Review

Bangkok’78 is on the second floor of Sindhorn Midtown Hotel; decked out with tropical colours and sleek vintage décor inspired by the golden era of 70’s Bangkok. The menu celebrates longstanding favourites and retro classics of Thai cuisine. Begin with steamed pork and prawn dumplings with crispy garlic and black vinegar sauce, or golden fried fish cakes with sweet and sour sauce – each mouthful will have the diner fondly recalling when they last ate this dish. Fried shrimp balls with soft and moist minced shrimp surrounded by a crisp coating is comfortably familiar. Steamed fluffy egg with prawn, squid, and minced pork, is light and airy with a subtle salty-sweet balance and just enough texture to keep it lingering on the palate. Prawn stir-fry with bird’s eye chilli and garlic packs a spicy punch without being too overpowering. The recommended dessert is mixed fruits in citrus syrup granita. The citrus syrup is tart, with a vibrant aroma of orange zest that wafts up to greet you and, as an unexpected twist, is topped with crispy fried shallots, providing a salty crunch that contrasts with the sweetness of the fruit and syrup. The drinks list showcases bespoke 70’s cocktails, innovative iced teas including a popular chrysanthemum and pandan tea and a sufficient range of wines.