Restaurant Chang Rai Thai Food (Closed)

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

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。

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。

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。

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。

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。

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！！

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

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

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

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.

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.

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.