Together vegetarian emphasizes on natural vegetarian food with ensured freshness. They buy in vegetables from the nearby market (Puteri Mart) to make sure the vegetables are fresh for customers’ benefit. Their vegetarian products are more towards natural ingredients other than gluten and flour, such as soy products, seaweed, mushrooms and others.We started our meal with a bowl of hearty vegetarian shark’s fins soup to warm up our tummy and prepare our tastebuds for the following dishes. Ingredients such as mushrooms, vegetarian shredded crab sticks, thinly sliced beancurd sticks and tung hoon were fully packed along with the thick soup with just the right consistency. The aroma reminds us of some dong guai, a type of Chinese herbs which contributes inviting aroma just like ordinary non-vegetarian sharks fins soup. I was pleased with the taste of the broth. Although it is not made from meat, but the underlying taste is good enough for the standard of decent sharks fins soup. I love the texture of those mushrooms- spongy and smooth. I can’t stop having one mouthful of the soup and chewing the ingredients was enjoyable. You might want to add a little bit of vinegar, not too much in order not to cover the original taste.

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

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.

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.

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.