Friday, 24 April 2015

Thai dinner by the harbour at Namo Thai

I don’t normally dine in Kowloon but tried this place because of the lovely harbour view and vibes.
It is a popular spot for people nearby to have drink afterwork.
Anyway, we sat inside and tried some items on the spring menu.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pink basil:

This was made with a sweet concoction of pomegranate, Thai basil, guava syrup, lime juice and egg white.
The drink was sweet with a lovely basil in the taste to give it more dimension.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tuna tower:

This was a nice starter with tuna tartare and creamy avocado dressed in tangy lime dressing that made it moresh.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Coffin bay oysters:

The oysters were big and fresh.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chicken charms:

I loved these pieces of fried chicken because they were crispy and coated in mild spicy sauce that was slightly creamy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Lobsters in two ways:


The lobster was served in two ways, one was made into Tom Yum Kung soup but unfortunately it was too salty.
The other was served in a egg cream curry which was delicious with rice because the lobster was springy and the curry sauce was just perfect with the rice.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Banana-mundi:

This was barramundi wrapped in banana leaf hence the name banana-mundi,
The fish was delicate and silky surrounded in aromatic herbs and fragrant sauce.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
chiang mai ribs:

As well as the fish, the ribs were good because the curry sauce was really tasty and there was also light pumpkin puree that gave it some sweetness.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Ticky-lice:


I ordered this because of the tri coloured layers of sticky rice, there was a layer of purple glutinous rice, then coconut glutinous rice and pandan glutinous rice which was sweet and satisified my dessert cravings.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

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