金泰泰國菜 (已結業)

My friend ordered a fired pork noodles but the pork was cold and not fresh with bad smell. He asked the waiter to smell it and exchanged. Finally waiter suggested chicken rice. The chicken is smooth texture and the taste was up to a normal standard. Rice with chicken oil which was tradition enough. I ordered a Laksa but it was not salty enough, so I kept adding salt and this made my friend even more angry... as he suggested to come and none of the food is in ok My friend ordered a iced coffee.

好開心地諗住同朋友仲有bb 一齊去食，有bb而又懷孕的我想食泰國菜都當然想去好小小既地方而特登唔去九龍城食泰國菜。 點知咁都中 jackpot! Pad Thai 有小強，仲要係煮熟的小強，而我1歲半的bb食左好多, 我好擔心。

今次收到一個美食app既邀請，尼到k11既泰國餐廳試食。雖然係試食活動，但係我都會實話實說，唔會故意討好。話說餐廳老闆係悉尼做左40多年既泰菜，希望尼香港大展拳腳。多年既經驗可以係香料運用度就體現出來，泰菜係好濃味既菜式，需要增加層次就一定要識得用香料。泰式前菜拼盤包括有泰式燒豬頸肉，泰式原隻炸蝦春卷，泰式生蝦同柳葉包。豬頸肉燒完才切，外皮微微帶焦，肉質鮮嫩。泰式生蝦加了甜酸汁，一隻唔太夠喉。較特別既係柳葉包，用柳葉包住花生碎，青檸汁，炸紅蔥碎，炸椰絲等，甜甜酸酸，味道口感也頗有層次。四角豆雞肉沙律用手撕雞肉，四角豆，紫生菜做成既泰式沙律。雞肉新鮮，用上了甜酸汁令沙律更開胃。生洋蔥微微香辣，aftertaste 仲帶點甜味。冬蔭公冬蔭公係泰菜重要既菜式，同出面既餐廳唔同，這裡既冬蔭公係很濃味，較稠既冬蔭公。而佢果種辣唔係刺口果種辣，而係飲完係喉嚨慢慢滲出尼果種。這湯非常足料，用了大量鮮蝦烹煮令湯好有蝦膏既味道，不過冬蔭公有點太咸，不然就perfect喇！酥炸魚配金泰特色辣醬最岩懶人食既炸魚，大廚將新鮮既盲曹拆肉落鑊炸。味道分為4個層次，咸味有泰國魚露，甜味有椰子糖，酸味有羅望子汁，辣味

好好味勁抵食extra appetizerSo supprised!!!椰奶冬陰功Heavy 咗少少好多料雞好滑又多菇Ok!肚餓又唔駛點等又有春卷卜卜脆好好味海南雞飯 D雞有D鞋D飯同普通一樣多咗黃薑  更惹味冬陰功豬肉碎金邊粉  四方形金邊粉好得意又彈牙Service very good

約左朋友食飯，諗住口痕食泰菜。朋友話黎過，氣氛吾錯，所以特地介紹。我地book左八點，女士通常都遲小小到既。同朋友meet up就一齊係地鐵站行上黎。明明話G/F,行極都未搵到，所以叫男士黎接。原來係商場出面地鋪。一入到去就覺得度門好重，用盡力先推到入去。而入到去，全部係啲中年男人，仲要個個都係飲下洒吹水，心諗個fd係咪玩嘢。人吾多，加埋我地十隻手指數哂。餐牌冇咩特別，冇話想特別想食咩。見佢bar枱有個signature dishes，就揀左生蝦同明爐魚。仲有睇餐牌叫左咖喱雞、柚子大蝦沙律、蒜蓉包、菠蘿炒飯。曾經有一排好鍾意泰國菜，同朋友又去過泰國品嘗過，都算半個專家，所以對泰菜要求都高。首先個生蝦賣相就好吸引，但啲蝦完全冇膠質，又淡，吾夠新鮮，吾得。咖哩雞擺到我面前都聞吾到啲香味，食落雞切到好細舊，想係堆咖哩醬同三色椒度搵出黎都幾考眼力，搵搵下都放棄。 唯一我欣賞既係個沙律同蒜蓉包。個汁好香，食材算新鮮，炸脆左蒜蓉同個汁好配合。蒜蓉包香脆，但吾覺太油膩，幾好。 等到頸都長既明爐魚！可惜…好失望…試左個湯底，辣味係ok,但酸度欠奉。條魚一望就知吾新鮮，食落好hai,又冇魚味，所以冇以

I'm not sure if our experience at Arun Thai was just a one-off, but what I do know is they managed to serve up the worst and most expensive Thai food I've ever had. The pad thai was clumped together and tasted like it had sat for 10 minutes, the green curry was watery with no flavor whatsoever, and the rice was just repurposed Chinese sticky rice. I'd be remiss of course to not mention the slow service and tacky decor (unless they sought inspiration from a "high-end" restaurant in mainland China

約了在尖沙咀上班好友吃午餐，不想到離港鐵站太遠的餐廳，選擇了K11的一間泰式餐廳，之前在這裡吃過晚餐，午餐則第一次，我們沒有訂位，但12:30pm店內還有很多空的位置。午市套餐包括一個前菜、主菜、甜品和飲品，套餐的價錢是根據主菜的價錢而定，凍飲需加$10-$25。我們兩人共點了2個午市套餐。👉前菜沙嗲串燒雞柳 Chicken Satay雞肉尚算嫩滑，但有點雪藏味，幸好沙嗲醬惹味濃郁能彌補這點不足。燒烤豬頸肉米粉卷 BBQ Pork Wrapped in French Spring Roll基本上只是米粉米紙卷，豬頸肉非常少，差不多看不見。👉主菜泰式雞肉炒金邊粉 $88 Pad Thai with Chicken 酸酸甜甜的金邊粉，大大碟，賣相不錯，配有雞肉、芽菜、花生、青檸和蔥，但雞肉同樣是不夠入味和有點雪藏味，有點油膩，也炒得不夠乾身，整體不過不失。泰國青咖哩牛肉飯 $88 Gaeng Keun Wan with Beef同樣是大大碟，青綠色的咖哩配有牛肉、豆角和泰國茄子。咖哩辣中帶有點甜味，牛肉亦軟腍，配料十足，但如果吃不慣辣的朋友，可能需要要求少辣，整體味道不錯。👉甜品當我們要求

以往多次途經K11時已對呢間餐廳有d興趣泰菜x酒吧格局令我諗起中環某幾間都係類似concept某假日同呀媽又又又又又周圍行既然見到Arun Thai有Lunch Set，我地就無謂再覓落腳處:^)食左先算單是Set Menu已有如此多選擇（Y）因為太多想試太少閒日所以我地兩個人決定叫三個餐XDDDDDDDDDDDDDD前菜Menu上只有三款選擇，剛好三款試哂豬頸肉米紙卷感覺足料同埋卷埋個份量都幾大當然Set既前菜只係切半兩件，不過可以從中推論單點菜式個頭應不小醬汁酸甜微辣好開胃因為稀，唔會附太多，所以冇過濃味同油膩既感覺豬頸肉只係好少既薄片，唔會影響整體清新，有焦香味，入味沙律冇咩特別，蔬果新鮮爽脆串燒肉醃得入味，食落冇筋唔韌，容易分離及嚼碎沙嗲汁香而不膩，幾乎咬一口沾一次主菜因為我中意飯所以全部都係揀飯餐廳仲有粉、麵、沙律……等選擇海鮮炒飯海鮮佔量合格，可惜其中一隻青口唔開口:^(仲有蝦、魷魚鬚等配料，質量還可以炒飯好香，如果可以少油更佳另外，飯身較濕軟，有別乎一般炒飯既乾爽感鴨肉飯鴨肉夠水份，唔會過老，易咬醬汁較濃味，似港式茄汁，微酸重鹹薑炒雞肉飯食落味道好香港家常菜不過薑絲多，料

ate there last night, utterly disasterious experience.found the place through internet, thought i was lucky to have found this place as it has been on TV and been reviewed below and its website to have been serving "Royal" good food.first impression: yes the lightings perhaps little stylish, seats black fake-leather but were bit tight in space and room, and air con seems non existance. (Sweet Basil Thai at TsT or CwB feels more spacious given the volume of people)ordered papya salad and tong yum

位於K11的泰國菜館，小妹一直以為是西式餐廳。從未想過泰國菜館會裝潢這樣。裝潢色調以紅，黑為主，很有情調。四方的桌子配上舒適的沙發。餐牌全是紅色，非常配合整間餐廳的佈置。小食自由拼－ 炸蝦餅，炸蝦春卷配合的醬已放於杯內，不會弄錯。炸蝦餅 ：上枱前，已預先切好，貼心得很。感覺不到一點油膩，而且非常爽口彈牙。炸蝦春卷：春卷包著原隻蝦炸，外層很香脆，蝦尚算爽甜。大蝦金邊粉賣相很好，金邊粉配以芽菜、蝦米炒起，上面舖上花生碎。金邊粉未算淋，但亦未算爽口。大蝦很新鮮，蝦肉非常彈牙。食之時，記得擠一點青檸汁，更為美味。蟹蓋粉絲煲雖名為蟹蓋，但其實是整隻蟹混以蘑菇，鮮辣椒，粉絲及胡椒等香料炒。蟹勁多蟹膏，非常鮮美，而粉絲吸收了香汁精華，極為入味，而且口感亦非常。讚！烤羊架泰式煮法的烤羊架，旁邊配以沙律及酸辣汁，令人十分開胃。而羊架肉質亦很幼嫩，烤過後，肉汁仍然被鎖住。當晚用膳，雖爆滿，但侍應們都很用心招呼，感覺良好！

第一次來此餐廳，也是朋友看「開飯喇」食評而挑選的。六個人坐餐廳唯一一張大圓枱，半開放式包廂，其它枱都係細張坐2至4人的。冬蔭功湯夠香夠鮮味，中辣程度適合大路口味。炸蝦餅很彈牙及有鮮蝦味，很到位。黃咖喱炒蝦也是水準很高，濃郁的咖喱香配大頭蝦確實吸引。朋友實在是蝦迷，成餐飯有三樣係有蝦，連Pad Thai都要配蝦！不過D蝦好新鮮，所以都唔介意食多D。我地共五人食晒所有嘢，食物與環境都一流，值得推薦！

午飯時間忙裡偷閒到尖沙咀午膳，和好友相約下選定在K11的泰菜Arun Thai。黑色主調佈局，紅色天花燈裝飾，吧檯高桌，林林總總，格局還是似酒吧西餐廳多一點。一行四人點了四客午市套餐，另加一客柚子沙律作前菜小食。柚子沙律：柚子酸甜清新，海蝦肉彈，不俗。豬頸肉米粉卷：實在太淡口喇，更唔覺有豬頸肉添！沙嗲雞柳串燒：雖用明火燒製，但雞柳肉質仍然嫩口，good！泰國醬油豬手配香飯：豬手不太肥，調味肉質對辦。所謂香飯是否等於白飯？！泰國海南雞飯：賣相唔得，雞件味道尚可。咖哩雞配薑汁飯：咖哩口味不俗，但雞件同樣予人頭頭尾尾的感覺。薑汁飯和海南雞油飯有何分別？！泰式闊河粉炒肉片：炒河炒得香口滑溜，肉片鬆軟，製作出色。凍檸茶：只得一片檸檬，少啲啩？！

在澳洲悉尼Potts Point的泰國餐廳Arun Thai，說是當地歷史最長的泰菜餐廳之一。在兩年前來到香港開業，供應的是皇家泰國菜，在用料、賣相及烹調上都更加講究及著重。來自泰式的主理人Kham對飲食也有研究，希望以創新的展現手法呈上菜式，但又保留傳統泰國菜的味道。這晚跟朋友來吃晚飯，先來的是泰國傳統柳葉包，$75，這是典型的泰東北的餐前小食，一客四件以小杯盛上，萬金葉包著花生粒、薑粒、蔥粒、青檸、椰絲等，口感豐富，加上自家製的辣汁，少許微辣，吃得開胃。泰式炸蝦春卷配酸辣醬，$95，春卷包著原隻蝦來炸，外層香脆，但內裡頗為油膩，吃得滿口是油，蝦肉不算十分爽甜，以四件來說要接近百元，性價比低。很想吃軟殼蟹，就點了一客泰式軟殼蟹香梨沙律，$165，軟殼蟹加上大量洋蔥、青瓜粒等，味道過份地偏鹹，加上香梨甚少，整體令人有點失望。冬蔭功酸辣大蝦湯，$90，湯色較淺而清澈，味道不算十分濃郁，不過酸味也夠，湯內有一隻大蝦，蝦經過煲煮後十分軟腍，但欠了一點辣度。酥炸魚配金泰特色辣醬，$228，原條大魚起了魚件後再炸，最後再加上醬汁，魚肉炸炒不過厚，帶著微脆，內裡魚肉軟腍卻不會鬆散，喜上蘸上這辣醬，

Never thought I'd be able to celebrate my birthday in a very different way like the way I use to. Arun Thai made this day truly memorable for me. The dining room itself is truly fantastic, I was in total awe when I first stepped in, dining here with my closest friends under a ceiling with dangling ruby colored chandeliers, tables as black as the night stood out with ornaments from golden plates to sparkling clear wine glasses. But all this glamor surrounding me is not sufficient to suppress my e

Business dinner with co-workers from India and Singapore, good to have Asian cuisine. After a long day, first thing to do for sure is ordering drinks. They offer quite a good choices of wine list at reasonable price.Satay chicken, looks very nice and yummy, encore dish for that night.Pork neck, fish cake, pad thai are all very nice. Portions were perfectly fine for group dining. The deep fried sea fish is impressive, either steam or deep fried, and we picked deep fried because foreigners don't p