Sen Lek Thai Noodle House: From Rags to Riches

In the foodie scene, each restaurant has its own story.  I'm a big fan of rags to riches fairy tales, no matter how cliche they may be.  It's always fascinating to see a humble little nook rise to stardom.  It gives us something to cheer for in a world filled with daily negatives.

My sister remembers Sen Lek Thai Noodle House as a small joint in a lesser known part of BF.  I never had the chance to visit them when they were still relatively unknown.  But she swears the food, especially the noodle concoctions, were authentic and good.  Fast forward to a few years back, when Sen Lek resurfaces like a prodigal heroine.  Currently, they occupy a strategic spot along the main road of Aguirre, reeling in patrons, both the loyalists and the novice.

Their current home is large and brightly lit, exuding a cozy vibe with walls adorned with Thai-themed furniture and snippets.  On a lazy Sunday lunch time, the place was half-filled.  Ordering is simple since the menu is quite limited.  The star of course are the noodle soups, but they do offer Thai staples such as curry and tom yum  soup.  They do offer rice meals which seem value-for-money.

We were in a bit of a hurry, so we ordered three rice meals that seemed bang for the buck.  We added another order of noodle soup to share among the three of us.

Wanton Thai Noodle Soup, P100

I'm not kidding.  This big bowl of homey goodness is just a hundred bucks.  Filled nearly full with a smooth, warm broth, the Wanton Thai Noodle Soup is a definite bargain.  The broth was mild and not overpowering with a herbal taste.  Some people have aversion to a queer, medicinal tasting soup, but this is quite tame and should agree with most.  Add a little sriracha chili sauce and you're good to go.   

The flat noodles were soft and perfectly al dente.  I liked the generous serving of fresh mongo sprouts swimming in the mixture.  A dash of chopped herbal greens and onions added color and dimension.  The dumplings though were a bit sad and tasteless, like a cheap grocery version.  Nevertheless, beggars can't be choosers with such a dirt cheap price.  I'm usually not fond of noodles or ramen, but I do have an inkling for Vietnamese or Thai noodles.  This, save for the wonton dumplings, is a steal.

Chicken Pandan, P160

Mom picked the chicken pandan, a usual Thai favorite.  This version, however, was regrettable.  Out came two minuscule, nearly flat portions of chicken wrapped in burnt pandan leaves.  

The chicken was dry and crusted.  It was nearly devoid of flavor, and no amount of soy vinegar dip could save the dish.  It was overpriced and disappointing.  We should have picked another noodle soup instead, which are all value for money.

Beef Curry, P140

I grabbed the beef curry rice meal since I wasn't in the mood for a chicken dish.  The serving looked ample, with a sizable amount of white rice.  The sauce looked fiery and exciting, as I eagerly sampled it.

The curry gravy was a tad too oily but was indeed fiery.  It had a hint of zest but the spice level was not overwhelming.  I enjoyed pouring the mildly sweet and milky sauce on my immaculate white rice.  The beef strips were thin but commensurate in number.  It was tender but some portions were inconsistent.  Also, there was nothing else inside the bowl.  I would have appreciated some eggplants or carrots, or even potatoes.  Now I really miss the massaman curry I had back in SG.

Green Chicken Curry, P130

My sister picked the ubiquitous Green Chicken Curry rice meal.  It looked mundane but the taste was surprisingly good.  The curry gravy was less oily than my beef curry, perhaps neutralized by the chopped eggplants and string beans.  The vegetables were fresh and crisp, for that matter.

The sauce was also mildly sweet and had spicy overtones.  It was highly addicting and would undoubtedly lead one to order extra rice for that generous amount of curry gravy.  It reminded me of the curry I had in Maxwell FC.  It had a more watery consistency which some would not prefer, but it was enjoyable pouring spoonfuls over the rice.  The chicken was tender and flavorful, unlike its pandan counterpart.

Thai Iced Tea, P60

All the heat and tangy flavor deserved a cool down, and what better way to do so than with the all-time favorite Thai Iced Tea.  This version was a few notches too sweet, but one can always douse it with more water.  I liked that the leafy taste was distinct but not dominant, and I could somehow make out a little spice on the drink itself.  A perfect pairing for all the spicy Thai dishes here.

I'm not sure where Sen Lek made its first beginnings, but what it is now is a far cry from its humble little corner spot it used to occupy.  Despite the obvious changes, they have manged to keep prices at bare minimum, and thus kept its loyal fans coming back and virginal converts like me to keep wanting it.  The noodle soups are bang-for-the-buck, with its hefty servings and authentic taste.  Some of the dishes might be hit and miss, or too tame for Thai food purists.  But with a price that's hard to beat, a location that's hard to miss, and food that hits the comfort zones, Sen Lek is more than just the cliche of rags to riches.

Jones

Sen Lek Thai Noodle House

4 Delfa Street, corner President's Avenue

BF Homes, Paranaque City

https://www.facebook.com/pages/SEN-LEK-THAI-NOODLE/209933752464115

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Return to Songkran

On lazy Sundays, the default habit of the family is to eat out for lunch.  There is clearly no need to look further beyond our neighborhood, with Aguirre Avenue already a bustling food mecca.  Despite the seemingly endless options, there's something lazy cozy about coming back to that Thai joint just behind the rusty old gate.

As a testament to Songkran's longevity, the restaurant has remained under the radar yet keeps its loyal followers coming back for more.  Many joints have come and gone along the now famous avenue, yet Songkran has retained its spot tucked amidst the trees in a quiet corner.

We arrived ahead of the hungry BF Sunday crowd, and promptly ordered the Thai staples.  Nothing much had changed since my last visit, even the prices remained easy on the pocket despite a little inflation.

Crispy Catfish with Mango Salad, P215 

An all-time favorite, the Crispy Catfish Salad announced its arrival with a pungent zesty smell.  The shredded fish flesh was lightly fried to a crisp, a texture that was tantalizing to the tongue.  The mango hidden underneath the tangled mess rendered a sweet sour dimension of taste to the dish.  Highly addicting, it was good on its own - but often the case is to sprinkle this over piping hot jasmine rice.

Fresh Spring Rolls, P145

In keeping with a healthier theme, we picked the Fresh Spring Rolls over the fried version.  These rolls were stuffed to the core with fresh lettuce, carrots, and cilantro.  The near transparent wrap barely kept the burgeoning roll together.

Six fat pieces were more than a mouthful.  The greens were fresh and crisp, its flavors enhanced by the accompanying sweet chili dip.  A dash of chopped peanuts added a subtle nutty taste, reminding one of our own local lumpia versions.  I've tried a good variety of spring rolls, from the Vietnamese rolls to the Singaporean popiah, but it's the Thai version that comes out the winner.  Songkran's rendition is a good representation of authenticity.

Stir Fried Morning Glory with Tausi, P135

It seemed we haven't had enough of vegetables, as we added the Stir Fried Morning Glory to our order.  Chopped leaves and stalks of kangkong were sauteed lightly in savory tausi sauce.  The greens were crunchy and fresh, not soggy.  The sauce was not overpowering, mildly sweet and salty.  

Tom Yum Goong, P255

A big bowl of piping hot goodness, the ubiquitous Tom Yum soup was set prominently on our table.  Submerged in the spicy broth were plump shrimp, mixed with some sliced tomatoes, basil, onions, and lemongrass.

However, the vegetables seemed too scanty for the overflowing broth.  A little more greens would have been appreciated.  Also, the number of shrimps was also few, and some were not too fresh.  The broth this time was too sour and overwhelming, despite having the right amount of spiciness.  Still, for less than 300 bucks, the bowl was good enough for three to four persons.  The mere sight of the big silver bowl conjured memories of that Thai stall in Maxwell FC back in Singapore.

Green Chicken Curry, P285

No trip to any Thai restaurant would be complete without sampling the curry offerings.  I've tried Songkran's Green Chicken Curry before, and it was delightful.  Despite lacking a notable viridian hue, the scent of the curry spices wafted gloriously from the plate.

The slices of chicken were tender and moist, absorbing the curry gravy well.  This time out, there seemed to be enough vegetables than my previous experience with this order.  Ample cuts of succulent eggplant shared the mixture with chopped tomatoes and green chilies.  The spiciness was distinct but not too powerful.  The curry gravy was milky, mildly sweet and zesty.  This dish remained consistently good and thoroughly enjoyable.  The only qualm was that the smallish serving size, but one's complaints are easily calmed by the price tag it comes with.

In an avenue with numerous dining options almost like the entire United Nations, (yes there is Greek food finally in BF), Songkran remains the go-to Thai escape for hungry BF residents.  Prices are kept nearly dirt-cheap, although serving sizes are variable and might not be commensurate for some people.  Still, the perk of not needing to endure the worsening traffic of the metro have us homeowners simply strolling leisurely to this hidden gem.  In my case, it's just a hop, skip, and a jump.

Jones

Songkran Thai Restaurant

249 Aguirre Avenue, corner D. Tuazon Street

BF Homes

Paranaque City

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Stuck In a Jam: Bangkok Jam

For those who regularly check out my blog (are there?), it is quite easy to notice that my favorite food can be summed up into three cuisines: the artful Japanese cooking, good old American comfort food, and finally, spicy and exciting Thai.

Yet, among those three, whenever I want a quick satisfying meal, Thai food is usually the default choice.  It is simple, inexpensive, yet utterly delicious.  Thus, it comes as no surprise that Thai restaurants are nearly ubiquitous in shopping malls and food districts.  Although, it is quite difficult to find the authentic shops that preserve the orthodox Thai flavor. 

Street side cafe vibe.

Beyond the food it offers, Bangkok Jam strives to recreate the vibe of street side joints in Bangkok.  I have never been to Bangkok itself, thus I couldn't judge on their effort.  Yet, the cleverly thought out layout and decors, including mock voltage lines, electric posts, and sign boards written in Thai, all contributes to a near authentic aura. 

Take out the air-conditioning and bright lighting of the mall, and one would feel instantly transported to the streets of Bangkok.  The place is Instagram-worthy, but I was hoping the food would also stand out.  All too often in Singapore, the taste of Thai is mellowed down in an effort to suit the less tolerant palate.

The menu was straightforward, staying true to what a typical Thai restaurant offers.  We therefore opted to stick to our favorite choices.  I was particularly craving for spring rolls on that day, so we kick-started our meal as such.

Porpiah Tod (Deep Fried Spring Rolls, SGD 8.50, approx. PHP 290, +7% GST and 10% service charge)

The spring rolls were perfectly executed with crisp outer skin and warm filling.  Packed inside with a hodge-podge of carrots, greens, and bean sprouts, it was reminiscent of our own lumpia toge which I was already sorely missing.  The sweet chili dip was too tame though, as it would have paired well with a slightly spicier sauce.  Nonetheless, it was a good way to whet the appetite.

My only complaint was that the rolls were quite small compared to what I was used to back home.  Although there were 8 pieces served, I would have preferred larger rolls.  The main courses arrived soon as I gushed with expectant delight.

Soft Shell Crab in Mellow Yellow Curry (SGD 16.50, approx. PHP 570, +7% GST and 10% service charge)

I wanted to compare Bangkok Jam's version with that of Thai Express, so we ordered the Soft Shell Crab again.  When the plate arrived, it was a bit disconcerting as it looked like a sorry mess.  The curry sauce was haphazardly poured onto the deep-fried crab, whose form you could hardly make out.

This is one crusty crab.

We modified our order but asking for a spicier kick, hence the abundant green and red finger chilies above.  The yellow curry sauce itself had a tangy taste on its own, and it was zestier than what we had in Thai Express.  The scrambled egg though was a bit distracting as it stood out wallowing in the sauce instead of blending in smoothly.  The crab, though, was a heavenly treat.  Perfectly deep fried to a crunch, it took no effort to crack the shell and consume everything thoroughly.  The meat was succulent and sweet, and the curry sauce complemented it well.  The portion was quite adequate enough to satiate our hunger.

Massaman Neua (Thai Massaman Curry with New Zealand Beef, SGD 14.50, approx. PHP 500, +7% GST and 10% service charge)

I had a growing fondness for Massaman Curry, so it was an easy pick for me.  When my plate arrived, it was a bit deflating.  The serving size seemed puny, with a small metal bowl and a few sad portions of pickled cauliflower.

Beefy goodness.

But the dish more than made up for its sorry appearance.  The sauce was thick and nutty, leaning more to the sweeter side that I really preferred.  Despite the small container, they managed to pack large chunks of beef within.  The meat was tender and easy to pry away.  What I loved where the sinewy and fatty streaks that boosted the flavor further.  Extra rice please!

My only rant was that the sauce was too little.  I don't usually drench my rice in sauce, but this was one exception.  It was highly addicting, pregnant with flavor, and paired well with a cup of rice.  

In fact, my general complaint with Bangkok Jam was the smaller serving size compared to Thai Express.  Also, service was quite slow despite dining at an off-peak hour.  I even had to get a pitcher of water myself from the nearby table after waving my hand helplessly for a few times at the waiter.

Still, taste-wise, Bangkok Jam mostly hits the right spots and is comparable to the more popular Thai Express.  Further, they offer fried spring rolls which aren't available with the latter.  That alone gave it the upper edge for me, since I really like pairing spring rolls with almost anything.  In essence, this was one jam I didn't mind getting stuck in.

Jones

Bangkok Jam

Plaza Singapura

68 Orchard Road

#03-85

Singapore

www.bangkokjam.com.sg

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Quick Thai Escape: Thai Express

Singapore is truly a mish-mash of various cultures and cuisines.  Unlike Filipino cuisine which has seamlessly merged the different flavors of our colonizers, each race here has managed to retain its distinct taste. Nevertheless, one unifying tie that binds the dominant cultures in Singapore is their common love for anything spicy.  As such, it is relatively easy to find a good Thai food outlet whether it be a humble hawker stall or a sprawling five star restaurant.

Nearly ubiquitous around the maze of malls in Singapore is a Thai food spot that catches ones' attention with its large bright red signage promising to deliver a quick good meal. Often full during dinner time, the snaking queue kindled our longing for that Thai flavor and our curiosity pushed us to try it out.

On the inside, the restaurant seemed unpretentious.  Although a few decorations seemed trying hard to add an authentic Thai vibe, the look and feel remained as if this was a quick-serve, almost fast food type of joint.  Nevertheless, we let their food speak for itself.  The menu book was large and colorful, adeptly highlighting their best-sellers and cautiously warning which dishes had a hotness alert.  Of course, the latter caught our eye!

With two small chili icons next to its listing on the menu, I bravely picked the Khao Neua Phat Krapow.  A name that long should pack a punch, I hope.

Khao Neua Phat Krapow (Rice with Stir-Fried Spicy Minced Beef with Thai Basil, SGD 12.60, +7% GST and 10% service charge)

The dish looked messy and sloppy, almost failing in presentation.  Still, the tell-tale signs of chopped red and green chilies was an exciting omen.  I took my first bite and felt nothing.  However, with each successive portion, I noticed the heat building up.  They hit the right level of spiciness spot-on.

Red alert: red chilies!

But the dish was not just all about spice.  Swimming in a tangy, slightly sweet sauce, the flavor penetrated each strip of beef, combining an other-worldly mix of tastes.  The meat itself was generously portioned, not the paper-thin strips you often encounter in fast-food beef bowls.  A cup of white jasmine rice was the perfect companion for each spicy bite.  Another cup would definitely not hurt.

Wanting to go seafood for the next dishes, we picked a peculiar, almost out-of-place item on the list.  Having tried a number of Thai restaurants back home, it was queer to find such a dish on their menu.  But apparently it was quite popular, so we gave it a go. 

Poo Phat Pong Kari (Rice with Soft Shell Crab, Egg, and Onion Curry, SGD 12.90, +7% GST and 10% service charge)

The soft shell crab was a sight to behold.  Nestled on a bed of fresh green lettuce, the crab sat proudly like a king.  Adorning its crown was the aromatic yellow-brown curry sauce and a sprinkling of chopped onions.  A royal dish fit for a king.

But one must see beyond its appearance.  At first bite, the exterior was soft but retained its crunchy texture, proof that much attention was given to the frying process.  The crab meat was briny and fresh, the juices dripping with each bite.  The curry sauce was difficult to comprehend, yet wonderfully cloying.  It was a mix of saltiness from the scrambled egg, and the piquant taste of the secret spices of the curry.  It meshed well with the crab's own saline taste.  No wonder they often run out of this popular item.

No trip to a Thai restaurant would be complete without sampling their version of the famous, often over-interpreted Tom Yum soup.  An all-time favorite and easy pick, we chose the all-seafood version for this trip.

Tom Yum Talay (Tom Yum Seafood Soup, SGD 9.50, +7% GST and 10% service charge)

I wasn't having high expectations for this version, with its tamer appearance at first glance.  The serving size was barely enough for two persons, and it seemed they scrimped on the contents.  I could make out a few pieces of shrimps and some morsels of squid; other than that, it was all liquid the rest of the way.

Hooray I found one!

Despite its puny size, the shrimp was juicy, firm, and fresh.  The chopped pieces of squid was sweet and not chewy.  Still, the broth was quite subdued and mellow.  The sourness was just right, but the spicy level was almost childish.  And this was even when we requested for it to be on the hotter side.  Nevertheless, their version did not fail but did not impress too much either.  I've had more unforgettable experiences with that Thai hawker stall in Maxwell.  

On another visit to Thai Express (Kaffir and Lyme, a variant joint by the same group), another dish caught my fancy.  This time, I was craving for beef curry and sought to try out the Massaman Beef Curry.

Massaman Beef Curry, SGD 14.90 (+7% GST and +10% service charge)

Upon first glance, one would be misled to think this is just your ordinary Indian curry.  Apparently, Massaman style curry indeed had both Malay and Indian influences, and then subsequently adapted as the Thai's own.  Looking beyond the debate regarding its origins, the dish easily became one of my most-loved.

Three meaty mounds of beef were nearly submerged the fragrant brownish-orange curry sauce.  The sauce had a nutty, slightly sweet taste, and a consistency with just the right thickness.  The spice level was executed well, not overpowering, yet not too tame either.  But the beef took center stage.  The meat was fork-tender and flavorful on its own, with the flavors of the curry sauce penetrating every sinew.  The serving size was big enough such that I had to take home the rest.  And it even tasted better the next day after i reheated it. Served with Thai-style pancakes, I opted for a bowl of rice and never regretted it. 

Thai Express, supposedly, is a locally crafted brand.  But it has managed to capture the unique Thai taste and lent its own Singaporean twist to each dish.  Not expecting too much from a casual sit-down restaurant, service was quite okay and prompt.  Still, it was annoying that they charge you for asking for house water, considering most of the dishes are spicy and you will inevitably need to douse the flames.  

Nevertheless, the prices are quite commensurate with the size of the portions.  Their best-sellers hit all the right notes and proved their popularity.  Although there may be some inconsistencies among branches.  In the end, Thai Express is more than just  a quick fix: it's a quick escape to authenticity in the culinary melting pot of Singapore.

Jones

Thai Express

VivoCity

1 HarbourFront Walk

#B2-30

Singapore

Kaffir & Lime (by Thai Express)

Paragon

290 Orchard Road

#B1-45/45, The Paragon

Singapore

http://thaiexpress.com.sg

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The Thai Chic: Mango Tree Bistro

Along with Japanese and Chinese cuisines, Thai food remains as one of the longstanding foreign flavors that our country has learned to embrace in the past few decades.  I vaguely remember Oody's and Dusit Thani in Glorietta years ago, already blazing the trails for Thai cuisine.  Both remain in existence.  The typical Thai restaurant used to be a dimly lit shop adorned with statues of Buddha in his quiet repose.  Yet the new brand of Thai seeks to break the boring and traditional, to cater to a wider and hungrier crowd.

A mix of modern class and traditional virtues.

On the outside, Mango Tree Bistro looks more like a hip late-night bar.  On the inside, dimly-lit surroundings with walls highlighted by purple and white hues accentuate the modern vibe.  The fixtures are all in minimalist black, including the chairs and tables.  Low-set sofas and wooden-paneled tables are arranged neatly outside for al fresco dining.  True to its name, the bistro feel was pervasive.  Clearly, it was far from traditional.  Yet don't be surprised if you find a gem of a dish here instead of a cool drink.

It may appear intimidating at first for people who don't frequent bistros, bars, and the like (like me).  However, Mango Tree Bistro serves your traditional Thai food favorites with a more trendy take.  It was our first time to eat Thai food together, so Mango Tree Bistro was an interesting choice.

Taking it up a notch, Mango Tree Bistro was one of the first restaurants to upload its full menu on the Ipad.  A novel concept, and a brilliant one at that.  Not only do you get to peruse the delectable choices in full HD, it offers a different level of interaction.  With dishes that had tongue-twisting names longer than your own, it was helpful to provide crystal clear images of what you were to expect on your dining table.  With a few flips of the finger, we ordered our Thai favorites.

Popia Phad Thai, P180 (+10% service charge)

It's always appropriate to start off any Thai experience with spring rolls, fried or otherwise.  The Popia Phad Thai were deep-fried vegetable rolls, akin to our local lumpiang gulay.  But the comparisons end there.  These rolls had bolder flavor and more filling, consisting of rice noodles, mongo sprouts and bamboo shoots, with a hint of cilantro.  The sweet chili dipping sauce is the perfect partner for this starter.  In fact, I could eat this with rice rather than as an appetizer.

Gai Satay, P250 (+10% service charge)

Another all-time favorite is the chicken skewers, the Gai Satay.  These tender fillets of chicken are grilled and coated with a peanut sauce that adds nutty and sweet overtones to that distinct grilled flavor.  This was perfectly executed, with the meat remaining juicy and tender, and the flavor seeping through.  The side dip of additional peanut sauce adds further flavor, in case your palate yearns for more.  Although not wildly spectacular, their version hits all the right notes.

Talay Prik Thai Dum, P350

For the main dishes, we picked a mixed seafood specialty.  The Talay Prik Thai Dum consisted of strips of squid meat, fish fillet, and shrimps, stir-fried in a signature black pepper sauce, and then garnished with crispy bell peppers and onions to add a little zest.  The squid was tender and easy to chew, although the fish fillet was a little bland.  The shrimps were too few to number, and I would have preferred more shrimps than squid.  Nevertheless, the black pepper added enough zing to the mixture, lending a bold and unique taste. 

Panang Gai, P350 (+10% service charge)

Rounding up the main course was the ubiquitous curry dish, the Panang Gai.  This red curry infused stew consisted of tender slices of chunky chicken meat with the usual garnishing of bell peppers and mixed vegetables.  We had requested for a spicier version, and they even served us a separate bowl of chili powder.  Nevertheless, the sting level was enough on its own.  It was not overpowering, yet sufficiently cloying to keep me busy scooping up the wonderful curry sauce onto my eager jasmine rice.  Hands down, this was our favorite for the night.

Thai Iced Tea, P80 and Calamansi Juice, P100 (+10% service charge)

To dissipate the fiery flavors of the curry and the others, the Thai Iced Tea is the perfect compliment.  Unlike your corner milk tea cafe, this version is sleek and stronger in flavor.  The distinct taste of the tea leaves stands out, while the milk infuses a creamier texture.  The Calamansi Juice was not on the menu but a special request, and the wait staff willingly obliged to concoct an impromptu mix.  That was a definite plus for me, as they were flexible enough for any of the customer's requests.

Classy and chic, Mango Tree Bistro is pioneering a new age of Thai in the foodie scene.  No more of that shabby looking joints with Buddha as the centerpiece.  In here, the food takes the spotlight.  A bit on the pricey edge, yet the plating and presentation offers you a fine dining feel.  It can be argued that there are quite a number of Thai restaurants that serve way better-tasting dishes with knock-me-over flavors at a cheaper price.  But for a different ambiance and impeccable service, coughing up a few more bucks for Mango Tree Bistro appears worth it.  The aura of the restaurant is relaxing, yet at the same time lively and hip.  

A testament to their trail-blazing success is another branch in Greenbelt, and then a higher-end and more refined experience with Mango Tree in BHS Central.  Maybe on an ordinary day, for a quick Thai fix, I might pick the cheaper Thai hole-in-the-wall joints (like Dek-A, soon).  However, on a special night, when you want to impress without going overboard, Mango Tree Bistro is the unmistakable choice.

Jones

Mango Tree Bistro

Third Level, Trinoma Mall

EDSA corner North Avenue

Quezon City

http://mangotree.com.ph

https://www.facebook.com/MangoTreeBistroManila

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