We are both pretty loyal when it comes to our local Thai restaurant, Thailanna. So when my sister, Sara, and my brother-in-law, Gary, invited us to their favourite spot, we were of course a little skeptical.
As we circled Centrepointe Drive in search of Baan Thai, we pulled up to a surprisingly busy parking lot. I was pretty sure the dentist office wasn’t open, so when we walked in, past the curtains, and found that every table was occupied at 6:30 p.m. on this Saturday, I thought to myself “well it can’t be that bad”.
And it wasn’t. The warm orange decor was welcoming and inviting, you never would have felt as though you were sitting inside a Nepean strip mall. After a bit of a wait for drinks and finally deciding on the dinner for four, the evening was finally off to a great start.
The dinner for four consisted of:
– Tom Kha Gai – hot and sour chicken soup with mushrooms in coconut milk blended with freshly chopped lemongrass, galangal and lime leaves
– Po Pia Pak – spring rolls stuffed with an assortment of vegetables and bean thread noodles, served with plum dipping sauce
– Gaeng Garee Gai – yellow curry with chicken and potatoes
– Goong Pad Pak – sautéed shrimp with mixed vegetables in garlic sauce
– Pad Ga Prow – beef sautéed with onions, sweet pepper, fresh chillies and basil leaves in a spicy garlic sauce
– Pad Thai – Thai rice noodles stir-fried with chicken, egg, bean sprouts, green onions and peanuts.
– Steamed jasmine rice
– Lemongrass tea
There was more than enough food to share, good value considering all the above was only $85 (plus tax). I loved the variety of our selection, getting to try new dishes and sharing it with everyone at the table.
We each received our own bowl of Tom Kha Gai, it was hearty with lots of mushroom and chicken and the spice was just perfect, enough to clear your sinuses but not enough to make your eyes water. And who doesn’t enjoy a good spring roll? Crispy, hot and you get to dip it in a sweet and sticky plum sauce. It’s no different at Baan Thai, plus the spring rolls seem to be larger than some I’ve seen at other restaurants, bonus!
Gaeng Garee Gai is one of my favourite Thai dishes, however, I found Baan’s version to be a little meak, and tasted a too much like coconut milk (better safe than sorry I guess). The Pad Thai seemed to lack egg or chicken, however it was still the sticky goodness I expected and probably one of the best I’ve tasted. And the Pad Ga Prow was VERY spicy, even for the diehards like Greg and Gary, thankfully for the boys there was plenty of Tsing Tsao beer.
Overall we had a very enjoyable evening, and I could see us all meeting at our center point again for another dinner for four. ~kM
Stuff we’ve been up to
Stuff we’re talking about:
- On the menu tonight: Brie and Caramelized Onion Stuff Chicken Breasts bigoven.com/recipe/Brie-An… 3 weeks ago
- On the menu tonight: Brown Sugar Balsamic Glazed Pork Tenderloin in the #crockpot. #slowcooker food52.com/recipes/22841-… 3 weeks ago
- On the menu tonight: Low carb cheesy cauliflower and ham casserole. A great way to use up leftover ham from the hol… twitter.com/i/web/status/1… 3 weeks ago
- On the menu tonight: @GDeLaurentiis mushroom and pea risotto pin.it/h3scqasoscp6jd 1 month ago
- On the menu tonight: slow cooker chicken gyros sixsistersstuff.com/recipe/slow-co… 2 months ago
Stuff caught on camera:
Just stuff:addiction anniversary apple Baan Thai balsamic barbecue barley Beau's beef tartar beets blue cheese breakfast Brookstreet Hotel buffet caesar salad Chardonnay Chef Caroline Ishii couscous croutons curry Elgin garlic goat cheese hamburger jambalaya jerk Juniper Justin Rutledge leek Loblaws maple syrup Mardi Gras marinade meatballs meatloaf mushroom mushrooms Pad Thai pasta Pelican Grill pizza Play Food & Wine pop potato chip pot pie poutine ribs risotto salmon sausage sauvignon blanc shake Sidedoor sloppy joes slow cooker snack foods soda soft drink soup spring roll steak Stew street food tacos Thai Thailanna town turkey vacation Vietnamese vinaigrette Wellington Gastropub Winterlude Zen Kitchen Zen Ktichen