Wang Thai Jalan Burma, Pulau Tikus, Penang

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If you get a craving for good Thai food, drive around Pulau Tikus. You'll find tons of choices to satisfy your craving. Sour & Spicy is the main flavor of Thai food and also their main attraction to most customers to visit Wang Thai. The MD of Wang Thai, Fenny, is an experienced Thai Food restaurant owner. She is a very friendly and sweet person. When she decided to open her new shop, Wang Thai, the main cook follow her along.

Sawadeekap....

It is just along the main road near the t-junction of Pulau Tikus. So it's pretty to spot the restaurant.

The ambience is nice but it gave me a feeling that was a Chinese/Thai mix theme or maybe they have started putting up their CNY decoration when I was there.

Clean and simple.

Lovely mirror deco.

Typical Thai Art, the golden elephant. 

Some of the photos shown at the counter, Thai celebrities perhaps? 

First to come is my Lemongrass hot tea, RM 3.00.

Yum Woon Sen (hot & spicy Thai glass noodle salad) RM 15.90. It is actually a cold serving of grass noodle with prawn, black fungus, squids, tomato, garlic, and onion, garnished with fresh parsley. It is a great appetizer to start your meal. 

Gai Hor Bai Toey (pandan chicken) RM 3 per piece, is also another great appetizer. It is less oily and has a strong pandan aroma. The chicken is tender, fragrant and delicious. 

Close up of the Pandan Chicken.

You get two dipping sauces, Thai Chili sauce or chili padi soy sauce. 

Hor Mok Talay; Thai steamed seafood otak-otak flavoured with curry paste, fresh coconut milk, and basil, RM 23.90. It is totally different from our Muar otak-otak or Penang nyonya otak-otak. It is creamy yet spicy and flavorful. It has a touch of Penang Nyonya otak-otak but the flavor of the paste tastes like crab egg to me. I loved this dish.

Gaeng Phet Moo; a red curry pork with chili, long bean, and basil, RM 12.90.

Kar Moo Tod; deep fried pork leg, RM 27. Crispy, flavorful, and tender pork meat. Its crispy skin gives it extra texture, super good. According to Fenny, it is actually a complicated dish to make, steamed first then deep fried. It goes well with the sour & spicy Thai Chili. 

Tom Yam Goong (Thick); a traditionally prepared spicy Thai Tom Yam prawns, RM 24.90.  It is prepared in a traditional steamboat pot. The spiciness and sourness of the soup really packs a punch, but leaves people asking for more. 

Pla Kra Pong Neung Manow; steamed siakap with lime and chili sauce, RM 38.

The lime sauce is AWESOME!!! The fish was really fresh, and the sauce was sour, spicy, and sweet all in one. It goes really well with rice. 

The fish was garnished with some freshly chopped chili and Thai basil leaves.

Our sour, hot, and spicy meal at WANG THAI.

Special request to the chef for us to try out Wang Thai green curry chicken. Gaeng Keaw Wan Gai; green curry chicken, RM12.90.

After the filling meal, here comes our dessert. Khao Neow Mamuang; Thai sweet sticky rice topped with mango, RM 9.90. The mango was fresh and sweet, and the rice was cooked til it's soft and served warm. The dessert is topped with some baked green bean and a special made santan sauce. Thumbs up for this dessert. 

Tub Tim Krob; chilled water chestnut with jackfruit and fresh coconut, RM 4.50. Another awesome dessert after our meal. The rich and creamy santan goes well with the sweet water chestnut and jackfruit. 

Wang Thai also has a set lunch promotion going on right now, all the more reason to drop by and enjoy the authentic Thai food. 

Wang Thai Restaurant

294 Jalan Burma, 

10350 Penang, Malaysia.

Contact: 604-226 5168

Business Hours: 11.00am-2.30pm, 6.00pm-10.00pm 

(Closed Monday except on Public Holiday)

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Disclaimer: This is a personal food blog. The opinions expressed here are my own, based on my personal taste buds; others may have different opinions. Also, as we all know, qualities & standards of individual restaurants/food may change over time, so do note the time stamp on this review.

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