| rev:text
| - A long trek in search of food post Christmas market led us to Mengrai, we entered from the cold with empty stomachs in search of some spicy goodness, and we were not disappointed.
A group of 4 of us came to Mengrai on a Saturday night; we entered to a fairly busy restaurant with no reservation and were seated rather quickly. We decided to share 3 main dishes and an appetizer, the break down of the meal is as follows:
- Deep fried morning glory (appetizer): Our waiter recommended we order this to share; it was some sort of green leafy vegetable that was deep fried in a tempura like batter and served with a sweet and spicy sauce. This dish was quite good, the batter was not too thick on the vegetable and despite being deep fried it was not oily and perfectly crispy. The accompanying sauce was more sweet than spicy but was still good. The vegetable taste was unidentifiable as the batter and sauce overwhelmed everything.
- Sasi's #54 Red Chicken Curry with Lychee: The presentation was quite cool as the curry was served in a hollowed out pineapple. The curry itself was rich and creamy with large pieces of chicken and lychee. The lychee imparted sweetness into the curry that was quite interesting. The lychee also served to mellow the spiciness of the dish and this turned out to be the least spicy dish we ordered.
- Sasi's Pad Thai noodle: Chef's special Pad Thai was excellent, in my limited experience with Thai food this was easily the best Pad Thai I have had. Served with shrimp, chicken and tofu this dish packed a nice kick. I believe it was made with shrimp paste which imparted a nice seafood flavour. The shrimp in the dish was nicely cooked; the chicken was a tad dry. The noodles had a nice bite and the peanuts on the side added a welcomed crunch, excellent dish.
- Crisp fillet whole red snapper with red curry sauce: A very nice presentation as the fish was served whole. The body of the fish was cubed and lightly fried. The batter was excellent, very light and crispy. A lot of the times when a fish is battered and fried I find the natural taste of the fish gets lost however this was not the case here; I could still very much taste the fish. The accompanying red curry sauce had a big kick and complimented the fish very well.
- We also ordered some coconut rice and sticky rice which were key in sopping up all the curries and sauces we were served.
- Coconut sticky rice with ginger ice cream (dessert): This was a nice dessert to end the meal. The sticky rice was creamy and had a nice texture, it was not too sweet. The ginger ice cream had a mild flavour, I am not a big fan of ginger but I still enjoyed this ice cream.
The restaurant itself is very nice; it has a nice Thai décor with several Buddha statues and such kicking around. The restaurant is not too big and has an intimate ambiance. The service was excellent, our waiter was very attentive, gave us his recommendations and obliged our request to have all dishes cooked "Thai spicy." You could tell he was very proud of the restaurant which made me feel better about taking his recommendation. I really enjoyed my experience at Mengrai and I cannot wait to go back!
|
![[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)