We were delighted to be included in The Dubliner’s 100 Best Restaurants 2010 Edition.

From The Dubliner:

“If you like to feel that you’re at the heart of a young, vibrant city, then Koh is for you”

The 2010 Edition was launched last night in The Westin and it’s a great feeling to be included. It should be on the shelves in your local Newsagents soon.

Warm up on these chilly days with some our special Winter dishes. New items include:

• Sweet Corn puree with Shitake and Leek Wonton, truffle oil
• Chiang Mai Noodles : hokkien noodles with gai lan, chicken and pork and red curry

Be sure to check out our daily fish dishes. Sample Fish dishes include:

• Char grilled rock lobster tails; garlic, chilli & ginger butter with Asian greens
• Blackened Swordfish steaks, sweet corn & cherry tomato salsa, mango and sweet pepper stir fry

Hope to see you soon!

KOH Thai Restaurant and cocktail lounge were presented with the Food and Wine Readers Choice Award 09 at the awards ceremony held yesterday.

The prestigious event which is held every year sees some of Ireland’s top restaurants and bars commended for their top quality food and drink. This year the reader’s choice award went to KOH, which is an amazing achievement for the restaurant as it has only been in business a little over a year. Receiving this particular award is also all the more sweet for two of its co-owners, Conor Sexton and Conor Kilkenny, as it is the only award on the night that is voted for by the public. They have created a fantastic venue, with delicious food and a comfortable lounge perfect for sipping on a cocktail or two and management and staff at KOH were delighted that a loyal customer base has been created as a result of this.

Speaking on their win, two of the co-owners said “We are absolutely delighted with the award. It’s great to win any of the awards but we are thrilled to win the reader’s choice award as it is the only award chosen directly by the public. Our customer base is growing all the time, which is what any restaurant likes to see. Looking after our diners and serving modern thai/asian food have always been our priority”. Congratulations KOH!!

Open 7 days a week from 12 noon | Late License Thurs- Sun| www.KOH.ie | enquiries@KOH.ie

KOH Restaurant | 7 Jervis Street | Millennium Walkway | Dublin 1 | T: 01-8146777 | F: 01-8146778

For press enquiries please contact Joanne Rochford or Fiona Mc Hugh at Invoke PR on 01 4545298 or email joanne@invoke.ie / Fiona@nvoke.ie

Monday madness at Koh -

• 2 for 1 on all Cocktails every Monday!

Make a reservation today.

For July and August at Koh, take advantage of our “End of List” Wine Sale:

20 – 40% off Good Wines from our “End of List” Wine Menu

Enjoy some really great wines at incredibly discounted prices. Ask for the “End of List” Wine Menu at Lunch or Dinner and our waiters will be happy to recommend a suitable wine.

U2 | Croke Park

Friday 24th, Saturday 25th, Monday 27th July

Koh opening hours: 2pm – 1am

Full menu available

Koh open for food before and after the concert each night

Reservations advisable – make your reservation online at  http://koh.ie/reservations.html

For more information on directions to Croke Park and the Stadium Entrances, please see:  http://www.crokepark.ie/page/directions.html

You can now follow all the KOH news and specials on Twitter - http://twitter.com/kohrestaurant/

We’re still getting our heads around it but liking it so far!

KOH reviewed in The Irish Times Magazine by Tom Doorley.

See the Review below or visit the Irish Times Online:

RESTAURANTS : KOH is blooming in the Quartier

OFF TO THE preposterously named Quartier Bloom to see for myself if it was true that Dublin now has a Thai restaurant that could be considered to be in the same league as the brilliant Kin Khao in Athlone. I know it’s not in every area that Athlone has such an edge over the capital, but it’s true in this case.

The place that has been talked about so much is KOH, a very big restaurant with a vast bar, all designed with a bit of a nod to places such as London’s Hakkasan and Yauatcha, but stopping a little short of actual global cool. I reckon the bar is significant in that they do a big range of cocktails which is a very clever way of “adding value”, as they say, to straightforward booze. Get in a good mixologist (I’m sorry, but that is what they call barmen), and it will do no harm at all to the bottom line.

Conceived before the Celtic Tiger was mown down, KOH is very 2007. But, unlike the late lamented South Bar Grill in Sandyford, another monument to flathuileach times, it manages to keep fairly busy. It’s easy to see why. They have very pleasant staff, a good kitchen and prices that correspond more closely to reality than many in Dublin. And, although it has a strong Thai accent, there’s something a bit pan-Asian going on – which could be risky in less able hands. Here it seems to work.

A friend of mine who has an asbestos palate and taste buds that remain intact after years of being scorched, tells me that both the red and the green curries are quite authentic. The only time I’ve eaten the genuine, 24-carat article, as enjoyed by generations of Thais, I was incapable of breathing for about two minutes and of speech for the remainder of the meal. But, yes, it did get those endorphins flowing.

Anyway, in the wicked way of the restaurant critic, I noticed that KOH is doing gyoza dumplings which hail from Japan. But my scepticism evaporated as I bit into these delicate little mouthfuls, each of them encased in a supremely light – what’s the word – dough? Pasta? Wrapping?

And then, a beef salad. Yes, I know, a bit of a cliche but a good index of a Thai restaurant in Ireland. Well, it was substantial and the slivers of beef were impeccably cooked (although, multiculturally, it was referred to as carpaccio which should, as we all know, be raw). The salad was crisp and fresh, the cucumber maybe a little too chunky, and the dressing nice and sharp, even if it didn’t deliver the knock-out chilli heat that comes with the real deal.

My learned assistant had poussin, which is cropping up all over the place at the moment. At KOH it’s marinated in garlic, ginger and various spices including, I’d hazard, turmeric, all of which provided flavour, something that baby chickens don’t really do for themselves, resembling tofu in this respect. It was described as peri-peri poussin, which is alliterative but probably means piri-piri – in which case was it wasn’t quite as expected.

And then a very generous main course of two grilled mackerel which were good and fresh and not too oily. These were served with a curiously creamy textured take on pesto, which was made with a great deal of coriander. Its fresh sharpness worked well with the fish.

Gastronomically, you could accuse KOH of being all over the place, but it somehow manages to hold together and does so quite impressively. There’s talent in the kitchen, a sense of pushing the boundaries and a lightness of touch that is very contemporary. This isn’t the kind of place that generally appeals to my inner curmudgeon (yes, inner), but I would willingly go back and work my way through the menu, perhaps even having a go at the red curry.

With four glasses of wine and a bottle of still water, the bill came to €76.25.

tdoorley@irishtimes.com

The smart money

The daily fish special, a glass of house white and a coffee will not quite break the €25 barrier.

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Please visit koh.ie/reviews for more reviews

Koh Restaurant in association with Trimbach Wine presents :

‘Dine and Wine’

Until Sunday June 28th

4 course menu, 2 glasses of wine per person

€75 for 2 people

Wines matched to each dish:

Trimbach Riesling, Pinot Blanc, Gewurztraminer, Pinot Noir, Gewurztraminer Vendage

‘Dine and Wine’ Menu

Starters :

Larb Ped ***

Crispy, aromatic duck, lime leaf, ground rice, shallot, dry chilli, baby gem leaves

Mixed Satay

Char grilled, marinated pork, beef, chicken, crunchy peanut sauce

Green Curry Parcels

Vegetarian green curry, spring roll wrapping, cardamom yoghurt

Shrimp & Scallop Gyoza

Steamed pot stickers, sweet sesame soy sauce

Vietnamese Beef Balls **

Lemon grass, chilli, coriander, red curry broth

————————-

Mains

Vegetarian Pad Thai

Rice noodle, vegetables, bean sprout, scallion, chopped peanuts, tamarind sauce

Singapore Noodles *

Egg noodles, roast pork, prawn, scallion

Chicken Cashew **

Peppers, onion, chilli paste, mushroom, dry chilli

Beef Chilli ***

Holy basil, fine beans, peppers

Green Chicken Curry **

Coconut, Thai aubergine, bamboo shoot, fine bean, sweet basil

Yellow Prawn Curry *

Peppers, potato, sweet basil, fried shallots

Massamam Lamb Shank

Aromatic coconut, onion, fried potato

Twice Cooked Pork Belly

Ginger, lemon grass, citrus, caramelised ginger sauce

Fish of the Day

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Desserts

White Chocolate & Passion Fruit Mousse, fresh Raspberries

Banoffee Pie, fresh cream

Selection of Ice Creams/Sorbets

Freshly brewed tea or coffee

About Trimbach Wines

The Trimbach family has a wine-making history stretching back almost 400 years, the firm having come into existence in 1626. It was not until the late 19th century, however, under the leadership of Frédéric-Emile Trimbach, that the business began to really expand. Success came when he exhibited the wines at an international fair in Brussels in 1898, to much acclaim. Since the days of Frédéric-Emile the house of Trimbach has remained a family run business, based in Ribeauvillé, for much of this time with brothers Bernard and Hubert at the helm although today it is their sons, Jean and Pierre, that are in charge.

The Trimbach family currently own vineyards scattered across three villages, with an emphasis on planting Riesling and Gewurztraminer, and the style associated with the house is one of dry structure, flavoursome with firm acidity where appropriate, and – in the table wines at least – never an ounce of detectable residual sugar despite the ripeness of the fruit. They are food friendly in a variety of situations, and are the antithesis of the sweet-is-the-new-dry phenomenon that has swept Alsace in recent years. They also age very well, demonstrating from the outset a fine balance.

See: http://www.maison-trimbach.com for more information.