Wednesday, 31 May 2017

Nara Thai Cuisine Revisited

There are now two branches of Nara Thai in Singapore, at B3 of Ion Orchard and 3rd floor of Westgate. While I have visited the restaurant a few times over the years, it has always been to the former. For appetiser, my dining companions and I usually go for its tangy green mango salad or pomelo salad. The latter consists of crunchy and juicy pomelo and prawns, with cashew nut and shallots in a spicy and more-sweet-than-sour dressing. Instead of River Prawns in Spicy Lemongrass and Lime Soup, we would order Tom Yum Kung with chicken. Could neither rave about its tender Gai Pak Panang, or barbequed chicken in spicy Thai marinade that reminded me of our local satay, and Kaeng Phed Ped Yang (roasted duck red curry) nor fault the Kang Panaeng Moo/Gai  red curry with pork/chicken, Phad Thai with chicken and stir-fried minced pork with chilli and hot basil served with steamed jasmine rice. And nothing beats washing these food down with an ice-blended plum juice.

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