Mizumi is in the middle of a large hotel (convention center?). The decorations are nice: understated, but tasteful. We were provided excellent service from the moment we walked in the door. It should be noted that we were vacationing during the off-season, so there were never more than three parties in the restaurant.
We enjoyed a spring roll appetizer, which came with both a spicy and a tamarind sauce. The vegetables were all quite fresh (we later learned from the chef that he grows many of his own vegetables and herbs on the property).
I should mention that we were plied with not one, but two free small appetizers before dinner! While waiting for our spring roll, the server brought over a special bread the chef was trying, complete with saffron and another ingredient that escapes me. This came with a chicken curry pate, as well as a poblano sauce. Delicious! And after our spring rolls, we were given samples of the fried roll. Quite an unexpected treat!
My wife had green curry with prawns, and I enjoyed the pad thai with lobster (where else am I going to find that combination!). Both our dishes were fresh, not too heavy, portioned just right, and with a decent amount of heat. The lobster, though not plentiful, was appropriate and cooked to perfection. Much detail had been given to the presentation.
We shared a desert of black rice with mango. It was more than enough for the both of us.
Sergio and Felipe were our servers, and they made sure our water glasses never got empty, that crumbs were dusted from our tables. We even received fresh placemats between dinner and desert. We also enjoyed meeting the chef, who came from Thailand to help open the restaurant.
We enjoy Thai food on a near weekly basis, and looked forward to experiencing a new twist on some familiar dishes. I highly recommend this restaurant!
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