Staff Writer 
A Matter of Taste with Charlotte Malakoff
IT was party time in Stokesay Close last Saturday, when Sabai Thai Restaurant celebrated their tenth anniversary with a big birthday blowout for 80 of their best friends, customers and corporate suppliers.
There are many ways to enjoy a birthday party, but Russell and Ning Macdonald pushed the boat out with a rollicking evening of fun, delectable food and the sweet sounds of singer/guitarist Carlo.
In May 2015, Sabai Thai moved into a space located within Plant Plan, a lush garden centre in Ballantyne Park. To borrow the title from a 1965 hit song by The Bats, the existing cafe at the time was little more than a ‘shabby little hut’. This was all to change with the arrival of Russell and Ning, whose modern rustic style of decor using natural materials, has resulted in a warm and invitingly elegant restaurant.
In the late 70s, before becoming a restaurateur, Russell ran a successful electronics business, supplying security systems and audio equipment around the country. Regular visits to the Hong Kong Electronics Fairs with side trips to Thailand, Korea and Taiwan, introduced him to the flavours and aromas of Asian cuisine, and on meeting Ning, who hails from Northeastern Thailand, his love affair with Thai cuisine began in earnest.
The flavours of regional dishes vary across Thailand; most popular with foreigners is the cuisine of Bangkok, known for its mild aromas, its use of coconut milk and its Chinese, Malay and Indian influences. Sabai Thai offers a wide range of Asian cuisines, ranging from the best of Bangkok favourites to Japanese teriyaki chicken, ramen noodles, gyoza (dumplings), and sushi. With a nod to Italy, recently introduced Thai-style pizza are proving popular, and poke bowls, originating in Hawaii, are much in demand.
The cooks at Sabai Thai are familiar with Carolina Reaper, one of the world’s hottest peppers, and can satisfy the thrill seekers who love the burn of the red hot chilli pepper. They also cater for a medium level of heat, and for a lower level of mild spiciness with elusive sensations and a subtle warmth.
In spite of the cosmopolitan choices of cuisine available at Sabai Thai, the menu at Saturday’s birthday celebration offered a feast of Thai favourites. Starters of crispy spring rolls and plump, steamed gyoza greeted hungry guests, and were followed by green chicken curry and rice, and pad Thai chicken. There are subtle differences between the red, yellow and green curries found in authentic Thai restaurants. Green curry, made from a combination of green chilli peppers, garlic, lemon grass galangal (a type of ginger), spices, coriander root and Kaffir lime, tends to be the favourite.
Chicken pad Thai, a popular street food and one of the world’s favourite noodle dishes, is made from thin, flat rice noodles, stir-fried with chicken breast and a sweet/sour/savoury sauce, and garnished with bean sprouts and crushed peanuts.
Sticky rice and mango, a classic Thai dessert, delighted guests with its sweet, glutinous white rice and fragrant slices of mango.
Revellers were well into their cups, when general manager Trent Hill, IT specialist, mixologist, barman and event coordinator for Sabai Thai, thanked his loyal customers and suppliers for their support over the years. Inspired by his words, several guests leaped up to make their own impromptu speeches.
In addition to delicious food and congenial guests, a delectable birthday cake is required to make a birthday celebration great. This was provided by a local pastry chef, who outdid herself in creating a spectacular three tier birthday cake, flanked by a realistic-looking steamer, a bowl of stir-fried noodles and trays of sushi, all made of cake and iced to perfection. Excitement ran high when Russell Macdonald took a lucky red cake knife to cut the cake, and serve his guests.
The party might have continued until midnight, but the following day was Mothers Day, and waiters, cooks and management were required to be prepared for whosoever might then beat a path to Sabai Thai’s doorstep.
