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放工胡乱开车，在石硖尾街停泊。无目标式搜索，希望找些地道小馆试试特色晚餐，发掘新味道。经过此店门口，内里传出两位女士谈天声音，每句结尾也是高音的泰语，想必由泰国人营运。看了餐牌简单直接，便内进一试。店内四张长桌，面积狭小，安排座在门旁。望著对面唐楼现实主义建筑，有种七八十年代香港怀旧感觉，是拍摄老式香港的地方，场面像港岛旅客景点海景楼之轮廓。泰式猪肉湿炒河湿河粉是吃芡汁味道，制作没难度可言。河粉落镬轻炒上碟备用，然后加鱼露蒜头豉油糖炒猪肉杂菜埋芡即成。特点这里用了中式甜面豉，黄色一小粒一小粒的，吃落味道略甜。估计厨师泰北人也。海鲜冬荫功河看卖相已知是重椰奶，碗上浮出一层层白浆。先喝一口，味道酸酸甜甜，渐渐辣味喉内溢出，感觉多重享受，集合鲜甜椰香辛辣。海鲜材料选用虾肉两只，没太大特点。总括说，地区泰式小店，没惊喜没卖点，亦不讲究卖相，只提供正统泰国味道。
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依间泰国菜馆地点比较偏远，唔近地铁站，但都依然有好多棒场客，当晚座无虚席。舖头细细，所以坐得有啲迫。因为份量都大，所以我们二人点了两款食物:1. 香叶辣椒虾炒饭足够两个人食，虾够大只，新鲜弹牙，不过只得四只，味道有少少辣，好开胃，令人回味。2. 牛串烧，鸡串烧各三串，鸡肉嫩滑，牛肉就有少少失望，比较韧，个沙爹酱可以浓味啲，个人口味，觉得加多啲花生会更好食。价钱方面，同一般泰国餐馆差不多，大约$80一款食物。
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捞檬是热辣辣的， 啱啱煮熟， 更过分的是有一阵唔干净的味道。 肉是非常瘦，非常之柴的猪肉杯冻柠茶少甜少冰系一杯死甜的糖水希望有心经营者， 日后会改善对自己对客人多份尊重
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深水埗午餐想吃泰国菜不是太多选择，多做夜市。呢度系唯一选择。今日食喇沙猪颈肉鱼饼喇沙 (可选不同粉底） 单𩠌$50， 加多个𩠌加$5，包冻热饮品。 喇沙就不是太正宗，偏向似冬阴功味，但冇冬阴功果种酸同冇禁辣。不时想食汤粉的选择。鱼饼好香荽菜味，不错不错；但对佢面嘅猪颈肉冇煎过就有啲失望。 (平时跟饭会有煎）冬阴功汤金边粉都推介，够酸够辣，好过瘾。 朋友吃双拼饭， (呢度猪颈肉，猪脾同海南鸡都好食，要捞埋佢自己整嘅汁）；平时食开煎蛋香叶肉碎饼走辣，惹味嘅肉碎捞半生熟蛋汁同白饭，一流😋😋😋饮奶茶同柠檬茶要少甜，因为偏甜；茶底同茶餐厅唔同，多左种香叶味。可接受。如果想食正宗嘅泰国菜同饮品，呢度未必系首选；但呢边想过口瘾，都可以一试。
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Not going to fluff up this piece with anything and will just say this straight up that out of many Thai places I’ve tried in this neighborhood, this place delivers the best consistency. Besides the green papaya salad which has just the right balance of spiciness, lime, sugar and fish sauce (be sure to ask for extra peanuts), I would go for the boneless pork knuckle rice 90% of the time. Killer portion, great marination, tender meat and lots of collagen. The little tub of chili sauce on the side is addictive. The photo says it all:This restaurant is actually quite a destination for people visiting Sham Shui Po. Only opens at lunch till way late at night. The male owner is quite cool (too shy to smile) but the lady owners were very nice - they always know it's me when "someone" calls to order the pork knuckle rice.
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