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The Warsaw Voice » Other » March 12, 2008
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March 12, 2008   
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The Papaya is the only restaurant in Warsaw that can guarantee its oysters are always fresh as they live in an aquarium on the premises until ready to eat. The Papaya has been serving Thai, Chinese and Japanese cuisine for two years. The new chef, a Thai national, specializes in carving fruit and vegetable sculptures.

The Papaya is named after Thailand's favorite fruit. Ripe papayas are so sweet that they need a spicy coating to protect them from insects. Not surprisingly, the green papaya salad (zl.32) is a favorite appetizer. If that doesn't take your fancy there is always the shrimp, mango and mint salad (zl.36), Thai prawn crackers (zl.24) or squid cooked in a wok (zl.16). For soup there is the classic Japanese miso (zl.10), Tom Khaa Kai with chicken and coconut milk (zl.18) and Tom Yum Kung, a hot and sour soup with shrimps. The main course offers a choice of lamb chops in Isan sauce (zl.76), pork cooked in a wok with garlic sauce, Thai beans and pepper (zl.38) or an entire lobster cooked Thai-style (zl.170). Tuna steak served with Thai basil and shrimps (zl.64) and the delicious Kobe steak (zl.250) are also on the menu as is sushi. Deserts include ice-cream in Japanese pastry (zl.22) and tropical tiramisu (zl.22).

The interior is both modern and modernistic. The upper floor has been decked out in white. The long bar has a simple design, as do the chairs, while the overhead window gives the interior a spacious appearance. Blacks and whites dominate downstairs.

Magdalena Kuszewska

Papaya, 16 Foksal St., tel. 0 22 826 11 99, open daily 12 noon-12 midnight.
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