No, I know, it’s not exactly a cruel fate. Especially when you’re dining at restaurants like Suda.
Boasting a beautiful interior layout, the kind of ‘beautiful meets casual’ that works both day and night, Suda has become one of my favourite places to grab a nibble and drink.
Having recently invited my spice-loving vegetarian friend to spend the night with me at Suda, I looked forward to seeing a few of the vegetarian options – of which there is a comprehensive list – in person (I have a strange aversion to ordering vegetarian food when dining out).
Having Suda’s skilled mixologists start us off with a Mango & papaya drop (vodka shaken with mango puree and fresh papaya, hint of coriander and fresh lime leaf finished with sugar rim) and Lemongrass bellini (fresh lemongrass with Thai ginger, lemon juice charged with prosecco), we decided to kick things off with a classic and faultless bowl of tom yum goong and guay teow lui suan (their signature fresh rice wrap with tofu and Thai herbs – expertly seasoned).
Though my veggie accomplice’s main of tofu pad thai failed to earn anything more than a three-star rating, my nua yang som tum (grilled beef with Thai style dressing & som tum) knocked my socks off and earned itself a spot as one of my all-time favourite Thai dishes.
As she wrapped things up with a lick-your-plate-clean order of kao tom mud sai chocolate (a sticky rice roll with bitter chocolate filling), I hastily ordered kao niew i-tim ka-ti (sticky rice and homemade coconut ice cream with condiments) when informed that they had run out of fresh mango on this particular day (mango sticky rice fan for life, hello). To my pleasure, as it turned out, being that the homemade ice cream introduced a delightful mix of texture and temperature to the dessert.
As if you needed any other excuse to spend your days in St Martins Courtyard, eh?