Bangkok’s popular ๐๐ฎ๐ฒ๐บ ๐๐ต๐ฎ๐ฟ๐ผ๐ฒ๐ป restaurant chain has opened a branch at QBM, Penang. There was little publicity except for the longitude banners hung around the QBM's hallway. Danny, Meng Yik, Lucy and I strolled into the brightly lighted restaurant. The environment was good and clean.
We ordered a deep-fried seabass with signature aromatic fish sauce (๐ฑ๐ญ๐ข ๐ฌ๐ณ๐ข ๐ฑ๐ฐ๐ฏ๐จ ๐ต๐ฐ๐ฅ ๐ฏ๐ข๐ฎ ๐ฑ๐ญ๐ข ). This dish was done to perfection - the fish-meat still moist inside, whilst the outer skin was crusty and tasty from being basted with a light fish sauce-palm sugar dressing. We tried the green chicken curry (gaeng keaw wan gai). This is actually the best-tasting Thai green curry I’d had in Penang! The soya taufu and its delicate skin blended well with the chill sauce. We were able to finish all the dishes we ordered and we gave a thumbs up for the excellent cooking. We find that this is the best authentic Thai seafood we have eaten.
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