Delicious Thai Food at Thai BBQ Original Restaurant

July 27, 2023 Phantasm Darkstar 0 Comment(s)

It's that time of the year again on the foodie calendar where we visit Thai SELECT restaurants and try their food.

Starting with the appetizers, the Appetizer Sampler consists of fried calamari, fried spring rolls, and fried shrimp. Served with plum sauce, sweet and spicy sauce, and sweet and sour sauce. I love how everything was crispy on the outside and tender inside. They were all good, even without the sauce. The calamari was cooked perfectly; it's tender and not rubbery. The shrimp were juicy, and the spring rolls had a nice crunch and a good balance of meat and vegetables. I liked all the sauces, but I liked the plum sauce the most.

The Fresh Vegetable Spring Rolls are refreshing and healthy, packed with fresh vegetables wrapped in rice paper and served with tamarind or peanut sauce. I like how the vegetables are crisp-tender and flavorful--you can taste the sweet peanut sauce from the inside, and it's very appetizing.

For the soup, we were first served with Tom Kha Gai. This is made with chicken slices in traditional Thai soup with coconut milk, Thai herbs, and chilis. This is one of my favorite picks, as I love how refreshing it tastes. It's light, fragrant, sweet, tangy, and not spicy.

Next up is a dish we know well, Tom Yum Goong. Shrimp in classic hot and sour Thai soup with mushrooms, lemon grass, chili paste and secret spices. I like the sourness of their tom yum, although the spiciness was very mild for me.

In this photo is the Massaman Chicken Curry. I love how the sauce is rich and flavorful. It's made with mild red curry sauce. They also served the Massaman Beef Curry, which I also liked a lot, but I forgot to take a photo of it--the meat was tender and would be best paired with rice.

Another one of my favorite picks is their Soft Shell Crab Fried Rice. Thai BBQ Original Restaurant's special fried rice with soft shell crab, egg, and special ingredients. It's savory, filling, and already good on its own.

For the noodles, they served us with their Pad Thai. It's a classic Thai rice noodle dish with bean sprouts and egg, stir-fried in mild spicy sauce. Their version has shrimp in it, which makes this pad thai goong. This pad thai stood out from other pad thai I've had before because this dish had a generous amount of egg that holds the noodles. It's tasty and savory. I liked it and even brought home some.

Moving to their house specialties, we were served with the Smokin BBQ platter consisting of Gaiyang, BBQ Spareribs, and Beef Satay. Gaiyang is grilled marinated Thai chicken, and it's served with spicy sweet barbecue sauce. The BBQ spareribs were my favorite among all the dishes I had here. It's marinated pork belly that's baked then grilled. It's so tender that the fat melts in your mouth, while the sweet coating balances the fattiness of the pork, so you wouldn't have that "umay" factor. The beef satay is skewers of grilled imported flank steak marinated in classic Thai BBQ spices.

The Pork & Chix Platter has BBQ Spareribs, Crispy Deep-Fried Pork Belly, Pandan Chicken, and Green Mango Salad. Every meat was tender, juicy, and delicious. The green mango salad was a good palate cleanser and balances the rich flavors of the meat.

We had the Pla Tod Lard Prig for the fish, which is deep-fried Garoupa topped with spicy sauce. Better known as Lapu-Lapu for Filipinos, with delectable sweet and spicy sauce. I like how the outside remains crispy even when drenched in sauce, while the meat is tender and luscious.

For dessert, I wouldn't miss the Sticky Rice with Mango. Rich steamed sticky rice with coconut cream sauce and sugar paired with sweet ripe mango and served with extra coconut cream. I also had the Tab Tim Grob, known as the Thai Red Ruby dessert. It's made of red water chestnuts wrapped in tapioca dough, making it look like ruby gems. It is then served in creamy and sweet coconut milk. It's really good, but I forgot to take a photo.

Honey Duck Dinner. Duck with honey sauce served with generous portions of shrimp fried rice.

Yum Sum O or Pomelo Salad. Fresh and juicy pulps of pomelo mixed with onions, cashew nuts, and chilies in special sauce and lime juice.

Gaeng Jud or Combination Soup with Glass Noodles. Mixed vegetables with shrimp, chicken, and pork in a refreshing clear broth with glass noodles.

Tod Mun Goong or Shrimp Cakes. Deep-fried shrimp cakes served with special plum sauce.

The man behind these delicious dishes is Chef Manit Janthabut.

Group Picture with Foodies at Thai BBQ Original Restaurant