Tried out Bangkok Garden last night as I was curious to see what it was like since they re-opened late 2006. The interior is basically the same - the only changes I noted were a refinished wood floor and ,I think, new paint. It was reasonably busy for a Wed night. The manager came over to our table a couple of times and was very friendly- trying a bit too hard maybe, but they clearly want to get back on the map after their long closure. He told us that the menu has gone back to their more traditional menu of the 80s. There was lots of variety. We had:
Apps: tiger shrimp rolls - yummy flavourful shrimp each wrapped in a spring roll wrapper and fried. Very tasty.
Green mango salad - mango a little too yellow and the salad was a bit too sweet for me, but it was fresh
Grilled sea bass - served deboned in a banana leaf with a yummy sauce on the side. It was excellent - very flavourful and spicy without being too hot
Pad Thai - very good - nice balance, big shrimp, fresh veggies
A mixed veggie dish - very fresh and nice, light sauce
Emerald Chicken Curry - basically pieces of chicken in a coconut curry flavoured with lime, basil and chilis. There were also pieces of eggplant and another squash. The flavours were really well balanced and delicate. Really, really good.
Warrior's beef - A spicy red curry dish of beef and green beans . Again, excellent.
Rice was extremely fluffy and fresh. The servers brought a large bowl to the table on a regular basis and served everyone - a nice touch.
Service was attentive and helpful. It's not cheap (~$180 for 4 with 6 drinks total - 3 martini
's, 3 beer), but the atmosphere is nicer than 99% of Thai restos, the service was really good (if not a bit too eager, but I think they are really trying hard and they are doing a good job), and the food was fresh and the sauces varied and well-balanced.
So, I'd definitely go back when I want a nice Thai dinner. They are doing a good job turning out nice dishes with fresh ingredients. The portions are not huge, but I prefer well-prepared fresh food over huge platefuls.
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