Chaophraya offers a smart setting for dining with a range of inventive Thai dishes on offer.
Popular with shoppers and corporates alike as a result of its close proximity to Manchester’s shopping and business districts, the long-standing restaurant also has a fabulous lunch deal which they run every day in the restaurant between midday and 5pm.
Head in to try their small plate menu at this time and get a hefty saving with four plates available at the bargain price of £11.95.
We went in to try their Thai tapas plates for ourselves, and have gone and done the hard work for you: picking out our top recommendations for you to enjoy, too.
Miang Kham Gab Pak Nasturtium (Miang Kham with Nasturtium)
A traditional snack from Thailand and Laos, Miang kham translates to “one bite wrap”, from miang (food wrapped in leaves) and kham (a bite).
Introduced to the Siamese court of King Rama V by Princess Dara Rasmi, the snack originated using pickled tea leaves with popular traditional filings including chopped peanuts or cashews and small dried shrimps, alongside roasted coconut and sugar, garlic, chillies and shallots.
Chaophraya’s version is bursting with flavour and acts as a great palate cleanser: bringing together palm sugar, coconut, lime and ginger inside a nutritious and peppery tasting nasturtium leaf.
Moo Ping (Grilled Pork Skewers)
This dish is famous on the streets of Thailand, with many different recipes in existence – each with a different marinade. Chaoprahya’s is marinated in coconut milk (indispensable because it tenderizes the pork), coriander, garlic, palm sugar, honey and oyster sauce before being grilled over charcoal.
Keiyw (Prawn & Chicken Wontons)
Homemade in the Chaophraya kitchen, these prawn and chicken wontons go down an absolute treat. Simple wontons are referred to as “baby food” in Thai because they’re so soft and easy to eat. Freshly steamed to order, this dish comes with pak choi and topped with crispy garlic and spring onion, with a sweet soy dressing on the side.
Pla Sai Tod Khamin (Southern-style Caplin fish)
This is a popular way to eat small, tasty fish in Southern Thailand. The fish flavour is enhanced with a marinade of shredded turmeric and garlic, as well as a sprinkle of salt, resulting in a simple and delicious dish. Served with a sweet chilli sauce on the side, it’s proper dig-in-with-your-hands stuff. If you like strong fishy flavours, this dish should be right up your street.
Taco Gai (Chicken Thai Tacos)
A proper fusion dish if ever we saw one. When we ordered this for the first time at Chaophraya, the waiter told us he considered it to be a bit of a restaurant menu hack. We’d have to agree. Served on a lightly pan-seared rice flour taco, the red curried chicken is finished with coconut milk giving it a delicious and creamy flavour.
Laab Pad Krob (Spicy Duck Rice Balls)
These spicy duck rice balls remind us a little of arancini, albeit with a Thai twist. Here, the chefs mix together sticky rice and duck with red curry and kaffir lime leaf before deep-frying and serving with a sweet chilli sauce.
Goong Choop Pang Tod (Chicken Satay skewers)
A classic dish of chicken bamboo skewers, charcoal grilled and served with peanut sauce and Thai sweet relish: you can’t really go wrong with chicken satay anywhere but definitely not at Chaophraya. The peanut sauce is heavy with coconut and exceptionally sweet and creamy, resulting in a highly moreish dish that’s likely to be swept from the plate in seconds.