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I asked for fried fish for lunch, with something tangy, sour, spicy, and sweet and this is what arrived. Trout, fried whole to crisp, and covered with a sauce sweetened with pineapple, sour with tamarind, salty with fish sauce, hot with Thai red chiles, and green with Thai basil and cilantro. The flesh of the trout remained soft within its crisp crust, and the sauce was simply joyful. I ordered some rice and managed to make a bit of a dent in the dish. But most of it came home, with extra rice provided from the kitchen. » More on THAI FLAME RESTAURANT Menu

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