Sunday, January 31, 2010

Shanghai River - Review 3

Restaurant: Shanghai River - Review 3

Cuisine: Shanghainese/Chinese/Asian/Dim Sum

Last visited: January 24, 2010
Area: Richmond, BC

7831 Westminster Hwy
Range: $20-30

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5

Service: 3

Ambiance: 5

Overall: 4.5

Additional comments:

  • Known as the best/Richmond's most popular Shanghai restaurants
  • High end Shanghainese Restaurant
  • Hit or miss items - but when it's a hit it's a big hit!
  • Busy/Crowded/Line-ups all the time
  • Reservations recommended
  • Menu in Chinese and English - some pictures
  • Shanghainese staff in front and in kitchen
  • Very popular to locals/Chinese/main stream/tourists
  • Should go with at least 4-8 ppl - how the menu/portions are designed
  • Visible "Xiao Long Bao" (famous steamed pork dumplings) making station
  • Private dining room available

**Recommendation: Steamed mini pork dumplings "Xiao Long Bao", braised eggplant with chili sauce, deep fried crab with chili & garlic, hot and sour soup, fried rice cake with pork

This is my 3rd visit to Shanghai River since I started Follow Me Foodie. As mentioned in my previous posts I have been here before I started blogging as well. They been quite consistent on all my visits so therefore my ratings haven’t changed. The more I try the better recommendations I can give you and I can also track if the quality is still there.

Shanghai River is always packed and it’s one of the most popular fine dining Shanghai Restaurants in Richmond and Vancouver. Collecting a wall of awards, this is a restaurant that is familiar to locals and tourists alike.

Speaking of tourists, that is why I came here. I had a friend visiting from Austria and there everything “Asian” is all categorized under “Chinese food,” so I had to show him the difference. It was Shanghai Dining 101…for a European. He liked every single dish except for one…you’ll see which one. He liked the lettuce wraps and surprisingly the hot and sour soup the best!

The food here is Shanghainese; however it’s catered to Chinese, specifically for Cantonese taste buds. Therefore it’s not as saucy, salty or oily as authentic Shanghainese cuisine should be. The food is still good, but if you ask a Shanghainese person – then no, it is not quite authentic. There’s a reason why it’s still packed though so I wouldn’t write it off just because it’s not the real deal.

Shanghai River: Review 1

Shanghai River: Review 2

On the table:

**Xiao Long Bao – Steamed mini pork dumplings 6/6

  • A dumpling filled with juicy ground pork meat and pork broth or soup $6.80 for 8 pcs
  • This is a staple item when dining Shanghai. I will order it every time I come here and everyone else does the same. The ones here are good, but the ones at Chen’s Shanghai Kitchen have more soup that’s also hotter.
  • For more details on these Xiao Long Baos at Shanghai River please click here

**Hot and Sour Soup 5/6

  • A small size will generously fill 5 bowls $9.80
  • It’s a hot and sour soup made with pork broth, chilies, tofu, shredded pork, bamboo shoots, black wood ear mushrooms, shrimp, carrots, mushrooms, green onions and egg whites.
  • The ingredients vary from place to place and so does the level of spiciness. For me, it’s not that spicy and nobody complained about it being too spicy either.
  • This soup originates from Szechuan cuisine, but it is often served at Shanghai restaurants. The traditional Szechuan recipe will also have pork’s blood, which I’m not a fan off so I’m glad it’s not in this one. Pork’s blood is solidified and it looks like dark brown smooth slices of tofu when they use it in the soup.
  • There are tons of ingredients in this version at Shanghai River. There are more ingredients than there is soup. All the ingredients are different textures of crunchy so you’re chewing quite a bit.
  • The soup is sour from the vinegar and spicy from the use of chilies, chili oil and white pepper. It’s not that spicy though, so don’t freak out if you can’t handle too spicy. It would be much spicier at an authentic Shanghainese restaurant in Shanghai.
  • The shrimp is not bad and a decent size and we all got at least 2 of them. With the amount of ingredients they used I really think the value is here.
  • The bamboo shoots are pickled on their own so it enhances the overall “sour” flavour to this soup.
  • The broth is a pork based broth so you still get that saltiness you want in a soup. Great balance of flavours.

Chicken with Wine Sauce 2.5/6

  • This is also commonly known as “drunken chicken”. It’s half a chicken that is marinated and steamed in Chinese wine. It’s served chilled. $6.80
  • I think they used to do a better job with this. They use to pour ½ a shot of wine/whiskey on it at the table before serving, but they don’t do that anymore.
  • This is eaten as an appetizer. This is the only dish my friend didn’t like. Maybe it was because of the way it looks and the taste was unusual.
  • The wine doesn’t really cook out in this dish and I think they add a little bit of just the wine before serving. It’s quite boozy and at first it’s sweet and then it gets a bit bitter because it’s too much wine.
  • The chicken is very well marinated, but there’s also not much meat. Consequently the meat absorbs the wine easily.
  • Since it’s served cold there is a little gelatin on the chicken which is common. It’s supposed to be flavourful, which it is, but the wine was too overpowering overall.

Pan-fried Pork Buns 4/6

  • A pan fried bun that is made with homemade bread dough and filled with juicy pork $6.80 for 5pcs
  • This is usually an item you would order for dim sum and not for dinner, but since it was Shanghainese food 101 I had to order them.
  • These buns are made pretty well and you could pop the bun whole if you wanted to. Just like the “xiao long baos” you dip them in vinegar before eating them.
  • I could taste the flavour of the meat in these ones more than the “xiao long bao” because these buns have less soup. The soup comes from the fact that the pork filling also has gelatin so as it cooks/steams/fries the gelatin melts and becomes the “soup” or gravy. There wasn’t as much soup as I would have liked though.
  • The flavour of the meat has ginger and garlic aromatics, but they’re extremely minced up so you’re not biting into pieces of anything except for pork. I feel like they could have been using ginger oil because it was so subtle. The meatball is really soft, but also not mushy like meatloaf.
  • The bottom of these buns are nicely browned and fried and most importantly not soggy from the soup.
  • As well as green onions there should be some sesame seeds served on top of these buns.

Duck Meat Lettuce Wraps 3.5/6

  • Stir-fried duck meat and vegetables. Served with lettuce leaves and Hoisin sauce $16.80
  • And I thought EVERYONE knew what a lettuce wrap was. Nope! Not the Austrian, so of course, I had to order this “typical” one as well.
  • Ok rip to the off! $16.80? The portion was so small! There were 6 lettuce leaves! They gave just enough stuffing for the 6 leaves, but the plate looked empty when they served it. Was it good? Yes. Was it great? No. Was it worth $16.80? Definitely not.
  • The best ones are still at Kirin Seafood Restaurant.
  • What I did really like was the addition of pine nuts! That was their twist which I really liked. I know they’re expensive, but the price still isn’t justified.
  • Everything was really minced up including the duck meat and I like my stuffing a bit chunkier. I felt like I was eating ground pork which is kind of a waste of duck meat.
  • It’s stir-fried with water chestnuts, green onions, onions, and carrots. It’s savoury from the marinade, nutty from the pine nuts, sweet from the caramelized veggies and the duck.

**Fried Rice Cake with Pork 5.5/6

  • Stir-fried rice cakes with shredded pork, cabbage and pea shoots.
  • I love rice cakes, so I maybe a bit biased. I really like this dish and it’s common in many Shanghai restaurants. I still think they do an excellent job here.
  • The rice cakes are thin and fresh! They’re not the packaged ones or dried ones you see at the grocery store so they're very soft here. These “noodles” or rice noodle patties are made in house. They’re cut nice and thin so they can pick up more sauce. They don’t absorb flavours though because they’re a thicker noodle. It has a creamy texture, but there’s no dairy. They’re smooth and slippery, but chewy and stick to your teeth.
  • I liked the use of pea shoots and not many places will do this. They may not use any greens or if so they will use spinach. The pea shoots made it more “gourmet”.
  • The cabbage is stir-fried and combined with the slices of Chinese mushrooms they both add a sweet and juicy flavour to the savoury dish.
  • The only thing is that it need more sauce and it wasn’t as salty as it should have been. If it were authentic there would have been more sauce because rice cakes need a lot of sauce. I know it looks oily, but that a common characteristic of Shanghainese cuisine.


Glutinous Rice Balls with Sesame 5/6

  • Sticky glutinous rice balls filled with hot black sesame filling. I don’t remember the price, but it wouldn’t be more than $8 for 8pc.
  • I’m not a fan of this dessert, but I did try it. For people that like it, it’s 5/6, but for me it’s 2/6.
  • It’s fresh, made upon order, and served hot.
  • The sticky rice balls are nutty and sweet because they're rolled in a coating of ground peanuts, sesame seeds, coconut and light brown sugar. The dough is made out of rice flour and it’s the same as eating a mochi. It’s very thin, chewy, delicate and sticks to your teeth, but doesn’t have much flavour without the crumbled toppings.
  • The sesame filling is made of ground black sesame seeds and sugar so it’s sweet, but not too sweet.
  • The black sesame is smooth but also gritty. It has a really deep nutty thick flavor and it’s almost creamy like a crème anglaise.
  • They’re pretty small, so you can eat them whole like a mini cupcake. I like the outside better than the inside filling.
  • Overall I’m just not a fan of most Chinese desserts though. I’m sure I’m not the only one.

Saturday, January 30, 2010

Tri-ty Café – Bubble Tea

Restaurant: Tri-ty Café – Bubble Tea

Cuisine: Taiwanese/Chinese/Bubble Tea

Last visited: January 24, 2010
Area: Richmond, BC

Unit 130-8100 Ackroyd Road
Range: $10 or less

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Drinks: 5 (haven't tried food)

Service: 2

Ambiance: 4

Overall: 4

Additional comments:

  • Specializes in bubble tea
  • Hot food available
  • Mainly Taiwanese food, some Cantonese
  • Extensive menu for food and drinks
  • Great for snacks/late night
  • Brightly lit
  • All ages
  • Open late
  • Great slushy drinks, but undercooked pearls
  • Large glasses
  • Self order sheet
  • Popular for shaved ice, variety for toppings
  • Cash only
  • Minimum $3.95 per person
  • $.50 for additional pearl, small pearl, coconut jelly, lemon jelly, grass jelly
  • Lunch/Dinner/Snacks

**Recommendation: Pudding Smoothie with Milk

Tri-Ty Café is a brightly lit bubble tea house that attracts people of all ages, similar to Pearl Castle. It’s comfortable and they have a lot of options for snacks, drinks and meals. People go for lunch or dinner and everything on the menu is served all day including, fried rice, hot pot, noodles and desserts. Only their light meals are like toast, sandwiches and waffles are served at 2:30pm-5:30pm or after 8:30pm. The all day meals are $8.50-$9.50 and they look pretty good although I haven’t tried them. The Taiwanese Style Popcorn Chicken actually looked really good! A lot of people order their shaved ice as well because they have a lot of topping options and you can choose any 5 for $6.50.

I’ve ordered one thing only, but I always keep going back for this one drink! It’s also my recommendation. Overall their other drinks are pretty good too. The only problem I have is that the pearls are a bit hard because they don’t cook them long enough. As a result they’re a bit smaller than they should be and they’re not as chewy. The drink part is great though, and it’s been consistent all the times I have gone. I always get a smoothie and they do a good job here. It’s really thick and they pile them high and some of them include a scoop of ice cream!

On the table:

**Pudding Smoothie with Milk 5.5/6

  • $5.25 Additional $0.50 for pearls etc.
  • I bet all the smoothies are great here! They taste like milk shakes and it kind of is because they do use ice cream.
  • This one tastes like vanilla ice cream, mixed with actual vanilla pudding and some milk tea. It does have a really subtle tea taste to it. It’s pretty sweet, but not overly sweet for me. Let’s put it this way, I discovered it over a year ago and have introduced people to it and this time we went 4/7 of us ordered it!
  • Unlike the typical pudding drinks, there are no actual pudding pieces in this drink.
  • There's ice cream in the smoothie already but I love how they put another scoop on top. It's just vanilla ice cream and then the pudding flavour comes from the vanilla pudding powder.
  • The only thing wrong is the pearls. They’re undercooked and therefore they’re a bit hard and smaller in size. Hence my .5 deduction.

Strawberry Blueberry Slush 5/6

  • They use real frozen blueberries and strawberries and they don’t sweeten it too much so it’s very natural.
  • Again nice and thick and piled high. I’m pretty sure it’s dairy free and they sweeten it up with some simple sugar syrup. It was sweet and tart from the strawberries.
  • Same thing with all their drinks – undercooked pearls.

Mango Peach Smoothie 4/6

  • This one isn’t very sweet at all. It’s maybe because I had it after my pudding smoothie which is quite sweet.
  • Again it’s made with real frozen fruit. Well at least the peaches are. It’s a great balance of both fruits because I could taste both. However I think the mangos they use could be canned. They garnish it with some mango syrup on top, so I wouldn’t be surprised if it was mango syrup or canned mangos.
  • Again, I love the scoop of ice cream! If you order “smoothie” it will come with ice cream, but if you order “slush” it might not.
  • Undercooked pearls.

Lychee Calpis

  • I didn’t try this one, but it’s not as exciting as their slushy series. It looks cool though! The blue thing is actually just a fake ice cube with a light.

Lychee Slush 4.5/6

  • This was canned lychee which is expected, but it was good. It was what you expect, not too sweet or anything but just canned lychee with the syrup and some ice blended up. This one was most refreshing.

Tri-Ty Cafe on Urbanspoon

Friday, January 29, 2010

Tangthai Cuisine of Thailand

Restaurant: Tangthai Cuisine of Thailand

Cuisine: Thai
Last visited: January 20, 2010
Area: Vancouver, BC (Robson Street/West End/Downtown)
1779 Robson Street
Price Range: $10-20 (closer to $20)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4
Service: n/a (due to circumstances)

Ambiance: 4

Overall: 4

Additional comments:

  • 2nd location – original location on West Broadway
  • Family owned
  • Experienced and trained Thai chefs/cooks
  • Authentic Thai with some modern influences
  • Some creative dishes I’ve never seen at other Thai restaurants
  • Can chose level of spiciness
  • Home made/ home cooked
  • Curry sauces made from scratch
  • Beautiful décor
  • 2 levels, private room available
  • Slightly more expensive
  • Attracts Westerners/locals in neighborhood
  • Lunch and dinner
  • Lunch specials 11:30-4pm
  • Vegetarian options
  • Open 7 days, open late

**Recommendation: Prawn skirt, Tom Kha Kai, Pla Muek Pad Keaw Wan (Stuffed squid), Nua Pad Takhai

The nature of this visit was not under normal conditions. I was invited by Chow Times on behalf of Tangthai for this special tasting session especially for Vancouver food bloggers. I was joined with Sherman’s Food Adventures, My Secret Eden, 604Foodtography and of course Chow Times. Therefore the food was complimentary, however we accepted on the condition that we had the freedom to write and express our true opinions. The owner, Dhitichaya Ruengsamarnwong (yes, very long name) was 100% receptive to the conditions and wanted the food to speak for itself. There was no expectation from the Tangthai.

We were thus served a proper sit down dinner having food served the way they usually would on a regular night. However it wasn’t quite “regular” as there were dishes that they are planning to introduce that are not yet on the menu and we were lucky enough to try them first. The owners are genuinely nice people and treated us with the utmost respect. I honestly think their service would transfer over to diners on a regular night.

The food on the whole was pretty good, with some dishes better than others. I’m not Thai so it’s hard for me to speak of ‘authenticity’ however some dishes I felt were more authentic Thai than others…to the point of it not tasting good to a Westerner since we’re commonly given “watered down Thai food”. I did my own research on Thai cuisine before attending and was educated about Thai cuisine during dinner as well so I think I have a pretty good idea of what’s going on. We got everything served the “authentic Thai way” which means pretty damn spicy – but you can request for something more mild…I wouldn’t.

On the table:

**Prawn Skirt 5/6

  • Egg wrapping stuffed with minced pork, crab meat, and water chestnut. 4 for $8.95
  • Prawn skirt or prawn spring rolls? I would have totally looked passed these if I saw them on the menu. It just sounds so typical. I’m actually really glad I got to try them though because they were good!
  • They were very crispy and crunchy and fried perfectly. Lots of filling and tightly wrapped. The shrimp is only at the end. They’re savoury, but also spicy and spicier with the sweet Thai chili dipping sauce. I enjoyed it though!
  • My only complaint is that they used artificial crab stick meat. I was looking for the texture of flaked crabmeat, but I guess for the price it’s understandable.

Satay Chicken and Beef 1.5/6

  • Chicken or beef satay served with peanut sauce and cucumber 4 for $6.95 or 8 for $13.95
  • I could pass on these. I tried both the chicken and the beef and found the beef a bit dry. The chicken was ok, but it was a bit tendon-y for my liking. It did have a grilled and crispy outside, just a fatty texture.
  • They marinated the meat in a yellow curry spice rub which was unusual to me for Thai cuisine. I found it made for a drier texture and didn’t do much in terms of flavour.
  • Peanut sauce: I had major issues with this sauce. It tasted like smooth jarred peanut butter with minced garlic and ginger. I like real ground peanuts in my peanut sauce. But apparently the authentic Thai way is actually to have smooth peanut butter and it’s more Malaysian to expect a crunchy peanut paste. I still like the Malaysian one better. This one really tasted like plain store bought peanut butter, a fresh one would have been nice and not hard to make.

**Tom Kha Kai 5/6

  • Spicy coconut soup with chicken, tomatoes, mushrooms, galangal, lime leaves, lemongrass and cilantro $3.95
  • I’ve never really had tom kha kai like this before. This one was very rich, creamy, velvety and smooth. It was almost like the texture of lobster bisque. The soup seemed very westernized to me, but I still thoroughly enjoyed it.
  • It’s a very aromatic soup that’s actually quite sweet in the beginning so there was quite a bit of palm sugar. The spiciness isn’t in the beginning but catches up with you after and lingers. There’s a strong lemongrass and coconut taste and I found it more sweet overall.
  • They used 3 different bell peppers and the yellow bell pepper is the sweetest. It was also the most cooked so I think they used the natural sugars from the yellow pepper to enhance the sweetness.
  • There was about 3 pieces of chicken filet, but no mushrooms in mine.
  • The broth was excellent, but I could have used more fresh herbs and ingredients. The portion was a bit small too because of the size and shape of the bowl.

Cashew Chicken 3/6

  • Chicken breast fried with cashew nuts, onions, crispy chilies, carrots, bell peppers, mushrooms, green onions, and snap peas $12.95
  • This was good, but it was also at the end of the meal when we were all stuffed and our taste buds were dead. So it was not spicy at all, which is common of cashew chicken – it never really is.
  • It looks really spicy, but its not. It’s more sweet and savoury. It was almost like tamarind sauce with sweet chili sauce and maybe some chili oil.
  • It was a bit too oily for my liking, but the veggies were fresh and crunchy and there was a good amount of chicken and cashews.

Herb Chicken Barbeque 2.5/6 (special, not on official menu)

  • Half chicken $16.95
  • I didn’t really care much for this dish. It was good and the chicken wasn’t dry, but I wouldn’t order it again. It was a Thai version of barbeque chicken. I couldn't really taste any of the marinade even though I could see some herbs and lemon grass. It was very regular to me.
  • What makes this dish different is the sauce. The sauce was very tangy and very salty! It was made of fish sauce so it was quite potent and there was also some lime. It was spicy again and infused with some cilantro. The sprinkle toasted rice on this sauce so there was a really delicate nutty crunch which I liked. The sauce is super strong though, which makes up for the blander chicken. Alone you probably won’t like it, but with the chicken it works.
  • I really think they should remove the tin foil before serving this chicken. It was really weird and ruined he presentation.

**Nua Pad Takhai 5/6

  • Beef fried with lemongrass, onions, chilies, bell peppers and cilantro $13.95
  • This was a really simple dish and almost tasted like a Chinese beef stir-fry. As simple as it was, I thought it was done really well and it tasted good which is the important part.
  • Since the beef slices were quite thin thy soaked up all the flavours really well.
  • Besides beef the main ingredient is lemongrass, and that was the dominant flavour. It was very minced and not hard so it wasn’t distracting. They used it in the sauce and it absorbed into everything. It was quite spicy because of the chilies, but the lemongrass still stood out.

**Pla Muek Pad Keaw Wan 6/6 (special, not on official menu)

  • Ground chicken breast and vermicelli stuffed squid with figs in spicy green curry sauce (Possibly $16.95? – they may consider offering it as an appy)
  • I have never seen this dish before at any Thai restaurant in Vancouver. I was really excited! I love trying new things.
  • The 6/6 is partly because it’s different, but in terms of flavour and overall I would give it a 5/6. There were like a million different flavours going on in my mouth. No joke. I couldn’t pick anything out because every flavour lasted only a second before I tasted something else. I felt like Violet eating that chewing gum from Charlie and the Chocolate Factory.
  • This was the spiciest dish. The sauce was a green coconut curry sauce and it had quite the kick! It was sweet from the coconut milk and palm sugar, spicy from fresh whole black peppercorns, salty from fish sauce, tangy from a bit of lime and aromatic with galangal, fresh bay leaf and basil leaf. Every single herb and spice listed was fresh, not dried. Very rare to come across.
  • The noodles made for a very soft and tender chicken stuffing. It was almost like eating an ultra soft chicken meatball or a meatloaf. It almost tasted milky. I could compare the texture and even flavour to white bread soaked in milk – not really flavourful, but very interesting. I don’t even know if it was good as much as it was new to me.
  • The squid was actually the last thing that “wow’d” me…I was so distracted by everything else going on with this dish. The squid itself had no seasonings and it was a bit crunchy to me and I would have preferred it more tender and chewy.
  • I was trying to guess everything in this dish. The green wedges were actually figs! That was a nice surprise. They weren’t sweet, but had the texture of a firmer zucchini or eggplant. It was a firm and had a squeaky crunch. I liked them but they were kind of flavorless. What gave them flavour was the sauce.
  • The things that look like giant peas are actually baby figs. I ate 4 of them trying to figure out what they were and they weren’t good. They were very bitter and popped in your mouth…they popped out a seedy pulp almost like a cherry tomato would.
  • I actually recommended the owners to offer this dish as an appetizer. Since the clientele is predominantly ‘white’ and the dish is rather new to the Thai scene I think it would be appropriate to offer it as an appetizer so people could try it.

Pla Rad Prik 4.5/6

  • Fried crispy Tilapia topped with bell peppers, onions and a spicy sweet and sour sauce $15.95
  • I could be the only one that actually enjoyed this dish. This is an authentic Thai dish that Thai people order. I’ve had something very similar; the Pla Sarm Rod at Khai Thai with my Thai friends before so I knew what to expect…otherwise you won’t like it and think it’s overcooked and dry. The thing is – it’s supposed to be.
  • The tilapia is deep fried to the point were the fish becomes almost jerky like and dry. It’s extremely crispy and the goal is to get it to the point where it’s so crispy you can chew right through the bones and eat them! And I could!
  • I’m not sure if you can tell by the picture but they slice the body of the fish to open up the surface and get it even crispier. It’s really good, but maybe only to me.
  • The sauce is amazing. It’s reminiscent of that Pan-fried Prawn with Basil sauce I had at Rainflower. I love this sauce! It’s like honey garlic spare ribs sauce, but spicy. There’s tons of freshly cracked black pepper and it’s wonderfully aromatic, sweet and tangy too. It’s a tamarind based sweet and sour sauce and not a Westernized tomato based one. It was almost like a black pepper, spicy and tangy caramel sauce.
  • The only thing missing is deep fried basil leaves. For me it’s more than a garnish and a must to this dish. The one at Khai Thai has deep fried basil leaves.

Chucheepla 3.5/6 (special, not on official menu)

  • Deep fried Panko crusted eggplant (bottom layer) and deep fried basa fillets (top layer) served with curry sauce (Possibly $15.95?)
  • It’s not on the menu, but they want to bring it on. This will fly easy with Western flavours and the Vancouver scene. For me it didn't seem traditional Thai (even though it is) and the flavour seemed more Thai-Japanese fusion.
  • Almost anyone would like this dish, unless you don’t like deep-fried food.
  • The dish isn't authentically served with eggplant but I enjoyed it more than the fish. The fish was too battered and it was just a regular flour batter.
  • The thin slices worked well for the eggplant because the eggplant had the Panko batter which made it very crispy especially if you had them right away.
  • It was topped with a curry sauce, which I thought was a peanut sauce. I could have used the sauce on the side because it ended up getting soggy.
  • The sauce to me tasted like a peanut garlic ginger sauce, but it was really a curry sauce. I thought it was a Japanese curry sauce, but it wasn't. It still tasted very nutty to me and they did try to make it their own. This one wasn't spicy to me, but at this point my taste buds were overwhelmed.

Pad Thai Krung Tep 3/6

  • Classic rice noodle dish with eggs, chicken, shrimps, sliced tofu, preserved radish, chives, bean sprouts, and traditional Pad Thai sauce, served with a side of ground peanuts and lime $12.95
  • It was good and there was nothing wrong with it, but it was also very whatever. It wasn’t greasy and the noodles weren’t clumpy or overcooked. It’s just everything else was so flavourful that this one came across as ok even though it was pretty good.
  • This was a Thai style Pad Thai so it’s tamarind based and not tomato based. The tomato based is the Western version. Therefore this one is almost soy based, but a bit tangier. I really needed the squeeze of lime juice; otherwise it was a bit plain.
  • I don’t remember many shrimps being in it and I could have used more ground peanuts. I actually wanted more of a dried shrimp flavour to it.


Thai Pudding 3/6

  • Home made Thai milky iced tea pudding. Served cold $5.95
  • This was simple, but good. It was more like jello than it was pudding, it’s not as creamy. It wasn’t too sweet and the sweetness wasn’t sugar, but actually sugar cane. The tea flavour really came out and I liked it.
  • I didn’t like the piece of cake that was served on top. It was a bought angel food cake and it was really dry and chewy…almost stale. I would disregard this aspect because they don’t always do that.
  • I’d pay $3.95 for it, but $5.95 I think is too expensive.

Tapioca with Jackfruit & Mango 1/6

  • Tapioca pearls served with coconut milk, jackfruit, and mangoes. Served warm. $3.95
  • No thank you. I really love the Chinese Coconut Tapioca Pudding which is similar to this Thai version. For me the best is still at Kirin so far.
  • I think they should serve it cold.
  • It was very salty! It was sweet too, but the saltiness was first. If you’re Thai then this is authentic and suits your taste buds, but if your not (like me), it’s very salty and almost tastes like it’s spoiled especially since it’s served warm.
  • The owner did say the saltiness is for Thai taste buds and also her own taste buds, so I think she’s going to pull back on that.
  • Not commenting on the flavour now, the tapioca still wasn’t good because it was clumpy.
  • The only part I like was the use of fresh coconut meat, that made it a bit gourmet, but the taste was just not for me.

Tangthai Cuisine of Thailand on Urbanspoon