A Thai restaurant, run by a Scotsman, in the Philippines. As you can imagine, that these are not necessarily the most auspicious of ingredients for a successful eatery. But if, like us, you count consistency both of food and service as paramount to any long term venture, then People’s Palace sets the benchmark.
Add a particularly dandy contemporary decor of soft whites, greiges and dark woods, flashes of blood orange from the waiters outfits, a divine alfresco garden dining terrace, and a spacious interior, and you’ve got one stylish recipe that has seen the place packed from the moment it opened.
Billed as ‘Modern Thai’, in truth the modernity is more in the surroundings than the short, but comprehensive menu which features pretty much a classic all-time favourites list from Pad Thai to Tom Kha Gai and a range of curries from green to Massaman.
While the spice level is ‘farang’ friendly rather than fiery, attention to detail and well-sourced ingredients mean the perfectly prepared pomelo is sweet, plump and crumbly, the coconut used is buko - tender and fresh, and the refreshing fruit juices come in a wide range from pandan to sweet and sour okra flower, but try the calamansi with soda for added brio and fizz. Sweet, sour, salt and spice, but don’t forget the all important consistency to make it nice!