Rayong Thai, A Must Go For Thai Food Lovers

Rayong Thai, the place to be for Thai food lovers who are interested in Thai cuisine at a very cheap price. A sitting involving one person in a restaurant like Absolute Thai would cost you around RM 30 to RM 45. Here, the average sitting will only cost you RM 20, and that is one hell of a bargain when you are sitting in the capital of Malaysia. Easy on the stomach and the pocket, what else could a fellow diner wish for?

To add to the atmosphere, all the waitress and cooks are also from Thailand. It is enjoyable to immerse yourself in the Thai culture, watching them communicate with each other in their native tongue.

A mixture of sliced aubergine,coconut milk,shredded chicken, mushrooms and beans, the green curry packs quite a punch. The soup smells of mint, with the sharpness of green chili to ruffle your feathers. Quite creamy from the use of coconut milk, giving it a sweet taste. A must try in this restaurant.

All Thai restaurants cannot be completed without the signature dish that defines the Thai people. Red Tom Yam Seafood is a must to go with your rice. I'm not a fan of dishes that are too spicy, so this will be a thumbs up for me. The Tom Yam soup isn't too spicy, neither was it too bland. Trust me, the red color of the soup is for show only, it doesn't do much. A little stingy on the ingredients, I notice a small portion of squid and prawn inside the soup. Nothing much to see here.

The water spinach comes in generous quantity. Fried and stewed in shrimp paste and carrots. Not bad at all. The vegetable was cooked to the right level. Crunchy and fine.

Fried chicken wrapped in pandan leaves. The meat is tender and well marinated. The flesh yields easily to the teeth. Not too chewy or too soft. Just the way I like my meat. The pandan leaves that are wrapped around the fried chicken also gives off a tantalizing aroma. I am ordering another plate of this!

Sliced mango with sticky rice. This is a dessert that is worth your attention. The sticky rice is sweet and...well... sticky...creamy even. The sliced mango are fairly soft and ripe. Even so, the flesh isn't sweet. Points will be deducted here.

Behold the one dish that gets me coming back for more and more, Tap Tim Krab. Yes, I know its a mouthful. Topped with slices of jack fruit, the Tap Tim Krab is a mix of shaved ice and sweetened coconut milk. Chilly, milky and creamy, this dish will touch you in ways that you will never imagine possible. A fair balance of sweetness, combined with the rich aroma of coconut makes the Tap Tim Krab a formidable contender against western ice cream.

Red colored jelly things to substitute for sago which is usually added into the Tap Tim Krab. I like the way the ice melts and the Thai ice cream becomes a cold stew like sludge. This is one dish that you must try, unless you have an allergy for coconut or simply hate the taste of it. Well, too bad.

The coconut pandan pudding is fragrant and soft. At RM 6.90, I don't see much value in it. Small and pricey, that's my comment on the pudding. It seemed like all Thai dishes utilizes coconut in their making. The amount of coconut used in the dishes here are just overwhelming.

The cendol uses the same base as the Tap Tim Krab, utilizing sweetened coconut milk and shaved ice. It pales in comparison to the Tap Tim Krab and mango sticky rice as a dessert. Not stingy on the ingredients though. I love the nice helping of red beans and corn sprinkled on it, giving the cendol a fuller taste.

The lemon grass water was a little pungent. Most westerners will not appreciate the smell of this drink. As I was born in a family that uses extensive lemon grass as herbs for seasoning, I am well accustomed to the aroma.