Located at: 33 Queen’s Road, Colombo 03, Sri Lanka

Visited on: 10th February, 2024

We do love a bit of Thai every now and then, and Thai Boulevard – with a change of chef and the likes – did very well to satisfy our cravings.

We started off with a few thirst-quenching fresh juices. The Local Orange (LKR 650), Ambarella (LKR 600) and Tamarind (LKR 600) juices were all good, not sour and not too sweet either. Great to rehydrate after the heat of the day.

From their appetisers, we picked the Chicken Satay with Thai Peanut Sauce (LKR 1,200). A portion comes with four skewers of well-seasoned chicken and a peanut dip that is a touch sweet, and a touch tangy, with crunchy peanut and hints of the ground condiment paste used to prepare the sauce.

As part of the main course, we tried their Seafood Fried Rice (LKR 2,200) which had a generous portion of rice and plenty of sizeable prawns and cuttlefish. It tasted good, too, with a fair bit of egg and carrot that added to the taste as well as texture.

We asked for the Spicy Thai Papaya Salad with Peanut and Red Chilli (LKR 1,350) to be made less spicy, and were pleased to find that the dish had been prepared as requested. The salad itself was very good, with the papaya being a good degree of raw – and well-seasoned – and the mouth-watering, light sauce being great with rice.

Their Green Curry Chicken (LKR 2,200) was very good and perfectly balanced in flavour. The bowl of delicious curry hid within it tender pieces of boneless chicken, a bit of vegetable and a fair amount of turkey berry that gave the overall dish a nice bite.

We loved the Grilled Sea Bass with Lemon Chilli Garlic Sauce (LKR 2,550). The fish fillets were perfectly-done and tasted pretty good by themselves. However, the lemon chilli garlic sauce, when added, took the dish to the next level – as expected and hoped for. A bit of a last-minute addition to our order, but definitely a good one!

The Thai Style Hot Butter Cuttlefish (LKR 2,250) differed from most Sri Lankan preparations in that it didn’t have as thick and crunchy a layer of batter, but it did have a nice bite to it nonetheless. It was well-prepared and tasted good as a whole, with a bit of tempered onion and leaves to spruce the dish up. (Do excuse the slightly blurry image.)

We also got some Steamed White Rice (LKR 700) which was great to enjoy the green curry chicken, as well as the papaya salad, with.

For dessert, we tried their Thai Style Coconut Panna Cotta with Passionfruit Coulis (LKR 975). While the custard tasted nice – and the tartness of the passionfruit coulis balanced off its sweetness – the texture of it wasn’t quite as expected. Rather than a set, ‘jiggly’ texture, this was more yoghurt-like. Whether this was intentional or not, I’m not sure, but it certainly was different from your conventional panna cotta.

The Homemade Coconut Ice Cream with Coconut Sauce (LKR 975), however, was top-notch. It was smooth and delicious – with or without the sauce – with a bit of earthy sweetness coming from the coconut cream. What’s more, there were bits of desiccated coconut in the ice cream, that made it all the more delightful. The portion sizes of both desserts were rather generous and, I would say, can easy be shared between two.

Yummy rating: 4.0 / 5.0