The decor is simple to peasantry with brick wall and neutral colours, long timber tables, benches and stools instead of cushioned chairs with backrest.
Crispy soy skin wrapped in meat : passable but insufficient crab and chestnuts seen in traditional recipes
Awesome banana blossom salad : rich in fish sauce, palm sugar and coconut, but would have been better and less coy with more tangy flavours to balance.
Fried whole fish with three flavour sauce (pla sam rod) : flavoursome with addition of tamarind instead of plain rice vinegar and lots of fiery chilli roughly pounded to fuel the senses.
Phat Thai : the most popular dish of the restaurant
Leave some space for dessert : you can't get them in most Thai restaurants unless you travel to Cabramatta to have your quick fix of Thai sweets that are boiled, steamed and deep-fried.
The dessert preparation at the open kitchen visible from the shop front is very tempting for customers to mentally prepare themselves to order at least one dessert or more to take away.
This item is IMO the best combination with three types of sweets : glutinous rice with blue dye, golden egg threads and steamed coconut custard
Long queues, even with reservations, expect to wait at least 15 minutes if you're lucky. Service is efficient.
However, there are insufficient printed menus and none pasted on the window for waiting customers to browse.
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