With spa face, Thaitai Brazil restaurant has expensive and tasteless dishes

The strong smell that takes over the nose at the entrance of Thaitai Brasil, in the gardens, does not come from the kitchen, but from some incense or essence of those used in spas.

For a moment, it looks like you are there to receive a massage, not to eat. The restaurant is installed in a townhouse, with tables on two floors, very close to the new and trendy Z Deli delicatessen.
At the entrance, a statue of Thai air and a waiter with turban give an ethnic air to the place. Perhaps in an attempt to attract customers in search of an exotic meal.

The visit happened on a weekday, when it is possible to ask for the executive lunch. In the formula, the main course is charged and the customer gets entrance and dessert. An alternative that seems attractive at an address whose entries start in the $ 70 range.

Despite the intense perfume of the environment and salty prices, the front table conversation gives a lively. When the attendant asks what they think of lunch, both weave compliments, saying that they like the place a lot and that it is their sixth time there.

The menu in QR Code is confusing, with many options distributed in little understandable tabs to those who do not know the Thai cuisine. Resorting to the waitress does not help.

It names the curriches prepared for their colors, but could not explain how they are made, which herbs and spices are used, and which flavors differentiate them – the feeling is that the picance is the only marker.

The entrance of Tod Mun Pla (Fish Dumpling) arrived with good presentation, in a dry breaded on the outside. But disappointed. The last hope to save the snack, tasteless and dry inside, went to pass the bittersweet sauce that accompanied him. It was no use.

The portion-which in the executive menu comes with three units-was soon abandoned. In the normal menu, the recipe costs $ 74 and comes with six dumplings.

From the main course, the Thai Curry Gai (a coconut milk chicken stew and spices; R $ 97) arrived colorful, full of vegetables and with rice separately.

The chicken was soft. The vegetables (bean sprouts, pea, purple onion, carrots, cherry tomatoes, zucchini and mushrooms) were fed up and had al dente texture.

Too bad the curry was tasteful, which indicates an execution problem in the preparation of the sauce. Already the accompanying rice was cold.

With dessert, the Khao Niew Mamuang (Thai Rice with Coconut Syrup served with two sleeve strips next door; R $ 47 on the A La Carte menu) could not be able to destroy the pattern of other meal dishes. Its taste refered to the perfume of the environment – or that was nauseating and remembered essences.

The sequence of recipes, which was born for 11 years as a food truck, escapes the variety of flavors, textures and fresh herbs from Thai cuisine. With the aggravation of charging expensive for this: adding the water that accompanied the meal, the account cost R $ 126.72. Outside the executive menu, it would have left for $ 258-with a simple 14%suggested service rate.