Lam Thai Restaurant
The Spirit of Thailand

LAM THAI RESTAURANT
REVIEWS AND COMMENTS

1. EDP Norfolk, May 2005 (view)
2. Norfolk Journal, June 2007 (below)

The following Lam Thai Restaurant review is an extract from the June 2007 issue of 'Norfolk Journal' Magazine published by Cambridge Newspapers Ltd...

RESTAURANT PROFILE

Lam Yai Barnwell is the owner of Lam Thai, in Upper St Giles Street, Norwich.

What type of food do you focus on?
The food of north-east Thailand.

Can you provide a few examples?
Moo Pork: hot and spicy pork strips fried with long beans, crushed chillis, garlic and Thai basil leaves and Bped duck: roasted duck pieces cooked in red curry paste with coconut milk and pineapple chunks and garnished with sweet Thai basil leaves. We also have numerous vegetarian dishes such as shallow-fried tofu, simmered with Thai green curry and assorted vegetables with Thai sweet basil. Our most-ordered starter is the Lam Thai mixed starter, main course is the Panaeng beef curry and the most ordered dessert is banana fritters.

What sort of ambience and interior awaits customers?
The ambience is set with lots of unique art showing Thai history, we also have many Thai ornaments, including our own special elephant. The atmosphere is very friendly and helpful, with the opportunity of trying to order your dishes in Thai, with helpful paraphrases from our menu. To the rear of the restaurant we have a very large bar with sofas for our customers to enjoy a drink whilst ordering their food, or to take their coffee after the meal.

What makes your restaurant unique?
The most extensive menu in Norwich and the fact that the table is yours all night if you wish; our spacious bar and seating area at the rear of the restaurant.

Do you use local produce?
Local fish.

If there was one sentence that could best sum up your restaurant what would it be?
Come to our restaurant to experience the spirit of Thailand with the most extensive Thai menu in the heart of Norwich.

What brought you to the restaurant business?
My dream, which has come true, and I am very proud of what we have all achieved.

How long have you been in business?
This is our third trading year, but I have worked in the restaurant business for 15 years.

Is there disabled access?
Not officially, although we have a ramp to aid access into the restaurant.

Do you cater for parties?
Yes, it is our speciality and we do not carry a surcharge on the tips.

How much would I expect to pay for a three-course meal with wine?
Between £25 and £30.

Do you offer any fixed price set menus?
Yes, we have a selection which caters for two, three or four people. Also we can offer a bespoke menu for large parties.

Opening times?
Monday to Saturday noon-3pm, evening from 6pm with last orders taken at 10.30pm.

LamYai Barnwell with Lam Thai Restaurant Chefs Joom and Noi

Chef Profile: Joom Sarabua

Who was your greatest influence?
My mother was my greatest influence and the love of cooking ambitious Thai food.

Describe your most memorable meal.
Chilli king prawn with pud-tai chicken.

If you hadn’t become a chef what would you have done?
I would have been working in a factory sewing clothes.

What is your signature dish?
Our most popular dish is Beef panaeng, which is basically beef cooked in coconut cream plus a few special house ingredients.

If you could choose your last meal, what would it be and who would you like to eat it with?
My last meal would be Goong Pao, giant prawns grilled with garlic butter and chilli oil, and I would eat it with Gordon Ramsay.

LamYai Barnwell, owner
Lam Thai Restaurant Norwich

Apart from knives, which one kitchen gadget would you not want to be without?
A wok and a ladle.

Do you have a favourite local ingredient, and what is it?
My favourite local ingredient is fish and the dish would be golden crispy cod chunks in sweet and sour sauce.

Norfolk Journal, June 2007
Cambridge Newspapers Ltd

EDP Norfolk, May 2005