Thiptara, which means ‘Magic at the Water’, specialises in Royal Thai cuisine with a special emphasis on Bangkok-style seafood.
Surrounded by Burj Lake, the spectacular views of The Dubai Fountain at night transform this contemporary al fresco waterfront restaurant into a truly magical setting.
Menu
Coming from the South of Thailand, my love for cooking classic cuisine was passed down from my family over many decades. I now bring these traditions to you at Thiptara which in my native language means, ‘magic on the water.’
Passion is the key ingredients when cooking, my team and I will try to share with you the passion through our creations.
Paying tribute to traditional, authentic Thai recipes with Bangkok style influences, you will be sure to find all the favourite dishes.
I encourage you to be adventurous – explore new flavours, be daring and try something new but most importantly enjoy every bite!
Chaiwat Kawikitpraphat, Thiptara Chef De Cuisine
Thiptara's Garden
Chili “Phrik”
Chili is an erect, branched, shrub-like herb with fruits used as garnishing & flavouring in Thai dishes.
There are many different species. All contain capsicum, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a carminative, anti-flatulence agent and digestant.
Sacred Basil “Ka-Phrao”
Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and often times reddish-purple leaves.
The fresh leaves, which are used as flavouring, contain 0.5% volatile oil, which exhibits antimicrobial activity, specifically
as a carminative, diaphoretic, expectorant and stomachic.
Galanga “Kha”
Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes and commonly used in Thai cooking as a flavouring.
The approximately 0.4% volatile oil content has therapeutic uses as carminative, stomachic, ant rheumatic & antimicrobial agents.
Lemon Grass “Ta-Khrai”
This erect annual plant resembles a coarse gray-green grass. Fresh leaves and grass are used as flavouring.
Lemon grass contains 0.4% volatile oil. Therapeutic properties are as a diuretic, emmanagogue, anti-flatulence, anti-flu & antimicrobial agent.
Kaffir “Ma-Krut”
The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain a volatile oil. The major therapeutic benefit of the juice is as an appetiser.
