The Royal Buddha
This is a lovely Thai restaurant located in Barsha where we were invited to try out the food.
The ambience is really good, with dim lighting and a Thai feel to it. There's a see-through kitchen too.
They got us some prawn crackers as we waited for our food.
For vegetarians, they also have the regular crackers which I liked even more. They also have a full page of vegetarian dishes in their menu which is very thoughtful considering a lot of people follow this dietary restriction.
For starters, we had the Khong Wang Ruam The Roayl Buddha which is a mixed platter. This consisted of papaya salad which although was fresh, could have had a bit more flavour to it. The prawn cake was quite good, and I liked it especially with the plum sauce. My favourite was the purple flower chicken steamed dumpling. This is a purple coloured dumpling which had a with a juicy chicken stuffing in it. The chicken satay was coated with some nice spices and tasted good with the peanut sauce. The spring rolls were nice and crispy.
Another interesting appetiser was the Tao Hoo Thod Sot Makam which is Deep fried tofu. It looked quite simple but we really enjoyed this. It was served with a tamarind chilli sauce which really accentuated the flavour.
For the mains, there was an interesting sea-food dish - the Hor Mok Talay Ma Prow Onn. This has squid, shrimp, and sea-bass fillet with Thai basil, cabbage, coconut milk, egg and Thai red curry paste. Also, the interesting part is that it is served in fresh young Thai coconut. It has got a lot of stuff in there and sea-food lovers would enjoy it. The quantity is quite generous too.
The other dish was the Goong Phad Phong Kra Ree which is wok fried prawn with bell pepper, onion, egg, chilli oil Thai celery and turmeric powder. The turmeric gives a nice flavour to it and I hadn't had a Thai dish like this one before. It has very little curry though and it almost dry.
We had this with the Khao Phad Sapparot, i.e. Thai pineapple fried rice. This is made with fried onion, turmeric powder, cashews and mix vegetables. This had too much garlic in it. I do love garlic, but still this was a bit too much for me. Our mains seemed a bit dry and needed some more curries; I wish they had recommended us some while ordering.
For the dessert, we had the all time famous Thai dessert - Khao Niew Ma Muang that's the sweet sticky rice served with ripe Thai mango and coconut milk. The rice could have been a bit more moist like I've had in a lot of other places. It wasn't bad but could have been better.
The other dessert was the Tab Tim Krob - the boiled water chestnut cooked in tapioca flour with sweet coconut milk. This too is a classic one and it had some mango in it too which tastes really good. We really liked this dessert a lot.
They have some interesting cutlery. It is long and so can be used as chopsticks from one end and a spoon / fork from the other.
It was an average experience overall. Some dishes were good while some could have been better.
Click here to salivate
The ambience is really good, with dim lighting and a Thai feel to it. There's a see-through kitchen too.
They got us some prawn crackers as we waited for our food.
For vegetarians, they also have the regular crackers which I liked even more. They also have a full page of vegetarian dishes in their menu which is very thoughtful considering a lot of people follow this dietary restriction.
For starters, we had the Khong Wang Ruam The Roayl Buddha which is a mixed platter. This consisted of papaya salad which although was fresh, could have had a bit more flavour to it. The prawn cake was quite good, and I liked it especially with the plum sauce. My favourite was the purple flower chicken steamed dumpling. This is a purple coloured dumpling which had a with a juicy chicken stuffing in it. The chicken satay was coated with some nice spices and tasted good with the peanut sauce. The spring rolls were nice and crispy.
Another interesting appetiser was the Tao Hoo Thod Sot Makam which is Deep fried tofu. It looked quite simple but we really enjoyed this. It was served with a tamarind chilli sauce which really accentuated the flavour.
For the mains, there was an interesting sea-food dish - the Hor Mok Talay Ma Prow Onn. This has squid, shrimp, and sea-bass fillet with Thai basil, cabbage, coconut milk, egg and Thai red curry paste. Also, the interesting part is that it is served in fresh young Thai coconut. It has got a lot of stuff in there and sea-food lovers would enjoy it. The quantity is quite generous too.
The other dish was the Goong Phad Phong Kra Ree which is wok fried prawn with bell pepper, onion, egg, chilli oil Thai celery and turmeric powder. The turmeric gives a nice flavour to it and I hadn't had a Thai dish like this one before. It has very little curry though and it almost dry.
We had this with the Khao Phad Sapparot, i.e. Thai pineapple fried rice. This is made with fried onion, turmeric powder, cashews and mix vegetables. This had too much garlic in it. I do love garlic, but still this was a bit too much for me. Our mains seemed a bit dry and needed some more curries; I wish they had recommended us some while ordering.
For the dessert, we had the all time famous Thai dessert - Khao Niew Ma Muang that's the sweet sticky rice served with ripe Thai mango and coconut milk. The rice could have been a bit more moist like I've had in a lot of other places. It wasn't bad but could have been better.
The other dessert was the Tab Tim Krob - the boiled water chestnut cooked in tapioca flour with sweet coconut milk. This too is a classic one and it had some mango in it too which tastes really good. We really liked this dessert a lot.
They have some interesting cutlery. It is long and so can be used as chopsticks from one end and a spoon / fork from the other.
It was an average experience overall. Some dishes were good while some could have been better.
Click here to salivate
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