So, one of my recently discovered new favorites dishes has to be this box of Pad Thai dabaoed up from Killiney.
What's cool about this Pad Thai is that not only does it have gorgeous price, it is prepared the way I like- light, dry, easy to eat, with a taste sufficient to make it a new favorite of mine.
The first time I had this I had not thought I would like it as much as I do now.
But this dish grows upon you.
At least that's what it has done for me.
Of course, it might be that I have always loved Pad Thai.
That, since a time which I don't remember now, I have always had an inkling for the dish, and- despite me having had the OG of Pad Thai in Bangkok at Thipsamai- I still love whatever varieties of it I get here in Singapore.
One thing to note is that different places have different standards where not all be the same, and in any case I usually eat whatever is on the plate, but there come times when I discover variations that I really like- and this be one.
To be able to eat it at Chalethouse's table out from the box is something I am very thankful for.
Not every place grants me the privilege, not every place grants me the quality, and better yet, the price where I can happily dabao, bring it upstairs, and eat.
This place does.
What I appreciate most about this Pad Thai is just how dry the texture is, how light the taste is.
Killiney's standard is not of the wet, sweet, dark, oily kind.
Neither is it of a quantity so huge that it becomes difficult to eat, or jerlak when trying to finish.
I'm always delighted when my friend comes back with the box of noodles in his hand. There is never a concern that the noodles will not be fragrant or warm. There is also never a concern that the warmth of wok hei will dissipate the moment I open the box.
The Killiney's version comes with two medium sized prawns, semi-shredded egg omelets and a serving of lime.
It is a simple dish, nothing too elaborate, nothing too fanciful, and it is kinda hard to explain just why my senses get so comforted just by the sight, scent, and taste of this dish.
Maybe I just like kuay teow in any form however it's fried.
Taste does make a fair bit of difference though.
There's a bit of crushed peanut at the bottom of the box that I often find but don't think much of.
Sometimes I mix the peanuts into the noodles and squeeze the lime.
Sometimes I leave the lime out.
But in between the strands of noodles that I pick up with my chopsticks, I always have the prawns, and I always give my friend the egg.
That's the kind he likes.