We sat at their noodle bar section, which consists of a table with a built-in hot plate in the centre.
I ordered from the Suki Hot Pot menu and chose the Seafood Combo, which included:
Prawn Wonton dumplings
The whole cooking process started off with the waiter placing a bowl on the table containing all the raw ingredients, including a vegetable broth.
The vegetable broth is then poured into a pot on the hot plate and the temperature set to 120 degrees celsius.
Once the broth started to boil, I added in the raw vegetables. When the broth and the vegetables start boiling again, it is then ready to start cooking the other ingredients. They recommended cooking the different ingredients individually, which I did initially, but it made this whole process feel like it was taking too long. I then decided to add in all the other ingredients.
They also gave me a side plate with a red sweet chilli tasting sauce and a sour-like base sauce. I then added a desert spoonful of each to the bottom of my dishing bowl and then I added the food I cooked into it.
It was a totally amazing Thai food experience and well worth the R120 price tag. I ended up eating three bowls of food and also left the restaurant with a massive takeaway portion.
I highly recommend the beautiful looking highend Wang Thai fine dining restaurant in Sandton, not only for their Noodle and Suki Bar experience, but the rest of their menu also offers a delicious and wide range of Thai food.
This entry was posted in Food and tagged Bok Choi, Calamari, Egg, Fish Fillet, Mussels, Nelson Mandela Square, Prawn Wonton dumplings, Prawns, Seafood Combo, Siraaj Cassiem, Suki Bar menu, vegetable broth, Wang Thai Sandton Restaurant, Wang Thai Sandton Restaurant Review.