Thai Som Tum

抗疫中，尋找「泰國」真味。泰爽甜是位於街市二樓，舖位細細個。泰國人煮理，非常有風味！提提大家，一定要訂位。一坐低，就嚟碟蝦剌身。嘩！好爽甜！🦐身再凍啲就仲perfect!再嚟多碟燒豬頸肉。有冇攪錯呀！咁鬼嫩滑架！點停口呀！燒燒吓，連碟雞都上枱嘞！炭燒味好濃！非常、非常之好食😋 Highly recommend!三味脆魚，師傅起魚肉&骨去炸。我朋友連魚骨都清埋！可想美味之程度！食食吓，老板娘放低碟好似狗史的物體係我枱面。喜愛食辣的人，可以試吓。生菜包住舊狗史，把辣味提升不少！唔用生菜，原來係冇咁辣架！鹽燒魚，雖然魚味比較淡，但真係好滑！燒牛肉沙律🥗⋯⋯朋友叫了半生熟牛，但我唔鍾意食太生的牛肉。下次我會叫佢燒熟啲俾我😅到呢一刻，我已經好飽,但食物仲上緊！努力食啦！蝦膠包皮旦，原來都幾夾喎！粉絲扇貝，呢個真係停唔到口！粉絲炒得dry & 辣辣哋，又嘢味，底下的扇貝居然勁鮮甜甜品....泰國名菜一定是芒果糯米飯！超好食，點解？因為佢哋糯米飯唔係死實實囉！一定要試吓！…Read More

男友姐夫推介，今次係第一次來試，雖然地方有點細，但見有D熟客食得好高興。原來要訂位架，分6點同8點2輪，我地訂左8點慢慢食。飲品點左椰青，同酸酸甜甜既紫貝天葵。第一道係泰式三味炸魚，個造型真係唔講得笑，好功夫！廚師將條魚起晒肉，淨番排魚骨炸到 “脆卜卜” 仲打直棟係度，而魚塊就炸到外脆裡面啱啱熟，唔會太乾爭爭。配埋個少少辣的醬汁，正！跟住就係泰式燒雞半隻，隻雞燒得啱啱好，雞皮燒到有d燶、雞肉好嫩好juicy、好有BBQ風味！　咖哩炒蟹都唔錯，好香、唔太辣，仲可以餸飯或係order對面檔的印度烤餅，點d咖哩汁黎食好正。(個人黎講對蟹的喜好一般)！香蕉花沙律，口感好得意、爽口、有ｄ似 “牛榜”，高纖之選，唔洗成日淨係食柚子沙律同青木瓜沙律，可以試下ｄ唔同既野。甜品：芒果糯米飯，芒果普通、有少少酸，糯米飯唔硬軟軟咁；椰汁千層糕，yin yin un un咁，都ＯＫ！最後廚師仲炸左d虾片出黎比大家試，放係碟底的餐紙無沾到油，真係好功夫！已經約定下次再來喇！…Read More

If it wasn’t for KC and Isaac, I would have never known about Thai Som Tum 泰爽甜. Tucked away in the corner of an indoor market in Fortress Hill, this Thai restaurant caters mostly to Thai people and customers from the neighborhood. I suppose it was quite rare for them to serve big group like us, as the pacing of the dishes were a bit chaotic, but the service was in general quite friendly.Starting with appetizers, the Thai Styled Raw Shrimp (泰式鮮蝦刺身, $52) was plated beautifully like a shrimp “crown”. While the shrimps themselves were not as crunchy (爽口) and big as the ones I had at 泰之家 (the best version I had so far), they were covered with a mix of chili, lime, fish sauce, and lemongrass all blended into a zesty and refreshing dressing. Likewise the Green Papaya Salad (青木瓜沙律, $35), one spicy and one not, were both very appetizing on a hot day. I liked how the papaya “ribbons”and tomato wedges crunched in my mouth and unleashed the dressing with a spicy and citrusy kick. Just when my appetite got stimulated, Chicken Satay (串燒雞肉, $48) dutifully fulfilled my craving for some meatier food. On my skewer had four succulent chicken thigh cubes marinated in coconut milk and spices which lent a subtle coconut aroma and juiciness to the meat. The peanut sauce became almost obsolete though more nuttiness wouldn’t hurt. Grilled Pork Neck (燒豬頸肉, $48) was properly grilled from raw to finish rather than pre-cooked and grilled for a final touch, and the resulting char provided depth in flavors to the moist and tender pork slices. I instantly fell in love with the Fried Kaffir Leaves (炸檸檬葉, $42) which was a first for me. The half floral and half lemony fragrance of the kaffir leaves left a pleasant aromatic aftertaste in my mouth. Someone please put them into a bag and market it as the new-aged potato chips!Everyone loved the 3 Flavored Fried Tilapia (香脆三味炸魚, $68) which consisted of a huge pile of fried fish slices and a fried fish bone with head and tail. One must appreciate the nice presentation of the dish, a rarity in rustic Thai food. The crispy fish meat didn’t suffer from any dryness, and the thick chili sauce on top was an ingenious addition to punch up the overall flavor. A dish that pleased both the eyes and the palate indeed.Having the Boiled Cockles (白灼鰤魽) was a bit like playing roulette as I had some that tasted a bit rotten but others very fresh. The latter were full of bloody juice and people who like them would indulge till the last drop (which I did). We were a bit shocked when the Stir-fried Crab with Chili (香辣炒蟹, MP) arrived, as it resembled the Hong Kong styled typhoon crab (避風塘炒蟹). Unfortunately it didn’t taste as good as the 避風塘 version as the garlic and scallions were a bit burnt and greasy. The mild note left me wonder where the chili or the Thai seasoning had gone. The Curry Crab ( 咖哩炒蟹, MP) fared slightly better with the curry sauce gaining some points with its creamy texture from the egg. It was again lacking spiciness or any curry sensation, but at least the sweetness wasn’t cloying with the crab meat. Of course the chef could have done a better job in stir frying the crab as the meat was still sticking to the shells and hard to extract.Stir-Fried Clams with Thai Chili Paste (辣椒羔炒蜆, $68) was hardly spicy and the smothering sauce only left a salty note in my mouth. The deceptive appearance of the Lemongrass (Jumbo) Shrimps (香茅蝦, $68) got me excited for a second but the bland mushy shrimp meat was pretty much inedible. Did the chef forget that we wanted lemongrass with this dish?The famous Pad Thai (炒貴刁, $38) was one of the reasons that we came here. Sure, it was not greasy and the accompanied eggs, vegetables, tofu, and dried shrimps were all good on their own. But using ketchup instead of tamarind juice/paste for preparing pad thai was rather unusual, and the owner’s explanation of this being “地道泰北”flavor was quite dubious. Regardless of the authenticity, the flavor of the pad thai was just like 西炒飯 as mentioned by 唔食都知唔好食, and certainly not to my liking.As we approached the end of the meal, I couldn’t believe it when I saw the Marinated Salty Crabs (醃鹹蟹仔) which wasn’t even on the menu. I always love cured food (鹹漬物), and these baby crabs topped chili sauce immediately spoke to me. Learning from KC I sucked up all the innards of the crabs and the unique cured crab flavor was just amazing! I would call this incredibly 鹹鮮 but people who don’t like it would probably call it 鹹腥.With a lot of free flowing beers and wine and a surprised appearance of a “abalone pudding” for a birthday girl, we ended the meal with an adequately made Mango Sticky Rice (芒果糯米飯, $35) and lots of cheers and laughters.Overall, the food at 泰爽甜 was a bit inconsistent, with the chef seemed to be making selective errors on all the stir fried dishes. Some of the dishes and the economic price certainly deserve a smiley face, but with the flawed dishes and the environment, I think there are more reliable Thai choices in Kowloon City. Of course if you are in the area it is still worth a visit, but just make sure you don’t make selective errors like the chef did.…Read More