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2011-01-12
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As a long time Wanchai/Causeway Bay rat, I have noticed and passed by this restaurant too many times over the past several years and decided to give it a try to satisfy my recent Thai food craving at new venues.Reserved a table for 3 the afternoon before our dinner. The servers were very polite and friendly and quick to respond. Half of the servers were Thai, which gave me a false bias that the food may be more authentic... We were directed to a table upstairs; the dining area overall is comfort
As a long time Wanchai/Causeway Bay rat, I have noticed and passed by this restaurant too many times over the past several years and decided to give it a try to satisfy my recent Thai food craving at new venues.Reserved a table for 3 the afternoon before our dinner. The servers were very polite and friendly and quick to respond. Half of the servers were Thai, which gave me a false bias that the food may be more authentic...
We were directed to a table upstairs; the dining area overall is comfortable, well-ventilated and brightly lit. There is even a TV upstairs.
The menu had a la carte items as well as seasonal specials. We ordered:
Deep fried shrimp cakes $4x
Served hot, fresh from the wok, with the usual sweet Thai chili sauce on the side for dipping. Shrimp patty tasted mellow and not offensively fishy. Texture was acceptably chewy.
Satay skewers: chicken and pork $58
A satay platter of 6 skewers, with a choice of chicken, pork and beef. The house-made coconut milk based dipping sauce was mildy sweet with a mixture of spices that gave an authentic aroma. However I thought the satay marinated meat itself was pungent and flavorful enough. The roasting was just right, so meat was tender and juicy with hints of smoke. This was the more authentic dish of the meal.
Gai lan (Chinese kale) and salted pork stir fry
Fresh chili peppers were thrown into the stir fry but the dish wasn't spicy at all. Wok-frying retained the right crunch for gai lan.
Thai style fried rice with chicken
Jasmine white rice fried with mild spices, diced gai lan, carrots, egg, and shredded chicken. "Thai style" typically implies a spicier (hotter) dish, which this fried rice wasn't.
Rice noodles with pork in thick sauce
This was the flop of the meal. The sauce was a tasteless and cornstarchy slop which, mixed with the hot rice noodles, made the dish a heap of bland mess. The rice noodles were thicker than usual ho-fan sheets that stuck together. Topped with cauliflower, broccoli, napa cabbage, carrots, and straw mushrooms (the $7 a can kind found at supermarkets!) that were overcooked and almost mushy.
Overall, big pluses for great service, convenient location, cheap prices, comfortable seating and variety in Thai food. However, the flavor and authenticity is hugely compromised; perhaps to cater to the more watered-down Hong Kong tastes that are not used to heavy pungent spices. Can improve if fresher spices are used to heighten aroma without overwhelming the overall dish.
张贴
