Sorry for the extended radio silence. We were busy eating up a storm in Penang, and needed time to settle our bloated tummies after majorly over-eating.
This was a dinner at Patara a while back. I like that the place is elegant and serene, and food's generally refined and authentic. As long as you stick to the ala carte menu, and not their buffet selections.
The Tod Mun Goong ($21), fried prawn cakes skewered on lemongrass sticks, and served with a sweet chilli dip, made for juicy tasty appetizers.
The Kang Dang Pak Ruam ($24), a vegetarian red curry choc-a-bloc with eggplant, sugar snap peas, mushrooms, carrots, baby corn and cauliflower, was a sure-fire way of getting the vegetable-averse to eat their greens. The red curry was thick, creamy and spicy.
A favourite of mine, the Khao Phad Nam Liab ($21), a mound of fluffy fried rice dotted with chicken, fresh chilli, lime, shallots, and cashew nuts, was fragrant with the accent of mashed black olives.
The Woon Sen Phad Thai Goong ($21), a sweet-ish, mildly spiced glass noodles was stir-fried with succulent prawns, beancurd, beansprouts and eggs.
Patara Fine Thai Cuisine
163 Tanglin Road
Tel: 6737 0818
Open daily from 12noon to 3pm for lunch and from 6pm to 10pm for dinner