Thai food is something that I can't get enough of. The spicy and sour elements never failed to stimulate appetite. I love searching for good food at hidden gem places, it simply gives me a sense of accomplishment. Even better with great food served, along with great people from the OpenRice community. Let's see what dishes we had for that night.
Thai Seafood Tomyam Soup (泰式东炎海鲜)
If you know me well, I love spicy food so much that my level of tolerance is quite scary 
A great Thai meal is incomplete without Tom Yam. We were served this as the first dish of the night, good enough to stimulate our appetite.Loaded with ingredients such as prawns, squids and oyster mushroom, the soup looks thick as well as dotted with dark orange oil in a moderate way. I like the texture of the soup- not too thick but just nice to uphold the small amount of fine spices in the broth. Sweetness is brought out in this dish, other than it being adequately spicy and sour.
A great Thai meal is incomplete without Tom Yam. We were served this as the first dish of the night, good enough to stimulate our appetite.Loaded with ingredients such as prawns, squids and oyster mushroom, the soup looks thick as well as dotted with dark orange oil in a moderate way. I like the texture of the soup- not too thick but just nice to uphold the small amount of fine spices in the broth. Sweetness is brought out in this dish, other than it being adequately spicy and sour. 
Thai Style Green Curry Chicken in Claypot 泰式瓦煲青咖喱鸡
What is not to love when you get a piping hot claypot curry to go with steamed rice? The inviting bright green colour made us look forward to have a taste of it. Generous amount of chicken and brinjals have absorbed the green curry spices, making them even tasty. The curry gravy would have been better if the texture is thicker. I don't mind if the taste of spices was stronger, as some people might prefer lighter taste from the spices.
Thai Style Prawn with Cream (泰式奶油虾)
By looking at the presentation of this dish is itself very inviting and appetizing. The sauce is slightly different from the usual wet butter sauce, as this looks more creamy and smooth. The prawns are fried beforehand, thens smothered with generous amount of creamy yet light butter cream sauce. Some of us prefer the prawn to be deshelled so that it will be easier to enjoy the succulent prawn meat. I would prefer the butter taste to be stronger, but that's just me
Steamed Snakehead Fish with Lemon
Snakehead fish is called 'Sheng Yu' in Chinese, believed to provide great medical benefits. The fish used is very fresh, flaky and smooth skin with rich collagen. Some finely chopped birds eye chillies and sliced lemon are used to contribute spicy and sour taste. Adequate sour taste is present in the broth with spicy kick from chilli padi, probably not a spicy level that people can accept if they can't take too spicy food.
Thai Style Fish Maw in Claypot 泰式瓦煲鱼鰾
Again, this is the first Thai style dish that I came across in a Thai restaurant, very much similar to chinese style shark fins soup. The thick consistency of the soup was generously filled with fish maws being the star ingredient. I love that the fish maw is properly cooked, as a result well absorbed with the sourish and wok hei filled gravy. If you like the taste of shark fin soup (not the fins but the soup), you will like this as well as they taste almost the same.
BBQ Pork Neck (碳烤猪颈)
This is a relatively new Thai style dish to me. When it was served to us, I knew that it is going to taste good because it looks real delicious. Up to my expectation (even better), the sliced pork meat is very well marinated with specially mixed spices. I like that it has smoky taste and the meat itself is succulent. Have this with some mint leaves served and you get an enhanced taste.
Thai Mango Salad (泰式芒果沙律)
Shredded mango, peanuts, onions, fried cuttlefish (I suppose) are the complete ingredients that contribute great texture and flavours to make up to this appetizing Thai Mango Salad. The mango has soft yet little crunchy texture to it, which is another great alternative to young papaya used in Thai salad. I like that the fried cuttlefish contributed salty flavour to this dish other than it being sour already, while some additional toasty fragrance from the peanuts scored additional points.
Glass Noodle Crab in Claypot 泰式瓦煲冬粉炬蟹
The star dish of the night goes to this dish, where large red crabs sitting on top of generous amount of glass noodles definitely ready to tickle our tastebuds. The crabs were definitely very fresh, meaty and has natural sweet taste. Unfortunately the good sea flavours did not seep through the strands of glass noodles. They were rather cooked with specially concocted gravy, no doubt it is thick and the owner was very kind to provide more gravy to prevent the glass noodles from drying up too fast.
Thai Style Fish Cake
I always adore thai style fish cake, just like our local chinese style fish cake but with a twist. Fresh grounded fish meat with right amount of spices and seasonings are the key elements in order to be one of the best in my books.
The version here at Chang Rai Thai did not dissapoint me. The fish cake was not exactly bouncy but with the firm fish texture, although a little soft but I felt it genuine. I like the fragrance from spices and extra texture from chopped long green beans. Wish that I could have more of this
The version here at Chang Rai Thai did not dissapoint me. The fish cake was not exactly bouncy but with the firm fish texture, although a little soft but I felt it genuine. I like the fragrance from spices and extra texture from chopped long green beans. Wish that I could have more of this
Last but not least, we were treated this special dessert which is jelly consisting shredded coconut and jackfruit. Very refreshing and naturally sweet.
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