Nakhon Kitchen II – Dinner

This is a revisit to one of the Thai eateries that have left me a good impression. As usual, expect to queue up to have dinner here. On a Sunday night at 7pm, the queue was about 20 minutes.

Crispy fried spring roll – $4

These are as freshly fried and crispy as the previous time I had it.

Asparagus – $6

I was quite disappointed by the small portion size but taste wise it was acceptable.

Tom Yum Soup (Thick base) – $6

I do not normally like thick based tom yum soup. I prefer mine clear. For those who are not sure, the difference between clear and red tom yum soup is that they grind the spices (lemon grass, chili padi and many more) into a paste and add it to the soup, instead of simply boiling the soup with the spices. Coconut milk can be added as well. For this version I suppose they added both the paste and coconut milk.

Padh Thai Tang Hoon – $6

I don’t really order this in Thai eateries so I do not know how it compares with others. However, this was as good as it looks.

Crispy Red Grouper with Thai Chili Sauce – $22

Their Thai Chili sauce was kind of too sweet for my liking but the fish itself was crispy and good. Overall, I preferred the fried fish from Maekhong Thai instead due to the different toppings they used.

Deep fried prawns in tamarind sauce – $12

This was a recommended dish but personally I felt that the prawns were not fresh that day. The sauce was also too sweet for my liking so perhaps I should steer clear from tamarind sauce in future.

Mango sticky rice – $5

Overall the food was pretty decent and their standard remained consistent. The price was kept the same (low and nett) and it’s quite a good neighbourhood option. However, I do not think it’s fantastic to the extent that you should travel for this.

For my previous post: https://hungryinsingapore.wordpress.com/2012/06/19/nakhon-kitchen-dinner/

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