I am a Chat Thai convert. I have written about Chat Thai a couple of years ago when we were up for a visit. Both Mister and I were a little unimpressed. We did not think that it was worth the never ending hype. But now we love Chat Thai and even @mamajeroxie has become their regular patron in her stay in Sydney. She said the food has enough kick! She means chilli kick
I love offal. This is a bowl of intestine, blood, liver and minced pork balls in a clear soup. I could easily just have this with a bowl of rice and be contented. This reminds me of home cooking. I don’t cook much offal at home but so I usually it will be a bowl of minced pork balls with tofu and vegetables. The offal made it so much more appetising.
And yes, we got more offals. This is called guay jupb which reminds me a of kway chap which I adore. The noodles of kway chap is flat and wide whereas the noodles here is rolled up noodles. The sauce is quite similar but with less black sauce. In kway chap, the ingredients are separate from the noodles but this has is a all in one bowl. I like that this has crispy fried pork. This can be eaten by itself.
Instead of plain old white rice, we opted for fried rice. Not sure what the lemon is for but I thought out of place.
I can’t recall what this is called. These are like thin crepes that has sweet coconut flavoured cream and orange zest. There is also a savory version. We got some of these as they ran out of Chinese fried dough with coconut custard!
Khanom craok is like toasted balls of custard in a griddle. It is nice and fluffy and you bite into a baked custard like texture. These little balls are so addictive. It has both sweet and savory version as well.
There was a 2 day weekend Sydney Cellar Door event at Hyde Park in February. I was not in the mood for wine tasting but just wanted to be a busy body and check out the pork belly bun by Porteno that a few people were raving about on twitter the previous night.
And how was it? It was delicious! Tender crispy pork belly and not forgetting fatty that is nicely charred. What is great about this pork belly bun is that we know it is fatty but at the same time, it felt quite “light”. Hard to describe. It did not feel fatty but we know it is. It must be denial but once in a blue moon is ok, yes? More pork I say!
So after some pork belly and dumplings, we headed towards Chat Thai, Westfield. I can’t remember why we decided that more food was required. The Chat Thai at Westfield is on level 6 and not on the food court level. It has similar outfit except I do love the art on the surrounding walls and the kitchen is open space.
We ordered an entree! It was a todt mum goong keaw or rather deep fried prawn mousseline with a sweet plum sauce. This was really good. It was very moist and packed with aromatic flavours.
I tried the boat noodles and this is one of the odd dishes that I find quite disappointing. It was a huge bowl of noodles with beef slices and in a rather thick sauce. There are choices of pork or chicken to choose from. I thought it was quite bland. It did have an abundance of herbs but the deep fried pork rind was a little soggy. Overall, this is not spectacular.
Mister ordered the ba mee. It’s like dried hokkien noodles with fish cake, minced pork, dried shrimps and fish balls. It is a little like ba chor mee. I quite like this dish. Maybe I should just stick to stir fry. If I want noodles, it might be better off getting at their food court Chat Thai.
I have been to different Chat Thai countless times since our move. It is reliable. It usually delivers in flavour. The only thing that I hate about it is the queuing. It can be as bad as up to an hour and twenty minutes. Having said that, I always satisfy my craving with a quick visit to the Chat Thai at The Galaries food court. 52 is one of my favourite