Our last visit to Patsara wasn’t the best. The food did not live up to the high expectations we have come to expect here. So it was with a little trepidation we decided on dinner here tonight.
Have you ever wondered why every Thai food restaurant you’ve been in seems to have the same food? If you don’t know anything about the government in Thailand’s “gastrodiplomacy” program that financed thousands of Thai restaurants around the world it really is an interesting read.
As I often like to do, my goal tonight is to try at least one dish we haven’t had before. Tonight we are trying two new ones.
First up, Tod Mun Pla, or fish cakes.
When we ordered this we had something akin to crab cakes on our brain. Ya we weren’t even close.
The flavour was good. But the texture was another story. Spongy. Rubbery even. The texture, to be honest, was a bit unsettling. Add the peanut chili sauce and then we have something more pleasant. The crunchy peanuts helped hide the squishinous, but did not completely mask it. Perhaps Thai fish cakes are an acquired taste? One which tonight we did not acquire.
My usual, my benchmark for Thai restaurants, Crispy shrimp wontons.
Really good as usual. But you have to eat them hot. Served with a sweet chili sauce, these are deep fried, crunchy goodness.
The Pandanus chicken also looks really good.
Chicken cooked in pandus leaves, with garlic, cilantro, soy sauce, coconut milk and ginger.
Moist Chicken thighs with all those amazing southeast Asian flavours were enhanced by the smokey pandus leaves.
I haven’t been to Thailand, but Pandanus Chicken gives me an idea of what eating there might really be like.
Ok, so I doubt very much we will ever order Thai fish cakes again. Otherwise a very nice meal.
8/10