So over the last year I’ve been relying on my regular go-to restaurants. I wanted to branch out a bit more this year because exploring new restaurants has always been what my food blog has been for. I’ve been to Bai Bui Thai more times than I can count because it’s my favourite Thai spot but it was time to try somewhere different so Grayson and I headed to Pink Elephant Thai.
Pink Elephant Thai Fish cakes
We didn’t really know what to expect when we ordered these but they were surprisingly quite tasty. We’ve had fish tofu before so we figured that it might be similar to it but it wasn’t like it at all. The fish cake was fried with an interesting coating that allowed the fish cakes to be light and fluffy instead of dense like fish tofu. It was served with sweet chili cucumber chutney which added acidity and sweetness. However, it didn’t really need it because they were delicious on their own.
Pad Thai Traditional
Pad Thai is a dish made up of stir-fried rice noodles with tamarind sauce, tofu, eggs, with raw bean sprouts, ground peanuts and lime. The sauce was quite sweet and there was lots of it to go around so no noodle was left plain. The prawns were also de-shelled and de-veined (yes!) making them easier to eat. We would have liked it more if the sauce wasn’t as sweet as it was because sometimes we felt like we were having dessert more than an entree but once we added the lime and mixed the peanuts in thoroughly, it was much better.
Pad King Ginger
We decided to try this dish because it was new to the menu. It’s no different than their outer sautéed offerings but this one supposedly had more ginger flavor and we love our ginger. We chose to have this with chicken and unfortunately it was a bit on the dry side. It also came with fresh celery, emperor mushroom, onions and bell peppers. I liked the selection of vegetables it used because they remained crunchy and added texture.
Black Sticky Rice Pudding
This sticky rice was earthy and soft so it wasn’t super sticky but it did come together in almost a pudding like consistency. It was topped with a coconut cream to help enhance the coconut flavour that was already prominent in the rice. We didn’t mix the coconut cream into rice right away but once we did, it was all the more delicious!
