It was our first time in this restaurant and because they only accept bookings for 6 or more, we came in early and was immediately seated at 6:30 pm on a Friday night. The communal table and sharing of dishes are great concepts, but the place was too dark which makes it a bit hard to appreciate the food. Our waitress was friendly and very competent, making good suggestions to balance the sweet and savory aspects of the items we were planning to order.
The signature dish, filled eggnet with pork, prawns, caramelised coconut and cucumber relish was truly refreshing. An entree size of this dish was not on the one page menu but our waitress suggested this and she was spot on because we saw the main size which was quite big for 3 people to share. One of two main dishes we ordered was the whole fried fish of the day, which turned out to be flounder, beautifully cooked with chilli, lime and tamarind. The teenager in our group loved it and said it tasted like chicken. The other main dish was the caramelised pork hock with five spice and chilli. The pork was so soft and wonderfully cooked with a balance of flavours, much better than Red Spice Road's version. We also ordered the green papaya snake bean salad, which provided a sour-spicy balance to the meal although the snake beans were raw and could have been better if they were blanched. Rice for 3 people came in a bowl and we found out later that it was refillable although our waitress forgot to mention this at the start.
We still had some room for dessert so we ordered the $30 Dessert plate (tasting plates of the desserts they have on offer). This was the major let down of the night because although it looked nice, everything on the plate was too sweet and unimaginatively prepared. Maybe that's why the dessert selections were not listed in their website. It had the black sticky rice with mango bits, totally forgettable; coconut with raspberry gelatin in a shot glass - tasteless; sago and taro, ordinary; another coconut dessert with chewy almost un-digestable bits; and the caramelised palm sugar in a small bowl, diabetes-inducing. Chin chin's desserts were far better and having been fortunate to travel to Thailand, the typical Thai desserts were simple, light and refreshing, providing a nice end to a sweet and spicy meal. You need to go back to the drawing board Longrain and improve your dessert fare.
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