Lunch today was at Hana Thai at Pulau Tikus. The nifty little restaurant is helmed by Isaan-born Benyada “Hana” Sukitkunakoon, who’s passionate in ensuring the authenticity of the dishes in reflecting the taste profile of North-east Thailand.
Our lunch spread today consisted of:
𝗠𝗼𝗼 𝗧𝗼𝗿𝗱 𝗕𝗮𝗶 𝗧𝗼𝗲𝘆 - turmeric-marinated pandan pork, one of the tastiest dishes we’d had in a while. Fatty pork cheeks were used for this dish, resulting in smooth-textured, rich, turmeric-inflected morsels of deliciousness.
“𝗖𝗵𝗮 𝗼𝗺” 𝗼𝗺𝗲𝗹𝗲𝘁𝘁𝗲 - this was a perfect rendition of the dish, and tasted as good as those cooked by my aunts in Bangkok.
𝗖𝗵𝘂 𝗰𝗵𝗲 𝗽𝗹𝗮 - deep-fried turmeric-marinated fish fillets with dry curry sauce. This dish was a revelation as the turmeric-coated fillets were fried till crisp on the outside, but still moist and flavorsome inside. The whole dish was then coated by a spicier-than-expected yellow curry sauce, and drizzled with thick coconut milk for added richness.
Stir-fried 𝙥𝙖𝙠 𝙡𝙚𝙖𝙣𝙜 leafy greens - the sweet, slippery-textured leaves were unique to Hatyai and the southern region of Thailand. My first time having these, as it’s rare even for Bangkokians.
𝗖𝗵𝗮 𝘆𝗲𝗻 - Thai iced tea. Perfect rendition here: not too sweet - the sugar content was intentionally dialed down here to suit the local palate, and the tea content was high enough for the chilled drink to be aromatic and flavorsome.
We’re already planning for our next trip back here.
Hana Thai Kitchen
26, Moulmein Road, Pulau Tikus, 10350 George Town, Penang, Malaysia.
Tel: +60 4-227 7599
Opening hours: 11.30am-2.30pm, 5.30pm-9.30pm Tue to Sat.
11.30am-2.30pm, 5.30pm-8pm Sun. Closed on Mondays.