Lately, there are a lot of Thai Restaurants popping up around Pulau Tikus. They are springing up like mushrooms after the rain. Those notable ones are Aroi Thai Restaurant, Annathai-Kitchen, Sukhothai Beef Noodles House, Aroy Chang Moo Kata and the latest one is Wang Thai Restaurant.
It is not hard to locate Wang Thai Restaurant. If you are driving to Pulau Tikus via Burma Road, you will bypass the Police Station on your right. Keep driving and you will arrive at a traffic junction. Keep driving for another 5 meters, you will see Wang Thai Restaurant on your right hand side.
Wang Thai Restaurant is a very cozy and spacious place. This restaurant can cater for more than 10 tables.
Mieng Kam (Chiang Mai Leaf-Wrapped Appetizer – RM15). This plate of appetizer is very common in Thai food. The ingredients of this dish include Daun Ulam (leaves of a type of creepers), peanuts, dried shrimps, ginger, onion, chili, coconut slices and lime cubes. As for the sauce it is a mixture of palm sugar, fish sauce, grated coconut and chopped dried shrimps.
This dish is a very usual dish. But in Wang Thai Restaurant, the dipping sauce is what differs from the rest. Other will taste like sweet and sour sauce while this will have the taste of grated coconut with aroma of dried shrimps.
Yum Pla Duk Fu (Deep Fried Catfish in Spicy & Sour Mango Salad – RM12.90). The uniqueness of this dish is the cat fish is prepared in floss style and deep fried together with flour and egg. It is then completed with mango strips, onion slices, carrot, bird eyes chili, peanut and topped with sweet and sour sauce.
This dish is very special as the taste of deep fried cat fish is similar to the chicken floss and the smell and taste are very delicious. The whole combination of this dish is completed with sweet, sour, salty and spicy flavours. This is indeed a very appetizing dish.
Yum Cha-Om Tod Krob (Crispy Cha-Om with Thai Sauce – RM12.90). This is similar to the Thai style salad with Yum Pla Duk Fu above. Instead of deep fried cat fish, it was substituted with cha-om leaves which have been coated with batter and deep fried until crispy. Besides these 2 differences. The rest of the ingredients remain such as mango strips, onion slices, carrot, bird eyes chili, peanut, spring onion and topped with sweet and sour sauce.
Personally, I would prefer the salad with deep fried cat fish. However, this option is an excellent choice for vegans. The taste and texture are quite similar to Thai Style Salad with Cat Fish.
Tom Yam Ruam Mit Talay (Mixed Seafood Spicy Thai Tom Yam – RM21.90). The tom yam steam boat is cooked with prawns, fish fillet, squids, mushrooms and tomatoes. The soup is cooked with tomyam paste with slices of Kaffir lime leaves, coriander and lime juice.
As you can see in the picture the color of the soup looks very hot and spicy. The seafood ingredients provided are fresh and delicious. However, this soup is a bit too spicy for me. If the level of spiciness can be reduced, this dish will be perfect.
Ped Sam Rod (Deep Fried Roast Duck with Triple Sauce – RM18.90). This This dish is braised with roast duck in garlic, tomato, chili and some plum sauce.
This dish is very unique as there is no such dish served in other places. It is only available at this restaurant. The taste is sweet, sour and slightly spicy. It is a very delightful dish.
Hor Mok Talay (Steamed Seafood Otak-Otak – RM23.90). The Thai style otak-otak is served in a coconut shell and cooked with ulam leaves, slices of kaffir lime leaves, Thai basil leaves, cabbage slices, onion, prawns, squid, fish, egg and some slices of coconut on top.
The sense of the Thai basil leaves is strong and the taste of this dish is very rich. For those who appreciate the fragrance of Thai basil leaves, this is a great dish to be taken.
Pla Kra Pong Neung Manow (Steamed Fish in Lime & Chili Marinade – RM35 for small fish). The garoupa fish is marinated with lime and chili and steamed together with lemongrass, galangal, bird eyes chili, onion and also some pepper mint leaves as topping.
The taste of this fish is on sweet and sour base. The spiciness level is very high indeed. This dish is catered for hot and spicy lovers.
Khao Neow Mamuang (Mango Sticky Rice – RM9.90). This dessert needs no introduction. The mango sticky rice is made of glutinous rice with a touch of sweetened coconut milk and garnished with deep fried beans. The rice is then served with mango slices.
The texture of the steamed glutinous rice was not firm enough. Although the mango is fresh and full of sweetness, I don’t enjoy eating the rice with deep fried beans.
Tub Tim Krob (Red Starched Water Chestnut & Jackfruit in Coconut Milk – RM4.50). The water chestnut is covered with some jelly, served together with slices of jackfruit and topped with mild sweetened coconut milk.
This is also a very common Thai dessert. It really give me a sweet and delightful ending.
Overall, the dishes here are up to par. However, most of the food here are served in sweet, sourish and spicy types. For those non-spicy lovers, this might be a bit challenging to adapt to the taste. This place serves pork and beer. There will still be parking slots available in front and surrounding of this restaurant. But try to go there before or after lunch.
Editor’s Review (5 Stars Rank):
Operation hours: 11:00am – 2:30pm; 6:00pm – 10:00pm (Close on Monday except on Public Holiday)
Contact: 04-226 5168
Address:294, Burma Road, 10350 Georgetown, Penang
GPS: 5° 43′ 20.03″ N, 100° 31′ 16.37″ E