10
3
0
Level2
10
1
2015-06-16 447 views
Original plan to eat elsewhere diverted to Restoran Chang Rai, as the other restaurant wasn't open. Blessing in disguise does happen when my buddy recalled this yummy Thai restaurant she once had near Ampang area. From the outside, the restaurant looked pretty ordinary, but my impression of this place immediately changed when our food was served. When asked for recommendation between the Red or Clear Tom Yum soup, the lady recommended the Red type. We went with the recommendation and we were ple
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Original plan to eat elsewhere diverted to Restoran Chang Rai, as the other restaurant wasn't open. Blessing in disguise does happen when my buddy recalled this yummy Thai restaurant she once had near Ampang area.

From the outside, the restaurant looked pretty ordinary, but my impression of this place immediately changed when our food was served.

When asked for recommendation between the Red or Clear Tom Yum soup, the lady recommended the Red type. We went with the recommendation and we were pleased that we did.

Although it does looked pretty oily, but one sip to the soup, we smiled... The overall taste of spiciness was well balanced by the mild sourness apparent from the broth. The richness and fragrance of the soup that derived from the raw ingredients and herbs used in the making of the Tom Yam paste was highly satisfactory. Adequate seafood which includes prawn and squid were used, with lots of abalone mushroom.

For a mere cost of RM18, this is a pot of soup that is very much worth it.
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Tomyam Seafood. Price-RM18

The fish cake was tasty, with the right texture for my tastebud. Taste wise, thumbs up, and I just loved the fragrant of the spices used within.
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Fish Cake. Price-RM12

The paku vege was real fresh and I love the slight crunchiness when biting this breed of vege. It is not too leafy yet just enough to fill our need for vege. Stire fried with sambal and onion, this plate was paku was highly delicious.
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Paku Vege. Price-RM12

The talapia fish was fantastic. It was absolutely fresh, and the lime juice used, together with cuts of chilli and garlic made this entire dish so appetizing and smells good.

The fish shape platter used for this steam fish was the traditional type whereby it uses charcoal, and it kept our fish piping hot throughout our meal.
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Talapia Fish, Lime Steam. Price-RM40

The pandan chicken came in a much bigger size that what I usually have in other Thai restaurant. Of all dishes, this was the only let down to us. It has a strong fragrance of the spices used, however, lack taste. It was bland, which somewhat suggest that perhaps they forgot to add the salt. Look wise, it surely gotten a pass.
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Pandan Chicken (min 4 pcs). Price-RM3 each

The 3 of us left with almost bursting stomach. Highly satisfied, with double LIKES for all dishes, except for the Pandan Chicken. Am also very satisfied with the whole dinner price that came to RM108 including 2 coconuts.

Definitely a recommended Thai restaurant serving authentic Thai dishes, for those coming or live near to this area.

Restoran Chang Rai Thai Food

27 & 27A, Jalan Bunga Tanjung 18,

Taman Seraya, Cheras,

56100 Kuala Lumpur

Tel : 03-4288 5257, 012-694 7996

Business Hours : 11am-11pm

FB link, here

Website link, here

Other Info. : Even on a Monday, this restaurant is fully occupied on the ground floor. I think they do not open their upper floor on weekday.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2015-05-25
Dining Method
Dine In
Spending Per Head
RM35 (Dinner)
Recommended Dishes
  • Tom Yam Seafood
  • Fishcake
  • PakuPakis Vege
  • Talapia Fish Lime Steam
Level4
1K
0
2013-08-29 299 views
大虾,这里的大虾都是每天新鲜从菜市里购买的,新鲜的大虾没有经过任何腌制就直接下炉碳烤,烤熟了的大虾呈诱人的红色,虾肉鲜甜多汁弹牙鲜美而且鲜味逼人,完全是海鲜中的代表。
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大虾,这里的大虾都是每天新鲜从菜市里购买的,新鲜的大虾没有经过任何腌制就直接下炉碳烤,烤熟了的大虾呈诱人的红色,虾肉鲜甜多汁弹牙鲜美而且鲜味逼人,完全是海鲜中的代表。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-08-20
Recommended Dishes
  • 烤大虾
Level4
1K
0
2013-08-29 129 views
螃蟹,为了就是吃到螃蟹的鲜味,除了清蒸就是烤了,新鲜的螃蟹没有经过任何腌制就直接下炉碳烤,结果鲜味逼人,蟹肉鲜甜多汁弹牙鲜美,所以它絕對可以完美的在你的味蕾展現了它的鮮味。
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螃蟹,为了就是吃到螃蟹的鲜味,除了清蒸就是烤了,新鲜的螃蟹没有经过任何腌制就直接下炉碳烤,结果鲜味逼人,蟹肉鲜甜多汁弹牙鲜美,所以它絕對可以完美的在你的味蕾展現了它的鮮味。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-08-20
Recommended Dishes
  • 烤螃蟹
Level4
1K
0
2013-08-29 106 views
在泰国餐厅必点的东炎汤,我岂会轻易错过呢。但这里的东炎汤比较清甜,少了普通东炎汤的辣劲,在加入新鲜的金针菇鲍鱼菇青葱等蔬菜,味道淡淡的蔬菜清香,中和了东炎的辛辣还有喝下去还挺开胃的。
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在泰国餐厅必点的东炎汤,我岂会轻易错过呢。但这里的东炎汤比较清甜,少了普通东炎汤的辣劲,在加入新鲜的金针菇鲍鱼菇青葱等蔬菜,味道淡淡的蔬菜清香,中和了东炎的辛辣还有喝下去还挺开胃的。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-08-20
Recommended Dishes
  • 东炎汤
Level4
1K
0
2013-08-29 80 views
这里这道烤老虎虾,这里的老虎虾非常大颗,而且新鲜的老虎虾肉质鲜甜极具弹性,新鲜的老虎虾不经过任何调味料就下炉烧烤,所以每一口弹牙的鲜甜多汁的虾肉,都是幸福的象征。
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这里这道烤老虎虾,这里的老虎虾非常大颗,而且新鲜的老虎虾肉质鲜甜极具弹性,新鲜的老虎虾不经过任何调味料就下炉烧烤,所以每一口弹牙的鲜甜多汁的虾肉,都是幸福的象征。
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Date of Visit
2013-08-20
Recommended Dishes
  • 烤老虎虾
Level4
1K
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2013-08-29 53 views
战车,是一种比较大只的虾婆,这里这道咖哩战车,厨师先将鲜嫩的虾肉切片,酥炸烹煮后再加上特制的咖哩,然后在精心烹调之下放进剥空了的龙虾壳里,上桌时热腾腾,咖哩里丝丝的奶香味扑鼻而来,新鲜的虾肉爽口弹牙,令人吃得满过瘾的。
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战车,是一种比较大只的虾婆,这里这道咖哩战车,厨师先将鲜嫩的虾肉切片,酥炸烹煮后再加上特制的咖哩,然后在精心烹调之下放进剥空了的龙虾壳里,上桌时热腾腾,咖哩里丝丝的奶香味扑鼻而来,新鲜的虾肉爽口弹牙,令人吃得满过瘾的。
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2013-08-20
Recommended Dishes
  • 咖哩战车
Level4
620
0
2013-04-15 74 views
尝试了些贝壳类的菜肴,所谓的蒸lala,咸蛋炒螃蟹与炒kangkung。lala的肉很新鲜,不过味道不是很好,有点淡,里面的葱有点带黄了,奇怪为什么拿出来用。咸蛋炒螃蟹很香,很快,大概十分钟整盘就被我们吃完了,我看是因为这盘菜下了很多黄蛋,所以很香。kangkung不错,应该是下了蚝油以及少许的辣椒,带辣,很好吃!!
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尝试了些贝壳类的菜肴,所谓的蒸lala,咸蛋炒螃蟹与炒kangkung。lala的肉很新鲜,不过味道不是很好,有点淡,里面的葱有点带黄了,奇怪为什么拿出来用。咸蛋炒螃蟹很香,很快,大概十分钟整盘就被我们吃完了,我看是因为这盘菜下了很多黄蛋,所以很香。kangkung不错,应该是下了蚝油以及少许的辣椒,带辣,很好吃!!
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5
1
That evening it was raining and everywhere is jam. Me, Mokky & Jane reach pretty late to Chang Rai Thai Food organized by Open Rice. When we arrived food has already served on the table. So, I missed out the photo opportunity for the whole tom yam pot. So this is it, Thai Seafood Tom Yam Soup on my bowl. Thai Seafood Tom Yam Soup The Tom Yam is very concentrated and the seafood flavour has infused into the broth. Fresh Seafood is the key ingredient that made this Tom Yam so delicious.Oh well, Gr
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That evening it was raining and everywhere is jam. Me, Mokky & Jane reach pretty late to Chang Rai Thai Food organized by Open Rice.

When we arrived food has already served on the table. So, I missed out the photo opportunity for the whole tom yam pot. So this is it, Thai Seafood Tom Yam Soup on my bowl.
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Thai Seafood Tom Yam Soup

The Tom Yam is very concentrated and the seafood flavour has infused into the broth. Fresh Seafood is the key ingredient that made this Tom Yam so delicious.

Oh well, Green Curry Chicken doesn’t look appealing so does the taste! It’s just plain and plain.

Butter Prawn comes in a super thick yellowish gravy. It’s slightly sweet in taste and prawn is very fresh. The curry leaf does not really improve the taste of the gravy!! However I still prefer the butter prawns with egg floss.
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Butter Prawn

Prawn Cake is a common dish in Thai Food, Otak-Otak cake (Mixture of Fish Meat & Spices) was something new to me. Both taste alright crunchy and all but no WOW factor. I prefer the one at Jimmy & Nom Thai Restaurant.
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Prawn Cake & Otak-Otak Cake

The beautifully garnished Steam Fish with Lemon served on our table. Sadly the lemon flavour does not infused onto the fish meat. Good thing is the fish is very fresh so it’s original meat does taste good.
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Steam Fish with Lemon

I was a bit sceptical to try out this Barbeque Pork Neck because I don’t really like neck or organs… However, they say it was good and taste super yummy. So I surrender and give it a try!! Wow it was good…..The smoky aroma of the thin layer of the pork meat is so good!
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Barbeque Pork Neck

Fish Maw with Seafood Soup was the one I really love that night! I drank two bowl of it. The starchy soup is so smooth and all the egg, crabstick, prawn, scallop and fish just so nice to chew!!!!!!!!!!!!! Brilliant!
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Fish Maw with Seafood Soup

The last main dish of the night was Braised Crab Glass Noodle. The glass noodle is tab bit too oily and salty, it was a let down when the crab taste does infused onto the glass noodle. The crab was quite satisfying though. Huge and meaty!!
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Braised Crab Glass Noodle

Meaty Crabs

The Coconut Jelly is a chewy stuff!! They also incorporated the jackfruit slices in between the jelly. Yummy..

Coconut Jelly

Well there is hit and misses. Overall, it’s a great place for family gatherings.


Food : 7/10
Price: Unknown
Facility: 5/10 (limited parking space)
Ambient Environment: 7/10 (Spacious restaurant)
Service: 7/10

Must Order : Fish Maw Soup & Barbeque Pork Neck


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10
As the title suggests, I was one of the lucky ones who got invited by OpenRice Malaysia for an exclusive free food tasting session, namely MakanVenture, on the 20th of March at Chang Rai Thai Food Restaurant, Cheras. We, including the other OpenRicers (members of OpenRice), were given a great opportunity to savor some of their signature dishes, and try some new Thai dishes that are yet to be included in the menu.Anyway, brace yourself, delicious Thai delicacies are coming!P/S: The comments given
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As the title suggests, I was one of the lucky ones who got invited by OpenRice Malaysia for an exclusive free food tasting session, namely MakanVenture, on the 20th of March at Chang Rai Thai Food Restaurant, Cheras. We, including the other OpenRicers (members of OpenRice), were given a great opportunity to savor some of their signature dishes, and try some new Thai dishes that are yet to be included in the menu.

Anyway, brace yourself, delicious Thai delicacies are coming!

P/S: The comments given below are wholly based on originality, and they are of my personal opinions, and Don's.
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Thai Papaya Salad was the first dish served approximately 10 minutes before the clock struck eight. It's probably the first ever Thai salad that I thought was deliciously yummy, with peanuts that I didn't quite prefer, despite almost being killed by its spiciness. The papayas used were indeed crispy, yet my tongue was burning right after a mouthful of it. Eventually, I gave up and let Don finish it for me instead.
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Thai Style Fish Maw in Claypot was the second dish of the night. I never had fish maws for my dislike for them since forever, even though it's one of the most important dishes served every Chinese New Year, but I'm sure I enjoyed the other seafood available in the clay pot. Everything was cooked to perfection, fresh, huge, and juicy!
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You can't call it a Thai cuisine without green curry and tom yam. We had Thai Style Green Curry Chicken in Claypot and Thai Seafood Tom Yam Soup, served in two huge clay pots, and they pretty much occupied our table before more delicacies were brought from the kitchen. They may seem to be very spicy, but photos can be deceiving.

Thai Style Green Curry Chicken was one of my favorite dishes of the night. Every part of the chicken that came together with the green curry was so soft and tender. By the look of it, I knew it was good in such a way before I ate it. Most importantly, it came with eggplants! Chicken, eggplants, and curry always make the most perfect combination. Yum!

On the other hand, Don and I merely had a teeny-weeny bit of Thai Seafood Tom Yam Soup that came with generous amount of abalone mushrooms, prawns, and some other seafood. I couldn't quite remember anything about this particular dish, but Don, the picky guy, immediately nodded his head when I asked if it's recommendable.
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Among the 20 OpenRicers who joined the event, Don was the only one who had two bowls of rice because of their Thai Style Prawn with Cream. The prawns were huge enough to satisfy a prawn lover like me. I'm glad that peeling off the shells was not difficult for me, as well as Don who is always too lazy to take that job.
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This was probably the one and the only dish Don and I couldn't really comment on. I could barely tell that the fried ring was made of minced fishes and prawns, when it's more than what I had tasted. Don had the Otak-otak or some sort of pancake, but he could no longer recall anything about it.
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Apparently, Chang Rai Thai Food Restaurant is known for its Steamed Fish with Lemon. Don didn't quite like the fact that it's cooked together with bird's eye chilies. He thought it could have been perfect without them. Personally, however, I thought it's worth the popularity due to its special spicy and sour taste. According to the boss, you may always opt for the other fish types depending on your preference.

P/S: Unfortunately, only 8 photos are allowed to be uploaded per review. Therefore, some of the remaining dishes will be explained in purely words.

-

Most Malaysian Chinese can't have a meal without vegetables, I suppose, or are they the healthier Malaysian Chinese? Fried Kangkung appeared to be ordinary, with some bird's eye chilies to make it more flavorful. I don't usually prefer to have Fried Kai Lan. Surprisingly, the one served at Chang Rai Thai Food Restaurant tempted me that night with crispy stems.

-

No, it's not the end yet. Honestly, Thai Style Chicken Feet Salad and BBQ Pork Neck were rather fresh to me. Prior to joining this MakanVenture, I didn't know that chicken feet could be served cold, and how pork neck would look like. Don even thought that pork neck was some kind of pork internal.

Seemingly, you have to be a professional foodie in order to enjoy and judge a plate of Thai Style Chicken Feet Salad. It's said by one of the experienced OpenRicers that the preparation of a dish like this is never easy and requires skills, although the result may not be expensive. As for BBQ Pork Neck, the name literally tells you everything about the dish. Still, you need to, and you must give it a try to fully understand how being in the heaven is like. Mind you, it's heavenly, wonderfully, and finger-licking good!

-

As usual, Thai Mango Salad came with sour, young sliced mangoes. I can never stand sourness! I couldn't help myself but to wrinkle up my face, and I refused to take in any mouthful of it ever since. Nevertheless, if you are entirely fine with sour dishes, this may be yet another recommendable plate of Thai Mango Salad. For your information, Don preferred Thai Mango Salad to Thai Papaya Salad.
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Last but not least, it was the Glass Noodle Crab in Claypot! The crab was huge and juicy, with most of its remaining sauce being absorbed by the glass noodles. It could have been really perfect if the coriander leaves, known as the smelly vegetables by me and Don, weren't mixed together with everything in the clay pot.

-

Before the closing ceremony was held, we had their very own dessert made of coconuts and sweet corns. I thought it's a must to be ordered as and when you drop by Chang Rai Thai Food Restaurant. Its taste was special, with a mixture of saltiness and sweetness, notwithstanding its unappetizing look from the photo taken.

As the event came to an end, the boss, or the mastermind behind Chang Rai Thai Food Restaurant, was finally invited for a brief introduction about the restaurant. Don and I agreed that her smile captured in the photo was indeed beautiful. Noticeably, the dishes mentioned above aren't the only ones available at Chang Rai Thai Food Restaurant. You may always ask for extra recommendations from the boss should you drop by at the restaurant, because they have more than what we were offered that night.

My Blog: http://jcheerios.blogspot.com/2013/03/dinner-with-openricers-at-chang-rai.html


(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-03-20
Recommended Dishes
  • Thai Papaya Salad
  • Thai Style Fish Maw in Claypot
  • Thai Style Green Curry Chicken in Claypot
  • Thai Seafood Tom Yam Soup
  • Thai Style Prawn with Cream
  • Steamed Fish with Lemon
  • BBQ Pork Neck
  • Glass Noodle Crab in Claypot
  • Jelly with Coconut and Sweet Corns
Level4
651
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2013-03-30 29 views
I always adore thai style fish cake, just like our local chinese style fish cake but with a twist. Fresh grounded fish meat with right amount of spices and seasonings are the key elements in order to be one of the best in my books.The version here at Chang Rai Thai did not dissapoint me. The fish cake was not exactly bouncy but with the firm fish texture, although a little soft but I felt it genuine. I like the fragrance from spices and extra texture from chopped long green beans. Wish that I co
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I always adore thai style fish cake, just like our local chinese style fish cake but with a twist. Fresh grounded fish meat with right amount of spices and seasonings are the key elements in order to be one of the best in my books.

The version here at Chang Rai Thai did not dissapoint me. The fish cake was not exactly bouncy but with the firm fish texture, although a little soft but I felt it genuine. I like the fragrance from spices and extra texture from chopped long green beans. Wish that I could have more of this

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The star dish of the night goes to this dish, where large red crabs sitting on top of generous amount of glass noodles definitely ready to tickle our tastebuds. The crabs were definitely very fresh, meaty and has natural sweet taste. Unfortunately the good sea flavours did not seep through the strands of glass noodles. They were rather cooked with specially concocted gravy, no doubt it is thick and the owner was very kind to provide more gravy to prevent the glass noodles from drying up too fast
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The star dish of the night goes to this dish, where large red crabs sitting on top of generous amount of glass noodles definitely ready to tickle our tastebuds. The crabs were definitely very fresh, meaty and has natural sweet taste. Unfortunately the good sea flavours did not seep through the strands of glass noodles. They were rather cooked with specially concocted gravy, no doubt it is thick and the owner was very kind to provide more gravy to prevent the glass noodles from drying up too fast.
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Shredded mango, peanuts, onions, fried cuttlefish (I suppose) are the complete ingredients that contribute great texture and flavours to make up to this appetizing Thai Mango Salad. The mango has soft yet little crunchy texture to it, which is another great alternative to young papaya used in Thai salad. I like that the fried cuttlefish contributed salty flavour to this dish other than it being sour already, while some additional toasty fragrance from the peanuts scored additional points.
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Shredded mango, peanuts, onions, fried cuttlefish (I suppose) are the complete ingredients that contribute great texture and flavours to make up to this appetizing Thai Mango Salad. The mango has soft yet little crunchy texture to it, which is another great alternative to young papaya used in Thai salad. I like that the fried cuttlefish contributed salty flavour to this dish other than it being sour already, while some additional toasty fragrance from the peanuts scored additional points.
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2013-03-30 19 views
This is a relatively new Thai style dish to me. When it was served to us, I knew that it is going to taste good because it looks real delicious. Up to my expectation (even better), the sliced pork meat is very well marinated with specially mixed spices. I like that it has smoky taste and the meat itself is succulent. Have this with some mint leaves served and you get an enhanced taste.
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This is a relatively new Thai style dish to me. When it was served to us, I knew that it is going to taste good because it looks real delicious. Up to my expectation (even better), the sliced pork meat is very well marinated with specially mixed spices. I like that it has smoky taste and the meat itself is succulent. Have this with some mint leaves served and you get an enhanced taste.
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Again, this is the first Thai style dish that I came across in a Thai restaurant, very much similar to chinese style shark fins soup. The thick consistency of the soup was generously filled with fish maws being the star ingredient. I love that the fish maw is properly cooked, as a result well absorbed with the sourish and wok hei filled gravy. If you like the taste of shark fin soup (not the fins but the soup), you will like this as well as they taste almost the same.
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Again, this is the first Thai style dish that I came across in a Thai restaurant, very much similar to chinese style shark fins soup. The thick consistency of the soup was generously filled with fish maws being the star ingredient. I love that the fish maw is properly cooked, as a result well absorbed with the sourish and wok hei filled gravy. If you like the taste of shark fin soup (not the fins but the soup), you will like this as well as they taste almost the same.
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2013-03-30 25 views
Snakehead fish is called 'Sheng Yu' in Chinese, believed to provide great medical benefits. The fish used is very fresh, flaky and smooth skin with rich collagen. Some finely chopped birds eye chillies and sliced lemon are used to contribute spicy and sour taste. Adequate sour taste is present in the broth with spicy kick from chilli padi, probably not a spicy level that people can accept if they can't take too spicy food.
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Snakehead fish is called 'Sheng Yu' in Chinese, believed to provide great medical benefits. The fish used is very fresh, flaky and smooth skin with rich collagen. Some finely chopped birds eye chillies and sliced lemon are used to contribute spicy and sour taste. Adequate sour taste is present in the broth with spicy kick from chilli padi, probably not a spicy level that people can accept if they can't take too spicy food.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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