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Thai House Restaurant

We started to notice that my mom's cooking improved after we started taking her to restaurants that are known for delicious food (and she's using less chicken powder on everything). So on an afternoon that Daddy was off and Anna was working close by, we decided to have an early dinner at Thai House Restaurant in Danville. According to the Michelin Guide 2019, this restaurant offers delicious food at affordable prices, leading to it being given a Bib Gourmand.


Because I've already had the pleasure of tasting Thai cuisine in Bangkok (I was there three times), I was curious to find out if Thai House's offerings had the same balance of flavours and that kick from the spiciness associated with Thai cuisine. Val visits Thailand more frequently than I did so he probably is a better judge of the similarity to Thai cooking in-country. Mommy and Daddy want to visit Thailand someday (when COVID-19 is no longer a threat) and were open to trying food that isn't sweet.



Thanks to the wee one's excitement, I was only able to take a photo of our appetiser: a platter of chicken skewers, fried tofu, vegetable rolls, and fish cakes, and an array of sauces. I barely got to taste them! The pieces were gone a few minutes after we started eating because everyone was peckish and the food was so yummy. 



I made sure that we were fully attentive to my favourite Thai dish: tom yum gai. This is a dish that I always order in Thai restaurants and is something that I want to expose my son to. He actually enjoyed sipping the soup but he didn't take much of the chicken or the vegetables; understandable because this is his first foray into Thai cooking.

We got Val some Thai red curry but nobody else dared to share because he requested for it to be spicy. He likes spicy dishes and doesn't eat spicy food at home; so having spicy curry after a long time was a real treat.

The pad Thai was exactly how I like it: noodles mixed with veggies and egg. It's one of Biboy and Barbara's go-to Thai dishes so I also got them some of it to try. I realised that pad Thai is different from pad see ew because of the noodles; pad see ew features wide rice noodles and a brown soy sauce-based flavouring while pad Thai that we got had thin rice noodles and a hint of sourness (tamarind or lemon?).

We ended our foray into Thai cuisine in Danville with sticky rice with mango and sticky black rice with Thai custard. Both were so yummy! 

The Michelin inspector who checked out Thai House Restaurant was correct: the food cooked by Executive Chef Sam Sendee was delicious and reasonably priced. What made the experience better for me was the warm hospitality of Marysa Sendee. She welcomed us with a big smile and provided a homey atmosphere that's so rarely found in the best restaurants. It's like being welcomed into a Thai home! In fact, my dining experience at Thai House reminds me a lot of my dinner at Bale Dutung sans the decathlon.

I'm already trying to find another reason to eat there.

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