"Frankfurt Downtown – early noon shortly after 11:30 (for the North Germans half twelve) my son is hungry because the breakfast was fancy and I had already suggested on the trip to Frankfurt to invite him for lunch. I hired my car in the car park on Konrad Adenauer Strasse, and so just before the access from the Großer Friedberger Straße, a name for a short holiday in Thailand: Koh Samui. The – Asian restaurant typical – extensive menu in the showcase on the outside wall shows a largely monotonous 13,50€ series behind most dishes, but there is also a lunch card glued in the window, in which an extensive selection from the menu the monotone row with 8.00 or more. 9,00€ shows. Unfortunately, my actually designed squid dish is not there – but Ped. “Ped Krob lad Khad” is a crispy roasted duck with various vegetables and light sauce on rice at 9,00€ – a dish that also tells my son. In addition, it should be noted that the lunch card is valid from Monday to Friday from 11:30 to 18:00 – at opening hours from Mo Sa 11:30 – 24:00 and Sundays 15:00 – 24:00. So it is not only one of the typical Frankfurter Mittags Downtown restaurants that are flooded only at noon on the working days with hurdy guests and after the noon storm emptiness is announced from the early evening. Around 11:45 we take the two steps into the wind and then come through a thick wool curtain into a decent Asian furnished narrow restaurant where a force before the tresen is busy with preparatory work. He pauses something so that we ask if it is already open – which is immediately chased and free space is offered. While we wait for our food later, it becomes clear why he was a bit surprised – over time the employees come to the lunch table only around quarters after twelve guests. But this is only noted – we get two clean bound cards in the heavy envelope in front of the laminated insert of the two-sided lunch card. The map otherwise clearly divided, extensively with quite the same basic ingredients. We then order the duck twice, a large cola (0.5 4.00) and large O juice Schorle (0.5 4.50), asking whether big or small (0.3). The head thanks and brings the drinks after a short waiting period. There are large, thick-walled glasses that I don’t like (unless for long drinks with straw), which are quite “in”. After a pleasant waiting period of not quite twenty minutes, the two rectangular plates with a clear layout are in front of us on the small set, on which each place is covered with fork, tablespoons and paper napkins. On the right a good portion of rice – fine long grains, but no scented rice, on the left a well tanned duck breast cut into fine slices, under which something broccoli and other sweet and slightly tanned vegetables on a light brown transparent sauce mirror makes an appetizing, but not an excessive impression. The rice is perfectly cooked, very slightly sticky, so that with the fork of rice and the sauce can be eaten without balance pieces of art. The vegetables are delicately spiced – on my plate I find pieces from the lower juicy china cabbage, crisp mouthsticks, rupture broccoli and spicy Pak Choi I miss something the sharpness I actually expect from Thai countries. But so it is very well adapted to the German palate, it does not leave the mouth of a fire-scrubbing dragon, but could probably have come to the table in a German agritourism rather than gently seasoned. The duck breast about it is unfortunately obviously prepared finished goods – little crispy skin but not dry, a duck breast made of freshware or grounded raw material would be different (and certainly better). The portion is intended for a lunch break and a little burdensome, initially seems somewhat clear (if you are hungry, my son asks me later) but proves to be a sustainable saturating. I ask for the invoice, which is placed in a special case – you realize that business dinners are the rule here. Two people, two large drinks for 26.50 in Frankfurt that I have experienced much more expensive and much worse. Admittedly, if I had to pay more for it in the evening, it would have upset me – but so am I, we are very happy. Unfortunately, the very wide range of products requires the use of prepared goods – which could possibly be avoided in short-bread pieces such as duck breast or fish, if appropriate predictable quantities could be estimated. I think the unpredictability of the fast, low-priced lunch business prevents this – unfortunately. So if I were to be close to the constituencies again – the Koh Samui would be a useful alternative in the wide range there."
