One of the final touches in Fudo Dori, Na Bangkok opened a couple of months ago, and I had heard from a few friends that the food there was as close as you could get to Thailand without getting on a plane yourself. With that kind of testimonial, I knew I had to go and try it out as soon as I could.
Arriving at 6pm mid week, it wasn't too hard for us to get a table, and the restaurant appeared to be the largest in Fudo Dori. I found the setup to be very authentic and the whole experience very immersive.
Whilst we didn't get any drinks that night, the water cups were really cute, so here's a token photo of them ;).
Pineapple Fried Rice with prawns, carrot, onion, cashew nuts and shallots served in a whole pineapple shell. The rice was fragrant and toppings were very generous. I did really enjoy the tangy pineapple flavours with rice and the giant prawns with their almost crunchy texture. Having said that, for the price point, the pineapple wasn't very deep and so there wasn't too much fried rice to go around.
This was the Pad Thai with meat, the world famous stir fried thin rice noodles with meat, bean sprouts, egg, garlic, chives and tofu garnished with ground peanut and dried shrimp. Again we found the portion to be very small for the price point. The noodles were very tender and we loved the spicy sauces and but wish there was a bit more meat in the dish.
We also shared a snack of Spicy Salmon comprising of Fresh Tasmanian Salmon rolled with mint and ginger served with green chilli, garlic and lemon juice salad dressing. Again the portion was small but I really enjoyed how fresh the salmon was and the strong tangy dressing highlighted the spicy ginger and mint elements of the dish.
It's often hard to go to a Thai place without getting a curry, so we ordered a red duck curry to share. It comprised of BBQ duck cooked in red curry with mixed vegetables, Thai eggplant, tomato and pineapple. We had to order a side serve of rice to go with the dish too. I found the curry to be fairly thick and quite sweet. There wasn't too much by way of duck meat in the curry but it still had a far greater ratio of vegetables.
Last of our savoury dishes was the Crispy Pork Belly. With a very crunchy skin, moist juicy meat, it was a very satisfying morsel. Coupled with the spicy dipping sauce, it went well with rice.
We had two desserts to share, the first one was Sticky Rice and Mango. Topped with sweet coconut milk, it was creamy and rich with a sticky glutinous texture reminiscing me of mochi, added with the sweet ripe mango, it was
Rounding off the meal, we shared the highly recommended Ka Nom Pung Pingg, grilled brioche with pandan custard dip. The bread was crispy outside, soft and porous on the inside. It tasted more to me like cake than bread, which I didn't mind too much, and the pandan custard was fragrant and creamy.
Price Range: $30 - $40pp
Taste: 6/10
Value: 5/10
Service: 7/10
Environment: 7/10
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