FOOD REVIEWS
Celebrate Thailand’s Phi Ta Khon Festival At A Sky-High Pan-Asian Restaurant In The Capital
The ongoing food festival Phi Ta Hon in Delhi, a curation of traditional yet creative dishes, was given a new spectrum. Prepared with minimal yet delicious and healthy ingredients, each dish served as a delight on the palate, completely exhibiting the flavours of Thailand. Strap in and learn about the food festival and the experience at the Pan-Asian dining, OKO.
Phi Ta Khon festival at OKO celebrates the Ghost Festival with a surreal vibe
If you wish to experience a refreshing taste of Thailand right in the heart of Delhi, the Phi Ta Khon Food festival at OKO, The Lalit has something for you. For those unfamiliar with Phi Ta Khon (ผีตาโขน), also referred to as the ghost festival is a vibrant and deeply cultural event from Dan Sai district in Loei Province, Thailand. For a great culinary adventure, OKO: A pan-asian dining is perched above the bustling heart of the capital city. Times Foodie went for a review to understand the festival and explore some of the delightful dishes served during the event.
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About OKO
Perched atop The Lalit, OKO offers sweeping 360-degree views of Lutyens’ Delhi and the illuminated skyline of Connaught Place. This elevated dining destination is renowned for its refined Pan-Asian flavours and thoughtfully designed U-shaped layout, ensuring every seat enjoys a spectacular view through its expansive glass windows. The destination offers a 360-degree panoramic view of Lutyens’ Delhi and the iconic lights of Connaught Place. Renowned for its wholesome Asian flavours, the dining space is thoughtfully designed in a U-shape, which maximises every inch of sky-high perch.
The glass windows ensure that you’re never far from a stunning view. Inside, the ambience is a delightful fusion of luxury blended with subtlety, while the plush seating, ambient lighting and curated Asian artefacts lend a serene yet luxurious charm.
The real magic begins when OKO transforms into a cultural space, especially the curated events like the Phi Ta Khon festival. Inspired by the vibrant Thai Ghost Festival. From lanterns to Thai murals and the rhythmic pulse of folk music, Chef Manish Sharma, the creative force behind OKO’s PanAsian fare, has been bringing everything to life.
Food at OKO
With a thoughtfully curated menu which blended traditional flavours with aesthetic presentation, the destination, soothing music and dishes served as a delight for Thai foodies and newcomers alike. During our visit to the place, the culinary experience began with a refreshing welcome mocktail, which helped set the tone with citrusy and herbaceous notes. What followed was an impressive lineup of their signature cocktails, which were bold and inventive.The Eye of the Tiger was a complete standout. Infused with gin, Campari, Fiero, citrus and a dash of jalapeno brine, the drink was packed with a punch of flavour felt with every sip. Next, we tried the Cha Old Fashioned, a creative twist on the classic. With wholesome flavours of mint syrup, oolong tea-infused bourbon and bitters, it offered a smoky yet refreshing profile.
Salads came first, each portraying texture and flavour. The Phla Thalay, a seafood salad with lemongrass, kaffir lime, and mint in a chilli lime dressing was delicious and zesty. The next was the Som Tam, Thailand’s beloved raw papaya salad, packed with crunch and spice with long beans, cherry tomatoes and peanuts with chilli garlic dressing.
As we moved on to the starters, the flavours were not only intense but refreshing as well. The Koong Namphrik Phao, wok-tossed crispy prawns in roasted chilli paste, struck a perfect balance between heat and umami, while the Thod Mun Khaophod- crispy corn fritters with a side of chilli sauce were golden, crunchy and snackable.
Soup was served warm and soothing: the Tom Sum Tai, a traditional coconut milk broth with lemongrass and galangal, offering creamy comfort on the palate. The main course maintained the high culinary bar. The Kaeng keaw wan, a green veggie curry with sweet basil and pea aubergine, was rich and aromatic, while the Ohad Namphrik Phao, prawns in roasted chilli paste with veggies, highlighted savoury warmth.
For a vegetarian balance, the Phad phuk kub towfu, which was tofu and stir-fried veggies, was delicate yet flavourful, proving that simplicity. Accompaniments included Phad see ewe, flat rice noodles with pok choy available in chicken or vegetable versions, and khao phad phrik kaeng, an aromatic fried rice cooked in green or yellow curry paste.
Despite the generous spread, we saved room for dessert- a classic walnut brownie topped with ice cream. It was comforting and indulgent, the perfect note to end a meal loaded with flavours and spices.
In conclusion, OKO at The Lalit isn’t just a restaurant but a place that offers an immersive experience of Asia’s culinary diversity, especially during the Phi Ta Khon festival. From dramatic setting to wholesome dishes, the dishes are rooted in authenticity, and the place offered cocktails and dishes that created a memorable journey to the senses.