Last night I had a very lovely dinner with a friend I haven't seen in over 3 years. We met at Morks, a Thai fusion restaurant on the trendy Kingston foreshore in Canberra. The evening started with a bottle of lychee gold cider which is made locally and only has 1.15 % alcohol. I was too happy chatting with my friend to take a photo, unfortunately. We were so excited about catching up on what we have been doing that it took us a while to focus on the menu and order. We decided to share three starters and one main.
Angel prawns
These prawns were succulent and the little clay hat over each of them were a detail that I hadn't seen before. They were flavoured with a red curry and the thin red capsicum draped over them added to the natural sweetness of the seafood. Delicious!
Salmon and crispy pork crackling tortillas
These actually came first. The pork crackling added a good crunch to the soft tortilla. The salmon was fresh and they added just the right amount of kewpie mayo.
Eggplant buns
These were a surprise because I didn't feel like I was eating eggplant at all! Very creative way to do a bao (bun), which is usually filled with pork rather than veggies. I liked the flavour of the eggplant a lot! I think they deep-fried them first, which helps it retain its shape. A highlight of the meal.
Unfortunately we were too deep in conversation when the pork ribs arrived so I don't have a photo but they were finger-licking good! There was some red chilli powder sprinkled on top and it was a bit strong on some of the pieces but overall I was very satisfied with this main dish.
The service was attentive and friendly and it was definitely a night to remember. I hope to go back to try more of their dishes.
昨天很开心有几会和三年多没见面的朋友吃饭。我选了一家很多人推荐的泰国餐厅Morks。等朋友的时候我点了一瓶好喝荔枝汽泡酒。酒精农度只有1.15%。是当地釀的哦!甜甜香香的。
我们点了三分开味菜和一个主菜。第一道是玉米饼夹三文鱼和脆猪皮。里面配豆牙菜和日本的美乃滋。很好吃。第二道来的是茄子刈包。它的料很特别,跟传统刈包不一样。我觉得味道很棒。但是最特别是天使虾!共六个,上面还戴帽子!可爱的一盘菜。它用泰国红咖哩煮的。配了两条甜红椒。虾很新鲜多汁!
我忘了照主菜。它是一道烤猪排。很美味!
Morks的服务员都很亲切。希望有几会再去嘗其他的菜!
