... Thai coconut rolls.
Founded in 1998, the company is valued at some 100 million baht. While products were initially exported mainly to Japan, Hong Kong and China, recently it has turned its attention ...
... concentrate. The curry sauce used in the crab curry is made by scratch with real coconut, which really makes the curry taste amazing, and is a practice that is virtually unheard of at any other restaurant. ...
... Thailand,” she says.
Mieng Kum, a leaf-wrapped self-made street snack from southern Thailand, is made here with spinach leaves topped with a mound of peanuts, coconut, chopped Thai chilli onion and ginger, ...
... is authentic.
Our main dish was one of Leung’s favourites – stir-fried crab in curry sauce (Poo Pad Pong Karee). Neatly prepared with a curry paste of fresh spices, Thai chili paste, coconut milk and ...
... came served with either salmon – after all this is Scandinavia – or chicken. The curry sauce had a pleasant taste of coconut milk that juxtaposed the spice of the chilli contained in the chicken with cashew ...
... Thai food – not firehouse spicy and incorporating more coconut milk – but added to this curry are the melt-in-your-mouth mushrooms that feature in northern Thai cooking.
The setting is elegant, the prices ...
... rice powder, and yam thua phu wing bean salad with prawn that comes with a homemade vinaigrette of lime, shallots, chilies, fragrant onion and creamy fresh coconut milk.
While the restaurant does not ...
... (giant prawns in tamarind sauce), pla kapong neung manao (sea bass steamed in lime and chilli) and spicy tom yum soup with king prawns and young coconut.
Both mother and daughter agree that maintaining ...
.jpg){kind=logo}
