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2013-09-12
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Helmed by Executive Chef Adam Cliff, a protégé of the acclaimed Thai cuisine chef David Thompson, Kha has shifted from its previous location at Hort Park to Martin Road. Having been trained in a Michelin star restaurant and through his travels around Thailand, Chef Adam specialises in the “Isaan” food, a style which features fresh ingredients, grilled meats and salads.Som Dtum Malakor ($16) – A wonderful, sourish appetizer to whet your appetite at the start of the meal. The crunchy green papaya
Som Dtum Malakor [Pounded green papaya salad, cherry tomatoes, chilli, dried shrimp with sweet & sour tamarind dressing with a side of candied pork] ($16) – A wonderful, sourish appetizer to whet your appetite at the start of the meal. The crunchy green papaya strips were enhanced by the nuts and tangy dressing. The candied pork tasted like a sweeter and meatier version of bakkwa and I absolutely loved it!
Pla Phao Glua [Salt-crusted whole seabass stuffed w lemongrass, pandanas & Thai basil stalks, slow cooked over fire, with green chilli dipping sauce] ($30) – A signature dish of Kha. When served, the server lifted up the entire salt-crusted fish skin to reveal the meat under. The seabass was meaty, moist and extremely tender. When eaten alone, you can taste the unadulterated freshness of the fish; when accompanied by the sauce, the flavours were augmented. On the sauce, it was a complex one – slightly sweet, with lots of fish sauce and chilli, but not as spicy as expected. Definitely a must-try at Kha! For full review and more photos, please visit http://foodiepink.wordpress.com/2013/07/01/kha-38-martin-road/
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