Kha, a contemporary Thai restaurant located right next to Graze, has been receiving a lot of publicity in the media lately. Having read several favourable reviews of it in the newspapers and food blogs, it’s time for me to add my input too!
I was hoping to try Ruby Starlet (signature Kha mocktail) but sadly, it was unavailable, awwwww😦
Dragon Eye ($12++) was served instead. A mixture of lychee, mint leaves, lychee juice and fresh lime juice, I found this refreshing initially but after awhile, it got too sweet.
Started with crispy rice crackers with chicken curry dip.
I love Thai salads, be it payaya salad, mango salad or pomelo salad. So the 2 salads you see below are definitely highly recommended!
Chef’s selection: Mango salad with crispy catfish ($18++).
Yam Som O ($17++): A combination of spicy pomelo, prawns, chicken and roasted coconut.
Kab Klam Ruam ($21++): Salmon souffle, prawn wrapped in rice vermicelli, crab cake.
These 3 signature Kha seafood appetisers are just average. Nothing special and oh, the intriguing salmon souffle? It’s merely fish otah given a glamorous name.
Another chef’s selection: Wok fried tiger prawns with crispy quail eggs and sticky tamarind sauce ($30++).
Honestly, this didn’t leave a deep impression so I suppose it’s rather ordinary…
Tom Yum Goong ($18++): Hot and sour king prawn broth with lemongrass.
There’s different levels of Tom Yum soups here, from mild, medium to spicy. We went for mild and argh, our mistake! Not spicy enough and it was unbearably salty.
Crispy Kheaw Wan Poo ($30++): Soft shell crab curry, pea eggplants and crab lump.
The crab lump was suspiciously missing in the curry but otherwise, this was good! Love the idea of incorporating
everyone’s my favourite soft shell crab into the thick and mellow green curry.
Poo Nim Phad Pong Kari ($30++): Soft shell crab sautéed in Thai yellow curry with spring onion.
Did I mention I love soft shell crab? Crispy and meaty, there’s nothing not to like about this. On a side note, I think soft shell crab and curry make a perfect couple!
Papa Adun’s Phad Tow Hu ($14++): Wok fried tofu, basil and three flavour sauce.
Granted, the tofu was lusciously soft. But the skin ain’t crispy enough, hmm…
Pla Krapong Nueng Manow ($26++): Steamed sea bass with sweet sour chilli dressing, lime and coriander.
If not for the uniquely Thai dressing, I would have mistaken this for the steamed fish that even my culinary-challenged mom knows how to prepare, haha. Nevertheless, this was very fresh and we enjoyed its simplicity.
Phad Thai ($16++): Stir fried rice noodles with prawns, tofu, banana blossom salad and grilled whole pepper.
“Too sweet!” was our immediate, simultaneous reaction after tasting this.
Khanom Sam Yang ($22++): A trio of desserts; black sticky rice and date pudding, red rubies, baked pumpkin custard with coconut ice cream.
I didn’t see any black sticky rice on the plate and the date pudding was so-s0; love the crunchy red rubies (made from water chestnuts) mainly cuz of the lovely jasmine fragrance in it; and the pumpkin custard had a silky smooth texture!
Khao Neaw Ma Muang ($14++): Mango and sticky rice drizzled with coconut pandan sauce.
I had very high expectations of this cuz of the raves I read online. But sadly, this was disappointing as the rice was dry and not sticky enough😦
I’m still somewhat undecided about Kha. Some of the dishes are terrific, like the salads and curries, but most of them strike me as pretty (literally, since it’s obvious that the chefs take utmost care in the presentation of the food) normal.
Will I be back?
I really don’t know…
To Danielle and Sihui from Ate Consulting, thanks for the invitation!
38 Martin Road
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