When it comes to the most popular restaurant in Kowloon City, Tai Xiangguan must be on the list. With only a small number of humble storefronts, Thai Elephant House may seem uncompetitive, but it has become one of the most acclaimed Thai restaurants in Kowloon City for its affordable and authentic production.
Although the restaurant is simple, the selection of materials and materials are by no means ambiguous. The spices used in the restaurant are all imported from Thailand, and some of the ingredients are also delivered directly from Thailand, and the chef is also from Thailand. A seafood and yuzu salad in the salad, the juicy pomelo imported from Thailand, with fresh chunks of shrimp meat, is refreshing and springy, and finally sprinkled with crispy peanuts and drizzled with sweet and sour Thai sauce, which is very appetizing. Steamed fresh squid with lime in the open oven is also a signature dish, the original squid is cut and neatly placed on a plate to be steamed, and the charcoal fire is left to keep warm when it is served, and the meat of the steamed squid is still fresh and tender, and it is very flavorful when soaked in the lime chili sauce. A simple dish of stir-fried cabbage sprouts with mara is also evocative, the heat is just right, and the tender coconut sprouts are sweet and refreshing, and the rich mara sprouts are quite delicious.
The portion of each dish from salad to stir-fry is quite substantial, half a Hainanese chicken is more than enough for two people, and the chicken is tender and even more delicious when dipped in a rich Hainanese chicken sauce. It is also served with a bowl of golden chicken rice, the rice grains are moderately soft and hard, fragrant and palatable, but not greasy. The barbecue category has chicken, pig, and beef skewers, and the meat is full and not firewood, and the juice is plump. The freshly grilled chicken wings are hot and spicy in the mouth, the skin is burned until crispy, and the meat remains soft and tender inside, and the heat is very well controlled. In addition, there are grilled dishes such as grilled squid and roasted prawns, all of which are worth trying.
Because the restaurant is more popular and the shop is smaller, you basically have to wait patiently for a table during the peak dining season. Fortunately, this kind of small restaurant will usually set a 90-minute meal time, and the peak waiting time can be controlled within half an hour. Small restaurants do not need to charge 10% service charge, the waiter orders the pace of the food is fast, the action is skillful, diners in the face of the order is best not too procrastinating, you can first look at the menu to choose the dish and then call the waiter to place an order.
