I walked right in on a Saturday night with no booking, was seated promptly and then struggled to choose what I wanted to eat as everything sounded so appetising. I settled on the pad thai with no egg or shrimp and the pork belly croutons with stir fry Chinese broccoli, soy, chilli and garlic. The dishes were huge but we courageously powered through, did a little dance in our seats and blessed the universe for chefs that can cook so well.
Words fail me when I try to explain why but I think the following questions say it all:
- How come some people can cook the food that is served at thousands of other places and just do it so much better?
- Why aren't more people blessed with this talent?
- Is food allowed to taste this amazing?
I recommend you take friends, as many friends as you have, and then insist on ordering for all of you so you can taste lots of dishes. They will thank you at the end of the day, even if they do call you bossy.
Here are some pictures to wet your appetite:
We're back (after being turned away twice, turns out you need to book for standard dining hours).
This time we ordered the beef short ribs with salad as well as the vegan rice crackers with a red chilli and herbs dipping sauce (nam prik ta).
The beef short ribs were AMAZING. They were caramelly and smokey all at once, with a little chilli zing. They were perfectly matched with a cucumber, bean shoot and cashew nut salad that was tangy and citrusy but not too sharp. The rice crackers were also great, my only gripe is that there was not enough sauce. It was so good I wanted more and there was only enough for a little on each cracker. I would order these again to dip in a curry.
We also ordered mocktails. Usually I steer clear from mocktails as I consider them overpriced fruit juice with a distinct lack of booze but these were stunning, with lots of flavour.
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