The recommended Fish Pot is a hotpot that features chunks of fried fish fillets with a mix of fresh vegetables. Among the vegetables, I recognise Albert’s creation of Tau Kee made with fish paste on crispy beancurd skins which can be savoured either freshly fried or in the soup. The vegetables included slices of fried beancurd, tomatoes, yam, black fungus and leaves of Chinese cabbage on a bed of more cabbage pieces. I like this presentation where diners can see the items arranged in the hotpot before a serving staff comes to fill the pot with steaming hot fish soup and let it come to a boil.
When he serves his Pineapple Fried Rice, it is just as he used to prepare it – a fragrant dish of fried rice full of flavour and topped with whole toasted cashew nuts and a sprinkle of chicken floss.
Thai Baan Na-na is offering few fusion main courses for lunch, Tom Yam Seafood Spaghetti is one of them. It may sound odd to match spaghetti with tom yam, but surprisingly it turned out to be very nice and perfectly match Asian's taste bud. Spaghetti used to be tasted very heavy with creamy sauce, this was very refreshing with the appropriate sourness from tom yam and a hint of lime.
Baan Na-na的泰式炒粿条偏甜，是大人小孩都适合的口味，却不是我喜欢的，我还是比较喜欢能让我吃得直冒汗口味偏辣的泰式炒粿条。
芒果糯米饭的分量不小，芒果也很香甜，价格十分合理。
