Background

I met up with a friend for lunch in Tsim Sha Tsui. The Thai restaurant I opted for is situated in a modern-looking shopping centre implicitly named after a lady by a local tycoon. The business man intended to please the lady and gift the whole building to her.

Gossiping is over and now let’s get back to the lunch :-). Birth of us order identical combos; braised duck with flat rice noodles in dark soy sauce soup. I was not inclined to this because I thought it to be salty as though I were to swallow soy sauce. Without better choices on menu for me, I settled for the second best. In case I would give up on the noodles, an a la carte order of minced pork with lettuce came as a contingency.

Tasting

The duck chucks were braised tender but some had a thick layer of under skin fat. The soup was not salty but sweet and had a hint of basil.

My taste buds told me the stir-fried minced pork had hints of lemon grass, fish sauce, basil, vinegar, sugar and chilies. It was not dry at all, moisture was still there.

Verdict

Overall it was ok and above my expectation but I will not return in near future. There are better choices out there.

Photo and content are original

與朋友的泰式午餐

我在尖沙咀與一位朋友共進午餐。我選擇的泰國餐廳坐落在一個現代化的購物中心，由一位當地的大亨命名給一位女士。商人打算取悅這位女士，並想把整個建築物送給她。

閒話結束了，現在讓我們回到午餐:-)。我們點了一樣的組合;黑醬油湯燉鴨肉粉。我最初不喜歡這個，因為我覺得它好像要吞下醬油一樣咸。沒有更好的選擇下，我還是點了。我還點了生菜碎肉作後備。

鴨夾燉嫩，但有一些厚厚的皮下脂肪層。湯不咸，但甜，有一絲羅勒味道。

我的味蕾告訴我炒的碎豬肉有香芧，魚露，羅勒，醋，糖和辣椒的味道。

總的來說，這是超出我的預期，但我不會在不久的將來返回，因為那裡有更好的選擇。