Showing posts with label Thai. Show all posts
Showing posts with label Thai. Show all posts

Sukhothai (Ottawa)

Posted on Saturday, September 17, 2016 by

According to Wikipedia, Sukhothai was once a thriving Kingdom in central Thailand and translates to "dawn of happiness".  There’s something wishful about using that name for a restaurant: hoping to bring happiness to all your customers. By no means am I implying this is why the Ottawa owners chose this name, it’s simply my own romantic notion.

Tomato and red spices are left out of the restaurant’s tom yum goong ($5.50) so the broth remains clear … rather deceiving … until you take a sip. Instantly, the spicy, sour, salty and even mildly sweet flavours flood the mouth – how is such an innocent looking soup so powerful? Even without the red spices the soup has a nice heat level and lemongrass essence. As a warning, it’s a tad salty so this goes best with rice.


Green curries are one of my favourite Thai dishes and Sukhothai’s doesn’t disappoint. The gang keaw warn ($16.95) has great rich flavours and the sauce light enough to spoon liberally over rice. The mixture of crunchy vegetables (bell pepper, carrot, bamboo shoot and baby corn) kept it fresh and the drizzle of extra coconut milk on top an additional creaminess. I’d caution against ordering the beef as it was a tad chewy, I still enjoy this dish best with chicken, shrimp or simply in its vegetarian form.


If you can’t handle spicy curries, the gang khua sap pa rod ($18.95) is a safer alternative. Coconut milk, tomatoes and curry are combined with shrimp and chunks of pineapple. The sweetness from the fruit mellows everything, making the dish a mild approachable curry. The shrimp's texture is different: not the crunchy consistency found in other dishes; something about the acid makes it meaty and tender but not rubbery.


If you thinking the gai pad med ma muang ($15.95) is like kung pao chicken, then you’re correct. This Thai dish is said to be derived from the popular Sichuan version, except substituting the creamier cashew for peanuts and incorporating a stronger heat. Overall, the cashew chicken has a decent spiciness but not overwhelming.  


During the warmer months, a lighter cold dish such as the yum-pla ($17.95) is ideal. Despite the menu noting this Thai salad is generally served as a hors d’oeurve, it’s so substantial that you should consider it a main. A large piece of grilled trout is topped with green mango salad and cashews for crunch.  


Sukhothai’s pad Thai ($15.95) was the first I’ve had that grinds their peanuts into fine pieces so you experience its texture without too much crunch. Overall, a good rendition of the popular dish: the stir-fried rice noodles were springy and well covered in spices without becoming too wet; the chicken and shrimp not over cooked; and the bean sprouts and red cabbage served on the side so you can customize the amount of crunchy raw vegetables.


To end, we were treated with a dessert typically only served on special occasions. The thong ek, which translates to “gold prime”, is meant to bring wealth and advancement with a person’s career.  The dessert is generally carved into a flower shape; at Sukhothai, they’re simplified into a leaf beautifully adorned with a piece of gold foil. Made with sugar, coconut milk reduction and egg yolk, the thong ek reminds me of Chinese New Year cake, except softer and stickier.


Sukhothai, being the last restaurant we went to that day, was a great ending. Not exactly the “dawn of happiness”, but I certainly departed in good spirits having enjoyed a lovely indulgent meal with a group of great people.

Overall mark - 7 out of 10
Disclaimer: The above meal was complimentary. Rest assured, as noted in my mission statement, I will always provide an honest opinion.
How To Find Them
 Location: Ottawa, Canada
 Address: 134 Robertson Road

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

Other Gastro World posts similar to this:

Sukhothai Menu, Reviews, Photos, Location and Info - Zomato


Thai House Cuisine (Kingston)

Posted on Saturday, September 17, 2016 by


Since 1999, Thai House Cuisine has served Bangkok style dishes to diners across Ontario. Blooming into four locations (Toronto, Mississauga, Kingston, and Belleville), the Toronto location was eventually sold, allowing the founder to focus on the others. Their Kingston restaurant was an ideal stopping point during the Tasting Thailand Tour between Toronto and Ottawa.  

For the indecisive, the appetizer assortment ($14.99) offers a great variety: tons of crowd pleasing fried items including lightly dusted calamari, tasty crispy vegetable spring rolls stuffed with thinly sliced vegetables and glass noodles, and peppery shrimp wrapped in spring roll sheets; simple egg, tofu and vegetable fresh rolls wrapped in rice paper; slightly dry chicken satay skewers; and a refreshing cucumber salad. A nice starter, snack or nibbling plate.

There’s something magical about Thai soups – a medley of ingredients simmered together for long periods creating a cacophony of flavours. The coconut chicken soup ($6.99) was the best part of the meal: a surprisingly light broth, despite the coconut milk, balanced with a slight acidity from lemon and kaffir lime leaves. Don’t be fooled, the milky liquid still has a spicy kick, with the galangal (an ingredient similar to ginger root), creating a throat cleansing sting. Do yourself a favour and save some of the broth to spoon over steamed rice.


Another great addition to rice is the beef tamarind curry ($13.99). Generally, I prefer sticking to chicken, shrimp or vegetable based curries as I find flank steak slices often become tough and tasteless. Thai House Cuisine uses brisket instead, which undoubtedly takes longer to cook, but produces a tender meat that actually soaks up flavours.


Despite the menu displaying three chilies beside the spicy chicken ($12.99), the stir fry wasn’t too hard to handle given the sauce incorporates a sweetness to mellow the heat. We were warned that the restaurant’s dishes have been toned down for the Canadian palette, so if you’re like me and would want this spicier, don’t be afraid to ask for the full-fledged version.


Using the same sauce as the chicken, but seemingly more garlicky, the spicy fish ($16.99) smells amazing as it’s presented. Served as thick boneless filets, the trout remains moist with enough sauce for flavour, but not swimming in the glaze to overpower the seafood. Be warned, this is a substantial dish, so share or be prepared for take-out.


The stir fried garlic pork ($12.99) didn’t have as much garlic as anticipated, but rather a slight peppery taste. Overall, it was a tasty dish, but perhaps cutting the pork into chunks rather than slivers would help the meat become juicier.


With all the protein rich dishes, it was nice to have a mixture of stir fried vegetables ($11.99) and an omelette to provide balance. The khai jeaw, a Thai omelette, is thin and pan fried in a lot of oil so the edges crisp up and becomes fluffy. With nothing mixed into the egg, except for spices, the plain omelette also pairs well with pad Thai.


Their pad Thai ($12.99) has a slight sourness from the tamarind but isn't overly pronounced. Incorporating the typical toppings - shrimp, chicken, tofu, egg, bean sprouts and chopped peanuts – the rice noodles had nice flavours, although could use a bit more “wok hay”. 


Growing up Chinese, I’m accustomed to the heavy grain based East Asian desserts – rice, beans and glutinous flour are common building blocks to our sweets. Thailand is known for their coconut rice ($3.50). Served warm and creamy, it’s mildly sweet with a slight salty current mixed into the coconut. Boy, we were in for a treat! Thai House’s owner was able to procure some of the best mangos I’ve ever tasted in Canada – the fresh juicy sweet ripe fruit went splendidly with the sticky warm rice.


Another great sweet ending is a glass of oliang (iced coffee) or Thai tea. Both are enriched with other ingredients: sesame seeds, soy beans or corn for the coffee; or star anise, tamarind or cinnamon with the tea. The drink isn’t a simple brew-and-consume either – the coffee is often filtered through a “coffee sock” and the tea poured from pot to pot at great heights to create a smoother product. A sweetened condensed milk can be added creating beautiful layers as presented.  


It’s safe to say my taste buds left fully satisfied: spicy, sour, sweet and salty … how can you eat a meal with just one?

 Overall mark - 8 out of 10
Disclaimer: The above meal was complimentary. Rest assured, as noted in my mission statement, I will always provide an honest opinion.
How To Find Them
 Location: Kingston, Canada
 Address: 185 Sydenham Street

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog
____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!

Is That It? I Want More!

Other Gastro World posts similar to this:

Thai House Cuisine Menu, Reviews, Photos, Location and Info - Zomato


Visit Destination Thailand at Yonge Dundas Square

Posted on Friday, August 19, 2016 by

Destination Thailand’s third anniversary means another huge festival at Yonge Dundas Square. One of the largest in Canada, the Royal Thai Embassy transforms downtown Toronto into the friendly warm country with traditional dances, exotic fruits, crafts, massages, Muay Thai, entertainment, and of course authentic cuisine!

The Royal Thai Embassy also operates a worldwide certification program, Thai Select, which grades restaurants on their authenticity. Aside from using traditional ingredients, chefs are also judged by their cooking method and how closely that matches actual approaches used in Thailand. In Canada, the 88 restaurants that meet their requirements are given a premium or red status. At the festival, eight local establishments will be featured:

  • Bangkok Garden
  • Golden Thai
  • Linda Modern Thai
  • Pai Toronto
  • Patchmon’s Thai Dessert
  • Soi Thai
  • Stratford Thai Cuisine
  • Thai Noodle
Having sampled eats from six of the eight vendors at a media event, I can say attendees are in for a treat. Although these will likely be the dishes served at the festival (ranging from $5-$10), the selection may change depending on ingredient availability.

Pai’s gai ping is the most flavourful and tender grilled chicken skewers I’ve ever had. Chef Nuit Regular freely shared that the meat is so succulent due to being marinated in coconut milk. Meanwhile, the rich flavours are derived from a paste of tamarind, fish sauce, lime juice and chilies.


For something different try their moo nam tok, slices of grilled pork jowl mixed with a spicy sweet and sour tamarind sauce that goes perfectly with steamed sticky rice. The dish smells a good as it looks, just be sure you can handle the heat as the chili and herb sauce on top is surprisingly spicy.


With the success of the Regulars’ restaurants (Khao SanRoad, Pai, Sabai Sabai), it’s not surprising that Chef Nuit is Thai Select’s ambassador of Canada where she’ll promote the program and encourage fellow restaurateurs to uphold authentic standards. Having dined at their restaurants, there’s no doubt that they serve the best Thai food I’ve ever had – as I write this I’m wistful for another skewer of gai ping.

If you enjoy sauce drenched rice like myself, try the massaman lamb curry from Golden Thai. The lamb is melt-in-your-mouth tender without any gaminess and the flavourful curry goes so well with rice. Vegetarians, Golden Thai will also be serving tempeh or grilled tofu and vegetable satay skewers (served with peanut, sweet Thai, or hot sauces).


The second non-meat offering at Destination Thailand comes from Bangkok Garden who will be featuring a golden vegetable curry. If you’re a carnivore, try their spicy cashew chicken, which although looks innocent has a flavourful punch.


Linda Modern Thai has been experimenting with their menu to ensure it can be reproduced with their high standards. At the media event, they were showcasing the likely contenders:

  • An interesting Thai beef salad consisting of flank steak marinated with Thai basil coconut syrup, which has a sweet tartness to it not unlike balsamic vinegar.
  • Traditional grilled lemongrass chicken is elevated with a seafood sangwa sauce that the chef explains is like a salsa verde with fish sauce and lemongrass. It’s salty and sour against the smoky grilled chicken and the dots of homemade sriracha are spicy without being overpowering.  

Soi Thai, based on College Street, generally sells dishes reminiscent of the street foods in Thailand. At the festival, they will be offering a hearty complete meal: khao kha moo or succulent braised pork hocks stewed in a flavourful soy sauce broth studded with star anise, cinnamon, cilantro root, garlic and white peppercorns to give it an earthy and slightly sweet seasoning.

If you find it overly rich, dip it into the spicy chili-vinegar on the side that helps cut the grease. The pork hock arrives shredded over steamed jasmine rice and is served with blanched gai lan (Chinese broccoli), pickled mustard greens, and half a hard-boiled egg … you’ll leave full after this dish, so share it!

My first taste of Thai desserts was an introduction with Patchmon’s, a family run eatery that concocts a wide variety of sweets. I love the kha-nhom chun, a chewy glutinous coconut layer cake – you can actually peel each layer apart. Put together with coconut cream, pandan juice and tapioca flour the dessert is light and delicious. It’s normally served at special occasions and wishes a person good luck as they travel up the layers.


For those who like savoury and sweet combinations, the kha-nhom sai-sai is a dumpling stuffed with a savoury shredded coconut filling, lightly sweetened with palm sugar and coconut cream, and then steamed in lotus leaf. Their ta-goe is another surprising dessert, starting off as a luscious coconut cream on top but below a slightly salty tapioca layer with young coconut and corn studded throughout.  


With tons of desserts, Patchmon will be offering a mix-and-match plate. Arrive early and try their gleeb lum duan cookies shaped like a flower. The shortbread like cookies are finished with a food safe candle that adds a light charcoal taste and fragrance, but it can dissipate as the day advances so won’t be as pronounced for later customers.   


Judging by the hot sunny weather Toronto has been graced with this year, it’ll likely be a beautiful warm day. So, you’ll likely want a cold drink to wash down all the spicy eats. Luckily, Singha beers will be on hand selling their brews for $6; head to their special seating area for a refreshing cold drink.


Don’t forget to pick up a free passport and have it stamped at each vendor. Visit at least five of the restaurants and you’ll receive a free t-shirt and be entered into a contest to win meals for two for one year (limited to two visits per month)!


Visitors can even get a relaxing massage at two places: Shivaga Thai Massage and Traditional Thai Massage Association of Ontario. They’ll offer services with varying timing, but a massage is about $65. After an afternoon of eating and drinking how relaxing would a massage be? Just try not to fall asleep. 

How To Find Them
 Date and Time: Sep 10, 2016 from 11am - 8pm
 Address: Yonge and Dundas Square
 Pricing: Free entrance; extra for food, crafts and services

 Follow me on twitter to chat, be notified about new posts and more - https://twitter.com/GastroWorldBlog


Khao San Road (Toronto)

Posted on Monday, April 08, 2013 by
Location: Toronto, Canada
Address: 326 Adelaide Street West
Website: http://khaosanroad.ca/
Type of Meal: Dinner
Khao San Road is a location in Thailand where backpackers go for reasonably priced hotels, bars & partying and right before Thailand’s New Year the Songkran festival.  The festival marks the start of the year where people splash water on each other to express love and goodwill towards each other; after all, what could be friendlier than getting a bucket of water in the face?  The Khao San Road in Toronto follows custom by organizing a water fight in April, if you’d like to join in the tradition without leaving the city.  On this visit we didn’t partake in the water fight but just enjoyed the food.
Ordering “family style” we tried a number of dishes. To start we had two deep fried appetizers.  First up was the arhan whang taud samoon prai (deep fried garlic shrimp) ($10) consisting of six butterflied shrimps coated in garlic, spices & breadcrumbs and then deep fried.  The waft of garlic hits your nose as soon as the dish arrives.  However, it’s not overpowering in taste, especially if you dip it into the accompanying sweet tamarind sauce.  There is a hint of spice in the batter so you’re left with a hint of heat on the tongue.  The dish is definitely worth a try.



For the second appetizer we tried gra bong (fried squash fritters) ($10), which is an impressive looking dish with the plumes of deep fried tendrils. Made from spaghetti squash, the fritters are sweet and remind me of a crispier funnel cake.  If you like batter then this is the dish for you; for me it was a bit much and I wouldn’t order again.



Khao San Road offers patrons a choice, in most dishes, of:
  • Protein – tofu, chicken, beef, pork or with a $1 supplement shrimp; and
  • Level of spiciness - mild, medium or spicy.  We opted for medium to be safe, but with the exception of the green curry I couldn’t really taste much heat. Accordingly, feel free to order up a level!

 One of my favourite dishes of the night was the gaeng kaew wan (green curry) ($13).  Tender pieces of chicken breast were mixed with bell peppers, bamboo shoots, Thai basil and Kaffir lime leaves in a green chilies and coconut milk sauce.  I normally don’t like coconut milk, but it had just the right amount to add to its aroma and give the sauce a rich taste. Although it comes with a bowl of rice, there simply isn’t enough of it for the quantity of curry you’re given.  Tip, order a side of jasmine rice ($3) so that you can eat ever last drop of the delicious curry.

 


 It’s refreshing to see pad thai that’s not bright red, but rather a caramel colour, which is more in line with the noodles I had in Thailand. Khao’s Sam Roas (Chef’s special pad thai) ($15) is less saucy, but still has a robust flavour which is more sour /savoury and less sweet than you may be used to. I liked it but wasn’t blown away.  I can’t put my finger on what I felt the dish was lacking; it could be it wasn’t spicy enough or I’m so used to pad thai having the crunch of bean sprouts and other vegetables that I miss them in this dish.

 

The pad phed pha (beef with red curry paste and vegetables) ($13) was the most disappointing dish of the evening.  Even though the beef was tender, there wasn’t a memorable taste; I recall it was savoury, had a hint of spice, but was mostly oily tasting. The dish arrives disheveled looking compared to other dishes.  The dish could benefit from being plated like the green curry – sauce in bowl and rice in another bowl on the side – given it’d look more appealing and the oil would pool at the bottom.
 

Khao San Road’s wine list is written on a chalk board.  Depending on where you’re sitting, it can be quite difficult to read.  We ended up getting a bottle of the Dienhard “green label” riesling ($32) which was quite good for the price.  Fruity and crisp tasting, without being overly sweet, the wine went well with the spicy food.

Ultimately, the meal was respectable.  The mark Khao San Road earned could have been a 7, but I’d likely not return due to their no reservation policy.  After two failed attempts, I was finally able to try the restaurant by opting to go by 6:00 on a Wednesday evening.  Luckily, we only waited for 10 minutes.  But, upon leaving at 7:30 there was a huge line out the doors.  Maybe others don’t mind the wait, but it’s not for me – if you care to read my rant on no reservation policies please visit http://gastroworldblog.blogspot.ca/2013/04/my-no-reservations-policy-rant.html.

Khao’s food was good, but I visit a Malaysian restaurant called Restoran Malaysia (please see my post here http://gastroworldblog.blogspot.ca/2012/11/restoran-malaysia-toronto.html ) that tastes very similar.  But Restoran Malaysia takes reservations, offers a more extensive menu and the serves larger dishes that cost less.  So, next time I’m craving spicy comfort carbs, I’ll just make my way up north.



 Overall mark - 6.5 out of 10

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 ____________________________
Gastro World's Grading System
  • Anything under 5 - I really disliked and will never go back
  • 6 - decent restaurant but I likely won't return
  • 7 - decent restaurant and I will likely return
  • 8 - great restaurant that I'd be happy to recommend
  • 9 - fantastic restaurant that I would love to visit regularly and highly recommend
  • 10 - absolute perfection!
For further general discussions about this blog please refer to http://gastroworldblog.blogspot.com/2012/09/welcome-to-gastro-world.html


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