KEN HUNTS FOOD: Sebaidee Thai Restaurant @ Batu Lanchang, Greenlane, Penang.

Monday, May 16, 2016

Sebaidee Thai Restaurant @ Batu Lanchang, Greenlane, Penang.

Sebaidee Thai Restaurants sits in the middle of a housing district, safely tucked away from Batu Lanchang. The seductive secret is well-kept by those who are in the know, it is not hipstery nor posh but a simple corner house within the neighborhood that serves authentic, home-styled Thai delicacies. The ambiance and setting are less-exclusive, more like a home-styled restaurant with simple setting but the plus is, the restaurant is fully air-conditioned so it's a great relief for the heat-intolerant. They have an extensive menu to offer but the only downside is the dishes are priced slightly higher than normal price point. Nevertheless, the place is especially worth-a-go for those who favor Thai food. To find Sebaidee, drive from Jalan Batu Lanchang and turn into the junction opposite KFC of Batu Lanchang. Drive along and you will find a playground on your right, Sebaidee is opposite the playground.

Som Tam/ Thai Mango Salad (Rm 18)

Our starter was sweat-inducing Som Tam, the quintessential Thai Mango Salad; Sebaidee's was served with Sambal Belacan, raw-fresh Cabbage and Long Beans as well as a Deep Fried Chicken Wing? We were confused with the Chicken Wing but we shall ignore it. The Som Tam was brilliantly seasoned with a balanced medley of sweet, sour and spicy notes. The flavors were addictive and comforting. We enjoyed the dish thoroughly.

Thai-styled Steamed Red Snapper (Market Price/ Rm 48 for ours)

Steamed Squid and Clams with Thai Lemon Sauce (Rm 20/ small)

We asked for recommendation and the server recommended their Thai-styled Steamed Fish. The broth was something akin to Tom Yum (but the flavors were not as bold as Tom Yum), it carried a hint of acidity but it was at a comforting level (not jolting sourness) and a sleek spiciness. The Red Snapper was fresh and there was a nary of fishiness.

Steamed Squid and Clams with Thai Lemon Sauce was great but a pity that the Squid were in small sizes... even smaller after the continuous heating. On the contrary, the Clams seemed to be bigger than usual. The sauce had minced Garlic, Bird's Eye Chilies... plenty of them. Not too shabby but we found it too sour to drink it just like that. It worked better with White Rice. The Seafood were fresh if you must know.

Green Curry Chicken (Rm 20/ small)

Stir Fried "Four Seasons" with Sambal (Rm 18/ small)

Pad Thai/ Stir Fried Thai Koay Teow (Rm 8/ person)

We unanimously agreed that Sebaidee's Pad Thai was the best dish of the evening. Not only that the noodles were expertly cooked to the right chewy texture but they were carefully seasoned right on the dot. The dish was enhanced with the alluring "wok hei". The portion was generous and the ingredients were plentiful. Another common dish at most Thai restaurants- Green Curry. Sebaidee's rendition had Thai Eggplants, Chicken pieces and a handful of Thai Basil. The Coconut-Milk concoction was creamy but sweet.... a tad too sweet to our liking. The Chicken however, was tender and well-marinated.

Tab Tim Krob/ Thai Red Rubbies served with Coconut Cream (Rm 5)

Tab Tim Krob is always my favorite when it comes to Thai restaurant, Sebaidee's rendition is rich, thick and creamy but we thought the Coconut Cream might be a little too thick to our liking. The other elements were... standard and average. It was satisfying but we did not find it especially outstanding.