Today I wanted something different. I was cracking my mind on what to eat. For the past few weeks, my meals have been revolving mainly around Chinese, Japanese and Fusion Contemporary cuisine.
I felt it was perhaps time to indulge in a Thai flavoured gastronomic adventure. After yesterday’s dinner at Sum’s Kitchen & Hong Kong Roasted Meat, I noticed Sawadee Thai Cuisine just next door. Well? Target acquired. Onward to the land of the Pineapple Rice!
For starters, I ordered the Thai Mango Salad ($9.00). A good blend of sour, spicy and slightly sweet flavours struck my tastebuds. Pair that with the crunchy bits of mango, onion and peanuts, and what you get is an excellent combination. It would be better if the salad cost slightly less though.
Boss and owner Peter recommended that the Olive Rice “Khao Phad Nam Liap” ($15) be called for as it stood as one of the most popular dishes in the restaurant. A mix of sweet chicken, savoury dried prawns, crunchy onions and spicy chilli padis were presented. One has to toss the ingredients about with the olive rice and then savour it “Fried Rice” style.
When it comes to flavour, I found the Olive Rice to be a little lacking in my imaginations of a full robust flavour of olives, sweet chicken and spicy chilli padi. Somehow, the dish turned out to be a little bland. But it may be enjoyable to those who prefer a rather neutral taste.
The Popiah Thord, Fried Spring Rolls ($6 for 3) is perhaps my most favourite dish. Delectable, crispy and piping hot in brimming freshness of a sweet savoury colourful stuffing, the fried spring rolls Thai style went very well with the tangy sweet chilli dip provided. Very good spring rolls.
I reckoned it would sacrilegious to enter a Thai restaurant and not partake in a good bowl of Tom Yum soup. Tom Yum Kung, (Tom Yum Prawn : $10) was served up piping hot with steam rising from the bowl.
For $10, the portion could be shared between 2 people. There was also a generous portion of prawns which were bright and pink, a plus point as it meant a good retention of juiciness, crunchiness would be expected in the shelled seafood.
Having remembered enjoying a good serving of Pandan chicken (Kai Hor Bai Toey) when I was roughly about 12 years old, I was adamant on ordering a portion ($2.50 each) today. That time, the pandan chicken which was deep fried, emanated a lovely aroma of spices from within and coupled with the refreshing tender scent of the pandan leaf.
This version from Sawadee is most akin towards the Thai variety with the filling being chopped chicken mixed with corn and spices but similarly deep fried. However, that was a lack in lustre of any pandan fragrance so I was somewhat disappointed by that. Still, the chicken was juicy and goes very well with the sour chilli dip.
Peek Kai Sord Sai or Deboned & Stuffed Chicken Wings ($3.00 each) is also another popular dish in the menu as told by Peter. Essentially, the bones is extracted and the meaty part is mixed with vegetables and spices, dipped into a batter and then deep fried again.
Sounds good, but tastes a little ordinary. A good sprinkle of salt might do the trick for my tastebuds to get a good kick in that search of a full flavour. Otherwise, the sour chilli dip would be a good match.
The Pla Dad Deow (Deep Fried Pomfret with Mango Sauce) is also another highlight from Peter. Good pieces of the angular fish is coated in a batter and deep fried, resulting in that crispy texture. Pair it with the
mango sauce for a contrast in flavours and it might be your next Thailand Fish and Chips.
Still, my opinion is that it would be better to debone the fish. Fillet it in this case as I would rather enjoy the whole piece without being overly conscious of being too careful in the presence of bones. Fish goes at market price, so ask before ordering.
I ordered three types of desserts at Sawadee Thai Cuisine. Namely Red Ruby (Tup Tim Krob), Thai Chendol and Mango with Glutinous Rice (Khao Neow Ma Muang). The Red Ruby
Red Ruby ($3.00) was ok with the vibrant pieces of “rubies” and a good serving of coconut milk. It was surprising as good consideration has been placed to include sliced jackfruit into the dessert. Now that’s a interesting contrast.
My comments are reserved for the Thai Chendol. I still think the Singapore or Malaysian version is much better. A somewhat lacking in taste and sweetness and the green pieces tasted a little bland.
The Mango with Glutinous rice ($4.50) : Freshly sliced sweet mango is served beside warm glutinous rice topped with coconut cream and sprinkled with a touch of yellow split beans.
A good complement of taste, texture and savouriness plus sweetness. The yellow split beans were the sparkle to this dish as it gave a good firm crunch in each bite. Nice!
Sawadee Thai Cuisine offers a good serving of traditional Thai food that caters more to those looking for a not too spicy variety but yet with a full creative flavour. Its prices are ranged from average to slightly mid-tier.
The setting is cozy and might be the choice for a family gathering of group dinner with friends. Somehow I think the idea of throwing a Thai themed party might go well here. Who knows?
|Sawadee Thai Cuisine
5 Jalan Legundi
Tel : 6756 2369
Website : www.sawadee-food.com