Update: This business has ceased its operations.

Cha Yen (ชาเย็น) is one of the few, if not the only, Thai-style cafés in Penang. The shop is located at i-Avenue, a commercial area near Kompleks Bukit Jambul. Cha Yen has moved 2 shops over since my last visit, but most people including myself did not realize this subtle change.

The new café’s new décor is more apparent once inside the eatery. The spacious dining area has many wooden tables as well as a drinks counter at one side. In addition, Cha Yen’s beverage menu is now drawn on the wall.

Since Cha Yen’s inception, Thai-style drinks have been its forte. The eponymous Cha Yen (ชาเย็น, RM6.90), or iced milk tea, is the most popular refreshment in Thailand. Meanwhile, Cha Keao Coco (โกโก้ชาเขียวเย็น, RM11.90) is a combination of green tea and chocolate. Last but not least, Blue Lemon Soda (RM6.90) is soda water mixed with fruit syrup.

Like its Vietnamese counterpart, Thai coffee has a rather strong flavor as it is brewed from dark roast beans. Cha Yen’s coffee can be served hot or iced, which are called Kafae Ron (กาแฟร้อน, RM9.30) and Kafae Yen (กาแฟเย็น, RM9.90) respectively.

As for customers who would like to order some food, Cha Yen has introduced croissants to the menu. Charcoal Croissant (RM18.90) contains succulent slices of smoked duck and scrambled egg. Meanwhile, Salted Egg Croissant (RM7.90) is filled with savory salted egg paste. Each croissant comes with vegetables on the side.

Cha Yen serves Set Lunch from 11:00am to 2:30pm every day. Customers can choose from a menu of 4 dishes. Priced at RM9.90 each, the meal comes with a glass of Lemongrass Tea (น้ำตะไคร้).

One of the Set Lunch choices is Sour Spicy Fish Fillets (RM9.90). The dish comes with rice, fried egg and cucumber slices. Thai chili sauce is provided separately. You can either dip fish fillets into the sauce, or pour sauce into the rice bowl.

If you prefer poultry, go for Sweet & Sour Chicken (RM9.90) instead. Like the previous dish, Sweet & Sour Chicken is served with rice, fried egg and cucumber slices. The meal is reasonably filling for a quick lunch.

Moving on to desserts, Cha Yen has several flavors of homemade ice cream to select from. An alternative choice is Chao Guay (เฉาก๊วย, RM5.90), a sweet iced dessert that contains refreshing cubes of grass jelly. A slice of lemon imparts tangy sensation on the tongue. Overall, this dessert is an excellent thirst quencher.

Cha Yen sources most ingredients like coffee beans and tea leaves from Thailand. Unlike many similar shops, the café prepares all food and drinks upon ordering. In spite of this, Cha Yen is able to sustain surprisingly affordable prices. It is also interesting to note that Cha Yen does not serve pork.

Name: Cha Yen (ชาเย็น)
Address: 1-1-51, Medan Kampung Relau 1, 11900 Bayan Lepas, Pulau Pinang
Contact: 012-419-6565
Business hours: 10:00am-10:00pm
Website: https://www.chayen.my
Coordinates: 5.33333 N, 100.29361 E
Directions: Cha Yen is located at i-Avenue, just several shops away from Mr & Mrs Fruit. Street parking is available in front of the shop.

Update: This business has ceased its operations.

Restaurant Ok Seab is a new Thai restaurant near Queensbay Mall. The eatery occupies an intermediate shop at the same road as J-Garden.

Ok Seab has a family-style dining area with air conditioning. Thai pop songs in the background give this place a homely feel. Since both the owner and the chef are ethnic Thais, OK Seab’s food recipes are as authentic as the ones in Thailand.

Nam Tok Mu (น้ำตกหมู, RM18.00) is a meat-based salad from northeastern Thailand. Influenced by Laotian cuisine, the dish is made of minced pork, pork liver, ground roasted rice, lime juice, fish sauce, shallots, mint leaves and chili peppers. “Nam tok” means “waterfall” in Thai. This is because the dish appears dripping in meat juice.

Red Tomyam Soup (ต้มยำแดง, RM18.00) is probably the most popular Thai dish in the world. The sour and spicy soup is infused with pungent spices and herbs. Also included is seafood like prawns and squids.

Like Malaysians, Thai people are very fond of petai (stink beans). This fact is exemplified by the next dish, Petai Fried Rice (ข้าวผัดสะตอ, RM12.90), where petai plays a unique role in terms of aroma and mouthfeel. The dish also contains chicken and prawns.

If your prefer something non-spicy, Pineapple Fried Rice (ข้าวผัดสับปะรด, RM12.90) is the right choice for you. Fragrant jasmine rice is cooked with pineapple chunks, carrots, raisins and eggs. The dish is best enjoyed while it is hot.

Pad Ped Gai (ผัดเผ็ดไก่, RM18.00) is a stir-fried chicken dish. Two types of eggplant are used: makhuea suai (มะเขือเสวย) and makhuea phuang (มะเขือพวง). The egg-sized makhuea suai is commonly used in Thai cuisine. Meanwhile, makhuea phuang resembles green peas and is slightly bitter in taste.

The key ingredient in Somtam (ส้มตำ, RM15.00) is papaya, which has a crunchy texture and tastes tangy when unripe. Other ingredients are cucumber, yardlong bean, red chili, bird’s eye chili, fish sauce, palm sugar, lime and more. This classic dish combines sour, spicy, sweet, savory and salty elements to create a harmonious finish.

Moving on, Thai Pork Leg Rice (ข้าวขาหมู, RM7.90) was introduced by the Thai Chinese community in Bangkok. Stewed pig’s trotter is served with pork rind (skin), soy egg and blanched vegetable. The rice dish also comes with a bowl of soup.

As for drinks, Cha Yen (ชาเย็น, RM6.90) is Thai black tea sweetened with condensed milk. Meanwhile, Nom Yen (นมเย็น, RM6.90) is made from salak syrup, condensed milk and brown sugar. There is a honeydew version too. These iced drinks are hugely popular in Thailand and are often sold by street vendors.

Besides the à la carte menu, Ok Seab also serves set meals for large groups. For instance, a 5-course meal for 7 to 8 people only costs RM99.00 (including rice and drinks). Furthermore, the proprietor of Ok Seab also owns a Thai food stall in Sungai Ara Food Court.

Name: Restaurant Ok Seab
Address: 40-G, Persiaran Bayan Indah, 11900 Bayan Lepas, Pulau Pinang
Contact: 04-688-6300
Business hours: 11:30am-12:00am
Website: https://www.facebook.com/OK-seab-Thai-food-694343617654243
Coordinates: 5.33612 N, 100.30708 E
Directions: Ok Seab is located next to Queensbay Mall and behind Eastin Hotel. There are parking spaces in front of the shop. Alternatively, you can also park at Queensbay Mall’s multistorey car park.

Update: This business has ceased its operations.

Cha Yen (ชาเย็น) used to run a stall at Armenian Street several years ago. Today, it operates an air-conditioned shop at i-Avenue. The restaurant specializes in popular beverages from Thailand including the titular drink, Cha Yen. In addition, Cha Yen also serves a modest variety of Thai dishes.

There are not many dining tables in Cha Yen, so the place is reasonably spacious and comfortable. Towards the back of the dining hall is a drinks counter where customers place their orders. As for customers who prefer outdoor dining, there are also several tables just outside the restaurant.

The bestselling drinks here are Cha Yen (ชาเย็น, iced milk tea, RM5.90), Kafae Yen (กาแฟเย็น, iced coffee, RM6.90), Cha Keao Yen (ชาเขียวเย็น, iced green tea, RM5.90) and Coco Yen (โกโก้เย็น, iced chocolate, RM5.90). To keep the drinks as authentic as possible, key ingredients such as tea leaves, coffee beans and evaporated milk are imported from Thailand.

Kaeng Som Pla (แกงส้มปลา, RM23.80) is served with a fish curry that is immensely spicy. You will likely need a jug of iced drink to go with this dish. This curry is similar to Kaeng Som Gong (แกงส้มกุ้ง) that I tasted during my previous visit, except that shrimps have been substituted with fried fish. This particular variant of kaeng som (แกงส้ม) is more popular in southern Thailand.

Next, Gai Yang Namjim (ไก่ย่างน้ำจิ้มแจ่ว, RM14.90) is highly recommended due to an excellent sauce called nam chim chaeo (น้ำจิ้มแจ่ว). Prepared from roasted glutinous rice, the condiment accentuates the delectable juiciness of the grilled chicken. In addition, I also enjoy the intense sourness that the sauce imparts on my tongue.

For customers who prefer something light to go with drinks, Cha Yen has a snacks menu too. The Chicken Popcorn (ไก่ป๊อป, RM7.90) comes in a basket and is ideal for sharing. Coated with crispy and spicy batter, the chicken chunks go well with sweet chili sauce.

Nam Pla Wan (น้ำปลาหวาน) is a new snack that has not been included on the regular menu yet. The condiment is made from fermented fish sauce (น้ำปลา), palm sugar (น้ำตาลปี๊บ) and chili peppers. This gives the snack a unique combination of salty, sweet and spicy flavors. Nam Pla Wan is often eaten with unripe mangoes (มะม่วง).

As for dessert, Cha Yen offers several flavors of homemade ice cream (RM7.90). Four types are shown here: black sesame, Thai tea, egg yolk and strawberry. The ice cream is made using premium ingredients such as black sesame seeds from Hokkaido. I also love the intense tanginess of the strawberry ice cream. Each scoop of ice cream comes with a wafer stick and a miniature shovel as the spoon.

Considering the fact that most ingredients are imported from Thailand, Cha Yen offers one of the most affordable yet authentic Thai drinks in Penang. As for customers from Seberang Perai, the proprietor has hinted an expansion in Butterworth in the near future.

Name: Cha Yen (ชาเย็น)
Address: 1-1-53, Medan Kampung Relau 1, 11900 Bayan Lepas, Pulau Pinang
Contact: 017-441-0041
Business hours: 10:00am-10:00pm
Website: https://www.facebook.com/chayencafemy
Coordinates: 5.33332 N, 100.29368 E
Directions: Cha Yen is located at i-Avenue, just several shops away from Mr & Mrs Fruit. Street parking is available in front of the shop.

All Seasons Place is a 3-floor strip mall in Farlim. Developed by Belleview, the mall is home to a number of restaurants especially on the ground floor.

Today’s visit to All Seasons Place is to review Chang Thai Restaurant. This restaurant has been previously rebranded from Tomyummy Noodles House (东炎不败). As a side note, Chang Thai Restaurant is named after Chang Beer (เบียร์ช้าง), a popular brand of lager in Thailand. The word “chang” (ช้าง) itself means “elephant”.

As the name implies, Chang Thai Restaurant specializes in mainstream Thai cuisine. Expanding on dishes formerly offered by Tomyummy, Chang’s menu covers substantially more Thai delicacies such as chicken, pork, seafood, vegetables, rice and noodles.

The first dish is Steamed Fish With Lime, Garlic & Chilies (ปลานึ่งมะนาว, RM40.00). The barramundi (siakap) is served in sour-and-spicy gravy, which is prepared from chicken stock, lime, garlic and chili peppers. Garnished with coriander, the fish is kept warm in a fish-shaped hot pot.

White Tom Yum Soup (ต้มยำน้ำใส) is another iconic dish in most Thai restaurants. The soup is infused with appetizing flavors of lemongrass, galangal, kaffir lime leaves and chili peppers. There are two versions of this dish: chicken (ต้มยำไก่, RM20.00) and seafood (ต้มยำทะเล, RM25.00). For the latter, its major ingredients are shrimps, squid, clams, fish, oyster mushrooms, tomato and red chili peppers.

The next dish, Claypot Glass Noodle With Prawns (ผัดวุ้นเส้น, RM20.00), is also quite tasty. The translucent noodle (วุ้นเส้น) is made from mung bean starch. With a soft texture, the noodle presents a pleasant mouthfeel especially while it is warm. Also included in the claypot are several large shrimps.

One of my favorite dishes here is Asam Sauce Stir Fried Petai With Minced Pork (หมูผัดสะตอภาคใต้, RM18.00). Stink beans, also known as “petai” in Malaysia, is a vegetable with a peculiar smell. Although tasteless on its own, petai is prized for its crunchy texture.

Deep Fried Prawn Cake (ทอดมันกุ้ง, RM18.00) is a doughnut-shaped patty made from minced shrimps. The cake is deep-fried to produce a scrumptious layer of crisp on the surface. More often than not, this snack is enjoyed with sweet chili sauce (น้ำจิ้มไก่).

Moving on to desserts, Grass Jelly With Longan & Lemon (RM6.90) is an excellent remedy for thirst. The bowl of refreshing syrup contains a generous amount of pitted longan fruit, sea coconut and grass jelly (เฉาก๊วย). Meanwhile, lemon juice gives this dessert a sharp citrus taste.

As for beverages, Cha Yen (ชาเย็น, RM6.50) and Cha Kheiyw Yen (ชาเขียวเย็น, RM6.50) are wildly popular in Thailand especially among youngsters. Both iced drinks contain a respectable amount of evaporated milk. Meanwhile, Nom Yen (นมเย็น, RM6.50) is a combination of snake fruit syrup and condensed milk. However, I feel that this pink-colored drink is too sweet for me.

The dishes at Chang Thai Restaurant are quite authentic as most of its ingredients are sourced from Thailand. Thai cuisine is heavily dependent on the chef’s mastery of herbs and spices. Therefore, consistency is often the major challenge in many Thai restaurants. Overall, most dishes that I tasted here today pass with flying colors.

Name: Chang Thai Restaurant
Address: 6G-1-15, All Seasons Place, Lebuhraya Thean Teik, 11500 Air Itam, Pulau Pinang
Contact: 04-826-1063
Business hours: 11:00am-4:00pm, 5:00pm-10:00pm (Sunday), 11:00am-4:00pm, 6:00pm-10:00pm (Monday-Saturday)
Website: https://www.facebook.com/chang.allseasonsplace
Coordinates: 5.39673 N, 100.29075 E
Directions: Chang Thai Restaurant is a shop at the Ground Floor of All Seasons Place. The mall provides parking spaces at the front of the shops, as well as the sheltered section at the back.

Update: This business has ceased its operations.

Cha Yen (ชาเย็น) started as a drinks stall at Armenian Street (Lebuh Armenian) in George Town, there is now a permanent location at i-Avenue. Since the shop’s opening, this Thai-style café has been expanding its menu at a steady pace.

The idea behind Cha Yen is to provide a means where customers can enjoy popular Thai street food and drinks without crossing the border. To ensure that the taste remains faithful, most ingredients are imported from Thailand.

Thai pop music at the background sets up a relaxing ambience in the dining area. Near the ordering counter is a comfortable couch for customers to chill out. The other wall is crammed with graffiti which extends nearly up to the ceiling. In fact, customers can borrow marker pens to mark their visits here.

As the restaurant’s name implies, the signature item here is Cha Yen (ชาเย็น, RM5.50), or iced milk tea. In Thailand, this popular drink is commonly sold by street vendors. Made from red tea and using evaporated milk as creamer, the drink is satisfying as it trickles down the throat.

Meanwhile for something fizzy, there are a number of carbonated drinks such as Apple Soda (RM5.50), Blue Lemon Soda (RM5.50), Pineapple Soda (RM5.50) and Strawberry Soda (RM5.50).

Each drink is flavored by a different type of fruit syrup, which is also responsible for giving it a distinctive color.

Moving on to food, more dishes have been introduced since my previous visit. Many of these dishes come with a heap of rice. Previously, rice is cooked with butterfly-pea flower. Just recently, Cha Yen has switched to using red tea instead to cook rice. Red tea provides better aroma and is the reason why the rice is brownish now.

One of the recommended dishes is Kang Kieo Wan Thai Green Curry Chicken (RM12.80). Kaeng khiao wan (แกงเขียวหวาน) derives its green color from green chili peppers. Unlike the ones served in Chok Dee Thai, this version is quite watery because it does not use much coconut milk. The curry contains chicken, daikon, kaffir lime leaves and red chili peppers.

Cha Yen Fried Chicken (RM12.80) does not resemble Thai fried chicken recipes like kai thot takhrai (ไก่ทอดตะไคร้). Nevertheless, this version has proven to be hugely popular among regular customers. The chicken is marinated with salt and spices to give it an appetizing appeal. Blessed with mouth-watering aroma, this dish is best enjoyed while it is still hot from the fryer.

Meanwhile, Pla Rad Prik Fish With Thai Chilli (RM14.80) is another sound choice. Pla rad phrik (ปลาราดพริก) literally means “fish with chili”, and refers to the sweet-and-sour chili dressing on fried fish. This dish uses tilapia, a fish with moderately firm texture but has lots of tiny bones.

Kaeng Som (RM18.80) is a new item on the menu. This version of keang som (แกงส้ม) is the southern Thai variant. In the rest of the country, this dish is known as kaeng lueang (แกงเหลือง), or “yellow curry”, in order to differentiate it from the central Thai version. The curry is made from red chili peppers, tamarind, asam gelugur (ส้มแขก) and turmeric; the last ingredient is responsible for the curry’s yellowish color. The curry way too spicy for me that it has numbing effect on my tongue. Therefore, go slowly especially if you are not used to Thai cuisine’s spiciness.

Kaeng Som is served in a claypot and is kept warm by burning jellied fuel inside the wooden pedestal. Besides cauliflowers and yardlong beans, the curry also contains several large-sized shrimps. The shrimps are quite fresh as evidenced by their succulent crunchiness.

Food at Cha Yen is reasonably affordable considering the quality of ingredients and serving sizes. Potential customers who find it inconvenient to travel to i-Avenue can visit the franchised outlet at Lebuh Acheh. This kiosk only sells drinks and limited food choices. Nevertheless, food quality is monitored closely to ensure that customers get the same dining experience from both outlets.

Name: Cha Yen (ชาเย็น)
Address: 1-1-53, Medan Kampung Relau 1, 11900 Bayan Lepas, Pulau Pinang
Contact: 017-441-0041
Business hours: 10:00am-10:00pm
Website: https://www.facebook.com/thaistylechayen
Coordinates: 5.33332 N, 100.29368 E
Directions: Cha Yen is located at i-Avenue, just several shops away from Scotiabank. Street parking is available in front of the shop.

Update: This business has ceased its operations.

The former location of Paper Pepper at Jalan Masjid Kapitan Keling has been converted to a Thai restaurant called Ban Thai (บ้านไทย). The word “ban” (บ้าน) means “home”. The kitchen of this eatery is handled by a chef from Thailand.

Although the dining area looks small, there are more tables upstairs. Fancy wall mural decorates one side of the wall. The upper floor also provides access to an adjacent female dormitory.

As the proprietor of the restaurant remains unchanged since Paper Pepper, Ban Thai continues to provide the “future mail” service. There are many postcard designs to choose from. To utilize this service, simply pick a postcard of your liking and write your message as well as the intended delivery date. Then, drop it in a mailbox which corresponds to the delivery year.

Basic fee for this service is RM5.00. There is an extra charge for each additional year into the future, up to 10 years ahead of time! A wooden panel against the wall allows the staff to keep track of delivery dates. Imagine the delight on your face when receiving your own mail several years later!

Ban Thai offers buffet-style rice with dishes for RM5.00 per helping. Additional helpings will be charged accordingly, so take what you need in one go.

This buffet is available between 11:00am and 7:00pm every day except Sundays. Should customers prefer to eat at the comfort of own homes, take-away boxes are also provided. The buffet usually provides around 4 dishes at any time. Actual dishes may vary from time to time.

Today’s buffet includes Stir-Fried Chicken With Ginger. Cooked with wood ear fungus, the chicken is flavored by julienned ginger.

Stir-Fried Pork In Sweet Chili Sauce is served with onion, scallion and chili peppers. The sauce is quite intense in flavor because it is meant to be eaten with rice.

As for fish, the tray of Spicy Sardine Fish does the heavy lifting in terms of spiciness. The gravy contains lots of chili peppers as well as other seasoning.

My personal favorite is Fried Chicken Wings, which boasts a succulent layer of crispy coating. Fried garlic is used to enhance its aroma and well as its taste.

As for condiments, there is a bowl of chopped bird’s eye chili. Most dishes are spicy own their own, it is unnecessary to use this sauce unless one prefers fierier sensation on the tongue.

Besides the buffet, Ban Thai also has an à la carte menu. This is usually handy for customers who are here to enjoy beer. One example from this menu is Fried Chicken With Garlic & Pepper (RM10.00), which comes with sweet chili sauce.

The chicken is quite salty as it is meant to be eaten between rounds of beer. I personally prefer to have the chicken cut into thinner slices, so that the seasoning penetrates the meat more thoroughly. In addition, some kind of marinade would be nice too.

Name: Ban Thai (บ้านไทย)
Address: 70, Jalan Masjid Kapitan Keling, 10200 George Town, Pulau Pinang
Contact: 016-465-9581
Business hours: 11:00am-9:00pm, closed on Sundays
Website: https://www.facebook.com/paperpepperalways
Coordinates: 5.41759 N, 100.33804 E
Directions: Ban Thai is located along Jalan Masjid Kapitan Keling. It is one of the shops between Kapitan Keling Mosque and Kong Hock Keong Temple. Street parking is available along the service road in front of it, or at Little India across the main road.

Update: This business has ceased its operations.

Besides the outlet at Armenian Street (Lebuh Armenian), Cha Yen (ชาเย็น) has opened a new outlet at i-Avenue.

This new outlet provides café-style ambience without changing the menu price. According to the proprietor, the intention is to create a place where allow customers can hang out and enjoy their drinks in a relaxed atmosphere.

The drinks menu contains more items than before. New ones like Oliang Yen (โอเลี้ยงเย็น) and Cha Manāw Yen (ชามะนาวเย็น) also make their debut. All drinks are served iced, but there are hot version too.

To keep the taste of drinks as faithful as those sold in Thailand, all ingredients like coffee, tea and chocolate are imported. This also applies to evaporated milk for drinks that require creamer, such as Cha Yen (ชาเย็น).

The same can be said for fruit syrups. The café carries a handful of different flavors like apple, grape and blueberry.

Cafae Yen (กาแฟเย็น, RM5.50) is Thailand’s very own iced coffee drink. Like the original stall, this outlet also takes advantage of an espresso machine to speed up the brewing process.

The café has a simple food menu to go with drinks. Nasi Lemak (RM2.50) is prepared by a home-based supplier. Both mackerel and anchovy types are available.

Meanwhile, the basket of Thai Tea Kaya & Toast (RM4.20) is certainly recommended. Hainanese bread is toasted and cut into thick slices. At the side is a saucer of homemade kaya (coconut jam) of unparalleled enjoyment.

The kaya carries a unique sense of sweetness that goes very well with bread. So well that I finished it the last drop! When held near the nose, the kaya carries sweet-smelling aroma vaguely reminiscent of tea leaves. If you are a fan of kaya, be sure not to miss this lovely snack!

Cha Yen works in partnership with Mama-Miya, which also has a presence at Cannon Street (Lebuh Cannon) near Armenian Street. Mama-Miya specializes in coconut ice cream, which is also served in a coconut shell.

Name: Cha Yen (ชาเย็น)
Address: 1-1-53, Medan Kampung Relau 1, 11900 Bayan Lepas, Pulau Pinang
Contact: 017-441-0041
Business hours: 9:00am-10:00pm
Website: https://www.facebook.com/thaistylechayen
Coordinates: 5.33332 N, 100.29368 E
Directions: Cha Yen is located at i-Avenue, just several shops away from Scotiabank. Street parking is available in front of the shop.

Update: This business has ceased its operations.

Since the rebranding of Sri Sawadee as a trendy Thai-fusion eatery, this restaurant at Jalan Sri Bahari has recently incorporated a café menu as well. While the recent weather condition makes al fresco dining impractical, the indoor dining hall is still very cozy despite the blazing sun outside.

Upon stepping into the restaurant, the aromatic scent of pandan permeates the entire dining hall. I like the creative use of simmering pandan water to induce a unique sense of tranquility.

Since my previous visit which was rewarding indeed, Sri Sawadee has consolidated its food menu in consideration of customer feedback. Most dishes on the menu are the result of assimilating Thai delicacies with elements from Western or other Oriental cuisine. A professional chef has been commissioned to create the restaurant’s menu.

If you are looking for a sampler platter of Sri Sawadee’s finest delicacies, Moo Ping Wrap & Roll (RM17.90) is a sound choice. This appetizer consists of several delectable finger food that can be shared around the table.

The grilled pork (หมูปิ้ง) on skewers is nicely marinated and is bursting with savory flavors. At the side is a piece of deep-fried lemongrass (ตะไคร้) fritter. Thais customarily chew lemongrass to enjoy soothing sensation on the palate. Meanwhile, nam phrik phao (น้ำพริกเผา) is sweet chili sauce which serves as a dip.

Also included with this dish is grilled pork wrapped in Hispanic-style tortilla wrap. Besides pork, flour tortilla also contains chopped fresh vegetables and a special blend of salad dressing.

One of the most impressive dishes today is Chic Massaman Curry (RM17.90). As a Persian-inspired curry, Massaman (มัสมั่น) uses distinctively different spices compared to mainstream Thai curries. I love the perfect combination of sweet, spicy and savory flavors expressed within its milky consistency.

Besides chicken, the Chic Massaman Curry also includes potatoes and cashew nuts to allow more balanced flavor. A heap of turmeric rice (ข้าวหุงขมิ้น) is provided on the side. Rice should be enjoyed while warm; otherwise the grains become too sticky and rigid when cooled.

Next on the line is Snow Cod Fish Pad Thai (RM23.90). The soup carries reasonably sharp spiciness, with another dimension of moderate sourness on the tongue. Pad thai (ผัดไทย), a popular type of flat rice noodles in Thailand, is used to take advantage of the lovely formulated soup.

The spotlight of this dish is the scrumptious slice of snow cod, also known as Alaska Pollock. Tender and bestowed with natural sweetness, the snow cod is gratifying indeed. Chicken and cherry tomatoes are also present in this dish, but they are relegated to secondary role in the overall enjoyment.

Soft Shell Crab Thai Aglio Olio (RM19.90) is the outcome of 3-way fusion of Italian pasta, Japanese seafood and Thai-style seasoning. Naturally, the highlight of this dish is the soft-shell crab (ปูเปลือกนุ่ม). The crab is deep-fried to delightful crisp, such that it can be eaten entirely.

Despite the use of spices, the spaghetti is mildly spicy relative to traditional Thai dishes. Therefore, I think this is a great dish for children.

In the café department, Sri Sawadee’s cakes are specially sourced from home bakeries. To maintain freshness, only a handful of cakes are available at any point of time. The cakes are typically sold by the slice.

Drunk On Love (RM16.00) is a layered sponge cake with subtle infusion of whisky and salted caramel. As if the lovely aroma of alcohol isn’t enough, the cake is coated chocolate icing for good measure.

If you are more of a cheesecake person, the Evergreen (RM15.00) should appeal to your palate. Using cookie crumble as the base, the moderately dense cheesecake is flavored with pandan juice. The cake is topped with crushed nuts and grated coconut kernel. A syringe containing gula melaka (palm sugar) is provided. I think the cake is sufficiently sweet on its own, so the addition of gula melaka is more for the aroma.

Sri Sawadee uses Doi Chaang coffee beans that are harvested from the northern highlands of Thailand. Ground coffee is placed in a Vietnamese drip filter (cà phê phin). As hot water seeps through coffee grains, it extracts coffee essence and collects in the cup below. Apart from the regular version (RM9.90), the Salted Caramel Coffee (RM10.90) provides a different level of enjoyment.

During a hot day, Fresh Ampula Plum Juice (RM8.90) is lifesaver indeed. The juice is derived from ambarella, a tropical fruit with mild tanginess. With together with pickled plum, this drink is excellent in quenching thirst.

Sri Sawadee offers annual membership for RM10.00. Upon signing up, one is issued a RM10.00 cash voucher which can be used immediately, so the membership is essentially free! Members is also entitled to 10% discount off every meal. Not to mention birthday month discount and a different freebie every month.

Name: Sri Sawadee Thai Fusion Café (ศรีสวัสดีร้านอาหารไทยฟิวชั่น)
Address: 17, Jalan Sri Bahari, 10050 George Town, Pulau Pinang
Contact: 04-263-1492
Business hours: 11:00am-10:00pm, closed on Wednesdays
Website: https://www.facebook.com/pages/Sri-Sawadee-Thai-Fusion-Cafe/571175969686932
Coordinates: 5.42088 N, 100.33223 E
Directions: From either direction of Transfer Road (Jalan Transfer) turn to Jalan Sri Bahari. Sri Sawadee is approximately 150 meters ahead on the right. It is located several doors after Foong Wei Heong. Street parking is available on both sides of Jalan Sri Bahari.

Golden Triangle serves traditional Thai cuisine. Indochine Platter 4 Season (RM68.80) is the first dish that we tried today. The fried fish cakes (ทอดมันปลา) are nice, and so are the squid and fried spring rolls. On the other hand, tam mamuang (ตำมะม่วง, young mango salad) is quite salty; the amount of salt needs to be toned down substantially.

Tom Yam Seafood Soup (RM58.80) is not as spicy as I expected. Perhaps the amount of chili has been reduced to suit the local palate. The tom yum (ต้มยำ) contains various herbs and spices such as lemongrass, ginger, chili peppers and galangal. Seafood ingredients include squid and shrimps. I think the shrimps are not that fresh.

Green Curry Chicken (แกงเขียวหวานไก่, RM32.80) gets its distinctive color from green chili peppers. The curry is quite nice; I love its lovely herbal aroma and milky consistency. Chicken slices in the curry are delectable too. This is definitely a recommended dish.

The Spicy Lemon Steamed Fish (ปลานึ่งมะนาว, RM88.00) is another interesting dish. While the red snapper is quite tasty on its own, the presence of lemon juice certainly helps to accentuate its sweetness. This fish is rather bony, so use caution when consuming it.

Thai Butter Cheese Prawn (กุ้งอบเนย, RM78.00) owes its appeal to the well-formulated sauce. The sweet-creamy taste makes every bite satisfying indeed. I highly recommend this dish if you are fond of shrimps.

Ironically, the Claypot Tofu (เต้าหู้หม้อดิน, RM31.80) is not served in a claypot. I guess this is to save some table space. Dressed in egg gravy, this dish also contains shimeji mushrooms, carrots, choy sum and minced chicken.

Mixed Veggie With Macadamia Nuts (ผัดผักรวม, RM26.80) consists of broccoli, cauliflower, carrots and mushrooms. However as far as I can see, there is hardly any macadamia nuts.

Kailan Salted Fish (ผักคะน้าน้ำมันหอย, RM24.80) is another vegetable dish that uses Chinese kale. This leafy vegetable is sautéed with garlic and salted fish. The amount of salted fish is fine, but I feel that the dish lacks gravy.

Seafood Otak-Otak In Fresh Coconut (ห่อหมกมะพร้าวอ่อน, RM46.40) is a seafood curry which comprises of fish, squids and shrimps. The delicacy is served in a young coconut shell – not only for aesthetic appeal – but also to impart some aroma. I like this dish very much.

Fragrant Coconut Rice (ข้าวผัด, RM15.80) is also presented in a young coconut shell. The shell keeps fried rice warm for a longer duration. Fried rice dominates the overall taste and aroma; the presence of coconut is not so pronounced in this dish.

Thap Thim Krop (ทับทิมกรอบ, RM5.80) is a chilled dessert that is made of coconut milk. It contains water chestnuts and mango strips. Personally, I prefer jackfruit over mango as the jackfruit’s sweetness works better. I also think that there should be more coconut milk.

Finally for drinks, we had Watermelon Juice (RM6.80) and Umbra Sour Plum Juice (RM6.80).

Being located in a popular shopping mall, Golden Triangle is a costly place to have a meal. At the very least, the food here is largely commendable and adheres to traditional Thai recipes.

Address: 3F-05, Queensbay Mall, Persiaran Bayan Indah, 11900 Bayan Lepas, Pulau Pinang
Contact: 04-644-0969
Business hours: 11:30am-10:30pm
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Mr. Tuk Tuk is managed by the same company as Koh Samui in Kota Kemuning. Unlike the latter, Mr. Tuk Tuk focuses on Thai-style street food in a casual and affordable setting. The menu consists of several set meals and à la dishes.

Set Menu 2 (RM16.80) consists of 4 items served on a coral-shaped plate. Fried rice is cooked with shrimps, cashew nuts bonito flakes and eggs. The rice is reasonably delectable especially when still hot.

Pandan chicken is not cooked so evenly such that one piece is quite oily while another piece is too dry.

I enjoy the deep-fried fish fillet with Thai sweet & spicy sauce. The sauce packs a respectable punch of spiciness, which I find most welcoming.

At the center of the plate is Thai mango salad (ตำมะม่วง). Unripe mango is used as its tangy taste and crunchy sensation are preferred.

Tom Yam Seafood (ต้มยำทะเล, RM10.80) is way too spicy for me. Yet, I find the soup to be appetizing nevertheless.

The soup contains various seafood ingredients which include fish, shrimp, squid and mussel.

The set meal comes with a drink, Thai Ice Green Tea (ชาเขียวเย็น). I am starting to appreciate the lovely aroma and aftertaste of Thai milk teas.

Address: LG-69, Setia City Mall, Bandar Setia Alam, 40170 Shah Alam, Selangor
Contact: 03-3362-5738
Business hours: 10:00am-10:00pm

Taste

Presentation

Ambience

Hospitality

Value