Thai Orchid - Henley-On-Thames

The welcome addition of Thai cuisine to the British repertoire of adopted culinary styles over the last few decades has resulted in a choice that lies well between other Asian cooking, with a degree of subtlety and flavour all its own.

One of the pioneers of this culinary sea-change was Vichai Kharmakharm, a man with a thriving restaurant business in his own country of Thailand, who opened his first English Thai restaurant in 1986 at Banbury. The subsequent expansion of this family group is now a well-known story, and includes a Thai hotel, The Globe in Warwick.

Thai cuisine, surely one of the most colourful of all, and all that goes with it is renowned for its breadth of experience, the courtesy and charm of those who serve it and its ability to adapt to its new home without losing its essential integrity. At Thai Orchid in Henley, where a splendid buffet lunch is served every Sunday, the restaurant open seven days a week and amidst a wood-lined and bright décor it is possible to enjoy some of the best of its kind in England.

For those unfamiliar with the complexities of Thai cooking, or looking for especially good value, there are set meals from which to choose, thought there is no shortage of good advice from the helpful staff. The more seasoned customers will look to the choice of 11 starters for inspiration, with an excellent introduction via the house mixed starters. Crispy duck has an appeal all its own especially when served with pancake, cucumber, spring onion and aromatic duck sauce. King prawn wrapped in a thin sheet of filo pastry, crispy fried and served with sweet and sour sauce certainly gets me going even when only writing about it.

The famous King prawn tom yam is always popular, with a mixed seafood version not far behind, though the chicken in hot spicy soup with coconut milk has a wonderful creamy quality. All dishes are marked on the menu with mild or hot guidance, and a caution to those who cannot cope with nuts in their food.

Thai curry is generally of the milder variety and a choice of five includes monkfish in red curry paste with coconut milk and bamboo shoots. Oyster sauce, fresh chilli, basil leaves, tomato and brandy are deployed amongst the four beef dishes, with fresh coriander, lemongrass, cashew nuts, ginger and fresh herbs contributing hugely to a variety of chicken plates.

There has always been an understandable affinity between Thai cuisine and the sea, so no surprise to find some 10 or so dishes with seafood as their core, amongst them the renowned pla rad prig, crispy fried fish, delicately cooked and coated in a very mild chilli and sweet sauce. However, it is a freshwater staple that makes up the fresh water prawns, with a delicacy all their own, gently stir fried with garlic and black pepper.

Vegetarians are taken very seriously within Thai cooking as befits a country that has its eating culture well linked to vegetables of the sort that anybody could grown in their own plots. Gone are the days when a pint of indifferent lager was an obligatory accompaniment to the meal, and even though Chang, Thailand's best selling beer is available, so also is a very competent wine list which recognises the affinity between this delightful cuisine and fine wine.

Their Website awaits you for further information.