The hotel has ample free parking for the customers and the restaurant is 9just located on the left hand side after you enter the lobby. The restaurant is quite spacious and cozy, would be a quite romantic restaurant to dine in for dinner.
Pandan Cooler is a specialty drink here. It is rich with pandan smell and flavour. Not too sweet and yet refreshing.
Miaeng Kum is an appertizer. It was served with traditional betel leaves, roll with 7 condiments consisting roasted peanut, coconut flakes, crispy dried shrimps, diced lime, ginger, onion and chili padi. The last but not least is the plum sauce. You may adjust the condiments quality and the plum sauce is the must - have condiment. Then you need to chew it slowly before you swallow. It was a new experience for me and the taste was not bad indeed.
This is the combo Platter which consists of fish cake, fresh popiah, spring roll and shrimp toast served with Mango salad.
Minced chicken. Nice but cautious for those who can't take too spicy.
Stirred fried Paku with belacan chili. Fresh!
Thai Green Curry. Not very spicy. Chicken is soft. Great to go with rice.
Plah Ka Pong Neung Manau, a dish with steamed sea bass with signature lime and chili padi dressing. The fish was steamed jus nice and very appertizing.
Tempura squid served with sweer Thai chili sauce
Tom yum soup with shrimps- a must-have dish when you dine in a Thai restaurant. The spiciness was something I can take and the shrimps were big and fresh.
Plah Pao- Snow fish, salted baked sea bass to retain its original taste, complimented with 2 signature sauces, pickles, lettuce for wrapping. It would be nice if I could eat the skin of the fish as well.
今天吃什么？ 今天吃泰国菜咯~~~
以上桌给我第一印象就是。。。 美~ 赶紧拍照。。。
我是个怕辣的咖哩控，这道菜简直就是为我调配。哈哈
泰国菜怎么可以少了TOMYAM~
别问我什么是山菜。。 我也不知道
九层塔和鸡蛋是绝配啊~
- 泰国奶茶喝我们本地的3色奶茶有点像呐
Miaeng Kum is a Betel leave filled with Roasted Peanuts, Coconut Flakes, Thai Herbs, Dried Shrimps, Chunk of Lime, Shallots, Fresh Chillies and then add Sour Plum Sauce to enhance the flavour. You also can fill each leaf with your favourite ingredients.
Khai Jiao Tofu Plah Duk Foo was a Thai omelette with Taufu and it was tasty.
Snow Fish (Plah Pao) was moist, tender and well flavoured with the sauce. They use Siakap to prepare the dish as it was fresh and has a natural sweetness.
(1) Tom Yum Soup was spicy and sour with shrimps. It is no better way to warm up then the soup. (2) Minced Chicken was spicy and flavoured. I loved them but bear in mind that if you are non-spicy lovers please request for mild flavour. (3) Thai Kangkung was stir fried with minced chicken and belacan. It tasted good with rice. (4)
My first impression when I saw the Mango Pudding was it must be very sweet but I was wrong, it has perfect level of sweet and has a nice flavour from Mango and Lychee. Yummy!!
It was a super good Thai Food for me. The foods are delicious, reasonably priced and they are very generous with the food portions. Even though it is openly opened 2 weeks ago and the Chef really nailed the Thai Foods. The chef are locals (Not Thailand) but their food qualities are far better than some Thai People. They do have function room to accommodate 150-200peoples with reasonable price. Sure drop by again to try more food in future. They also have Voucher selling on Groupon and they also have 20% discount for everyone until the end of the year 2015.
