| rev:text
| - *4.5/5.
*The noise level can get quite loud sometimes with the music and surrounding conversations, but it was never to the point I had to yell across the table.
*Service is CONSISTENTLY bad. The servers always seemed a little forgetful at times when we'd ask them to refill water or extra bowls. They were quite fast when we asked for the bill though.
-Tom Yum Nam Sai Kung Mor Fai - $15
The soup arrived with a tiny fire at the bottom to keep the broth warm. The soup was fantastic and had a perfect blend of sweet, savoury and spicy. However for $15, there were only 5-6 tiger shrimps and chopped pieces of mushroom, thus I would say this dish wasn't necessary worth the $15 price tag and it would have been nice if fish was included as well.
-Gaeng Kiaw Wan (Green Curry) - $16
The green curry arrived at the table in a young coconut shell and you can scrape off the coconut "meat" from the inside. The curry itself was packed full of fragrant and aromatic flavors, and had the perfect consistency and richness. The chicken pieces were tender and soaked up all the curry flavors. Though it was quite spicy, there was just enough sweetness from the coconut milk to counteract the heat.
*Quick tip: Pay attention when you order any dishes that are being served in a coconut or pineapple shell (like fried rice). If the restaurant is cheap, they will reuse the shells!! However if there are still some "meat" or fruit in the shell. most likely they are freshly used :).
-Sai Ua Platter/Northern Thai Sausage - $14
I found the sticky rice to be on the dry side but the pork belly sausages were perfectly cooked. The greatest part of the dish had to be the relish that contained yster sauce and shrimp paste, with some intense flavors, binding all the components together.
-Squash Fritters:
The fritters were piled high and it was not as sweet as sweet potato fries, yet still had the "fries" texture. They were light and crispy on the outside, and fluffy and sweet within, paired up with a nice tangy bright tamarind dip.
-Mango sticky rice:
Occasionally they would run out of mango and serve with a Thai custard instead, and I dislike it as the custard made the entire dish way too sweet. The mango that they use is a bit more tangy which complemented perfectly with the sweet sticky rice, however it would have been nice if they used incorporated black sticky rice for textures.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)