We ordered two dishes for mains. First, steamed barramundi fillets and vegetables. It was a very delicate dish that could have used a bit more seasoning, but the veges and fish were all cooked very well.
But my favourite of the day was gai yang, barbecued lemongrass chicken fillets. Lovely marinade and charcoal flavours served with sweet chilli sauce.
I found the recipe in one of my books at home. It looks simple enough so I might make it one day.
While we waited for the main we looked around the little courtyard where most of the tables were located. The owners have tried to create a peaceful ambience with an assortment of Buddhas scattered through the area.
A few tropical plants also added to the atmosphere, but all in all, low maintenance seems to be the over-arching theme.
I realise that I’ve not posted about food for a long time. Probably because I’ve not taken my camera to restaurants for a while. Well, I’ll try to get back in the act, starting with a Thai lunch.
We’d been to KB Thai in Woy Woy before and had a great meal, so we were keen to try it again. We started off with some prawn won tons that were nice and light with a hint of ginger.
Next was barbecued prawns, which were less successful. They were prawns on a stick really, and after deshelling and desticking, the resulting flesh wasn’t exactly worth the effort.
Static and Silence 