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| The crowd at 6pm |
After a short wait, we were in. A bottle of water was brought to our table swiftly, our drinks order taken and we were left to study the menu. The routine was precise and efficient.
The menu is long and the description lengthy, I was glad to see some pictures which assisted my selection process. Orders are taken on ipads and our meal arrived shortly.
Entree
Moo Mai - Skewed pork neck marinated in herbs sauce served with chef's sauce. The meat was tender, glazed in a slightly sweet sauce and served with a spicy dipping sauce.
Hoi Jor - Deep fried pork, crab meat, waterchest nut wrapped with bean curd served with plum sauce.
Kui Chay - Steamed dumpling stuffed with garlic chive. We saw a plate of these on almost every table. Very similar to the garlic chive dumplings at Yum Cha.
Kanom Pak Kad Tod - Homemade deep fried white raddish, dried shrimps, peanut, celery in tofu skin served with plum sauce.
Salad
Somtum - Green papaya with garlic, chilli, tomato, green been, dried shrimp, peanut, lime juice, palm sugar.
Yum Hua Plee - Banana flower with chicken, prawn, shallot, coriander, onion, dried coconut, cashew nut, fried shallot, chili jam with chef’s dressing.
Pu Nim Yum Mamuang - Deep fried soft shell crab served with mango salad. One of my favourite dish, spicy and sour, crunchy cold mango with warm soft crab meat.
Grill
Kor Moo Yang - Grilled marinated pork neck served with nam jim jiew and fresh vegetable
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| Thai Milk Tea and Ice Coffee |
The menu is long and the description lengthy, I was glad to see some pictures which assisted my selection process. Orders are taken on ipads and our meal arrived shortly.
Entree
Moo Mai - Skewed pork neck marinated in herbs sauce served with chef's sauce. The meat was tender, glazed in a slightly sweet sauce and served with a spicy dipping sauce.
Hoi Jor - Deep fried pork, crab meat, waterchest nut wrapped with bean curd served with plum sauce.
Kui Chay - Steamed dumpling stuffed with garlic chive. We saw a plate of these on almost every table. Very similar to the garlic chive dumplings at Yum Cha.
Kanom Pak Kad Tod - Homemade deep fried white raddish, dried shrimps, peanut, celery in tofu skin served with plum sauce.
Salad
Somtum - Green papaya with garlic, chilli, tomato, green been, dried shrimp, peanut, lime juice, palm sugar.
Yum Hua Plee - Banana flower with chicken, prawn, shallot, coriander, onion, dried coconut, cashew nut, fried shallot, chili jam with chef’s dressing.
Pu Nim Yum Mamuang - Deep fried soft shell crab served with mango salad. One of my favourite dish, spicy and sour, crunchy cold mango with warm soft crab meat.
Grill
Kor Moo Yang - Grilled marinated pork neck served with nam jim jiew and fresh vegetable
Soup
Tom Yum Goong - Spicy prawn soup with mushroom and thai herbs. A word of warning, extremely spicy!
Noodle
Pad C Ew - Fresh rice sheet noodles wok tossed in a soy sauce with chinese broccoli, chicken or pork and egg
Lad Nah - Fresh rice noodle with chinese broccoli in gravy bean sauce.
Dessert
Par Tuhng Go - Deep fried bread stick with custard. Only available for dinner. Freshly fried dough sticks served with a pandan custard dipping sauce. A must if you still have room.
Sa-lim - Colourful jelly in coconut milk. A weird but wonderful dessert which is both sweet and savoury. Maybe not for everyone.
I know I will be back despite the crowd.
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