Comments on: Tom Yam Gung, Hot and Sour Prawn Soup

By: Rachanee Munar

Rachanee Munar — Fri, 10 Oct 2008 22:49:46 +0000

About Kaffir Limes, in market-market that would have to be Q-Dy’s vegetable stand (just near the round-about between serendra and market market). They can sell leaves in bulk at a very affordable price. However, its by order. I’ve heard from them that most foreigners prefer buying the leaves that are freshly picked from the tree. I’ve seen for a fact that if you wash and refrigerate them, they lose a significant amount of flavor. So yep, if you’re not a restaurant owner, having your own tree is still the best option. We have small seedlings of the plant; you can email me if you’re interested. Thanks

By: ThaiFoodEnthusiast

ThaiFoodEnthusiast — Sun, 01 Jun 2008 12:46:18 +0000

Hi Everyone! I’m truly amazed and grateful to come across sites like this! I love the open discussions and recommendations everyone has to offer. Especially if it’s related to Thai Cuisines. I have read everyone’s comments and suggestions and i find you all to be very correct. I have traveled to Thailand before and i would honestly say that it can’t be more authentic there than anywhere in the world, so comparisons are pretty much out of the questions unless you have Thai Chefs at your establishments. The thing that got me thinking was, if the biggest market here in the Philippines are Filipinos then it would only make sense if Thai Restaurants here caters more to the Filipino taste buds yah?! I can understand however that some would prefer the authentic flavor more but as a business man’s point of view for example it would only make sense to have their Thai restaurants catered to the Filipinos as they are the bigger market. May i ask the obvious? How do you determine the authenticity of the dishes? If the Chef is Thai? In all honesty i do give full credits to the local Filipino Chefs who can cook Thai cuisines well. Just like in other countries i give full credits to Filipino Chefs who can cook other nationality’s food well whether it’d be Italian, Spanish etc. Well done Filipino Chefs! Ok on a different topic, i heard there will be a new semi fine dining Thai Restaurant and Bar opening soon in San Miguel by the Bay. From what i hear they will cater more to the Filipino taste buds though – which i guess it’s alright. I heard the ambiance is amazing also. I’m not sure lang when they will open but when i hear more i will update you all. Anyway as a Thai Food Enthusiast i always wish there was something more Thai Restaurants could offer us Filipinos, i just can’t think of anything else they actually can that’s all. I mean seriously everyone, what more could they offer to us that’s never been offered before???

By: Susan

Susan — Mon, 03 Mar 2008 00:53:52 +0000

Having lived in the suburbs of Bangkok as an expat wife, had plenty of time checking out the food (& other shopping, hehe) anywhere from fine dining to street food to holes in walls. Generally, Thai food is about intensity–very hot/spicy, very salty–mildness is not part of their food vocabulary. This is especially true with lutong bahay version; the more upscale the dining place, the milder the food gets. Generally, they use a lot of fish sauce (since their patis is actually milder than our rufina patis) and more often than not, MSG/vetsin although they are not trying to adjust their recipes to exclude the latter. TIP: if you get lucky and find kaffir lime leaves, buy a lot and freeze; they store really well in frost free freezers.

By: tanya

tanya — Sun, 10 Feb 2008 13:24:41 +0000

There’s a Thai restaurant in Serendra called Silk. They’ve got great appetizers and they’re fried fish which is topped with a hunk of crisp garlic is superb. Anyway, the tom yam gung there is a must try.

By: Marketman

Marketman — Fri, 08 Feb 2008 23:37:06 +0000

K, they sell kaffir lime leaves at Salcedo market sometimes, they also carry it at some stalls in market!market! I have seen them dried at Santis. And best of all, there seem to be a lot of plants for sale at places like Manila Seedling Bank so having your own bush is the best option of all…

By: k

Fri, 08 Feb 2008 11:01:32 +0000

anonymous paul, you’re right about Sala Thai. The food is always good, although the same dish might taste differently from time to time…

annesqui, I also frequented the Thai “carinderia” at the UP International Center. The Tom Yum Kung was always good! Loved the spring rolls with vermicelli inside. I also loved the fish with a sweet/tangy red orange sauce. After IC, Mama Thai relocated to the corner of Katipunan Ave. and the street where Asian Center is found. After that she moved inside Pook Ricarte. I heard she went back to Thailand. Sayang…

I’ve been trying to find kaffir lime leaves in the supermarkets but I’ve never been successful. Where can I buy this?

By: annesqui

annesqui — Sat, 26 Jan 2008 18:10:21 +0000

All this reminds me of the Thai carinderia I used to frequent in the 90s. It was at the UP International Center. The owner was Thai, the food was authentic and since it was a carinderia (and in UP at that) the prices were very affordable.

Tom Yam was a staple offering, but my favorite was the fish topped with lots of chilies. In a way it was like sweet and sour/escabeche, but also different in many ways. I don’t even know what it was called, as I only need to point to get it. Hehe.

The carinderia was out of the IC when I came back in 2000 and I was told it moved somewhere in Katipunan/Balara. I’ve never found it again.

By: Osay

Osay — Sat, 26 Jan 2008 03:13:11 +0000

S.R. Thai Cuisine near UST in Manila served good stir fry thai food. I remember lunches there back in college and the place is always packed. Although, I prefer the authentic tom yum served in the thai provinces. Good fresh Pad Thai with bean sprouts in Manila is yet to be found.

By: Pebs

Pebs — Thu, 24 Jan 2008 01:37:40 +0000

I’ll have to try the Thai place at 168. I can’t say I know what authentic Thai food tastes like but I do like most of the dishes I’ve tried at Som’s. Besides, it’s cheap, so it’s a lot more value for money than most other restaurants I’ve been too. At least you don’t feel ripped off if the food is not to your liking!

By: Lex

Lex — Wed, 23 Jan 2008 07:26:39 +0000

Manila is certainly lacking in good Thai restaurants. For those old enough to remember Flavors and Spices by Mile Long when it was a hole in the wall with just 3 or 4 tables at most. The Food was absolutely delicious and authentic. Later on their fame and fortune got them to move to Greenbelt. They later expanded to the Pan Pacific Hotel. Unfortunately expansion did not do them good. Their food deteriorated and causing them to close shop when the hotel was no longer the “In” place of Manila. The Thai wife died so their operations seized. For those curious of the Thai restaurant in 168, it is a fastfood outlet. Do not expect great presentation but the prices are good and so is the taste. I don’t recommend their spring rolls though.They scrimp a bit on ingredients to suit the pricemaket so do not expect shrimps on the Phad Thai but it is still quite good. The outlet has been operating for more than 2 years. Peoples’ Palace is very good but pricey. I guess there aren’t many Thai’s migrating to the Philippines. Nope, the Serendra Thai restaurant does not offer true Thai flavor inspite of all the media hype and social connections. I also wish we had good Vietnamese Food around. There used to be a few Vietnamese owned shops. Most refugees have opted to settle in the US or Australia I guess. There used to be a very good Indonesian restaurant in Salcedo Village called Sarina. Again a wife of an Indonesian married to an Edralin. She had to closed shop after Makati City Hall caught them operating without the necessary permits. What a pity. I love Asian cuisine. The flavors are so intense!!!!