OK, so this is a review of my lunch visit today, but in the spirit of richness, choice and variety I have decided to also tip my cap towards other dishes that I have eaten at this restaurant, as it is a lunchtime staple, which I visit at least every other week.
Greeted, as always it seems, by Steven (or it could be Stephen, we aren't that close) the boss at the door we are shown to a spare table and we set about choosing. This is one of those great little places where everything is on a well set out sheet of paper, you tick the box for what you want, hold it in the air and lickety-split the food arrives. Today I went away from my usual (which will get a well earned mention soon) and tried some soup noodles. From a choice of 4 or 5 soup bases I went for the duck soup (insert Marx Brothers quote here), Phnom Penh noodles and fish balls and sliced pork. Sadly there was a translation issue, and what in English read 'sliced pork' actually meant 'minced pork'. Oh well, no major problem. The duck soup was deep and rich in both colour and flavour. I could have gladly sat down and devoured a bowl of just the broth without addition of noodles, vegetables, bean sprouts or meat/fish. That having been said, these did enhance the meal of course and created a tasty, beautifully aromatic yet simple bowl of Thai influenced soup noodles. Soup and noodles came to $31 and the pork and fish balls were an additional $6 per. For those of you who prefer to eat food instead of doing basic maths, that came to $43.
My colleague went for the yellow curry soup base, which was lightly spiced, but not too serious for a lunch. Both of us chose iced lemongrass for our drink (add $8). This is a favourite of mine. The slightly floral resiny quality of the lemongrass comes through and is cut with not too much sweetness. This is available hot too, but why would you?
My usual 'go to' dish at Sawadika is the Lemongrass Pork Neck Yellow Curry. If you have a soul somewhere in your body and a tongue in your mouth, you will like this (unless you don't care for yellow curry, or for religious purposes don't eat pork, in either case I would recommend not ordering this dish). The curry is rich and creamy, the sauce is thinner than I usually experience in Thailand, but this is no bad thing, as you get a very generous portion of steamed rice that benefits from the extra curry. The pork neck is seemingly grilled and then added to the sauce, imparting an extra dimension to the flavour profile. That is basically it......apart from the potatoes. Now I know that potatoes in curries is as devisive a subject as "Who was to blame for the global financial crisis?' and 'Ketchup or brown sauce on a fried egg sandwich? But from my humble soap box, potatoes in curries are simply a must, especially when they are as magnificently gentrified as they are here. They must first cook them in ambrosia (Nectar of the gods, not rice pudding) before adding them to the finished curry as they are some of the best potatoes I have ever eaten. Do it, try them, tell me I'm wrong I dare you.
Sawadika is a lovely, friendly hole in the wall that seldom disappoints, and even if it does, let Steven know, he cares, and he wants to serve good food to everyone. Let him serve some to you one day, you'll thank him for it.
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