Saturday, November 26, 2011

A good taste of Thailand

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THE newly opened Wang Thai outlet in Pulau Tikus is well on its way towards establishing itself as one of the leading Thai restaurants in Penang with its plethora of authentic and mouth watering treats.

Located on the same block as Maxim Cake House, the outlet stands true to its tagline of ‘if it doesn’t taste good, it doesn’t go on this menu’ with its Thai kitchen team dishing out delicious delights heaped with home-made paste and sauces.

The creations here are an artful clash of flavours and textures with dishes such as khao tang (rice crackers), som tum & gai tod (green papaya salad with fried chicken), choo chee la kra pong (deep fried fish with chef’s special chili paste) and goong si da (steamed prawn with Thai spicy and sour sauce).

Not commonly found in other restaurants, the crunchy rice crackers make for an innovative appetiser with its mild spicy sauce blended with peanuts and pork while the fragrant fried chicken perfectly complements the salad of fresh greens, long beans, tomatoes and of course shredded papaya.

The fish is robust in flavour with a distinct rich edge and the ala sashimi prawns is simply smashing. The latter suffused with diced garlic, chili and a lemon tinge will literally set your mouth on fire.

Hot favourite: Steamed prawn with Thai spicy and sour sauce

Yet another winning interpretation is the seafood tomyam featuring just the right combination of tastes that contribute to a great tomyam.

Diners should also sample the yum cha-om tod krob (crispy acacia leaf with Thai sauce), ped sam rod (roasted duck with triple taste sauce), kai jiao moo sap (Thai omelet with minced pork) and yum pla duk fu (deep fried catfish in spicy and sour salad).

Other recommendations include pad phet gai/moo (dry red curry chicken/pork), gaeng massaman gai (Massaman chicken curry), kar moo nam dang (stewed pork leg with gravy sauce), and hor mok talay (steamed seafood otak).

The menu also features light dishes like khao pad sapparod goong (pineapple fried rice with prawn) and khao ob ma prow on (Thai fried rice in coconut).

Dessert is pretty standard with tub tim krob (chilled water chestnut with jackfruit and fresh coconut milk) and khao neow mamuang (Thai sweet sticky rice with mango).

With a penchant for Thai cuisine since a young age, owner Fenny Tan said patrons celebrating their birthdays at the three-month-old Wang Thai are entitled to a 15% discount.

The restaurant is open from 11am to 2.30pm and from 6pm to 10pm daily.

For reservations and more information, kindly contact 04-2265168.

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