What’s on offer?
Launching a business during the recession paid off for Damon Crowe and Gary Walsh, who opened Red Torch Ginger on Andrew Street, Dublin, in 2013. They later expanded with branches in Maynooth (2016) and Sandyford (2022).
Both had long careers in hospitality – Crowe had been a director of Siam Thai and Walsh was the general manager of QV2, which was bought by the Siam Thai group in 2001. The pair left Siam Thai in 2012 to create Red Torch Ginger, focusing on modern Thai and southeast Asian food.
The menu offers 20 per cent off on Thursdays and includes meal deals, a vegan selection and starters such as pork wontons, Korean chicken wings and spice bags. Mains include curries, noodles and stir-fries, with premixed cocktails and wine available.
What did we order?
A Thai samosa, vegan mushroom bites, vegan cauliflower bites, Massaman curry, drunken prawns and Chiang Mai beef noodles.
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How was the service?
Ordering online was straightforward and the food arrived hot and in good time.
Was the food nice?
The filo pastry on the Thai samosas could have been crispier for better texture, but the filling of mildly curried vegetables paired well with the sweet chilli dip. The vegan mushroom bites impressed with chunky strips of oyster mushrooms coated in panko breadcrumbs and deep-fried, complemented by a sriracha and coconut dip. However, the cauliflower bites were less successful, lacking crispness and relying heavily on the Korean gochujang sauce for flavour.
The Massaman curry was a mild crowd-pleaser, flavoured with star anise and cinnamon, with plenty of tofu, onions, bean sprouts and potatoes and steamed rice on the side. The Chiang Mai noodles offered tender beef, Asian greens, spring onions, bean sprouts, shredded carrots and stir-fried egg noodles in a turmeric and galangal sauce, though a dash of soy sauce would have elevated the flavours.
Drunken prawns, served with steamed rice and stir-fried Asian greens, bamboo shoots, onions, carrots, peppers and spring onion, featured six tiger prawns in Shao Xing wine and ginger. While enjoyable, the dish lacked excitement.
What about the packaging?
All packaging – paper bags and cardboard cartons – is recyclable if clean. Compostable cartons have just been introduced.
What did it cost?
€64.75 for dinner for three people: Thai samosa, €7.95; vegan mushroom bites, €7.95; vegan cauliflower bites, €7.95; Massaman curry, €16.45; drunken prawns, €17.95; Chiang Mai beef noodles, €18.95; minus 20 per cent Thursday discount, €15.44; plus service fee, €2.99.
Where does it deliver?
Takeaway or delivery within a 5km radius. Open daily, check website for times in Andrew Street, Sandyford and Maynooth outlets.
Would I order it again?
Yes. While not the most vibrant Thai cuisine, the dishes are reliable crowd-pleasers.
