Chai Rung Thai Food    泰式燒王   (Closed)

Wanted to try the skewers here for a while but didn't have time all along. Tried it a couple days ago but was disappointed. Maybe cos I had high expectations. Turned out to be just average. Also had a beef noodle which was just ok. Not too tasty in general. The other dish was 蝦膏炒飯, I like this most out of the 3. I have to admit there are still many good Thai restaurants in Kowloon City that I haven't tried before so I wouldn't be back in the near future.

** This place is now called 泰式燒烤 with the same staff and chefs.
Back to the story of our disappointing meal at Golden Chicken (金雞):
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2006842
After we stepped out of 金雞, we were hoping to fulfill our unsatisfied stomachs and foodie minds. Sally and ET made sure that we would have a reliable good second round dinner nearby (the goal of 溝貨), and here we were at 泰式燒烤.
Plenty of our starters were good old reliable dishes at 泰式燒烤. The Boiled Cockles ( 白灼鰤魽) were full of bloody bile taste, and for me they were perfectly delicious though others were a little squeamish about its raw acquired taste. But everyone loved the Thai Styled Shrimp Sashimi ( 泰式生蝦) which were bouncy , fresh, and icy-cold. While a little bland by themselves, the accompanied spicy dipping sauce gave the shrimps bold and vibrant zest.
The plump juicy oysters of the Sizzling Oyster Omelet ( 鐵板蠔仔蛋) burst in my mouth and then mixed with the creamy egg – Need I say more about this nirvana moment?
The fatty 燒牛胸 was grilled to a crunchy yet melty texture, something in between cartilages and beef’s fat, something you had to experience to understand.
The Thai Grilled Chicken ( 泰式燒雞) was as good as always, with the marinade fully penetrated to the juicy meat and skin. Even the breast area wasn’t dry at all. Fabulous!
The true star of the night was the unique Thai DIY Grill ordered by KC. It was a first for everyone at the table. We couldn’t hold our excitement when the grill+hotpot arrived . There was a piece of beef fat (same as 牛胸膏) to lubricate and “season” the grill, and surrounding the center grill was a light broth which was refilled continuously along the way with a bowl of soup provided. The grill platter was a medley of offals (豬利, 豬肝, 豬粉腸, 牛肚), meat (豬肉, 牛肉), and meatballs (牛丸, 魚蛋). We put the raw slices on the grill and just like Japanese or Korean grill, we waited, turned it over, waited a little more, until the meat was done. The 豬肝 and 粉腸 were the favorites of the night, both charred to a slightly crispy outside, yet tender and soft inside. They were not a bit tough and the sensational marinade accentuated their livery flavors, just as good if not better than Korean BBQ! We also heated up the 燒牛胸 on the grill and they were melty in texture! So good that every time when I looked at the pictures, I immediately want to eat them again!
Not to forget was the broth surrounding the grill. As the meat juice and fat dripped into the broth, it got more intense in flavor and concentrated with the “essence” of the meat. Mixed with the greens (Napa cabbage, mushrooms, etc.) and vermicelli from the veggie basket came with the grill set, it’s sweet and good to the last drop. Not a strand of the vermicelli which absorbed all the tasty broth was left at the end.
The night was also filled with free-flowing beers, Thai icy drinks, and a lot of fun stories (even secrets) among a group of great friends! This was such a fun, delicious, and satisfying meal that we almost forgot the bad incident at Golden Chicken. The food was superior, service much friendlier, and the overall bill was so cheap that you couldn’t help but smile BIG! We came out with our stomach and foodie minds fulfilled, the way it should be, when you walk out of a good restaurant!

As I know of, this is one of the shops that do fresh cockles, I mean REAL fresh,
while I was eating them, I thought I was seeing them twitch, then after eating half I confirmed they were partly alive when I poked them with chopsticks, it really twitched!!

Despite them being alive, it tasted so good with the chilli sauce, and full of cockle juice. (Not everyones cup of tea)

The other two dishes I ordered were also delicious, fried basil leaves and frog meat, and curried clams with roti.

The basil leaves and frog meat reminded me of Chiuchow dishes, where the leaves are fried to a transparent green. The basil leaves were nice and fragrant, and the frog meat had a crunchy outer layer with strong garlic soy sauce.

Finally the curried clams, when it came, the dish was filled with curry sauce, which looked like golden crab yolk, it wasnt very spicy and had a slight tinge of tomato in it.
It it slightly thick in consistency just like starch gravies with strings of egg in it.

The sauce was so good for dipping the freshly made roti, flakey and crispy, and there was so much sauce left over, we ordered an extra roti to finish the sauce.

The only thing I wanted that wasnt available was their native Thai dish (taion), its supposed to be an undeveloped chicken egg without the shell
(泰式雞仔蛋). I just like to try anything, but shame it wasnt available.