September 26, 2018 Wednesday was the grand opening of Muang Thai PH, located at 138 Malakas St. Diliman Quezon City.
The guests were welcomed with the very refreshing floral arrangements and great table set up. It has a modern interior design, accommodating its guests to have a Thai dining experience and take photos of themselves. The overall design of the place is cozy, from the color combination, the fixtures and furniture.
The service attendants were all pleasant, accommodating and friendly. They're all approachable and sensitive enough to attend to the customers needs. Excellent job for them for being effective and efficient.
Now, this is the most exciting part of all, of course the food tasting part. Below are my personal evaluation, according to how I taste the food. This might be helpful for their future reference.
YUM SOM-O
Pomelo macerated panocha coconut syrup with char-grilled shrimp, roasted nuts & fried shrimp head.
Has a good texture and with mild flavor. Great combination of texture,the crispiness and the balance of aroma and flavor.
YUM PLA DOOK FU
Fried catfish with green with mango salad.
Has a very authentic Thai taste and flavor, with coarse texture.
TOM YUM GOONG
Tom yum soup of charred shrimp with mushrooms, tomatoes, turmeric, basil, lemongrass, and cilantro.
The broth is full of flavor and mild tasting, with a nice body and aroma. Although, feels like missing the kick of the tamarind.
SATAY GAI
Char-grilled chicken thighs with peanut sauce.
The chicken is tender and nicely grilled, with a strong nutty flavor. Better reduce the saltiness, so there will be a nice balance on its flavor. Culinary arts is of course the freedom of the chief on how he/she wanted to present the food. For me it will be best to separate the peanut sauce so that, the customers would have the choice whether they want to have more or less of it.
CHICKEN PANDAN
Thai pandas wrapped chicken served with homemade soy sesame sauce.
Over flavored, the soy sauce over powered the pandan flavor. Although, it has an excellent texture and tenderness. Better serve it not to salty since there's a soy dip on the side.
KHAO KLUK KAPI
Shrimp paste fried rice topped with egg sauce, fresh mango slices raw shallots and cured pork rid
Five thumbs up for Khao Kluk Kapi for having a very authentic flavor and taste. This is my person favorite whenever I crave for Thai food, better if there'll be more mangoes on top.
MU KROB
Crispy pork belly with a choice of green, red and panang curry sauce.
Must use less salt on the pork belly to balance the flavor and taste with its sauce. The pork belly has a good texture, has the right crispness on its crust and tenderness inside. The balance of the green, red and panang curry sauce is good.
SPICY BASIL MIXED SEAFOOD
Shrimp, squid, clams and fish with spicy basil, fried garlic and turmeric.
The seafoods are properly cooked and has a nice texture in every bite. Flavor is well balanced, complementing all of the herbs and spices.
BEEF SHORT RIBS
Grilled beef short ribs with sautéed mushrooms, roasted pineapple & ground roasted toasted rice in massaman curry.
The beef has a good texture and has a smoked flavor that complements the massaman curry. The grilled pineapples and sautéed mushrooms are well coordinated.
MANGO STICKY RICE
Glutinous Rice with coconut sauce and ripe mango
Mild tasting dessert. Has the right sweetness and coconut flavor
COCO FLAN
Coconut custard with young coconut purée & tapioca.
It has a very traditional Thai flavor. Simple and not complicated. The taste that will bring you to its origins.
THAI MILK-TEA
Well balanced flavor, has the right amount of sweetness and flavor.
Most of the food presented during the opening are closed to perfection, they just need to work on balancing the umami, the sourness and the saltiness of other food mentioned. Texture wise and the choices of flavor are good.
I know that this is just a beginning for them, so there will always be a big room for improvement and to serve the customers better.
Written : JC Salud
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