- Tod Mun Pla - Barramundi and red curry paste cakes w/ nam prik pla-grop
Loved the noodlebase and the fresh herbs and chilli sauce. Definitely a fiery kick there. The fishcakes themselves were nice enough but quite small so in my opinion a touch dried out and I felt I was chewing on the outside skin bit rather than the fleshy inside bit if you get what I mean. If they were bigger there would probably be better outer / inner ratio! Or maybe just have the noodle salad without the fishcakes - that would be deliciousness in itself.
We also had the sausages from last time and they were just as good. I missed not having the chicken ribs and marinated pork neck though.
- Khao Mun Kai - Chicken Maryland cooked in stock w/ rice, sweet dark soy and nam jim
- Gaeng Lueng Tai - Poached market fish, southern Thai style yellow curry w/
Thai basil, lime leaf and pla grop
- Pad Ka-Nha Moo Krob - Crispy pork belly, chinese broccoli, oyster sauce, garlic and chilli
The fish curry was delicate and fragrant. Soft white fish and an aromatic broth like sauce and not quite what I thought it would be but not a bad surprise. The veggies it was cooked with vibrant and tasty too. No match to the duck curry though which remains my favourite.
The stir fried veg and pork belly, more veg than meat was really tasty though and I didn't mind it was more veg than meat as the greens were delicious.Spicy, garlicky and salty the sticky rice did a great job of juice mopping. Definitely one to be ordered again.
I'm still a fan and I'm glad it's there and close to home. I like it not just because it's close by but because it's really good and gives the much hyped but hard to get into Chin Chin and Coda a good run for their money. The no queue and the unsquishy, uncramped surroundings make it better than those two in my opinion!