Five new dishes for Krua Thai's 2nd year
Prayong Khampita, Sous Chef;
Mon Cahi Sutthaluang, Executive Chef.
Complexity of flavor is one distinct qualities of Thai dishes. Taking a sip of Krua Thai's Tom Yang Gong, a spicy prawn soup with button mushrooms, lemon grass, aromatic yellow ginger and spices, my tongue tasted an explosion of flavors layered on top of each other. I especially love the end kick of coriander, a mild pungent taste, just after the salty-sour flavor of the stock.
Krua Thai is known for authentic Thai dishes like the yummy bagoong rice, spicy fried calamari with chili sauce, Tom Yang soup, garlic beef, stir-fry kangkong, pomelo salad and other curry dishes. For drinks you can choose a wide array but I prefer Krua Thai tea special, a milky tea drink to temper all the spicy food you will definitely gorge when you're there.
A select group was invited for an evening of food tasting at Krua Thai. Their newest dishes to usher their 2nd year were five smashing seafood creations to tickle the tastebuds of seafood lovers. We started off with the crunchy but delicately flavored Prawn Spring Roll. An alternative to the usual spring roll where instead of meat you get the sweet and tender flavor of tiger prawn. Dipped in chili sauce, it's a dynamite in every bite. 
Two other prawn dishes followed, Prawn in Tamarind Sauce and Tiger Prawn in Chili Cream. The prawn with tamarind sauce is a yin & yang of sweetness and sourness. The sweetness is a welcome contrast to the spiciness of the onions. The tiger prawn in chili cream exudes an exotic aroma of spices, coco milk and herbs. The prawn's flavor is therefore elevated into an intricate balance of all the flavors. An inspired creation, to say the least. 
For serious gourmands, I would recommend the Seafood Curry, a combination of squid, prawn, fish, scallop and mussels in a creamy curry sauce that evokes rustic, home-cooked tradition. It is even wrapped in foil to seal the aromatic flavors and wonderful juices inside. I also loved the Crispy Fish topped with Garlic, a simple fried whole fish seasoned to perfection and garnished with minced garlic on top. The tender meat of the fish pairs well with the crunchy garlic. The meal ended on a sweet note when we were served their sticky rice with mangoes and coco cream. Despite of it being rice, it was not heavy at all.
Krua Thai takes pride in their signature dishes which were developed by the Thai founder of the restaurant himself. It's surprising also to know that he personally train all their chefs. So every time a new dish is introduced, it surely passed his exacting standards.
The new dishes of Krua Thai are highly recommended. Delicious, affordable and healthy!