a more grounded flavour. The pandan infused the meat with a delicate, herbal aroma, while the tamarind chilli sauce brought a punchy tang that tied everything together. Each bite was tender, juicy, and slightly smoky, proof of precise cooking and perfect seasoning.
Next came the Stir-Fried Belly Pork with Crispy Shallots, a dish made for those who love texture. The pork was rich, with edges that crackled slightly as you bit in, and the shallots added a caramel-like sweetness. Despite its depth, the dish wasn’t heavy; the shallots’ crispness balanced the richness perfectly.
Seafood lovers were spoiled with the Banana Leaf-Wrapped Whole Garoupa served with Thai Chili Paste. The fish was beautifully seasoned, with the paste adding just enough heat to accentuate its natural sweetness. The spices soaked into the flesh, creating a taste that was bold yet clean, the kind of flavour that makes you pause between bites just to appreciate it.
The Crab Meat in Yellow Thai Curry was another highlight, rich and comforting without being overpowering. The yellow curry had a gentle creaminess, blending coconut milk, turmeric, and mild spices that allowed the sweetness of the crab to shine through. Every mouthful was a comforting mix of warmth, spice, and luxury, a dish that perfectly embodies the soothing side of Thai cuisine.
For vegetarians, the Mixed Vegetable Green Curry offered the same depth of flavour. The curry’s gentle spice intertwined with coconut milk and Thai basil, coating the vegetables in a silky, aromatic sauce that was both earthy and refreshing.
The mains were served with Steamed Jasmine Rice, the perfect companion to soak up the rich gravies and spicy sauces. Its subtle aroma and delicate flavour provided a gentle balance to the vibrant mains, ensuring each dish could shine without overwhelming the palate.
As the evening drew to a close, the dessert trio reminded everyone that Thai cuisine isn’t just about heat, it’s about harmony. The Mango Sticky Rice was perfection in simplicity: creamy coconut cream meeting the sweetness of ripe mango, a pairing that felt like pure comfort. The Coconut Panna Cotta with Passion Fruit Coulis introduced a light, tangy contrast, silky, tropical, and refreshing. The finale, Coconut Ice Cream, was rich yet cooling, its delicate sweetness lingering long after the last spoonful.
Throughout dinner, the free-flowing red and white wine complemented the array of flavours, with the white pairing beautifully with the seafood and spicy salads, while the red enhanced the richness of the meat dishes.
Thai Cuisine Boulevard’s tenth-anniversary dinner wasn’t just a celebration of food, it was a celebration of flavour, tradition, and craftsmanship. Every dish told a story of balance, where spice met sweetness and freshness met depth. As the final sip of wine was enjoyed, one thing was clear: after ten years, Thai Cuisine Boulevard, founded by Kanthi Jayamaha, continues to be Colombo’s timeless home of true Thai taste.
