Japanese & Thai Weeks at Quai 61 (Zürich)

As spring is slowly approaching, days are getting longer and views are getting bluer at Quai 61 in Zürich.

The air is still chilly, making this evening perfect for some spicy Thai food with fresh coriander, crunchy peanuts, num pla fish sauce and zesty lemon grass.

Without hesitating, we order the black tiger and hokkigai mussles grilled gently on the beechwood grill and skewered by the pointy lemon grass… The Japanese and Thai Weeks at Quai 61 have officially been launched!

Watch out for the sesame spring onion sauce: It is very addictive and goes with the trio of satay skewers on peanut sauce and mango chutney, green papaya, bean sprouts and chili (chicken, shrimps and king fish).
 

 

After all this surf, you might crave for some turf. How about Massaman curry spring chicken and okra served with spicy wok vegetables over lime basmati rice?
 
But Mamiko’s eyes are fixed on the wagyu beef steak with wasabi, peanuts and ponzu sauce over baby green asparagus, shiitake mushrooms and braised tomatoes. (It is love at first bite.)

The mastermind behind the Japanese & Thai Spring Menu at Quai 61 is Chef Gusti. He has already dazzled us during the Russian Weeks.

And once again, Chef knocks us out with his colorful creations matched by the dynamic sommelier Richard’s groovy red wines. On this menu, there is no room for shy bottles of sake…

After a short break, we round up our full bellies and burning tongues with a Thai inspired trio: Mango, sweet basil ice cream and rumbutan (“Litschi”). A tropical dream awaits tonight…

An in case you were wondering: All photographs have been taken with the new Samsung Galaxy S7 edge!