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2014-03-10
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I have revisited Tom Yum Goong with a group of colleagues this round and for more! Each one of us had ourselves a plate of yellow pineapple rice to replace our usual white rice. The pineapple rice was fragrant with visible pineapple chunks, prawns, corn kernels and peas topped with chicken floss.Opted the red version of tom yum soup and it wasnt spicy as I thought. Most importantly, it came in a steamboat poat over the burning fire which I thought was rather interesting.Soup was appetizing with
Opted the red version of tom yum soup and it wasnt spicy as I thought. Most importantly, it came in a steamboat poat over the burning fire which I thought was rather interesting.
Soup was appetizing with its sour and tangy taste. Ingredients like seafood given was proportionally given and each bowl was almost filled to its brim.
A good texture from the brinja and the minced meat cooked in the aromatic and herb taste of basil leaves added with a little spice from the sliced chilli.
Available on the menu at 4 for $6, when learned that we were dining as 5 pax, the lady offered 6 pieces at $9. The sweet marinated chicken were wrapped skillfully by the fray pandan leaves. For more taste, dipped the meat into the sweet and sour chilli given.
Fluffy egg, it is! The yellow brown appearance of the egg serves a very good dish to go along with plain white rice and also our plates of fragrant pineapple rice.
I like the sotong the most as the sotong were very fresh. They were soft and chewy which I thought was hard to come by. The dish was also very appetizing with its spice and use of green pepper, chilli and onion.
Service was good. Compared its food to one of the Thai restaurant nearby, they may not be as good but I would say they are definitely worth the money if you are looking for some pocket saving thai cuisine. Skip the service charges and the air conditioned environment, I couldn't find anyone closer like this in Pasir Panjang area. If you do have any in mind, do let me know.Total cost for 5 pax: $58.50
http://www.umakemehungry.com/2014/02/tom-yum-goong.html
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