This year, the Berlin winter is taking its toll on us and seems endless. The bitter cold has given us a deep longing for faraway places, so we sought out a gastronomic experience that would bring back memories of sun and sea.
Boii Boii immediately welcomed us with a stylish yet very cozy atmosphere, and the colorful art on the walls instantly put us in a good mood.
With this positive attitude, we ordered a selection of dishes to share.
We found the dip and breading on the Fak Tong, a fried Hokkaido pumpkin, to be really delicious, even if we would have liked the dip to have a little more kick. It was a little raw on the inside, but still very good.
The Pad Makhue, fried eggplant, was classically sweet and sour and very spicy. We found the egg in the dish a little irritating, but we really enjoyed it.
The Pad Pak, broccoli from the wok with a chili-garlic sauce, really impressed us with its flavor. Not for people who don’t like garlic, but very aromatic and crunchy.
We found the Pad Thai very authentic and, with the lime, very tasty and fresh.
Since we were already impressed by these dishes, we treated ourselves to dessert as well.
The cream puff made with Thai tea ganache, salted whipped cream, and pecan crunch appealed to all our taste buds. It had a bitter, salty, sweet, and crunchy note and developed more depth with every bite.
The Basque cheesecake was sweet and creamy, with a very fresh taste thanks to the citrus notes.
For us, the dessert was a great way to end the meal and a real highlight.
Overall, we found Boii Boii to be much more authentic than other restaurants, and the service was also very attentive and friendly.
Even though it was very difficult for us, we finally left the restaurant well fed and feeling warm inside, even though it was cold outside.