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Nuff spice, and it simply melts in your mouth, leaving you crave for more. 😄 #burpple
The sprinkle of crispy shallots was a nice touch to provide a subtle contrast while that green chilli sauce (a blend of green bird's eye chillies + fish sauce + vinegar) in the background, together with the lime wedge, balanced the dish's sweetness tremendously well. Ok, that's all.
Unlike the usual style, the chicken is first seasoned with fish sauce, a touch of ginger juice, some sesame oil and lemongrass, and then grilled until slightly charred with score lines to boot. The green curry features a heady mix of spices beautifully melded with the subtle heat of green chillies, and Thai eggplant and pea aubergine. Love how the dish is finished with drizzles of coconut milk and generous bouquet of Thai basil...adds a gorgeous sweetness to the mix. Ok, that's all.
Dinner over the weekend featuring some smashing, albeit slightly overpriced, Thai food. The Pad Thai was on point – slightly chewy noodles leaning on the sweeter side in true streets-of-Bangkok style, entangling fresh, crunchy prawns and pillows of firm tofu. The Iberico pork is also insanely delicious, crusted with peppercorns and cooked to a perfect, tender medium; pair with the accompanying caramelly fish sauce dip for optimum enjoyment.
Essentially happily fatty, thoroughly marinated and flavoured grilled chicken satay soaking in a creamy, lush and literally verdant green curry (the greens are in the green, if you know what I mean). 4.1/5
http://secretlifeoffatbacks.com/2015/09/green-chicken-curry-soi-60/
The pancake was like a Indian-spiced prata who eats Wheat Baumkuchen and The Daily Cut for lunch, while the juicy lychee and moist duck had the same chemistry with the salty and slightly spicy black sauce as an IG frequent staycationer has with the Marina Bay Sands Infinity Pool. 3.7/5
http://secretlifeoffatbacks.com/2015/08/crispy-duck-pancake-soi-60/
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