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2013-09-16 24 views
This time we’re here at Baan Khun Nai Authentic Thai Cuisine, to try out some of their well-known dishes like Tom Yum Soup and Green Curry Chicken. The chef comes from the Northern part of Thailand and thus the food served here are surely authentic!Full review on: http://www.chiamhuiy.com/2013/09/food-review-baan-khun-nai-authentic.htmlBoy was I bought over by this Lychee Iced Tea. It gives a very fruity taste thanks to the real lychee placed in the drink. Then again, there was a slight tea bit
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This time we’re here at Baan Khun Nai Authentic Thai Cuisine, to try out some of their well-known dishes like Tom Yum Soup and Green Curry Chicken. The chef comes from the Northern part of Thailand and thus the food served here are surely authentic!

Full review on: http://www.chiamhuiy.com/2013/09/food-review-baan-khun-nai-authentic.html
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Boy was I bought over by this Lychee Iced Tea. It gives a very fruity taste thanks to the real lychee placed in the drink. Then again, there was a slight tea bitterness in it, which perfects the drink in good balance.
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To start off a sumptuous spread of dinner, we had the Mango Salad (S$7) that does nothing but triggers my hunger even more. The sourness in this dish was definitely the addictive factor. I love the toppings of cashew nuts to add a nutty flavor to the spicy and sour Mango Salad. Comes with cherry tomatoes, peanuts and topped with dried shrimps which added a crunch to it.
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Glass noodle salad (S$8), also known as the Thai Vermicelli Salad was another wonderfully prepared appetizer. In fact, it can easily act as a main considering the bountiful amount of seafood drowning the vermicelli under. All the seafood ingredients look so juicy and huge, I can't stop drooling by looking at the photo.
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The Non-spicy Grilled Pork (S$11) certainly stole the limelight that night, especially when it was wiped out almost immediately upon serving. The specialty of this dish was none other than the Special Thai Sauce that was prepared by the Thai Chef herself.

Looks like the sauce was very meticulously prepared with Thailand herbs and spices, which the owner explained that they were imported from Thailand directly.
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Who doesn't know about Tom Yum Soup (S$8)?
As usual, the soup comes with abundant seafood that fills the soup up to the brim. To my surprise, Baan Khun Nai's version of Tom Yum Soup seems to be a little towards the sour side, rather than extreme spicy. But for those non-spicy taker, probably don't try your luck with it because some of us managed to feel the spiciness after a few mouthfuls of delicious soup.
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The Olive Fried Rice (S$8) was nothing but fragrant. The fragrance that comes from the stir-fried olives caught many scooping spoonfuls of fried rice to their own plate. I like how the rice are prepared to a slight toughness. It wasn't too soggy nor moist.
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Another delectable dish was the Claypot Tung Hoon with prawns (S$16). The vermicelli has very much locked in the savoury taste from the soy sauce, giving it a brownish colour. Compared to the glass noodle salad, the vermicelli (Tung Hoon) is much softer and less crunchy, yet maintaining the moisture in it.
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All in all, I would say this is another favourite that night! The Dry Curry Pork (S$8) was incredibly tasty. It wasn't too liquid and the pork very much locked in the curry flavor, impressing all the meat and curry lovers out there.
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And lastly, the dessert.
When we talk about dessert plus Thailand, we immediately think of Mango Sticky Rice.
The Mango Sticky Rice at Baan Khun Nai was served very differently. The Mangos are slightly chilled, while the rice are thoughtfully heated up to a comfortable warmness. Put a piece of both into your mouth and enjoy the marriage of both temperate and sweetness.

Celine
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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