Black Thai

Black Thai, a modern Thai restaurant, reopened in November 2014 at a new location: 2/1, Building 1, Kutuzovsky Prospekt, in the historic Hotel Ukraina.

Thailand remains a country of exotic beauty, with its white-sand beaches, vibrant markets, and elephant rides through the jungle, leaving lasting impressions. Thai cuisine is not only an integral part of this tropical charm but also one of the most popular and sought-after cuisines in the world. It has a unique appeal and significantly influences modern culinary trends. — For me, Thai cuisine is the most beloved, vibrant, and unique, unlike anything else," says restaurateur Alexander Rappoport. "It's the only cuisine where you can find all five tastes in one dish. That's why we opened Black Thai 7 years ago, and that's why we're reopening it now. The architectural firm of Anastasia Panibratova, known for projects such as "Doctor Zhivago," "Beluga," and the original Black Thai, created an interior for the renovated restaurant that resembles a lacquered Eastern box, full of enchanting wonders. The restaurant is vibrant, flavorful, and modern. The main feature is the bar, shaped like a golden dragon coiled around a column, visible from the entrance. The walls are adorned with intricate patterns depicting Thai dancers. A vintage chandelier from the Hotel Ukraina, decorated in Thai style, dominates the space, while a "royal box" – a table for twelve with two throne-like chairs – is located on the mezzanine. The rich colors of red, black, and gold create a sense of anticipation for a festive celebration. The menu brings this vision to life. It features beloved dishes from the original menu, such as Bangkok duck (1650 rubles), green papaya salad (540 rubles), crispy eggplant salad with lychee (500 rubles), and Black Thai crab with a spicy sauce and chili (1900 rubles). The menu also includes many new and exciting dishes. It draws inspiration from the classic cuisine of northern Thailand, with a willingness to experiment and create new classics using familiar ingredients. Dishes like langoustine ceviche with lemongrass and passion fruit (740 rubles), tom yum bisque with langoustines (780 rubles), Thai paella with yellow curry and seafood (1100 rubles), foie gras with lychee, goji berries, and tamarind sauce (750 rubles), and salmon carpaccio with red basil (660 rubles) could easily be found in trendy Bangkok restaurants. Black Thai demonstrates that Thai cuisine remains relevant, fresh, and exotic. The desserts, created by pastry chef Darya Tereshenko, tell a story of the tropics and exotic fruits. Mango, lime, banana, coconut, and yuzu allow the pastry chefs to play with flavors and textures, from the mousse and cream in the "100% Mango" to the matcha chocolate and yuzu gel in the "Matcha-Yuzu" candies. The dessert menu confidently translates Black Thai's experiments with Thai traditions into the realm of modern, cosmopolitan gastronomy. Black Thai has always been a hub of nightlife. It will be vibrant and dynamic once again, as evidenced by the impressive bar that dominates the center of the restaurant. Head bartender Nijat Odjagkuliev ("Chinese Script") has created a dozen signature cocktails that capture the essence of Thailand with infusions, cordials, and extracts from exotic fruits, such as mango with chili, ginger liqueur, galangal, and other tropical flavors. All the drinks are carefully paired with the menu, as bold flavors in the food require equally bold and flavorful cocktails. The cocktail list is complemented by over 50 classic cocktails, a variety of lemonades, and fruit teas. With its dramatically luxurious interior, distinctive Thai flair, postmodern approach to Asian cuisine, and a focus on a vibrant social and nightlife scene, the renovated Black Thai has all the ingredients to become one of the most exciting restaurants in the city.