Bird restaurant opened its doors in 1998 at the Zeedijk in central Amsterdam, at a time when Thai cuisine was not as well established as today. “When we opened people did not know Thai cuisine at all,”proprietor Patrick Mertens says. “A soup with coriander and lemon? People were amazed by that.” As soon as you enter the restaurant the smell of a heavenly made marriage of spices and flavours washes over you.“The Thai cuisine has a strong emphasis on light flavours and subtle spices. Our Thai cooks work with exclusively fresh ingredients,” says Mertens.
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