Holy Basil Review
Creator
Creator: Jill Innamorati-Varley Date
Date Published: 2012-02-02 Don’t be put off by the exterior of The Shark Hotel in Liverpool Street because once you have climbed the stairs and entered the enormous lounge at the top with its marvellous art deco bar, Holy Basil heaven is just a few more steps away. This Laos-Thai restaurant was packed to the gunnels with diners when we ate there – clearly familiar with the reputation of its much lauded Canley Heights eatery, so popular no bookings are taken and long queues form. It’s different at this recently opened city restaurant where you can book, but forget it on busy Friday evening when it reverts to a first come, first served basis. Why the fuss. Well, if you didn’t eat a thing you could dine on the restaurant’s splendid eastern decor – it’s wealth of golden Buddha’s, colourful lamp shades and its wall of falling water. And then of course, it’s the food. Sure, there’s the flavoursome, Thai-style dishes but Holy Basil is owned and run by Laotian’s Tony and Louise Inthavong who create dishes influenced by family recipes that are dominated with fresh herbs and spices and blended with new food concepts. Try their Holy Basil Chilli Mussels, stir fried with chilli jam, basil and chilli, Crispy Fish on a bed of green mango salad with lychees and pineapple and Nok Tod, deep fried crispy marinated quails. Such is Holy Basil’s growing reputation it was named the winner of the originally titled, ‘Let Me Slip You Some Tongue’ award (they have a speciality Lu Oi Bo – grilled marinated ox tongue on their eclectic menu) by Simon Thomsen in the Daily Telegraph’s Forkley Awards last year. By the way, you haven’t tasted anything yet until you have tried their signature fried ice cream wrapped in filo pastry and served with fresh strawberries, caramel sauce and roasted coconut muesli. Oh, heaven! Holy Basil, 127 Liverpool Street, Sydney (inside the Shark Hotel). |
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