Soi 39 Thai Street Food - Mannheim

According to the motto “If not now, willan?” it has turned us into the Mannheimer “Bronx” in culinary terms. It happened on a Saturday evening in May. We had successfully surpassed the pretemporal shopping bumblebee, and the street grocery business opened since mid-February this year. Our friends of Ilbesheimer Hubertushof had already told us about this. The Thai to the impeccable “order” and friendly “collection” would also be very nice and the maids would do their thing with Bravour. Of course I took the phone and reserved a table for two in the early evening. In the rooms of the former flora, a petty-bourgeois confession, which has been a knight for some time before the SOI 39 was received, the Thai woman Visnee Lips has been home with her team for half a year. In the same estate, by the way, the Songverein Flora has been living in 1872 e.V. Mannheim for many years. Certainly no coincidence that their choir tasting takes place on a rest day. The fact that Thai street food is now restricted in its “residential home” is at least as surprising as its own name or the enormous effort that has been made to make the locals completely new. If old recordings are still visible on the TA of the guest room with the newly designed interior of SOI 39, one wonders whether this is actually the same place of action. Behind the venerable sandstone facade is an incredibly casual Thai restaurant, whose ambience can be arranged somewhere between retro and home love. How cleverly old elements of the former hospitality industry are integrated into the new design can be seen, for example, in the wooden panels from old guest house days, which remain largely preserved. An open kitchen was installed in the former place where the runner was located. Framed by wooden floors with lots of dishes, cooking utensils and other supporters of Asian origin, the mother of Visnee Lips cooks to old family recipes. One sits quite uncomfortable on bulky wooden chairs, whose comfort is limited to a thin pillow. Wooden benches or plastic stools are available for the absolute street food feeling. The rather unpredictable, bare wooden tables also differ from their kind and appearance. “You don’t have a uniform style, please!” announces every corner of the guest room with a lot of attention. In addition to the Thai royal family, it is its own story, venerated with framed images. Squeak-colored plastic hoods protect the wipers from insects. The cutlery is in a can box along with some napkins. Otherwise, the napkin dispenser matched to the protective hood naturally also provides good performance from plastic. Some deep plates complete the otherwise quite simple table landscape. One stands on bright tile floor, which is well deposited by the green corrugated sheet cover of the counter and kitchen area. The hanging cell lattice ceiling, consisting of wood pitches, conveys a sense of spatiality and has a positive effect on the acoustics in the room. Besides, there's so much of the ceiling here. So immediately catch your eye on the lumpy ball lights above the pathfinder. On the back, in the former smoke chamber, whose space-separating wooden door construction was obtained, only the sign with the inscription "Nebenzimmer" shows its earlier determination. Today this room, equipped with pot green and trendy hanging lights, is part of the open overall concept and is used with five additional tables. “SOI” is, by the way, the Thai name for a small alley that branches off from the main road. On behalf of “SOI 39” is the aunt from Bangkok, visited by the family as a stop after the long flight, and then travel to their home town of Buri Ram in the northeast of the country. This also explains the existence of the climber after a street sign with the name of the local, which is just one of many furniture accessories that remind Thai house. The service lady who serves us tonight definitely comes from the country of the smile. It disturbs us with a cordiality as it can be missed in the adventurous sensations. And she was on Zack too. The small ring book with the dishes and drinks listed in it did not wait long. The food program was very pleasant. In this case undefined meat puffs of pig, chicken or beef or TK panels and thawing pangasius with a little alibi vegetables and then "saw" in different curry colors and sharps. On the contrary. They started with a small selection of snacks that all sound very appetizing. Small rice pancakes with china cute liquor filling, crispy fried water spinach in the dough pan and homemade Thai sausages I have not yet been able to create the menus of the relevant Thai buds. Also the selection of the main dishes was very clear. The rice noodles “Pad Thai Mä Jeaw” served on a hot plate that would have existed in the Vegan version, if desired, sound promising. The Tom Yam Gung broiling in the fire pot for two people and the lonely chicken salad called “Laab Gai” also had order potential. A look at the recommendations facilitated the decision. Roasted beak fillet with homemade sweet sauce, spring onions and rice 14.90 Euro stood on a small slate table next to the entrance door. No question, my voice fell on the fish. My fiancée decided quite classically for the only curry dish on the map. Your Panaeng Curry €11,50 by Northern Thai cuisine was prepared with fried beef, Thai basil, peperoni and minamots. The amount of jasmine fragrance 2 euros had to be ordered in addition. On the way, it should be a few Asian Gaumenscheren. With the fried water spinach “Morning Glory” 6,50 Euro and the Thai sausage “Sai Krok Isan” 6,90 Euro we wanted to meet the first hunger. A bottle of mineral water "Alwa Classic" 0.75l for 4.80 Euro, homemade Thai iced tea 0.4l for 4 Euro and a puddle Riesling of VDP-Weingut brasser from Pfalz 0.1l for 3 Euro were ordered as beverages. To this winery, the owner Visnee Lips seems to have a good wire as she draws all her wines from there. The winery is called a partner on the homepage and even its website is linked. I would not be surprised if the next Hoffest in Burrweiler suddenly served street food from Thailand in the VDP scenes. The black tea-based iced tea had a pleasant herbic acid. It is a good thing to have left with the addition of sugar. A fresh summer drink that cooled thirst. Nothing could be said about the dry Riesling. Only that the 3 euros for only 10cl appeared to me a little short price. The appetizers were ideal for sharing. Six almost spherical Thai sausages put on a colorful plate. The slightly acidic, fermented sausage speciality from the northeastern provinces of Thailand, called Sai Krok Isan, was homemade and traditionally served together with ginger pieces, chili pepper and raw cabbage leaves. When the sausage balls provided with a fine garlic clove were fed together with the rich additives, there was a very harmonious taste that changed between acidic wort and fresh sharpness. There was no need for a diving sauce boost. That was really good. The Thai water spinach with the well-sounding name “Morning Glory” consisted primarily of a crispy fried tempura dish, which nevertheless ensured a brilliant mood with slightly triefing fat support. After what the Thai water spinach actually tasted, I can't say. The crispy bowl did not allow that. However, the frittierspinate has been well harmonized with the sweet-saure sauce. In addition, “Sharing is caring” was our motto, so the very high fat content of the court was distributed over two persons. My preference for pruning fish was obviously convinced in the Mannheim Neckarstadt. Just in this state I was served the juicy Cichlidfilet. Like a "Phönix from the pan" it bathed in a wonderfully aromatic sweet sauce, which did not taste a trace after the otherwise usual finish plate from the glass bottle. Chili, carrot and spring salmon snippet finished this **** sniffy fish dish, which despite its simplicity offered so much palate fun. Also the Panaeng Curry of my fiancées, presented in the Email Pot, was completely convincing. She testified the aromatic coconut sauce a soothing chili dish. Her almost undamaged intense scent of Thai basil, even I could not escape. From coriander and galanga root it seems to be made use of rain in the production of the curry paste. The wear of the Kaffir-Limette was probably responsible for the light lemon freshness. This was not only so fast “weaked” but actually prepared with good basic components and without using amplifiers from the pocket. The light beef, which came out here completely without plasticizer, also had its typical taste. Nothing was cooked down here until unmistakable and drowned in a pampish curry sauce. On the contrary. With a fine feeling for the right wort, a very delicate Thai classic was enchanted by simple ingredients. With almost every Google review I read about the SOI 39, the term "authentic" fell when it comes to the description of Taiwanese dishes. I was in Thailand a few years ago. I have never visited a cooking room there because the food on the street was neither particularly cozy nor hygienic, which was probably bullshit. That's why I don't have to judge. But a welcome change of the usual suspects in Thaikost is undoubtedly this street grocery store. And you can only be grateful for the culinary gains that bring these imported eating habits. With one word: enrich!