Date visited: October 2013
What we ordered:
Crispy Spring Roll Thai Style (~PhP140), Hainanese Chicken (~PhP300) and Thai Style Fried Rice with Shrimp Paste (~PhP200)
Taste = 4.5/5
– We have eaten at different branches of this restaurant and the taste seems to be consistent among them, which is a bit hard to accomplish since different cooks tend to approach dishes differently. We ordered our favourites. The Hainanese Chicken tasted so delicate and really went well with the accompanying dark soy sauce, ginger and chilli sauce. It tasted as if the chicken was boiled for a long period and made the meat really succulent. They probably have a “master stock” because the chicken was very flavourful. The ginger gave the chicken that refreshing taste and the dark soy sauce gave the dish sweetness and saltiness while the chilli gave it that special spicy kick. The frIed rice was a version of Bagoong (shrimp paste) rice. It was on the sweeter side and was less salty with a kick of chilli. It was a very good compliment to the delicate taste of the Hainanese Chicken. Lyn likes Thai style spring rolls with bean thread noodles (Asian vermicelli), shrimp meat, cilantro and fresh veggies inside and this restaurant has a fried version of it, which was good. The accompanying sweet, sour and spicy sauce was really a very good compliment to the crunchy noodle-filled spring rolls. Their special pandan iced tea was really something else. If you know the taste and smell of pandan leaves then just imagine it served as a very cold and refreshing sweet drink. The taste is almost like an aromatic cold honey drink. The serving sizes of the dishes were good for 3 persons so we really were just barely able to finish the rice and chicken. We took home more than half of the spring rolls as take out/take away.
Service = 4/5
– The service was good though there were times that the servers were not too attentive. But overall, it was better than most restaurants.
Ambience = 4/5
– The restaurant serves good Thai, Malaysian, Indian, Indonesian, Singaporean and Vietnamese dishes and while they serve that many cuisines, the interiors of the restaurant looked and felt plain. There was clearly a green motif to the restaurant with different shades of it and the chairs had a “rattan” style. Also, the dishes were served in plates but the diners would eat on banana leaves, which is actually something very Filipino.
Value for money = 4.5/5
– The quality, taste and serving sizes of the dishes here are really above average compared to the other restaurants in its class. Their successful presence in all of the three major Philippine islands is proof of this and we hope they continue to improve.
Click here for their website.