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Besides the usual yellow, red and green curries, there is the milder pheanang curry, a creamy paste mixed with grounded peanuts and served with steamed jasmine rice, and the massaman curry, which has sweet and rich flavors with a hint of tangy tamarind.
Vegetarians can go for the red pumpkin curry while bread lovers will love the special curries served in fresh round bread.
For those wanting a truly hot experience, Phairot recommends the lemongrass dry curry and tom yum curry, in which fragrant herbs and hot chilies are generously used. "I like the grilled whole baby chicken served with tom yum as its distinct hot and sour taste goes very well with the soft chicken," he said.
Other highlights include sliced beef fillet and potatoes in pheanang curry, roast duck meat and grapes in red curry, crispy soft shell crab with curry sauce, and sauteed blue mussels with fresh chili, garlic and basil. The dishes in the a la carte menu range from HK$78 to HK$148.
Manager Matthew Cheung Wai- keung said the dishes are designed to be healthy. "A lot of our patrons are discerning about their diet. So we cook with only fresh ingredients while all herbs are directly imported from Thailand," he said.
The spices used are believed to have different health values. For instance, chili contains significant quantities of vitamin C and increases endorphins in the brain, the turmeric used in yellow curry has been identified as an anti- cancer agent, lemongrass is a natural antiseptic that aids digestion, and galangal is an old remedy for seasickness, ulcer and indigestion.
"Our baked black cod fillet served with lychee pheanang curry and tiger prawns and potatoes in pineapple yellow curry served in whole pineapple have been well-received. But I like the vegetarian red pumpkin curry served in a baked pumpkin. The sweet and thick curry enhances the freshness of the vegetables while the mashed pumpkin is a perfect match for rice," said Cheung.
Vegetarians can go for the red pumpkin curry while bread lovers will love the special curries served in fresh round bread.
For those wanting a truly hot experience, Phairot recommends the lemongrass dry curry and tom yum curry, in which fragrant herbs and hot chilies are generously used. "I like the grilled whole baby chicken served with tom yum as its distinct hot and sour taste goes very well with the soft chicken," he said.
Other highlights include sliced beef fillet and potatoes in pheanang curry, roast duck meat and grapes in red curry, crispy soft shell crab with curry sauce, and sauteed blue mussels with fresh chili, garlic and basil. The dishes in the a la carte menu range from HK$78 to HK$148.
Manager Matthew Cheung Wai- keung said the dishes are designed to be healthy. "A lot of our patrons are discerning about their diet. So we cook with only fresh ingredients while all herbs are directly imported from Thailand," he said.
The spices used are believed to have different health values. For instance, chili contains significant quantities of vitamin C and increases endorphins in the brain, the turmeric used in yellow curry has been identified as an anti- cancer agent, lemongrass is a natural antiseptic that aids digestion, and galangal is an old remedy for seasickness, ulcer and indigestion.
"Our baked black cod fillet served with lychee pheanang curry and tiger prawns and potatoes in pineapple yellow curry served in whole pineapple have been well-received. But I like the vegetarian red pumpkin curry served in a baked pumpkin. The sweet and thick curry enhances the freshness of the vegetables while the mashed pumpkin is a perfect match for rice," said Cheung.
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