Thai food is known for its impactful taste, variety and unique combinations of seasoning. It’s a balance of different flavors: sweet, sour, salty, bitter and spicy. They also use herbs and spices to further enrich the taste of the food. Mango Tree has showcased a variety of Thai cuisines that would excite your taste buds. Their cooking is carefully balanced to bring out the diverse flavors of their plates. The authenticity of food – their genuine approach in presentation, proportions, freshness of ingredients of their dishes has made them the pate of Thai fare.
Headed by seasoned Chef Siwat Korsem with experience in Thai cuisine for over 27 years, Chef Korsem will continue Mango Tree’s vision of ensuring that every customer is satisfied with the complexity of tastes by using only the best and freshest ingredients, authentic herbs, and spices.
The restaurant is spacious and has a wide bar in-front of the entrance. It also has an impressive exterior. The high-ceiling interior looks sophisticated. The lighting has this aesthetic effect, and the decorative elements add to the Thai culture aura, which makes you feel comfortable
NEW ON THE MENU
Mango Tree ensures they bring in innovative dishes for consumers. A dining experience that you will look forward to and crave for more.
Marinated prawns wrapped in aromatic pandan leaves. I personally like the spiciness of this dish. The pandan leaves also add flavor to the shrimp.
Deep-fried Prawns in Tamarind sauce (P580)
Deep fried prawns topped with garlic, chilies, spring onions and tamarind. The colorful pieces on this dish will put in delight.
Grilled marinated chunks of chicken skewed with cherry tomato, bell peppers, white onions, and pineapple served with sweet vinegar. For pork lovers out there, they also offer Thai pork skewers to suit your appetite.
Deep fried crispy rice crackers served with a creamy and savory dip made with coconut milk, shrimp, and chicken.
Deep-friend chicken wings in tom yum powder. This is one of the clincher favorites.
Thai stir-fried rice noodles with soft shell crab. Most of Phad Thai dishes are stir-fried with eggs, chopped firm tofu, fish sauce, dried shrimp, shallots or garlic, red chili pepper, palm sugar and is flavored with tamarind pulp. This is served with lime wedges and chopped roasted peanuts. Chef Parpun used soft shell crab instead of shrimps to add texture to this dish. Moreover, he was so pleased when we ate our Phad Thai because we know how to mix them all up. We put the roasted peanuts and lime. We are fortunate that we get visit Thailand and had experience eating Phad Thai on the streets.
Lamb shank with onion, potato, and peanuts served in massaman curry
DESSERTS AND REFRESHMENTS
Tub Tim Grob (Php 250)
Red ruby chestnut with coconut ice cream. The red ruby chestnut tastes like nata de coco. The combination of the two is just perfect. Not too sweet and refreshing especially on a hot summer day.
Sweet Cassava (P220)
Sweet cassava topped with coconut milk. I personally like the softness and the texture of cassava, it melts in your mouth and the coconut milk blends well with it.
WHY MANGO TREE?
A fusion of delightful dishes makes a restaurant stand out from the rest. Maintaining a good portfolio of food for the past years makes you more credible on your craft. Being awarded as The Best Dining Restaurants 2018 by Philippine Tatler is an indication that they have to build a good reputation in the food industry. Mango Tree has upheld 3 components why they continuously ahead in modernizing their brand. According to Ms. Neri Mijares, Marketing in charge of Mango Tree. Authenticity, quality of food and customer service are the important factors why they are still on top.
For renovation by July of this year, to expand their diner’s segment and to cater to an extended clientele.
- Address: C3, Bonifacio High Street Central, 7th Avenue, Bonifacio Global City, Taguig City
Photos by Paula Ferrer/Co-Founder and Content Creator (IG: @paulamariz) and GJC Public Relations
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