Trivias and pop quiz aside, I enjoyed my afternoon at the warm and inviting restaurant with the equally warm and inviting chef. At My Thai Kitchen, food is served simple, well done, and delicious, with the home-cooking appeal of good comfort food.
We got to try out My Thai's take on a couple of the most ordered dishes, as well as the chef's recommendations for lunch that day. We sat back with glasses of sweet and light Chay Yen (Thai Iced Milk Tea - P95) as we wait for our orders to arrive on our table.
Cha Yen (Thai Iced Milk Tea)
On a Thai High
For appetizers, we were first served Pow Piet Tod Ghai (Fried Spring Roll with Chicken and Glass Noodle - P155) and Tod Man Pla (Thai Fish Cakes - P165), a couple of very affordable and tasty starters you can order if you find yourself dining at the restaurant. Both fried appetizers encapsulate the distinct flavor combination of Thai cuisine -- a mix of sweet, sour, salty and a kick of spice.
Pow Piet Tod Ghai (Fried Spring Roll with Chicken and Glass Noodle)
Tod Man Pla (Thai Fish Cakes)
The Tom Kha Gai (Chicken with Lemon Grass Soup - P140) was next. While this may not be as popular to us as the Tom Yum soup, it merits my attention with its mild and creamy quality. It has a little bite of heat, enough to kick the flavors around your tongue but not as hot as tom yum. Definitely a palate pleaser in my book.
Tom Kha Gai (Chicken with Lemon Grass Soup)
Our next two dishes were the from the 'most ordered by Pinoys' list: the Khau Kluk Gapi (Bagoong Rice with Sweet Pork and Green Mangoes - P230) and the Shrimp Pad Thai Noodles (P230), two dishes that are well-portioned for sharing.
Khau Kluk Gapi (Bagoong Rice with Sweet Pork and Green Mangoes)
The bagoong rice delivers as what is promised on the menu -- little chunks of pork drizzled with a salty-sweet sauce, strips of perfectly sour green mango on one side of the plate, shredded egg on the other. Also, some ground nuts, sliced chilies, and red onions. I think the 'Pinoy-ness' in this simple rice dish is how all these little elements contrast each other when taken separately, yet seamlessly work together when mixed well with your fork and spoon. It becomes a chorus of flavors and textures, each one playing their part to make the eating experience fun. And hey, it's rice! We all love rice, especially when it's tasty. So those to me are the reasons why it's always part of a Filipino's Thai food experience.
Shrimp Pad Thai Noodles
Moving on, their Pad Thai is an easy top choice for a noodle dish, with its classic nutty and tamarind flavors, and added zest with a squeeze of the lemon. I prefer my pad thai with lots of chili and lemon juice, so I was generous with both ingredients when I had mine at My Thai. Anyway, we were at My Thai, so I was going to have my Thai food, my way.
Gai Phat Bai Kraphrau (Stir Fried Chicken with Crispy Basil)
Now, we all have our certain comfort zone when it comes to eating out, perhaps some of us sticking to ordering only a couple of dishes in one resto. Then we become so utterly devastated when they run out of that dish, that we fail to give other dishes a chance and just throw a minor hissy fit. So, in the spirit of trying out new things and veering away from the commonly ordered, Chef Fern suggested for us to try the Gai Phat Bai Kraphrau (Stir Fried Chicken with Crispy Basil - P235) and Pla Krapong Pad Prik (Crispy Tilapia with Choice of Sauce - Spicy Green Chili or Tamarind - P295). These two main courses are priced affordably, under 300 pesos and each dish good for sharing.
Pla Krapong Pad Prik (Crispy Tilapia with Choice of Sauce - Spicy Green Chili or Tamarind)
I must say, the Gai Phat Bai Kraphrau was quite fantastic with its crisp and crunchy texture. I love crunchy vegetables, and with the chicken served 'giniling' style and mixed with a savory sauce, it melded everything well. This one's perfect with white rice, and I bet I could have this every day! The Pla Krapong Pad Prik we had was served with a tamarind sauce, which was more mild and aromatic rather than spicy. The fish was conveniently portioned into bite size pieces, fried perfectly to make the outer part crisp and its inside soft and meaty. This is a good alternative to the crispy catfish that's been hamming it up for quite a while now, so give this dish a try.
Khao Neaw Mamuang (Sticky Rice with Mangoes)
As with other common Asian desserts, we ended our Thai feast with some fruits and sticky rice. My Thai's Khao Neaw Mamuang (Sticky Rice with Mangoes - P110) did its job of cleaning our palate with all the salty, savory and sour tastes of our lunch. It had this pleasant sweet flavor and chewy texture, and was drizzled with coconut cream and topped with sesame seeds.
Thai cuisine remains one of my favorites because it really celebrates the diversity of flavors and how they can all weave into each other to create wonderful nuances in a simple home-cooked dish. So for those wanting to get a gut-busting Thai high without hurting their wallets, satisfy yourselves with the sweet, spicy and hot flavors of Thailand in this warm and inviting restaurant.