Thai

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Baan Ying

Published October 30, 2019 by piggie

Credit: Baan Ying

One Meal Around Thailand

Mentioning set meals, I think most of us would easily think of Chinese, Western, and Japanese. And to me, Thai set meal is some kind of fascinating temptation that I have never tried before, despite the fact that I had been to Thailand a number of times. In collaboration with Tourism Authority of Thailand, Baan Ying presented One Meal Around Thailand to re-introduce Thailand’s four main regions via gastronomy adventures, and this is what I would call a bold initiative. Most of us would have known Bangkok, Chiang Mai, Hat Yai, and Phuket, but seriously, how many knew about Thailand is segregated into 4 main regions, namely Central, Northern, Southern, and North-Eastern? Anyway, let’s walk through Thailand in an almost effortless and tantalising way!

First and foremost, my apologies that this post came probably a month too late, as this set meal required prior reservation and was only available through Sep 2019, meaning this post is more of a documentation now rather than an introduction. Nonetheless, I hope it showcases Baan Ying’s authenticity goes beyond the popular Phad Thai and Tom Yam Goong that most of us are familiar with.

Baan Ying (which literally means Ying’s House in Thai) started in Bangkok’s Siam Square by Auntie Ying more than 20 years ago, and boasts a total of 7 restaurants in Bangkok’s prime location before venturing to Singapore in 2017. I thought the staffs’ English accent sounded a bit weird when I made the reservation, before I realise they are likely Thai locals who brought an aura of authenticity here on top of their cuisines. And yes, Baan Ying does offer à la carte menu apart from the seasonal set meal that we are having.

As soon as we were seated, we were served clay plate with banana leaf on top, along with a bar of aromatic soap (I don’t know what’s that for??), perhaps an indication that our meal will be a rather aromatic journey!

Maproa Nam Hom (Fresh Coconut)

Next, our welcome drink, Maproa Nam Hom, was shortly served. I guess this needs no further introduction in this region, and coconut juice is great in neutralising our taste bud before we indulge in exotic Thai gastronomy experience.

Larb Gai (Spicy Chicken Salad)

Larb Gai is a Northern Thai dish, commonly served in Thai merit and ceremony events. It is usually comprised of fragrant roasted rice, aromatic Thai herbs, chilli and lime juice, and typically served with sticky or steamed rice, here we had it on a crunchy cucumber, which offers an interesting contrast.

Vegetables… What’s so special about these? Nothing really. But wait.. these are actually supporting cast to the four sensational chilli dip that I’m gonna elaborate immediately below.

Nam Prik See Pak (Chilli Dip of 4 Regions)

You know, if the 4 chilli dip are introduced on their own, I think some diners may cry foul. But in truth, these aren’t the main dishes yet, and ought to be treated as another appetiser, and in fact the term ‘chilli’ is merely broadly used here, as not all the dip are really spicy, and for some, it’s actually more than just ‘dip’. Nam Pril See Pak here consists of 4 dips, (from top) Nam Prik Tah Daeng (Red Chilli Dip), Nam Prik Goong Seab (Dried Shrimp Chilli Dip), Soup Makuer (Spicy Thai Eggplant Chilli Dip), and Lhon Pla Kem (Salted Fish Dip).

Nam Prik Tah Daeng (Red Chilli Dip), a Northern Thai dip, is made with dried chillies, Thai fish sauce, and tamarind. But to me, this just taste like hot chilli, and the hotness is so dominant that the aroma of Thai fish sauce and tamarind were virtually overpowered. No prize guessing at the end of our meal, this was one that was very much left untouched.

Nam Prik Goong Seab (Dried Shrimp Chilli Dip) is a Southern Thailand dip where shrimps are grilled over low heat until dry, and then preserved and subsequently made into chilli paste. Sounds familiar? Shh… keep it quiet, if I say it is belacan, I think some of our neighbouring countries will begin making noise again! LOL! Geographically, Southern Thailand and Northern Malaysia are connected on land, doesn’t surprise me that they may have common cuisines anyway.

OK, those two above are practically chilli that we are familiar with, but what follows will be more interesting.

Soup Makuer (Spicy Thai Eggplant Chilli Dip) is a salty and spicy dip made of boiled, tender eggplant and seasoned with Thai anchovy paste and dried chilli powder. In Northern Thailand, soup actually means ‘mixed’, and this is a very flavourful dip with texture like tamarind tuna.

Lhon Pla Kem (Salted Fish Dip) is a dip that represents the Sukhothai way of life and claimed to be made of smoked dried fish, minced pork, shrimp paste, and simmered in rich coconut cream. To me, the taste is akin to Thai green curry.

The last two dips are in fact, great to try on their own too!

Yum Yum (Salad)

I have still not come to the main dish yet, but this Yum Yum was presented in a rather fanciful way. The waitress asked whether we would like to experience mixing these ingredients ourselves? Thanks but no thanks, though I can envisage the fun, but we are a bunch of practically lazy bums who prefer to just eat. So the result above was what she mixed in front of us, better for the Instagram than if we did it on our own too!

This is actually Som Tum Tad (Green Papaya Salad Platter with side dishes). By the name of it, it’s not difficult to guess there’s a mixture of sweetness, sourness, saltiness, and spiciness all in one. According to Baan Ying, this is the traditional way to enjoy Thai salad, in a large bowl, somewhat like our rojak. Ingredients include green papaya, pork, eggs, bean sprouts, tomatoes, lime, and noodles.

Nam Anchan Maprao Pan (Frozen Butterfly Pea and Coconut Shot)

Just before we started the main course, Nam Anchan Maprao Pan was served. This is a refreshing shot of butterfly pea and coconut juice concoction and serves as a palate cleanser before the more exotic main courses are served. I simply love its colour and foam, and the taste is remarkable too, refreshing and not excessively sweet. The interesting part is, the waitress was very keen to inform us, that this shot ought to be finished in one gulp!

OK, let’s bring on the main dishes!

Gaeng Som Pae Sah (Fried Seabass in Tamarind Soup)

This sour curry dish from central Thailand comes in an interesting clay pot in the shape of a fish. It features a combination of sweet veggies, deep-fried seabass chunks, and tangy tamarind, and the result is rather appetising.

Gaeng Hang Leh (Pork Belly Curry)

Personally, I don’t like fatty dish, and these pork bellies are more towards the fatty side… Nonetheless, this ain’t your usual Thai green curry, it is a cuisine from Northern Thailand, and believed to have Myanmar heritage. It comes with a blend of saltiness, spicy, as well as mild sour.

Oh, I almost forgot, the main course was served along with generous steamed rice too!

Sator Pad Goong (Stir-fried Bitter Bean with Shrimp)

For Sator Pad Goong, this is really one I find complicated to appreciate. It is a Southern Thailand dish fried using shrimps, shrimp paste, bitter beans, and it was the latter which I simply dislike. Like its name suggests, it’s bitter. I’m not saying it’s bad, just that on a personal note, I find bitter beans hard to swallow, just like foreigners cannot stand durian. But apart from the bitter beans, the rest are delicious.

Khai Pam (Grilled Egg)

This is truly one for the Instagram, and there’s a saying that no Thai meal is complete without a Thai omelette. This is made by grilling an egg on a banana leaf over water. Unfortunately, it was too dry for my liking. I find its taste rather bland too, pity the scallions and coriander leaves don’t help much.

All right, that concludes the main courses. Last but not least, here comes the dessert!

Crème Brûlée Cha Thai (Thai Milk Tea Crème Brûlée)

OMG, this is heavenly! I love Thai milk tea, and to make them into crème brûlée is simply exceptional! I always regard Japanese desserts as the best of this world, but trust me, this one is at the same level, if not better. The rich and flavourful Thai milk tea made this a real seduction, and I can easily have two or more, if only my fellow diners are kind enough to offer me their take, I can finish them all! 😀

There’s also accompanying herbal tea to cap off our gastronomy evening, we were offered the option of Lemon Grass, Mulberry, and two more I can’t remember. We had Lemon Grass and Mulberry, but strange, the aroma are the same. We suspect the waitress must have given us all the same drink. As even though I had Lemon Grass, my tea lacks the usual aroma I was expecting.

In conclusion, I must confess Baan Ying’s attempt in bringing authentic Thai feast to Singapore has really open up my perspective of Thailand beyond the few touristy cities. Enjoying this set meal was like a brief geography lesson on Thailand which I feel is more fruitful than merely reading on Wikipedia or travel guide book. Once again, kudos to Baan Ying’s bold attempt in re-introducing Thailand in such untypical fashion, I look forward to knowing more mouthwatering treats from the land of a thousand smiles!

Baan Ying
103 Irrawaddy Road #02-07
Royal Square @ Novena
Singapore 329566
Tel: +65 91117852
Email: sawasdee@baanying.sg
Website: http://www.baanying.sg/baanying

Opening Hours ~
Mon – Fri: 11:00 hr – 14:15 hr, 17:30 hr – 21:15 hr
Sat – Sun: 11:00 hr – 21:15 hr

Bali Thai

Published May 29, 2017 by piggie

Thai Honey Chicken Set, $9.80++

I was a little skeptical when I stepped inside Bali Thai, shall I regard this as Thai food? Or do I regard it as Balinese cuisine? Well, it’s actually both.

I wasn’t really a big fan of Balinese cuisines in the first place, but I do like Thai food after a couple of visit there. Naturally, it’s their Thai cuisine I ordered. I was anticipating a blend of sweetness and sourness for the Thai Honey Chicken set I ordered, but it’s just pure sweetness, nothing sour, and somehow I felt the sweetness overdose. The chicken was thinly sliced, crisply coated with flour and fried, complemented with cashew nuts and lettuce as well as a sunny side up. Personally, I feel a tint of sourness could have made it better (or perhaps I should have ordered their Sweet Sour Chicken set instead).

Basil Leaves Minced Chicken/Beef Set, $9.80++

My dining partner, having tried their Thai Honey Chicken set previously, opted to try out their Basil Leaves Minced Chicken set this time round. It is appetising, however, it is also very spicy, to such extend the hotness overpowered almost any other taste, numbing the taste bud and rendered the lettuce, basil etc as good as bland. Solely for those who can take very spicy food, and so to speak, that’s coming from one who can take spicy stuff.

SIAM KITCHEN

Published March 13, 2016 by piggie
Pineapple Fried Rice with Seafood, $10.90++

Pineapple Fried Rice with Seafood, $10.90++

I wasn’t really a Thai cuisine fanatic until I visited Thailand for the 3rd time back in 2013, when I tried some truly authentic dishes in Chiang Mai night market. That was when I realised whatever I tasted prior had been at best, pretenders (Yes, even from Bangkok). Since then, I knew what to expect of Thai cuisines. I’m not against evolution, but the basic principle has always been, the elementary ingredients must be used to retain the basic flavor. Many restaurants got the first part right, but failed miserably in taste. How they survive really puzzled me.

But I found out today, Siam Kitchen happens to be one of the better Thai restaurant chains, even though I only tried their rice dishes, but that is enough to convince me for a return.

From first look, their Pineapple Fried Rice with Seafood appears mediocre, with sliced onions, cashew nuts, a piece of cucumber, and a slice of lime by the side of the rice ball. I have to confess I was a little disappointed with the outlook when the rice was served. But my opinion changed as I sliced open the rice ball. Inside, was a generous serving of cuttlefish, two large prawns, and of course, egg. I wish they could include pork floss too, but the restaurant is halal certified (perhaps they can try using chicken floss?). I feel the fried rice could have tasted better had the rice been more oily, but of course, it’s a balance between healthier food or tastier food, and I guess the restaurant chose to be on the healthier side.

Tom Yum Fried Rice with Seafood, $11.50++

Tom Yum Fried Rice with Seafood, $11.50++

Appearance wise, their Tom Yum Fried Rice with Seafood barely looks much different from Pineapple Fried Rice, but the cashew nuts are replaced with chili slice and chili sauce. The fried rice, however, tasted much better, with lemongrass and galangal flavor richly infused inside, along with cuttlefish, two large prawns, and mushrooms. The chili was not as hot as I expected by the way. Besides that, I would have preferred this one personally.

My favourite Thai cuisine remains Phad Thai. Though I didn’t try this time, I guess I will come back for it, for their pictures in the menu looks rather tantalising!

The Soup Spoon Union

Published April 28, 2014 by piggie

TSSUNION_MAINMENU_mainI am a little embarrassed to confess that although I had walked pass The Soup Spoon many times, but I never had the idea of patronising them ever. I probably still won’t had I not obtained some of their vouchers on the cheap.

On a Sunday evening, I decided to visit The Soup Spoon Union at Raffles City because it’s probably their biggest outlet, with a fusion of food variety which includes their trademark soup, as well as noodles and burgers.

Despite coming on a bustling Sunday evening, The Soup Spoon Union only had a moderate crowd as compare to many of their other restaurant peers around the vicinity. I thought we could have a seat first and casually browse through the menu, but that wasn’t the case. Patrons have to grab a copy of their menu (prices indicated are already inclusive of GST) at the queue entry and make payment (either by cash or NETS) before seating. That can be quite congested if there are more than 5 parties queuing as their holding area is rather small. After payment, patrons would be given a electronic beeper and free to select any seats inside the restaurant (yes, the waiters won’t be leading you, but you ain’t paying any service charge anyway).

The food was served surprisingly fast, within a couple of minutes upon seating. That only means one thing, they are super efficient, but most significantly, the food were prepared well in advance and merely rinse through with broth (if any) before serving.

Pulled Pork Burger, $10.80

Pulled Pork Burger, $10.80

I had a Pulled Pork Burger from their ala-carte menu, and surprisingly, the pulled pork was very well marinated, probably the best I ever tried, retaining that right balance of sweetness, and topped with lettuce, tomato, and vegetable salad. Though I feel at such price, it seems a little ex, but pulled pork is a lot of work, involving hand-pulled before marinating (probably that’s why they called it Handburger?), and to obtain an optimum taste is not easy, however, they did it.

Tokyo Chicken Stew, $7.50

Tokyo Chicken Stew, $7.50

The bread that came along with this order was very different from that on their menu, which was suppose to be a small French baguette. Instead, we were given a ciabatta, though personally, I would have preferred the later anyway. The actual soup was also looked entirely different as well. It is understood that The Soup Spoon had simmered the marinated chicken into a broth of sake and mirin, and served together with ingredients such as lotus roots, shiitake, enoki mushroom, white radish, and bamboo shoots. The overall flavour was moderate, expected that of the mushrooms and chicken soup, but done with a Japanese touch.

Indonesian Soto Ayam, $10.80

Indonesian Soto Ayam, $10.80

The next order we had was Indonesian Soto Ayam, basically glass noodle with grilled chicken leg, in chicken broth spiced with galanga, lemongrass, candlenuts, egg, served with chili, Indonesian soy sauce, crispy fried shallots, potato crisps, and a slice of lemon. Apparently, the drumstick was pre-grilled, but it made little difference as it was soaked into the broth anyway, the meat was tender nevertheless. The broth tasted light, lacking strong characteristic, at best moderate in my opinion. After all, I got to admit I am never a fan of Mee Soto in the first place.

In general, I had difficulty identifying the genre of the food they serve, I suppose I can call it a fusion, with a trail of all things Asian.

The Soup Spoon Union
Raffles City Shopping Centre
252 North Bridge Road #B1-61
Singapore 179103
Open daily: 10.30am – 10.00pm
Tel: 63343220

Thai Express

Published February 18, 2014 by piggie

ThaiExpressAlright, I confess I am not a Thai cuisine enthusiast, but somehow, all of sudden, I’m patronising two different Thai restaurants over a span of two weekends, and I wasn’t even a regular restaurant goer in the first place!

Dad was grumbling, “Thai again?” Ahem.. let me remind him, it was his wife (well, ok, my mum!) who called for a Thai fanfare last weekend when we could have savoured others. And I certainly had to utilise these Thai Express vouchers in my possession before expiring end Feb.

To begin with, we were the first customers stepping into their JCube franchise a little after 11.30am, attending to us was this plump expressionless mainland waitress who looked disinterested. I courteously asked with a smile to be seated at the inner seats of the restaurant, but she declined without giving a reason! To be fair, at that point of time, she had not yet been informed of my intention to pay via vouchers, so it’s not that she behave ignorant due to that. Being a reasonable Singapore citizen, I didn’t want to kick up a big fuss over this, but really, the very least she could do, was to bring up a smile, and that’s really a bare minimum I’m asking for of any waitress, regardless of nationality. Erm, at least the other waitress was showing a little more enthusiasm.

Sa-nook Seafood in Jade Green Curry, $8.90++

Sa-nook Seafood in Jade Green Curry, $8.90++

I quickly settled for one of their set meal on offer, the Sa-nook Seafood in Jade Green Curry. This set meal comprised of Kaeng Khiew Wan Talay (Seafood in Jade Green Curry), Tou Hoo Tod (Fried Tofu with Crushed Peanut Sauce served with Thai Hom Mali Rice), and supposingly, Som Tam Krob (Thai Crispy Papaya Salad). I was enticed by the picture of their seafood soup from their menu, nevermind I found the Tofu too plain for a main course. However, after I placed order, the waitress came back and informed me they didn’t have papaya salad, could I do with mango salad instead? Quite frankly, I didn’t care, I won’t eat it anyway, I hate mango & papaya! 😛

The kitchen took very long to cook (we were the first patrons afterall), so long that the old folks took turn for toilet break (on another level of the shopping mall) and we even had time for a little chat before the food was served. But I ain’t complaining, I’d rather they took effort to prepare my meal rather than half-hearted attempt by simply pre-cooked and stuff it inside microwave.

Once my order appeared on my table, I could smell the fragrance (from the soup apparently), everything except the soup looked appealing! Oh, I’m not saying the soup was bad, but the picture on their menu looked more impressive. And let’s begin with it! The soup comprised of prawn (just 1), squids, fish, lemongrass, and some green soaked inside the rich coconut curry. It wasn’t spicy at all, but seriously, the ingredients alone was more presentable than what we had from Absolute Thai (AT), not to mention this whole set meal cost cheaper than a bowl of soup from AT.

I didn’t touch the salad, but I reckoned it looked appetising. I found nothing special about the Tofu, the accompanied sauce was a little mild for my taste bud.

Sa-nook Tamarind Fish, $8.90++

Sa-nook Tamarind Fish, $8.90++

Mum didn’t order this, I did. She had wanted the set meal with roast chicken, and left for the wash room before the waitress could take her order. Upon learning that they didn’t have the chicken, I switched to this, thinking that she could have my Tofu meal instead if she didn’t like this one. However, what a masterstroke this turned out to be!

Comprising Pla Makram (Tamarind Fish served with Thai Hom Mali Rice), Tom Yum Hed Nam Daeng (Red Tom Yum Straw Mushroom Soup), and supposingly, Som Tam Krob, which was replaced by a mango salad as well, the Sa-nook Tamarind Fish meal was sensational! Mum couldn’t stop praising the Tom Yum soup, in comparison with what we had a week ago from AT. I took the chance to chide her that it was her who insisted for the clear broth in the first place at AT. Seriously, if you are not prepared for spicy food, better not thinking of stepping into a Thai restaurant in the first place. I stole a spoonful of soup from her, and the taste was sophisticatedly tantalising. It has the right amount of sourness and spiciness, along with the onions, straw mushrooms, squid, fish etc, and together with the tamarind rice and salad, overall it was pretty enjoyable. Mum even found the appetite to finish almost all of my salad as well!

Khao Kulk Kapi Talay, $10.30++

Khao Kluk Kapi Talay, $10.30++

Dad didn’t want a set meal, he opted for the Khao Kluk Kapi Talay (Fried Shrimp Paste Rice with Seafood). I tried the rice, can’t say I love it. In my opinion, the shrimp should be minced, and that every rice should be wrapped with egg coating, and then of course, with pork floss and pineapple. That’s my understanding of a nice Thai fried rice.

Anyway, we left Thai Express with so much satisfaction than we had at AT, if we could have a better waitress, our experience could be so much merrier.

On 20 Feb, I revisited Thai Express, this time, with my friend at their Raffles City outlet. I had intended to try their roast chicken set meal, which is a good bargain, but somehow, Raffles City’s Thai Express carries none of those set meal promotion here.

Khao Phat Supparod Talay, $11.90++

Khao Phat Supparod Talay, $11.90++

Instead, I ordered their Pineapple Fried Rice (Khao Phat Supparod Talay). Having mentioned this previously, I feel obliged to elaborate, I probably was wrong to relate their Khao Kluk Kapi Talay with pineapple fried rice. It certainly wasn’t the right heir to one of Thailand’s most notable dish (I confess I didn’t look into their menu in detail). This one here is.

With the ingredients of coriander leaves, prawns, fried fish, squid, raisins, and egg, this fried rice did look interesting. But personally, I would have preferred the pork floss, pineapple fragments, and cashew nuts to be blended together as well. Putting them aside might have enhanced its outlook a little bit, but I’m sure they could have decorated the plate with something else. Nevertheless, I’m not taking the spark away from this wonderful dish, with the rice not too oily, and portion not exaggerating, one can almost feel the seafood in every bite. Promotion or not, this has got to be one of their star dishes, and I struggle to understand why this was not listed as one of their popular dishes.

Absolute Thai

Published February 15, 2014 by piggie
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Thai Yu Sang * (with salmon, $36.90++)

I have amassed $75 worth of Marina Bay Link Mall vouchers, and since I couldn’t find anything to buy there, I decided to treat the old folks. It was apparent mum only had one thing in mind, raw fish! Despite I hinted her I would be bringing them to another Thai restaurant soon, she insisted on patronising Absolute Thai, particularly for their raw fish (Yu Sheng). Well, dad & me gave in, we would have otherwise preferred Japanese (I thought dad preferred Chinese though, but ironically, he suggested Japanese that afternoon). I didn’t want to try Paradise Inn, their raw fish was too plenty for 3 diners, and I didn’t know why my parents ignored Din Tai Fung, whose raw fish was selling at $29 (if I remember correctly) for 3-4 diners.

Mum had initially wanted raw fish and another steamed fish. But I made it painfully clear to them I only had $75 in vouchers and had no intention to top up too much cash, so I told her, either raw fish ($36.90++) OR steamed fish ($29++), plus other dish. So I ordered a Tom Yam Seafood Soup for 3 persons plus a salmon raw fish along with 3 bowls of steamed rice. It sounded petty, but hey, let’s not forget the portion of the raw fish was meant for 3-4 persons, and we needed to split up the 4th person’s share! It was always me who come to the rescue if the old folks can’t finish the order, and frankly speaking, I don’t like it nor to waste food. I had initially wanted a Tom Yam Seafood Soup with a red broth, seemingly hotter with the addition of milk. However, mum dreaded of milk taste (don’t ask me why she love coffee with milk!), and requested the Tom Yam soup to be less spicy. Darn, I faint! I thought Thai restaurant was meant to be spicy?! Why on earth you step into a Thai restaurant but couldn’t take spicy stuff? Speechless… (=.=)”

Anyway, the Salmon Yu Sheng came with a few thick slices of salmon, shredded young mangoes (if I had saw this then I would definitely not step in, I hate mango!), shredded carrot, shredded radish, shredded red ginger, pickled green, shredded winter melon, shredded dried oranges, crumbled peanuts, sesame seeds, dried shrimps, red chili padi, golden crackers, homemade tamarind sauce & plum sauce. It certainly possessed the look, but…

I have a few reservation about the term ‘homemade’. They could call it self-made, special recipe whatever, but in my opinion, that term ‘homemade’ was abused here. Whose home was it made? The owner’s? Anyway, taking away my disgust for mango, I personally found this raw fish below expectation. Taste was one thing, which I shall elaborate shortly, but the whole procedure was just not right. Elsewhere, the condiments were usually evenly sprinkled over the raw fish by the waitress, so diners simply needed to lift their chopsticks and stir them over a certain height to stipulate fortune arising. Right here, they were placed by the edge of the plate. Imagine the crumbled peanuts, sesame seeds etc, how on earth could I scoop them up with just a pair of chopstick (believe me, the soup spoons weren’t of much help either)? Alright, they called it the Thai style, but let me elaborate, Thai style don’t embrace raw fish in the first place. Although I give credit to Absolute Thai for embedding Thai flavour into a traditional Chinese dish, whoever thought of this was certainly not considerate enough. OK, let’s come to the taste. Mediocre! I was looking for the chemistry among the ingredients, but it tasted just like a bloated plate of salad, with not much cohesion between them, which means every bite can offer you a different taste, that defied the purpose of stirring the raw fish in the very first place. It can be argued that we did not stirred evenly enough, but seriously, try teaching me how to scoop up the crumbled peanuts and sesame, which I think should have been sprinkled on top of the raw fish before serving, that is, if they didn’t want to wash a few more bowls. I do have some positive feedback on the size of their salmon though, some restaurants sliced them too thin that I could hardly taste them, at least Absolute Thai did it right here. Mum was full of praise for their Salmon Yu Sang, but sometime she can be a hypocrite, LOL!

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Tom Yam Seafood Soup in clear broth (in fire pot, 2-3 pax sharing, $21.90++)

This picture shows my serving of the Tom Yam Soup with a clear broth, which the waiter kindly scooped for us, but I felt it was a bit of a let down. The spicyness of the soup was disappointing, though I wonder whether it was mum’s weird instruction or the clear broth itself to blame, I really had anticipated more hotness, perhaps I should have ordered the red broth instead. I also felt the ingredients were too plain, the conventional prawns, squid, fish, mushroom, and some lemongrass. Apart from the sub-standard taste, the display itself could do much help from some green, such as lettuce & cabbage? Honestly, its appearance was unappealing, looked more like our own home-cooked dishes than those we can expect to find at restaurant, too modest in my opinion.

We also had 3 bowls of rice, and the total cost added up to $72.70, including taxes and surcharge. What I can say is, these dishes are what I am unlikely to order again if I re-visit, may be I can look forward to their other entrees. Other than that, we were quite pleased with their service, then again, it was Saturday afternoon, and hardly any crowd there.

*Yu Sang is the Cantonese pronunciation for Yu sheng (pinyin)