To constantly offer something new to diners, particularly its regular customers, Thai restaurant AzuThai introduces a number of new dishes into its menu every three months or so.

So, year round, Chef Kanjana Kosidaphan and her team are on their toes, always experimenting with food ideas until they hit a promising flavor profile and keep at it with a series of taste tests with Executive Chef J Gamboa of Milky Way Group of Restaurants (AzuThai, Cirkulo, Milky Way and Tsukiji) and the chefs of the other restaurants until they achieve the perfect formula.

The rules for creating a new dish are simple. They have to use favorite Thai ingredients but presented not in a typical way. They have to stay true to authentic Thai flavors yet add a refreshing twist to it. The result is a dish that is comfortably familiar yet refreshingly new.

“Each new dish undergoes several rounds of preparation and taste testing. This allows us to refine flavors and presentation until we achieve the perfect balance that meets our expectations,” explains general manager Malu Gamboa-Lindo.

Just recently, AzuThai rolled out its new batch of new dishes. These include two salads: Creamy Pomelo Salad or Yam Som O Kathi (chicken, toasted coconut, coconut-lime dressing); and Spicy Papaya and Noodle Salad or Som Tom Khanom Jaan (rice noodles, long beans, peanuts, tomato, chili, tamarind dressing).

The new menu carries three main dishes — Prawn Spring Rolls with Sweet Spicy Sauce or Goong Hom Pha; Crisp-fried Squid with Sweet Spicy Sauce or Pla Muk Thod; and Massaman Lamb Shank or Massaman Khan Gaeh (Australian lamb, shallots, potatoes, peanuts).