Looking through the menu, one could not help but notice the uncommon dishes such as Miang Kham and Kra Por Pla Phad Hang.
pomelo with minced pork, prawns and peanuts
I usually avoided pomelo as it usually tasted sour to me. But here it was juicy sweet, with the meat giving it a savoury taste too.
Betel Leaf Wrap
thai betel leaf with dried shrimps, roasted peanuts, roasted coconut, chilli, lime, ginger and onions with a savoury dip
This dish was seldom found in the menu in Thai restaurants in Singapore, as lots of effort was needed to prepare the ingredients such as the finely roasted coconut. It was like having rojak in the mouth with the prawn paste taste, spicy chilli padi, nutty peanuts, fragrant coconut in it.
Grilled Kurobuta Pork Collar
grilled kurobuta pork collar accompanied with homemade spicy sauce
It looked like well charred char siew when served. It was well paired with accompanying tangy sauce.
Panaeng Red Curry Roast Duck
panaeng red curry with roast duck, lychees and pineapples
The red curry was not as spicy as expected. It was rich and creamy, which made it nice to go with plain rice, with the juicy pieces of fruit giving it a burst of sweetness.
Thai Style Otah on Clayplate
mackerel fish mousse with thai herbs served in traditional clayplate
The dish was served on cute looking plate which was specially ordered from Thailand. The otah was bouncy and juicy in texture, packed with juicy pieces of seafood in it.
Pan Seared Black Angus Beef Ribeye
220g black angus ribeye beef accompanied with green curry sauce
It reminded one of steak served with béarnaise sauce when served, with the meat sliced into strips for easy handling. On its own, the meat was juicy and tender without overcooked. With the sauce, it was rich and creamy with a green curry aftertaste, which some may felt that it overwhelmed the original taste of the meat.
Fried Fish Maw with Beansprouts
stir fried beansprouts with fish maw and eggs
Fish maw was usually used in soup dishes, one seldom saw it in a stir fried dish. Although it was stir fried, it remained soft and spongy.
Sawadee Olive Fried Rice
stir fried olive rice with chicken strips, dried shrimps, lime and chilli
The purplish looking rice was fragrant on its own, served with sliced shallots, cubes of juicy sweet lime, crunchy dried shrimps, chopped spicy chilli padi, crunchy deep fried minced garlic. It was a party in the mouth with spicy, savoury, sweet flavours, plus the different textures.
Superior Seafood Fried Rice
stir fried rice with crab meat, prawns and conpoy
It may looked average, but the crispy fine conpoy provided an extra pop in texture.
Mao Shan Wang Durian Sticky Rice
premium durian mao shan wang with glutinous rice topped with sesame seeds
As Mao Shan Wang was not available, it was replaced with D24 durian puree. The durian puree was rich and creamy with taste more on the sweet and balanced off with the chewy sticky rice.
Mango Sticky Rice
mango with butterfly pea flower glutinous rice topped with roasted mung beans
The mango was chunky and juicy sweet, balanced with the sticky rice, topped with mung beans which gave an extra crunchy texture.
water chestnut with jackfruit, coconut flesh and coconut milk
There was lots of liao in it, such as the red colored crunchy water chestnut, crunchy sea coconut, soft strips of jackfruit, and coconut flesh. It would be best to have this as soon as it was served as the shaved ice melted rather fast.
Butterfly Pea Flower Tea ($5.50+)
The drink was blue in color and served with lime juice by the side. When lime juice was added, the drink changed from blue to purple in color. The drink was more like a lemonade with slight tea taste in the aftertaste.
Date of Visit: Oct 24, 2017
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