The salted egg adds a welcome wave of funk, mellowed by crisp lettuce. ![]() The Som Tam Pounded Green Papaya Salad (RMB58) with tomatoes, long beans, salted egg, dried shrimp and lime really showcases that Northern Thai pungent fish sauce punch, but if it’s spice you’re after, opt for the pickled chilies, dry chili flakes or house sriracha on the table. In Northern Thailand, chefs often bruise fruits, vegetables and fragrant spices into submission. Gastronomia Italiana, The Bull & Claw, Blarney Stone, El Santo, etc.), aren’t the first people to travel to that region and return captivated by the unique flavors of Lanna food, but they did step into uncharted territory when they first opened back in 2019, bringing specific regional Siamese dishes to the Shanghai food scene.Īnd now, they are expanding their radius by opening a second shop on Kangding Lu, bringing a lot of the same favorites, plus a smattering of newbies to the Jing’an crowd. Owners The Camel Hospitality Group ( The Smokehouse x Camel, D.O.C. While KIN Urban Thai Kitchen has a few of these items, it’s taken the bold step of specializing in the tastes of Northern Thailand. These menus feature the likes of tom yum soup, coconut milk-laden curries, pad thai and green papaya salad – all tempered for local tastes. Remember to tell them to lower the chilli heat if you are less chilli-tolerant.When it comes to Thai cuisine, Shanghai is full of general takes on the country’s food. The seafood were fresh and succulent, too. So we had their Seafood Tomyum which really packed a lot of heat but had all the flavours nicely balanced. The boneless chicken pieces were very well-marinated with curry spices the addition of shredded lemongrass and curry leaves enhanced the aromas to a yummier level! We were recommended the Thai Curry Chicken and found that it was a real rice booster. The bouncy prawns were smothered by the thick creamy sauce laced with Thai spices, curry leaves and shredded turmeric leaves. ![]() The spicy tangy and sweetish sauce was a killer as there were lots of aromatics in it. ![]() The Thai-style chicken got the thumbs-up all round as we all enjoyed the crispily-fried chicken cutlets topped with fine shreds of aromatic herbs like torch ginger flower, onions and lemongrass.Īnother memorable was the Special Thai Home-style Prawns. While I couldn’t quite discern much sambal in the puck paku, the ferns were well tossed in high heat so the leaves had that nice sheen and were still crunchy. Order the Pucuk Paku Sambal and the Thai-style Chicken and make sure plenty of white rice is ordered too. The boneless chicken feet were crunchy and had totally absorbed the spicy tangy dressing made from lime juice, fish sauce, lemongrass and lots of chillies. The Chicken Feet Salad was refreshingly appetising. Although we have eaten this many times in Thailand, not many Thai restaurants offer this here. Yes, this signature dish is a must-order here. We mopped up every single bit of the sauce leaving none to waste. ![]() The fresh mud crabs were crazy delicious, smothered with a thick fragrant curry paste. We came here for the signature Thai-style Curry Crabs.
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