Profiled by de GrootsThe difference between Thai Garden and the various other Asian restaurants in Dickson Plaza is that at this restaurant it feels like you’re welcome to stay for the evening. Take your time, the dining room whispers, just relax and enjoy your meal. The owners and staff are so accommodating (vegetarian friendly, family friendly, allergy compliant) that it feels almost rude to just gulp and go. Rather take a load off and take your time over a bottle of BYO wine (only $3 corkage per bottle) and pore over chef/owner Phay Clee’s substantial menu.
The cuisine is Thai and does not stray far from the norm, though this is made up for by the range of choices. The restaurant’s specialties include green paw paw salad and steamed whole fish (either ginger and shallot, or coconut milk and chilli). Along with the favourites is a good range of seafood and duck; try the scallops with chilli and basil or the crispy duck with plum sauce. If you’re in need of some warmth order the Gang Dang curry (red curry with bamboo shoots, eggplant and beans) or a laksa noodle soup with beef balls and beansprouts. If you’d rather a light lunch there are a range of salads or yum dishes, fresh with the tang of lemongrass, chilli, coriander and mint.
Sarah Theeboom, June 2007
