eatBANGKOK: Delicious Boat Noodles @ Doy Kuay Teow Reau & the "best" Pad Thai @ Thip Samai

There are simply too many places to eat in Bangkok and this trip I dined at some really delicious places in town, some popular while others are hidden treasures! Writing this post has got me drooling again!

Doy Kuay Teow Reau at Victory Monument

Looking for breakfast? Maybe Bangkok’s hidden boat noodle place might tickle your fancy!  First introduced by Mark Wiens from eatingthaifood.com, I was super pumped to be here.  The trek from Victory Monument BTS Station is little more than 10 minutes through a back alley, but the Boat Noodles at Doy Kuay Teow Reau is definitely worth coming for. Getting here is a little tricky though, so see the map below!  I personally prefer the river route!  Feels more of an adventure through those little lanes!  FYI  it is just behind Phra Mongkut Klao Hospital!

15 Baht (RM1.80/$AUD0.60) gets you a serve of boat noodle where guests have have a choice between the beef and pork version. I reassure you that both noodles are equally tasty. First up, the Pork boat noodle. (Pork crackling and fried wanton skins are served at the side and can be added for a couple of Baht extra)

The pork slices are thinly sliced, noodle cooked just right and the top was sprinkled with freshly chopped coriander and morning glory (kangkung).  But putting details like these aside, the best part was none other than the rich broth and bugger it was good. Mildly sweet, salty and potent with spices, the broth was to die for. The heat was mild and most eaters would not even mind it!

The  Beef Boat Noodle at Doy Kuay Teow Reau was again an experience of thick, dark and rich broth that was equally mind blowing.  Whilst this broth was not as thick as the pork one, it had a better balance.  The soup felt a little sweeter and beef slices more tender.  But other than that there is little difference between the two.  To some extent, I thought they were the same!

Verdict?  Class!  Two bowls for breakfast was all I could spare in my busy eating schedule!  Come on any other day, and 10 bowls would be about right for me.  The boat noodles at Doy Kuay Teow Reau near Victory Monument was really yums.

Pad Thai Thip Samai, Maha Chai Road

Sitting high in the ranks amongst the foodies; some even say that this place serves the best Pad Thai in the world.  This is Pad Thai Thip Samai. Located 3-4kms away from the city on Maha Chai Road, a taxi easily gets you here for around 150 baht.  But transportation is the least of your concerns because when you reach Thip Samai, a queue hold you a back a little longer.

A queue of 20 odd people took us no more than 15 minutes so do not be put off by the long queue.  The turnover here is quick thanks to their super quick cooking.  Once the noodles are cooked, it heads over to the egg station where all they did was fry a thin layer of egg wrap, dump the noodles in and put its back on the plate.  The average time needed to cook was only like 1 minute per plate!

With so many choices of Pad Thai to choose from, I chose the one with the edible shrimp oil, jumbo prawns, Chantaburi noodles and spices wrapped in a thin layer of omelette.  It is the most popular and I can understand why. To start, the presentation here was stunning for a Pad Thai.  Even more so when it only cost us 80 Baht (RM9/$AUD3.50) for a decent serve.

The Pad Thai here gets its strong flavours from the shrimp oil and Thip Samai is not afraid to share its secret.  The slow cooking of these shrimp heads slowly extract the flavour of the brilliantly orange roe to produce the best shrimp oil.  But no one ingredient can make a whole dish delicious by itself so Thip Samai also  seasons its noodles to make sure it is mildly sweet and fragrant.  To cook,  it employs the use of a fiery charcoal to keep things traditional while lacing the noodles with a delicious wok-fried fragrant.

The Pad Thai here comes naked which means you get the chance to top it with whatever you want.  I go no further than adding a little chilli flakes, crushed peanuts and of course a few wedges of lime, all of which makes a Pad Thai a Pad Thai.  

Do not forget the vendor outside the shop that sells some serious orange juice!  Its super sweet and high pulp content means the longer it sat in the ice, the more its flavours become apparent.  

Verdict?  The Pad Thai here is really good.  Its noodles were nicely cooked with each piece separated from one another while being coated with a really tasty sauce.   The shrimps flavours were noticeable when I drew the chopsticks near my nostrils and it was very fragrant!  That novelty jumbo prawn was really fresh and was a nice touch to what is an already amazing plate of Pad Thai.   But does it qualify as the best Pad Thai ever?   At the moment, I believe that the title of “Best Pad Thai” is still a claim too farfetched for Thip Samai.  There has got to be a place out there that is even better!

WenY

About eatBANGKOK

I am no expert in eating but I have no hesitation in claiming Bangkok is easily one of the top cities for eating. In this mini series called eatBANGKOK, I bring you what my homeboys Yobi, ZS and I ate through this bustling city.  Everyone boasts to present the cuisine in this Royal loving city best so the quality of food here can quite easily get diluted.  But are you really eating Bangkok’s best? This is WHAT, WHERE and HOW to eat Bangkok’s  popular and hidden eateries.  Keen on a Bangkok food itinerary?  Look no further.

eatBANGKOK: Sensational Fried Chicken @ Som Tam Nua, Siam Square

Coming to Bangkok as a foreigner no matter how prepared, you might feel that cleanliness can be quite an issue (even if you country is no better). In saying that, I can guarantee you that looks are deceiving.  But if you insist, here is a place for the faint hearted.

Som Tam Nua in Siam Square 5 is a success story of a shop whose humble beginnings involved the mortar and pestle action of making the Thai staple, Som Tam (papaya salad).  Presumably the best eat at Som Tam Nua would be the Som Tam itself right?  Errr?  Yeah?  Ok, maybe but not really.  Your best bet to start the meal with a bang would be the Some Tam Nua’s fried chicken.  For three boys a large serve for 150 Baht (RM18/$AUD6) is just about right if you plan on decent eating rather than being a glutton.

The chicken portions came out piping hot and crisp from top to bottom.  A few bites was enough to to tell me why this chicken is so popular all over the Internet.  Som Tam Nua’s secret lies in its more-ish batter made from flour mixed with blended ginger, chilli, onion and garlic with generous lashings of fish sauce and other spices to reach a point where its balance of flavour was perfect.

Coming in second place at Som Tam Nua is none other than their Som Tam (Papaya Salad).  With a host of varieties including Som Tam with crab, salted eggs and shrimp, we decided to go with the original Som Tam topped with little shrimps.

Crisp and juicy with a refreshing aftertaste, this was the answer to Bangkok's sweltering heat.  Served cold, the acidity of the salad was just spot on.  Its seasoning which mixed sweet, salty, and sour flavours together with a hint of Chilli was just sensational.  Definitely a great bite!  But at 70 Baht (RM8/$AUD3), its serve size was smaller than anticipated.

Another in house specialty is the fried rice flour noodles topped with pork floss and crackling for 110 Baht (RM12/$AUD4.50). 

Deceivingly soft and stodgy, this noodle made our taste buds tingle with excitement. Its sticky, sweet and spicy flavours mixed the pork floss and crispy crackling were quite a joy to eat!  But more surprising was how Som Tam Nua manages to grill lean pork while keeping it so tender!  My suspicion?  Som Tam Nua marinades the pork with young papaya juice which acts as a tenderiser! 

Tender grilled pork 100 Baht (RM11/$AUD4).  Not the tastiest but tender enough to amaze!

Verdict?  Pretty damn good!  The food at Som Tam Nua is what you would expect.  It was not amazingly different but it was definitely a good enough to keep the crowd coming.  Price wise it was a little steep but for most it is a small price to pay for ambience and hygiene.  In saying that, I believe the general public agrees, so prepare to queue up!

WenY

About eatBANGKOK
I am no expert in eating but I have no hesitation in claiming Bangkok is easily one of the top cities for eating. In this mini series called eatBANGKOK, I bring you what my homeboys Yobi, ZS and I ate through this bustling city.  Everyone boasts to present the cuisine in this Royal loving city best so the quality of food here can quite easily get diluted.  But are you really eating Bangkok’s best? This is WHAT, WHERE and HOW to eat Bangkok’s  popular and hidden eateries.  Keen on a Bangkok food itinerary?  Look no further.

eatBANGKOK: A Foodie's Guide to Bangkok Street Food

From the hotdogs stands to Gryo Platters at Halal Bros. in NYC, the spicy Tteobokki in Seoul, and the Smelly Tofu & Curry Fish ball vendors in Hong Kong, street food is an interesting dining scene where spare change can make your buds tingle.  More importantly, street food plays a massive part in encouraging different cultures come together to create an identity of a nation.   In Bangkok though, its all about satisfying local hunger.   This post, I feasted on some of the tastiest street food at the local Wang Lang market, and at food street Soi 38 at Sukhumvit. 

Wang Lang Market

While I gave the floating markets a miss this trip,  I took the opportunity to travel on the Chao Praya river bus to Wang Lang market situated in Thonburi, a place where the population thrives on locals looking for a feast or fresh food to prepare one.

To get to Wang Lang market, take the BTS to Taksin before jumping on the ferry which costs 15 Baht.  The ferry is one of Bangkok’s main mode of transportation and its a breeze to ride with no traffic jams of course!  

I do not blame you if you start your street food trip a little fazed.  The selections are massive and if you have the mentality that the vendors up the front are for tourists, time to get that out.  At Wang Lang, start eating because your stomach needs the time in between to relax!  

Tod Mun Pla (Thai Fishcakes - 20 Baht for 4)

Need I explain this anymore?  This bite size delicacy comes in different odds and sods but its shape matters little when you get that massive spice punch serenading your buds.  To cool, the vendor pour a sweet chilli and cucumber relish.  Slurps~!

Moo Yang (Grilled pork - 40 Baht for 100 grams)

This makes the Texan folk away from home cry.  Surely not the same smoky goodness but who is able to resist the juicy, succulent pork grilled and tossed in that sticky sweet sauce!

The lady at the stall packing larger packets for other customers!


Tub Tim Grob (Rubies and Chestnuts in Coconut Milk - 15 Baht)

Its hot so you need to cool.  Bangkok’s sweltering heat is like that.  When coconut no longer excites you, settle for this icy alternative.  This royal loving vendor at Wang Lang market spares no expense in making this colourful dessert worth you buck.  He puts chestnuts in there like a boss.

Khao Na Bpet  (Roast duck on Rice - 50 Baht)

Ok this is not your typical street food in Bangkok. When all the locals dine there, who are you to question?  Keep calm, just eat.  Tender flavoursome  duck meat was lovely to eat but sauce a tad too sweet.  I prefer the Cantonese version better!

Khanom Buang Maprow/ Khanom Tuntag ( Thai crepes w/ grated coconut and coconut milk - 15 Baht)

Walking back does not mean I was finished.  A sweet ending is a compulsory one.   Crisp at the sides, and fluffy in the middle, this yummy dessert can make every day feel like a Sunday.  Its sweet coconut was lovely and the over all experience reminded me of Apom back home.

These are the ladies working their magic on the wonderful pastries.

Soi 38 Sukhumvit

If you just cannot get enough and need to feed your daily dose of Bangkok street food, another popular places to feast at is Soi 38 at Sukhumvit. This place offers around 30 stalls in the evening serving a mix of delicacies which might not be as impressive as the 100 over eateries scattered across Wang Lang market but there is something here which might just tickle your fancy.

To get here, get on the train to reach Thonglor BTS.  Once you get of the train, you should be able see Soi 38 from the crossover bridge!

Daniel Thaiger - Amazing Pork and Beef Burgers 140 Baht

Halal Boy to New York City is like Daniel Thaiger to Bangkok.  Cultural acceptance.  Just when you thought hordes of people would come to Soi 38 in Sukhumvit for local food, you will see a stream of people queueing up for the infamous Daniel Thaiger burgers.  That evening, we were the first in line and was served by Mrs Thaiger herself.In fluent English, she tells us that her American husband is the brains behind this mobile burger flipping idea.  Opening at 5.30pm, we made sure we came extra early to get ours first.  Surely enough, our safe plan came to fruition because at 5.30pm, there were already 8 orders in the make! 

The Classic Pork with Cheese

Mr Steve. Beef burger with Cheese and Bacon.

Whilst the kids in the region play tricks with bamboo coal buns, Daniel Thaiger decides that Kuro buns are too mainstream and pulls the classic back on track.  A quick wait for the early birds were rewarded with a burger that is worth the effort.  Put together like a piece of art, the composition is simple and it works.  Daniel Thaiger might be small, but it sure gives Shake Shack fans a run for their money!

Pad Krapow Moo (Pork Stir-fry with Holy Basil - 50 Baht)

A favourite back in Australia came less exciting than expected.  But for the unfamiliar, this might be a delicious bite graced with the flavour of the Basil leaf!

Khao Niaow Ma Muang w/ Tua Tong (Sliced mango with coconut stick rice topped with toasted Mung bean - 60 Baht)

Putting the name on the sentence above is like seeing Obama on TV with the close caption saying Obama.  If you need any introduction to this Thai sensation, you must live in a hole #neversaynever.  This was one of the best ones in town according to most.  It sure lives up to its expectation but best is still a claim too farfetched.

WenY

About eatBANGKOK

I am no expert in eating but I have no hesitation in claiming Bangkok is easily one of the top cities for eating. In this mini series called eatBANGKOK, I bring you what my homeboys Yobi, ZS and I ate through this bustling city.  Everyone boasts to present the cuisine in this Royal loving city best so the quality of food here can quite easily get diluted.  But are you really eating Bangkok’s best? This is WHAT, WHERE and HOW to eat Bangkok’s  popular and hidden eateries.  Keen on a Bangkok food itinerary?  Look no further.

Melbourne: Modern Thai @ Longrain, Little Bourke Street

While the highly rated Chin Chin seems to be all the rave in Melbourne, my trip to the modern Longrain on Little Bourke Street still shows that the top spot for Modern Asian is still up for grabs.  Modern Thai food has come a long way from the awkwardly sweet and deep fried things they were before, but was this a change good enough?  This was my first visit to Longrain in Melbourne and I loved its airy venue which paired high ceilings with its long tables that swept across the diner. On top were glasswares arranged neatly for the afternoon service. It all felt very "upmarket".  Its a nice feeling.  But remember, Longrain gets pretty busy so remember to make your booking via the telephone or the OpenTable website here.

To get the pace going, we order a couple of betel leafs! Mine was the betel leaf with pomelo, mint, green papaya, peanut and toasted coconut slices.  Som Tam on a leaf? Maybe!

Like how most Thai salads are, this one had a refreshing punch the moment you take it in whole.  There is something about the crisp vegetable crunching in your teeth whilst your palate is serenaded by the Thai dressing that simply awakens your senses.  Love that sweet-sour-salty combination! Not to mention that juicy pomelo and betel leaf that are sweet at first but carries a slightly bitter aftertaste.  This was an appetiser that leaves your mouth clean for the next.

Longrain’s signature dish of Eggnet, pork, prawns, sprouts, and peanuts served with a cucumber relish came next.

It is easy to see why the dish is so likeable.  Firstly, it is big.  Really bloody big.  But there is a little catch and it is that the dish is not filled entirely with meat and seafood but rather, massive amounts of juicy bean sprouts that compliments the herb and meat contents.  This to a certain extent felt like a noodle-less Pad Thai! It was yummy!  Its savoury, then a bit sweet but more importantly the dish was fragrant thanks to the little strips of kaffir lime, chill and lovely mint.  I really enjoyed this dish.  At the end though, I felt a little sad for the cucumber relish.  The balance in this dish was already optimal so I had no need to add anymore sweetness from the relish!

The next dish was the special of the day recommended to us by Longrain's waiter.  It was a whole fish filleted and deep fried served with a tangy tamarind sauce.

I love seeing my fish filleted with the whole lot deep fried to perfection.  Here the batter was thin so it only had a mild crisp from the deep frying.  What it lacked in crispy batter, it made up for by ensuring that the flesh was kept superbly moist.  Drizzle a little lime juice over the fish before dipping it into the Tamarind sauce and wow! It was an amazing meal!   This was one of my favourite dishes that day which I believe Hendra enjoyed too.  It aced both presentation and taste well.

The next dish to hit the table was the dish of pork hock.  Need I SAY. The dish looked good!!! At Longrain, the presentation is almost as important as the cooking.  

Before we started, the waiter explained to us that the dish has a lot of sugar.  To balance the sweetness, Longrain uses a chilli-vinegar concoction that brings a sense of balance to the dish.  True enough, I can imagine the dish being immensely sweet without the vinegar.  Whilst this dish was quite good, it can very quickly become overwhelming because of that deep fried fatty pork hock combination with a fairly sweet and sour sauce.  Definitely not a dish to be ordered for one, but its something to be shared around the table.  It is almost as if one piece is too little but two on the other hand is too much!

Last but not least was a dish of stir fried king prawns, and mussels in a turmeric x chilli sauce.

The dish looked meagre on the first sight.  All we had were 4 prawns and 3 mussels.  But fret not, each piece of seafood were still rather plump in size.  But Mei reckon that the garnish of fried kaffir lime leaf would already cost a fortune! She is most definitely right because Kaffir Lime leaves are  really expensive!   Putting prices aside, this dish is pretty damn tasty thanks to it sauce.  Also, the turmeric is really mild so do not worry if you dislike that herb.  In a nutshell, it was a rather tasty but a little expensive :P!

While I would have loved to order a dessert to end, my stomach thought otherwise.  I was very full!  With a bill the creeped close to $190, Longrain is by no means a cheap affair.  For 4 diners, we might have been overly ambitious and ordered too much but no regrets here for sure.  The service was decent, food was tasty, the ambience comfortable and more importantly, the company that afternoon was spot on.  My best comparison for modern Thai would be Nahm Thai which has now been branded to Nunam as well as Galangal Thai and Red Opium, all of which are in Perth.  Out of these four places (including Longrain), it is clear that Longrain is a winner for the many reason which includes better value, greater creativity and  more originality.  Nahm Thai dulls in comparison to the lot especially when most Perth people considers Nahm Thai to be Perth’s finest modern Thai restaurant.  In my opinion, only Galangal Thai’s Pad Prik King and Red Opiums incredible tapas selection comes close to challenging the delicious fish and egg net dish I had today at Longrain :)!  Oh do not forget, Galangal Thai is possible the cheapest contender of the lot albeit its small serving sizes!

WenY

Melbourne: Little Ramen Bar X Shanghai Street Dumpling @ Little Bourke St.

The traditional Ramen has strong following that prompted many brands and independents to open outside its place of origins.  Whilst famous brands have a strong backing due to their established names, the independents are not deterred from defining their own ramen.  Such is the story of the Little Ramen Bar who has been serving delicious bowls of ramen from its narrow spot on 5/346 Little Bourke St.

Classic dishin’with a round of Gyoza for the table.  Yes? No? Maybe?  Typical.

A page long ramen selection threw me into the usual dilemma.  But I came here twice so my problems were solved :)!  The first round I saw me order the Hokkaido Ramen.  A delicious miso broth combines mixed vegetables, minced pork, corn, butter and a slice of BBQ pork for a full Japanese Northern Island experience.  Its butter melts into an aromatic whiff making the tasty broth even richer and more flavourful.  But surprisingly though, my added egg was the killer of the lot.  The runny brilliant orange yolk was all the rave.

In the second round, I shared a classic ramen + chashu slices with AC.  EGG, PORK and RAMEN.  Is there a more delightful combination?   The porky - creamy goodness stems from what the place says is a result of 10 hours of cooking.  Sure seems legit to me!

Sharing seems a little strange as it is something I do very infrequently.  But worry not.  The Little Ramen Bar is a few door Shanghai Street Dumpling on 342 Little Bourke St.  Another popular place that serves quality dumplings for decent pennies.  After queueing for a bit and yes, you have to queue for both the Little Ramen Bar and the Shanghai Street Dumpling, we were seated outside.  At Shanghai Street Dumpling, you order before you are seated which seems like a legit way to increase a restaurants efficiency.

This was my second dumpling meal after an overkill of Xiao Long Bao at Hutong.  Still scared of dumplings, I decided to call a crab and pork Xiao Long Bao in anticipation that the sweetness of the crab flesh would mellow well with the pork broth.

Did it work?  Comparing the two Xiao Long Bao I had at Hutong and Shanghai Street Dumpling, the one at the latter was significantly less cloying.  Thanks to the addition of the crab, there was a subtle seafood flavour through the dumpling which made it more palatable.

Shanghai Street Dumpling’s Pan Fried Pork Buns.

This dish was a reminiscence of my trip to Taiwan where the road side vendor serves these little pan fried buns at the speed of light.  But remember, do not bite in so quickly!  The hot juices within can burn and it will.  Go slow and steady!

(Note: The Chili Oil Wantons at Hutong are heaps nicer than the ones at Shanghai Street Dumpling.)

Do you want lunch with variety?  Look no further.  The Little Ramen Bar and Shanghai Street Dumpling are within close proximity of each other on this strip of Little Bourke Street.  Mind blowingly good?  Perhaps they were not the best in the world as the ramen in NYC/KL carries more weight and even the street vendors of Taiwan makes kick ass dumpling for half the dime.  But for where we are, feast your buds with their creations and enjoy with little concerns for your wallet!  They were really quite good!

Check out my other Ramen posts:

Dosukoi Ramen @ Allendale Square, Perth

Kai Ramen @ Bull Creek, Perth

Oceans Ramen @ Northbridge, Perth

Nao Ramen @ Murray Street, Perth

Ramen Lab @ Mount Lawley, Perth

Genki SET Japanese @ Den Haag, Netherlands

The Little Ramen Bar @ Little Bourke Street, Melbourne

Ippudo Ramen @ Hong Kong

Hide Chan Ramen @Midtown East, New York City

Totto Ramen @ Hell's Kitchen, New York City

WenY

Bites: Modern Dining @ St. Michael, Mount Lawley

Sitting in the place of Jacksons, WA’s legendary status degustation spot, St. Michaels is the new kid on the Beaufort Strip.  While I never knew the exact details of the owners, I did know that St. Michaels were the brainchild of the Red Cabbage establishment which hmmm did not provide me with much confident at all.  Do not get me wrong, Red Cabbage is a fine place but  I was not the keenest person after being scarred by the lacklustre of creativity from my first attempt there.  However, my sister was keen to give this place a chance and so I went anyway.  For those who are not aware, St. Michaels is now open for dinner which had just happened a couple weeks back ;)

However, because no one knew they were open for nights, we were one of the only two tables that night.  I loved being treated as if I had booked the whole place but really, it was just pure luck haha.  The dining style here is a choice of a la-carte tapas or degustation but we went for the degustation which was a no-brainer considering the $89 tag will be quickly surpassed if orders were done a la-carte.

After enjoying some crisp lavosh and bread with whipped vegemite butter, my attention turned to St Michael’s first course, the cold pickled vegetables and Bresola.

Highly acidic on the first bite, I quickly grew fond of this setup.  The musky beefy Bresola paired with the sour-sweet roots  made summer dining a bliss.  The taste was fresh and crisp.  A meal that left a very clean feel to the palate.

Australian seafood is a major highlight during the summer.  St. Michael brings the flavours of South America to plate in this dish of seared scallops.

The perfectly seared scallops were of a decent size but not massively huge. But where flavours were concerned, the dish was well-composed with the tasty salsa and sweet almost buttery charred corn complementing the fresh scallops.  Likeable at every aspect, there was a certain predictability about this setup that might have made the experience all a little too “common”.

The next dish was something a little more special with pumpkin puree, orecchiette and pecorino making their way to the table.

On the plate was pureed pumpkin with little pasta shells called orecchiette and roasted pumpkin, topped with fragrant pecorino cheese.  Sweet, a little cheesy with some pasta is how I would describe this one.  It was quite basic and could easily have been a really good dish.  However, there was an inconsistency across the plate with the doneness of the pasta.  Some were a little soft whilst a few were hard with a few sitting al dente in the middle.  I honestly did not mind it but sitting on the Jacksons’ spot where I had previously dined commands a lot of integrity :P!

The next dish of quail, carrot puree and deep fried crumbled ricotta was absolutely gold.

Cooked spot on, the quail was perfectly pink in the middle and superbly tender.  Then comes the silky gel-like carrot puree that was just sensationally seasoned.  Not too sweet, or salty, but just nicely ripe in the middle!  One its own or together, the crumbed ricotta is every kids dream snack.  Fluffy in the middle, crispy on the outside but more important, delicious. To finish was some popped buckwheat to give the dish a crunch.   Have all the elements at once and you would be thoroughly impressed.

After grazing through the appetisers, the plat de résistance arrived.  It was a dish of lamb. My first bite quickly reminded me of the lamb & scallops dish at Nine Fine Food in Highgate.  The lamb was slow cooked and pulled apart before being formed and temporarily pan fried to caramelise the outsides.  The fat contents were definitely pretty high with this one as it literally melted in my mouth!  Little bits of nifty tricks to break the norm like the mint jelly was quite a joy to have.  To sum it up, the lambs falls into the category which I call “same but different” and I like it.

After resting my buds for a bit, our maitre d introduced me to the pre-dessert course.  Described as being neither savoury or sweet, the dish consisted of a thin carrot cake slice topped with celeriac ganache, little mounds of blue cheese, pear sorbet and poached pear.

I do not know where to start because this was literally my "dish of the night".  Its description falls way short in explaining how delicious this combination was. The spongy carrot cake with a tart almost sweet blue cheese paired with the refreshing sorbet was simply genius.  Add the crunchy walnuts and juicy pears to the equation and it was even better.  This was an exemplary reinvention of the cheese course where one has blue cheese with pear, candied nuts and crackers.

Last but not least was a dessert course after an oatmeal palate cleanser.  Themed parsnip, and honey, this was an all vegetarian dessert.

Parsnip sponge, and parsnip sorbet on cornflakes with honey drizzled all over.  To end the night, it was quite right.  Refreshing, light and over all quite easy to eat without leaving one feeling as if he/she had just eating a block of  meat.  Now, if only it was a little less salty!  For some reason the sponge has salt in it, which I found to be unnecessary because the cornflakes itself already has some salt.  Not a major fault but something that could have been easily prevented for sure.

At the end of the night, I enjoyed the meal at St. Michael quite a fair bit.  Unlike its more established sibling Red Cabbage, I found myself more enticed to the creations at St. Michael.  Dishes like the scallops as well as the lamb were rather predictable in flavour but still, faultless in all ways.  The carrot slice with the walnuts, pear condiments and blue cheese were exemplary in reinventing the classic blue cheese plate.  In saying that, there were a few errors which displeased me especially with the last dessert being quite salty or the pasta dish being inconsistently prepared but otherwise it was good.  Nonetheless, this has got to be one of the better $89 dollars spent in 2014!

WenY