ENJOY PAI THAI’S ‘FEAST OF XAHAR’ ON EASTER SUNDAY

ENJOY PAI THAI’S ‘FEAST OF XAHAR’ ON EASTER SUNDAY

ENJOY PAI THAI’S ‘FEAST OF XAHAR’ ON EASTER SUNDAY

Feast Of Xahar PhotoAn Alternative Easter Celebration!Whether dining indoors or al fresco, indulge your love of Thai food with Pai Thai’s all-you-can eat extravaganza for just AED195.

Easter, for many, is synonymous with food that goes far beyond chocolate eggs. If your ideal celebration is sitting down with family and friends and indulging in a delicious meal but you don’t fancy the traditional roast, then Dubai’s favourite fine-dining spot Pai Thai has just the thing for you.

Normally held on both Friday and Saturdays, Feast of Xahar is available on Easter Sunday too (April 1st), so now diners can extend the weekend and enjoy unlimited options of Thai classics all freshly made to order by Pai Thai’s Head Chef, Aphichat Amatmontri. For just AED195 per person between 12-3pm, begin your Easter feast with an expansive selection of starters designed to share, including Som Tam Je (green papaya salad, tomato, apple, cashew nuts and tamarind dressing), Poh Pia Thod (vegetable spring rolls in sweet chili sauce), Sate Gai (grilled marinated chicken sate with coconut milk, lemongrass, turmeric and peanut sauce) and Nuea Dad Diew (sundried crispy beef, coriander and garlic-chili sauce).

Light and refreshing seafood including Pla Nung Ma Now (steamed seabass, garlic, chili, Thai celery and lime sauce) or Goong Gratiem Prik Thai (crispy tiger prawns in garlic, coriander and green pepper sauce) are on offer as mains, while those after something a little more traditional can opt for Gaeng Khiew Wan Gai (green chicken curry, thai eggplant, coconut shoot and Thai basil) – both meat-based and vegetarian. To finish, think creamy Kao Niew Ma Muang (sweet sticky rice, mango, coconut syrup and sesame seeds) or Tap Tim Krob (crispy water chestnut, sugar syrup, coconut milk and crushed ice).

For reservations please call 04 432 3232 or email: restaurants@jumeirah.com

 

 

Published on March 21, 2018

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