Found this on the menu at Gochi-so and just *had* to test drive this if only to compare against Ma Maison and Tonkitchi.
Great company made for good conversation over a lovely 2 course lunch. The friendly staff made our day, cos we had good fun having good-natured banter with them.
Damage: $28.50 nett per head for the ribeye lunch set. The bowl of beans and starches was hehe the only portion I left untouched. No, I wasn't gonna eat that.
This, to me, is a brother dish to Korma/Kurma/Qorma, using some of the same base spices (Coriander Seeds and Cumin) for that baby-swan green colour.
The portion was sufficient for a light lunch, but not a lot to be frank. This is probably why the working crowd Downtown is so slim!
Blue Butterflies? .:**:.☆*.:｡.✿ This is possibly the purdiest Blue you can find as a Natural Food Ingredient. Yeah, I'll admit I bought it just for the colour.
Butterfly Pea Tea at Took Lae Dee. It's actually a 'soda chan' or 'Nimbu Pani'(aka "Fresh lime soda sweet, good to beat the Bombay Heat" as Mr Boman of Britannia Cafe used to jest. Always felt warmly welcomed there whenever I popped overb for some of their legendary cranberry pulao, because Mr B would trade jokes with me. RIP Mr B). Of course, I didn't realise that it was a lime soda till I drank up most of the upper blue portion 😁😁. The lovely violet-blue tint of the drink comes from the Blue Pea flower of course. Interestingly, a Nonya lady who made unbelievable nonya dumplings previously shared with me that the way to bring out the violet-blue from dried blue pea flowers is to add a wee bit of lime juice.
Homemade cabbage, potato and carrot soup in chicken stock. Was great with Delifrance baguette.
I use it to check out a Penang style restaurant the same way that Benny taught me to suss out a HK chef's street cred by ordering 干炒牛和!
Wet fried but still crisp. The added taucheo rounded up the rough edges from the belachan.
The last time I had fish this fresh was over a twig fire on a beach with buddies.
Customers I saw here at Sirada, Koyo at were largely well-heeled Thais. I had expected more foreign tourists. Prices were not low, but reasonable considering the awesome food, which largely came from sea-farms. There was an English menu, as you might expect, but the local menu had many more choices and photos too.
