Chiang Rai 8 May

After the damage inflicted on our ears by noisy Bodega, we thought we would try tried and true Thai restaurant, Chiang Rai in Kingston.

We’d been there before, so knew what to expect and knowing that they do lots of lovely duck, decided to give it another go.

We were all there, Megan had promised to bring the viola player from the Canberra International Music festival, but he didn’t materialise.

Wine: Deepwoods Estate 2011 Verdelho Margaret River, another serendipitous selection given the tick by Jim.

St Huberts, Cabernet Sauvignon 1993 from Jim and Karen’s seemingly inexhaustible cellar.  Fabulous.

Entree:

Rice paper rolls, nice, sauce (hoisin and peanut)  was lovely with plenty of prawns.

Duck pancakes: the filling was very tender, luscious, the pancakes were quite big.

Mains:

Duck paa-lo, duck legs cooked in Thais herbs and Spices.

Another duck (can you ever have too much duck)?  It was tender, rich in flavour with a fabulous sauce.

The beef mussaman dish was tender, beautifully spicy with the addition of chilli.

Macadamia Scallops were very delicate, the macadamias were a nice touch

Pad Thai was very nice, but not the best in Canberra.  We thought it had tomato sauce in it, and didn’t seem to have the authentic taste as it was too rich and sugary.

Chicken red Curry was nice, the sauce was punchy but it was a standard red curry.

All the dishes were standard Thai, good, basic and well done.  A good place to go if you want reliable, tasty Thai food and that doesn’t disappoint.