We have hit our first Thai restaurant on the Chopstick Chowdown Challenge as we approach Hoddle St. The name is intriguing. I Spicy? Is there an “am” missing? Is it trying to tap into the Apple IPod, IPhone, IPad phenomenon? Should Apple be claiming royalties?
It’s another tight space, with the majority of downstairs taken over by an open kitchen, leaving room for only about 20 diners. It’s like a cooking demonstration is going in, as throughout our visit one of the chefs cooks an unending stream of coconut pancakes. At least that’s what I work out they are from a video on the plasma screen.
Alas! At I Spicy a key component of the Chopstick Chowdown Challenge is missing. Chopsticks! We make do with forks.
With Thai comes a new set of standards: satay sticks, green curry prawns and, of course, number 27 and a daily special. After some deliberation at the menu (which gives a description of each dish and its Thai name) along with a lack of any specials, we decide to cover all major meat groups.
We open with Thai spring rolls and satay sticks. The spring roll pastry is rather thick and filled with vermicelli and an unidentifiable mince. I can’t remember what the menu says it contained. The presentation of the satay skewers is pretty, though we are not sure what to do with the accompanying watery substance with cubes of cucumber and chilli.
Number 27 is a hot and sour chicken feet stew. Despite some opposition we stick with formula and take a plunge. The chicken feet are less than visually appealing (in fact they have a resemblance to wrinkled granny hands) but I find the broth addictive. It is clear and very spicy, reminding me of tom yum with its tangy hot and sour flavours. The scraps of meat we scrape off the chicken feet just taste like braised chicken.
As Chloe fights back watery eyes at her first ChChCh, she comments “someone should have warned me it was going to be spicy!” Maybe the name and the accompanying chilli graphic should have given that away!
The green curry is based around beans and eggplant and has a fragrant kick. The penang curry is a striking reddish-orange colour garnished with slices of fresh red chilli and a dollop of yoghurt. It is even more spicy and full of creamy flavour.
The hit of the night is the crispy pork with Chinese broccoli. The greens have been infused the smoky, BBQ flavour of the pork and have a good crunchiness.
The pork has a wonderful crispy skin and is supple inside. Even with streaks of fat it only takes a few bites before melting down your oesophagus. Here’s one dish without the spice.
When Annabel asks for the bill, the waitress quizzes her about what we thought of the chicken feet soup. When Annabel says we liked it, the waitress remains friendly but sceptical, “but there was so much left behind.” Unfortunately gnawing on chicken feet is not our cup of tea.
I Spicy lives up to its name. And with so many restaurant skimping on spice for a Western market, it great to have some Asian food full of heat and flavour.
Ratings
Spring rolls 4.8/10
Satay skewers 6.9/10
#27 (hot and sour chicken feet stew) 5.9/10
Green curry prawns 7.4/10
Penang curry beef 8/10
BBQ pork with chinese brocolli 8.3/10
No comments:
Post a Comment