Mango Tree in Souk Al Bahar

I often like to be adventurous when it comes to food, it's usually a big YES that comes out of me when it has to do with a different combination of flavors. So to my delight, a couple of us foodie bloggers from Famished in Arabia were invited by the lovely PR folks from Taste of Dubai to go try out the new lunch menu in Mango Tree at Souk Al Bahar! (Red Panda enjoys being treated, and who doesn't?!)

The new lunch menu has been developed by Head Chef Paul Kennedy who was very welcoming and enthusiastic about serving up a storm for all the hungry foodies at the table. We all had our game faces on from the start so we were ready for what was to come.


First up were our Starters to get our taste buds going:

Right: Salmon Phla (Fresh salmon salad with lemongrass, red onion, chili & lime dressing)
Left: Som Tom Tod (Deep fried crispy green papaya salad)

The Salmon Phla was my personal favorite out of the entire menu. I'm a big fan of salmon, especially when it's served in a non-fussy way with a beautiful marinade to help bring out its flavor more. Delicious, it was! And yes, the salad on the right IS deep fried. Nope, I didn't think that was possible either.

Soup was also part of the starters but for some reason, I can't find the snap I took of it. The soup was called Tom Sap Gai (Thai style hot & spicy chicken soup with vegetables). I will say it out loud and clear: I took the tiniest sip of that soup and the spiciness touched my tongue and continued to hit the back of my throat which then proceeded to send signals to my brain that just screamed, "FOR THE LOVE OF EVERYTHING GOOD, DON'T DO IT!" So, like a good little girl, I smiled politely and set it aside. I'm a wimp when it comes to super spicy food, yes I am.

Next up were the Mains to fill up our tummies:

Khow Phad Pak (Vegetable egg fried rice)

Nua Nam Man Hoi (Wok fried USA rib eye beef with kale, ginger and spicy soy sauce)

Bok Choi (Steamed bok choi in light soy sauce)

Tom Yum Pla Kra Pong (Tom yum steamed sea bass served with spicy lime sauce)

The Steamed Sea Bass and Rib Eye Beef were my favorites. They were both cooked to perfection with the sea bass being soft and melting right in your mouth while the rib eye beef was cooked my favorite way: Medium.

Last, but most definitely never least, is the Dessert:

Home-made Chocolate Mousse with Mango Compote

Chocolate mousse. I can never say no to chocolate mousse. I'll be honest though, the chocoholic within really wished this mousse had a stronger chocolate flavor in it. It was more of a creamy mousse than anything else really. It was partnered with the mango compote which wasn't an overpowering element and a great compliment to the mousse.


Don't forget to check out Taste of Dubai for more about their upcoming festival on March 3-5. I'll be there, armed with my camera and hungry palette!