And so we move into the home straight of the Chopstick Chowdown Challenge and the first restaurant on the odd-numbered side of the road. There is some confusion as we think we’re going for Indian. I am mislead by the Spice Guru sign, which does not actually correspond to an eatery. Instead we find Ying Thai unassumingly tucked between some computer repair stores.
It must be good. We are the only Caucasians there and every table is full. We are given menus and told to stand in a corridor. It immediately feels authentic with its gaudy orange décor and over-lit nature, just like some of the most authentic restaurants on this strip.
As soon as the food comes out there is silence, as we and the tables around us tuck into its deliciousness.
The satay skewers are a shiny golden colour and delicate. They come with satay sauce on the side which has a healthy layer of oil. As much or as little sauce as you want seems ideal for condiment lovers like us. It also comes with white toast. I’ve never seen that before. But our apprehensions are soon displaced as the toast proves useful for sopping up the remaining sauce. There are extra half marks being thrown around when it comes to the ratings for the bread.Everyone seems to be ordering a
dish involving mince meat, which we conclude is larb and decide to get on board. We get the pork larb and having minmum experience with larb, I conclude it is very larb-like. Chopped chillies are piled on the top and the dish has a great kick but is also very refreshing with shredded red onions, cabbage and coriander and a light dressing.
Thai green curry is one of the Thai standards for ChChCh and we pick the seafood option. The seafood is generous with prawns, squid and reconstituted fish. It has the necessary hotness to it and a flavoursome sauce.Number 27 is penang beef. It’s overwhelmingly beefy and I am disappointed with the lack of vegetables. Steph comments that they mustn’t use artificial beef tenderiser as the beef is quite tough. The sauce however is very tasty and has a great blend of flavours including a strong hint of lemongrass.
The dish of the evening for me is the pla nun manow - a whole fish. It is oh so fresh and fun to eat communally. Dipped in the hot and sour dressing it bursts with flavours as well as fresh herbs and chillis.
Picking away at a whole fish is like having it straight out of the sea and the primal novelty factor is enjoyable. We manage to get all the meat off leaving just the head and bones.Again Craig declares this is one of his favourites so far (doesn’t he say this every week?) Indeed he enjoys it so much (particularly the rice bucket refills) that we almost need a stretcher to carry him out of there.
Ying Thai serves authentic Thai food and is not afraid to lay on the spice. Its food is fresh and highly satisfying.
Ratings
Satay skewers 8.4/10
Green curry (seafood) 7.6/10
#27 (penang beef) 7.3/10
Special (pla nun manow – whole fish) 7.9/10
Pork larb 8/10
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