The 'petit' was taken out of El Petit Bangkok when it moved to this bigger space in 2012. It's grown in size but hasn't lost anything in the process, thanks to the honesty and skill of Dani and his team. It's not for nothing that big fans of Thai food consider this the best in Barcelona.
It's always a great idea to start with spring rolls, whether you opt for the Thai chicken with veg, the prawn ones or the 'poh pia sod' – these last ones are made of rice pasta and filled with prawns, veg and fresh mint, and called 'mos' in Vietnam. Delicious, consistent and with a freshness that combines with the prudently spicy sauce to give your palate the gift of an almost sublime treat. If you love spicier food, get the rice pasta rolls with duck, veg and fresh mint.
The night we ate there we were thrilled with our spring rolls, though it was tough deciding between them and the tempting skewers with chicken marinated in tamarind and peanut sauce. The 'tom kha kai' (chicken coconut soup) with aromas of Thai herbs and chunks of chicken brought a smile to our faces. It's a soup that's a bit spicy, healthy, nutritious, and something to stimulate the system before going to bed.
There's a festival of choice for vegetarians too. From the vegetarian spring rolls to the skewers of fresh tofu with tamarind and peanut sauce to the Thai dumplings sutffed with wild mushrooms, chestnuts and veg with a fantastic flavour and mix of textures.
And lest we forget the wok dishes. You can combine what you most fancy of the meat options (chicken, pork, beef, duck), fish, prawns, squid or veg with tofu. The 'pad khing', sauteéd vegetables with ginger and shiitake, is a favourite. But the biggies are the 'kaeng kati', the curries – green or red, massaman (great with prawns) or yellow curry (try it with veg or duck). The 'kao Suai' (perfumed Thai white rice) and the 'khao ob sabe Parodi' (sauteéd prawns, curry, vegetables, pineapple and raisins) are amazing.