影片
更多
2023-03-01
1679 瀏覽
Instead of a chunk of meat, bone-in ribs are the best because they come with tendons and fat, which yield a combo of texture. Because of the frequent movement of muscles around that area, the meat is more tender and flavorful.Milu Thai in CWB offers exactly what I’m talking about. Their Volcano Ribs stunned me by its presentation. This generous portion was probably enough for 6-8 to share. The sauce was refreshing yet pungent. Just forget about the manners. Grab the ribs with your fingers and su
Milu Thai in CWB offers exactly what I’m talking about. Their Volcano Ribs stunned me by its presentation. This generous portion was probably enough for 6-8 to share. The sauce was refreshing yet pungent. Just forget about the manners. Grab the ribs with your fingers and suck them with your mouth!
Grilled Chicken was another highlight. As soon as it was served, the chicken was set on fire. Spectacular. Gobbled up the whole bird from the crunchy wings to the juicy thighs to the savory backbones.
Fried Water Spinach with Belacan - the flavorful fermented shrimp paste was mixed perfectly with the veggies.
Tom Yum Kung - Thai cuisine staple. The king prawn was split into half which was easy to eat. Balanced creaminess and sourness.
Singha - malty and smooth. Best companion with strong-flavored Thai cuisine such as curry!
張貼
