Surprise, surprise! The menu offers a wide selection of Thai food from curry to chili sauces. I never thought it had more than a dozen items on the menu. Here they go!

To get the ball rolling, I had the spring rolls with chicken (P70). These are the lumpia version of Filipino food. Instead of ground or minced pork or beef it had ground chicken in it which makes it a tad healthier than ours. Although you can always substitute ground chicken albeit more expensive to your own lumpia. I wasn’t quite sold by it though. I find the taste too bland. Or, maybe it was a prelude for hot and spicy things to come.

All of these items, which I sampled, were served at the same time: shrimps in chili sauce (P215), beef hot basil (P175), vegetable rice (P95). It was quite a surprise. I quickly looked back to check the kitchen. It was as miniscule as the restaurant. How can the cook do that?! Since this is a small place, you hear the conversations from the other tables. So you need to focus on your food instead of conversations in the next tables.

I am a basil fan. If there is one herb I will die with it will be basil. The beef hot basil didn’t fail me. Its flavors are very strong, rich and aromatic. The beef was tender and not overcooked. The basil leaves complemented the spicy flavor of the chili. It gave me a very satisfied feeling.

I am also a seafood lover. I most especially love shrimps or prawns. But the shrimps in chili sauce tasted funny to me. Could it be the shrimps? Maybe they weren’t fresh. I sampled another one but it tasted fine. It was the sauce then.

The chili used was different from that of the beef basil. Then again, maybe it was the same. The effect it had on the other ingredients of this dish might be the culprit. I was wishing I could rinse off the sauce so the shrimps would be edible for me. Oh well!

The vegetable rice was the greatest deal of the evening. It was a meal in itself with all the vegetable ingredients it had: cabbage, green peas, carrots, beans. For a P95-peso-good-for-two affair, it was well worth it. It was the great combo to the beef basil and chili shrimps.

And, the kicker!

Of course, the waitress forgot to serve my order of sticky rice with ripe mango (P60)! What a waste! It could’ve been a perfect cap to my meal. I was longing to eat something like the sticky rice with the contrary taste of mango to remove the chili taste. I had to make do with my Sprite Light.

The taste of the beef in basil will be etched in my palate’s memory. For the price, you get your money’s worth. For the taste, you get a fulfilled tummy. Just don’t mind the ambience and the service, and you’re on your way to glorious gastronomy.

And, yes, I still am wondering how the cook can cook in a place like that.

PINOY  SPRING ROLLS

 Ingredients:
Lumpia Wrappers
1 med size carrot, grated
1 small bowl of bean sprouts, 
   washed
1 small onion, chopped
3 cloves garlic, minced
½ kilo ground chicken

Procedure:
*Sautee garlic, onion and chicken.   
  Cook until chicken is tender.
*Add grated carrots.
*Add bean sprouts.  Salt and
  pepper to taste.
*Let cool.
*On the lumpia wrapper
  (individual), add the above filling. 
  Roll the wrapper with the filling
  in it.
*Deep fry. Slice in desired  
  portions. Serve.