Khao Soi is usually served with a side of lime for squeezing and vegetable relish, this rich coconut curry egg noodles is served with beef or chicken, bean sprouts and spring onions with crispy fried egg noodles on top for that crunch. It’s a savory meaty, creamy dish best served with lots of freshly squeezed limes and dried chillies. It’s a rate Thai dish that combines all aspects of Thai ,Chinese and Islam heritage together. No one knows exactly how the dish came about but it originated from Northern Thailand, supposedly from the border of Myanmar and Chiang Rai. There are dominant Chinese and Islam heritage in this dish, I also heard from the locals it was a Burmese Chinese Muslim family who emigrated to Thailand and created a dish with all the local influences. I’m sure this dish must be from Islamic creators since I’ve never seen this dish available in pork, only beef and chicken as well as usually they sellers are often Muslim.
It’s a must try if you venture into the the Northern part of Thailand, (ranges from 40 – 60 baht depending on the amount of Chicken and Beef) and dont forget to add the spicy chilies and fresh limes and cool it down with a nice herbal lemongrass drink!
Traveling during work always makes me homesick on the 4th or 5th day. At nice hotels they always have egg stations which offer a choice of poached, fried, scrambled or the stuffed omelet. Now the usual omelet if you’re not from thailand would be in a long wormy shape, nice and yellow and undercooked in the middle with a plethora of stuffings. In thailand we have our own omelet which is everyones favorite dish, be it at home or in a restaurant this dish is emptied out first. How to make your own? You need a hot pan and hot oil, because you want your egg to brown and have crispy spots. Do not put in too much stuffing because your egg would break andn it would resemble a brown scrambled egg. Trust me i’ve fallen prey to this one too many times. I used 3 eggs, half a tomato, 6 minced shrimps and some kale. Beat it all up together until foamy, you want lots of air inside so it becomes nice and fluffy. I used a table spoon of soy sauce and a sprinkle of white pepper. Drop a few drops of egg into the oil, if it bubbles up then the oil if hot enough. Pour everything in and let it bubble for a 2 minutes, when the bottom is firm enough quickly flip it over and cook until golden brown. Serve with siracha sauce with congee, or hot rice. Easy dinner. Done… PS: Every kid loves this… really….
Being Thai, i have never really felt an affection to “Touristy” Thai food. See the thing is, i never felt like i needed to pay astronomical amounts of money for a dish that i can pick up on the street for i dunno a few bucks and cooked by a nice old granny but ok.. My mother was watching tv and this restaurant was featured on a show so of course off we went. This little restaurant is actually a herbal upscale spa, with a little 10 table restaurant on the side. Palm Herbal Cuisine is the choice for Japanese expats and housewife’s judging from the Japanese menus available. Each dish was beautifully presented i must admit, although the taste was still rather authentic i preferred a more spicy intense taste. The only thing that will prevent me from returning to this place is purely pricing. Thai and Chinese people do not eat food separately, we usually do a sharing thing. Most of the time we order a plethora of appetizers, entrees or fruits which is placed in the middle of the table. If we are in a very formal setting the younger ones wait for the older persons to help themselves first, but luckily our family is very informal.
The menu!Pretty!
Tamarind Chilli paste with fried gourami fish and served with fresh veggies.
See the veggies?
If you look closes, that’s morning glory thats like tied in a bundle, the white stuff i think is galangal, and the little big berries you se on top are different types of eggplants. The zig zaggy thing on top is thai winged beans, crunchy and tastes kinda like our string beans but alot milder. Tamarind is extremely sour and this now rather hard to find, it’s part royal cuisine and really traditional thai food.
Family Favorite
This is really a family favorite, it’s fish cakes, it’s made from pounded fish mean and red curry paste with bits of string bean for color. Usually they serve it in big patties but at this restaurant they really made it dainty and pretty. Its usually eaten with a sweet chilli sauce with fresh cucumbers. For presentation they fried either basil or kale leaves on top for a crunchy veggie taste. The fishcakes taste rather mild, like fish balls with a more savory curry paste taste of all the herby roots in the paste. It’s fishy, spicy, chewy taste is a good contrast to the sweet and crunchy dip and eaten with hot rice it’s yummies!
Impressive!
This is called Plaaa Goong, usually when a dish is called a plaaa, it’s served not so cooked. Like a ceviche, usually this dish uses small prawns or shrimps to make it with a sweet red chilli paste (totally different from the ones used to make curry) with lemon grass, shallots and winged beans, but they used a giant river prawn (hence the price tag). The perfectly (Mattoom eggs) Boiled duck eggs with a runny yolk, the giant prawn was a perfect medium rare. Eaten with the blanced eggplant it was a nice balance of all the flavors. This shop has amazing presentation!
Mackerel – Everyone’s favorite fish!
Kapi is a thai shrimp paste which is the basis for many of the thai chilli pastes that are used to accompany the dips eaten at the table. Not the paste for cooking the curries. Every household would have their own receipe of pounding the paste which would be the pride of the lady of the house. It is served with both fresh vegetables and veggies fried in an omelet style. It was always made luxurious with the addition of mackerel fish and mackerel fish only because the flavours complemented each other perfectly. Now at Palm Cuisine, it was nice but served in a central thai taste, more sweet. I prefer the fiery taste of the south, so it’s really a perception and preference but all in all it was a homey yummy dish.
Can you imagine not ordering green curry?
Kaeng Kiew Waan Neua – Sweet green beef curry, eat it quick before the beef over cooks! Flavored with pea sized eggplants, which explodes in a bittery mouthful if you bite into it. This is was wonderful, creamy, spicy with a coconuty hit with the beef, yummy over hot hot rice. It is everyone’s dish which is always offered on the streets to thai haute cuisine. You can not miss this dish!
See the chunks of crab?
This is really just a dish that screams luxury. Chunks of crab stir fried with egg and spring onions, nothing else, just let the crab shine. And wow does the dish shine!!!
Everyone loves tom yam
The whole world knows Tom Yam Goong, well this is a traditional recipe. One that uses tamerind instead of lime so it’s flavor and a more in depth dimensional taste to it, made with free range farm chickens, the only addition to it that scared me were unborn eggs. See the yolk? Yeah scary. I didn’t eat it , just tasted the soup which was WOW btw….
Bakery… Of course!
They had a choice of desserts in their cake care, so we chose 2. Notice how i like my strawberry and cream! Imagine sinking in one of those chairs. So comfy and cutesy!
Comfy ChairsNow this is what you call a successful fusion of tradition and modern.
Imagine, a ripe mango a delicate balance of sweet and sour. Delicious sticky rick and a freezing coconut cream ice cream. Wouldn’t you just sigh when you look at it? OMG right???
Beautiful dessert! Creamy, fatty goodness!
It was a beautiful meal, if you were going to spend a bunch of money on fancy poncy thai cuisine, i’d say come here, they do serve great traditional thai food. Service was excellent and chairs comfy and homey. I would recommend getting a reservation though!
Spicy Roasted Chilli & Eggplant dip with boiled vegetablesRoasted Fresh Shitake Mushrooms with limeStir Fried fresh local greens with garlic, chillis and oyster sauceThai omelette with minced porkStir fried chinese influenced vermicelli noodles with veggies, tofu and bamboo shootsMinced Pork with fried garlic infused and flavored with cumin, fried garlic, chillis and many thai herbs.Local veggies and herbsHot sticky rice
Northern Thai cuisine has alot of chinese influences, note the way we eat is the sharing method with all the dishes in the middle with or without a separate spoon. Everyone helps themselves to whats available and eats from their plate. Steamed rice is served separately on each person’s plate but people who prefer sticky rice may have their own little container of piping hot sticky rice for themselves. Northern Food is somewhat bland in flavor due to the chinese influences so very much not that spicy. A typical thai meal consists of a veggie / herbs basket, chilli dips, veggies, rice and maybe a soup. It was too hot so we omitted a soup today.
Khao Soi is usually served with a side of lime for squeezing and vegetable relish, this rich coconut curry egg noodles is served with beef or chicken, bean sprouts and spring onions with crispy fried egg noodles on top for that crunch. It’s a savory meaty, creamy dish best served with lots of freshly squeezed limes and dried chillies. It’s a rate Thai dish that combines all aspects of Thai ,Chinese and Islam heritage together. No one knows exactly how the dish came about but it originated from Northern Thailand, supposedly from the border of Myanmar and Chiang Rai. There are dominant Chinese and Islam heritage in this dish, I also heard from the locals it was a Burmese Chinese Muslim family who emigrated to Thailand and created a dish with all the local influences. I’m sure this dish must be from Islamic creators since I’ve never seen this dish available in pork, only beef and chicken as well as usually they sellers are often Muslim.
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