How time flies - Blue Chang is now into its 6th year of operation and has gone from strength to strength.
We were back there for dinner last night, after a long while - and especially not since the COVID lockdowns started back in Mar 2020. The place is very popular nowadays, and was packed last night.
The cooking standards, and ingredients used, all showed marked improvement from its early days of operation. We ordered:
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Appetiser platter: sate muu (pork skewers), tod mun goong (prawn cakes), som tum (Thai green papaya salad) and tod mun pla (fish cakes).
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Lump crabmeat omelette.
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Minced pork and basil, with century eggs.
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Lump crabmeat and egg curry.
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Gai-lan vegetables cooked two-ways: poached stems with oyster sauce, and crisp-fried, julienned leaves.
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Pad kee mao (braised broad rice noodles with squid & prawns)
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Cha yen (Thai iced milk tea)
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Tub tim krob (water chestnut & jackfruit dessert)
Definitely one of the top three Thai places in Penang at the moment. The other two good ones in town are Michelin-rated Thara Thai and relative newbie, Nest Khun Thai.
