Haijing “Julia” Hu is a native Chinese and runs Salzburg’s finest Asian restaurant. Even a member of Thailand’s royal family was enchanted by her cooking skills.
A nibble from the spicy-juicy avocado-tuna salad, some red curry, samples of mango tiramisu, coconut milk sticky rice: the palate says in a second: a visit to the Bangkok in Gnigl is a gourmet trip to the Far East. The tour guide is Haijing Hu , also called Juliet. She came from China with her parents and learned to cook in their Chinese restaurant on Moosstrasse. With her husband Yaoyao, who runs the restaurant of the same name in the Europark, she later actually deepened the tricks of light and fresh Asian cuisine in Thailand. The Bangkok is still Salzburg’s only Thai restaurant. And a very fine one on top. A Thai princess from the royal family once had Haijing cook for her, even though she had stayed in posh accommodation. 4 pieces lime leaves 250 g green beans4 pieces Thai aubergines 800 g beef fillet 60 g red curry paste 1 l coconut milk 4 tbsp fish sauce 1 tbsp cane sugar rapeseed oil “Breakfast, lunch and dinner “, says the shy boss, who leaves back to her kitchen in the same breath. Cut the lime leaves into fine strips (approx. 1-2 mm), aubergine into approx. 1.5 cm pieces and beef fillet into approx. 2 cm cubes. Heat the rapeseed oil slowly. Add curry paste and toast. Add the beef fillet and sear. Add the remaining ingredients, sauté briefly and deglaze with coconut milk. Boil once – done. A coated deep pan or pot (wok) is recommended. Vegetables of your choice can be used instead of the expensive Thai aubergines and beans. Lime leaves are also not a must.www.restaurant-bangkok.at
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