Despite having a full house and a long line building up after 6.45 pm, the service was efficient. The 10 minute wait for entree to arrive was expected.
Betel leaves commonly sold by street hawkers in Thailand can be found in this mid to upper range eating place. You would not have believed it is possible to get exotic Thai ingredients Down Under 15 years ago. A tad short of the authentic local Thai taste is the use of toasted dessicated instead of fresh shredded coconut. Also milder with watered down spices and herbs.
Absolutely delicious and very good value was the fried crispy soft shell crab with green papaya salad. The sauce has the right balance of sweet, sour and spicy taste. Personally, I would award six stars ****** for this dish.
Next was the whole boneless fish deep fried and steeped in special sweet and sour sauce with a medley of kaffir lime leaf, fried ginger, coriander, tomatoes, baby corn, chilli. Cool down with the sliced cucumber and carrot at the side.
The special pork ribs must be very popular as many customers seem to have ordered this too. Tender and succulent, this dish is finger licking good. It would have been even better if there is more sauce in the serving.
The dessert is not fantastic but offers a variety which most Thai restaurants don't.
Mash taro and glutinous rice with gingko and dates. (pic above)
Black bean and sago in warm coconut milk. (pic below)
It was an enjoyable dining experience. The pricing ranges from mid to high averaging $30 per person excluding drinks. We will be back again to try other yummy Thai dishes from different regions and given interesting twist in presentation and flavouring.
It was an enjoyable dining experience. The pricing ranges from mid to high averaging $30 per person excluding drinks. We will be back again to try other yummy Thai dishes from different regions and given interesting twist in presentation and flavouring.
- Copyright Reserved
No comments:
Post a Comment