Kicking off the Thanksgiving long weekend and midterms week (sigh), my favourite Russian beauty Anya hosted her 19th birthday party at Urban Thai Bistro in Yaletown. I was pretty excited since I love Thai food and I needed some taste to bring me back to my Koh Samui summer. Going there I expecting the price to be unrealistically expensive since it is in Yaletown but I think it was pretty decent compared the portion they gave us. However when I was in Koh Samui, I did get Green Curry, Pad Thai and a Sangria for an incredibly cheaper price but let’s not compare more.
Sawadeeka to the waitress who nicely dealt with a group of 19 to 20 year old students who were probably noisy and indecisive in our choices. My table mostly stuck with green curry or Pad Thai….not so creative I guess. I wish I ordered the Tom Yum Goong but I don’t think I would be satisfied with just soup.
I started with the “Koh Samui Sangria (CAD7.50)” and I specifically wanted white, but no…they got my order wrong. Their Sangria was slightly watered down with pineapple and orange juice so I couldn’t taste the red wine as much as I wanted to. The selection of citrus fruit wasn’t really edible since it was just lime and orange slices so I wouldn’t recommend this.
Apologies for the blurred photo, this is the “Keang Keaw Waan (CAD14.95)” with tofu, coconut milk, eggplant, peppers, peas, fresh basil and hot spices. Yes it was delicious with a strong and creamy coconut milk aroma, so if you ever go to a Thai restaurant order green curry because it’s their country’s speciality.
In Vancouver, I realized that some people order the “Pad Thai (CAD13.95)” with tomato sauce. #smh. The actual Pad Thai is cooked with Tamarind sauce made from the tamarind fruit grown in Mexico and Asia. The original taste of the tamarind fruit is supposed to be sour but mixed in with other ingredients such as soy sauce, fish sauce, chicken stock and peanuts changes the taste to sweet and exotic for the Pad Thai. Of course I went with the Tamarind sauce with king prawns, bean sprouts, peanuts and tofu but I think they need to cut down on the amount sodium added into my Pad Thai.
Lastly, happy birthday with a vanilla birthday sundae (: