King & Thai, The

For many years The Foresters Arms has been a steady English pub in an estate village when suddenly pow!! out of nearby Ironbridge came The King and Thai looking for a new location, and the rest is relatively recent history. It is proof of the regard in which they were held that customers from their old location have followed them up the hill to Broseley.

Much of their success is due to the quality of their ingredients, with a good number coming direct from Thailand, including the stunningly beautiful orchids on the tables as well as chillies, lemongrass and secret herbs and spices. The meats come from Shropshire, all carefully selected and accredited. Eggs are barn fresh and the vegetables are purchased locally.  The nearby Birmingham Fish Markets supply the fish and seafood.

In good Thai fashion the décor is restful and undemanding, no ornate busy stuff just a restful, candlelit interior that sets the scene for some serious palate pleasing. From a choice of some 13 starters the well-loved dishes are immediately obvious, with spicy king prawn soup and tom kha kai, chicken soup with coconut milk as all time favourites. The King and Thai hot platter offers mixed starters for 2, or there are Thai spring rolls. The look chin tod is a pork ball served with chilli sauce and vegetarians can revel in pak tod, mixed vegetable fritters served with sweet and sour peanut sauce.

Vegetables feature widely in Thai cooking for a variety of reasons, not least the past scarcity of meat in Thailand, so we have learned to expect real excitement from vegetarian main courses with red curry vegetables with pineapple in coconut cream, or gang massaman curry with potatoes and peanuts in coconut cream.

Other main courses are divided between chicken, pork, beef, fish and prawn or noodle dishes. If you like Thai and seafood head directly for the sweet and sour king prawn, or stir fried king prawns with vegetables. A pork dish of spicy pork with green beans in curry sauce never fails to please, as does the stir fried beef with mushrooms in oyster sauce, and chicken (fresh British of course) green curry with Thai vegetables in coconut cream.

Daily specials are served and with a little luck, or a phone call beforehand, a whole crispy sea-bream could be yours, complete with sweet chilli sauce covered with thinly sliced green peppers, fresh chilli and stir fried carrots. For desserts my advice is to take a close look at the baked bananas with a light batter, rich caramel sauce and ice cream.

If ever there was an Asian cuisine designed for a European additive it is Thai food with Western wine. This has been fully taken on board at The King and Thai, with some wonderful choices awaiting. As an alternative to the three brands of French champagne consider a robust Australian newcomer, a sparkler called Sacred Hill Cuve Brut, half the price of the Frenchmen. What amount to house wines have a credible pedigree and midfield there are really delicious wines, particularly whites just itching to be enjoyed.