Foodology

Simply Thai in Yaletown: Review

Diana Chan September 3, 2018 Thai, Yaletown

Simply Thai in Yaletown has been around since 2000 with Grace Rerksuttisiridach as the owner and Executive Chef. She is one of the only female owners and executive chefs in the Yaletown neighbourhood, which is a major accomplishment and we respect her for that. Her talents come from studying PenPen Sittitrai, who is a teacher and trainer of chefs for the Royal Thai family. We were invited to check out a few of their signature dishes.

Interior

They have seating indoors as well as outside on their patio. Since the weather is still warm, sitting outside on the patio with drinks and food is the best way to do it.

Thai Iced Tea

Thai Iced Tea is a popular drink at any Thai restaurant. It is made with the bold Thai Tea, sweetener and milk. Make sure to give it a good mix to incorporate the ingredients. We found the drink to be a bit sweet, so best to see if they can make it less sweet.

Cho Muang

This dish comes with 5 pieces of beautiful steamed violet-coloured flower dumplings stuffed with minced chicken, onion, and their special Thai spices. One of our favourite appetizers and tasted really good.

Mummy Prawns

The prawns are covered in crisp wonton strands that make it looks like mummy bandages. It is served with a sweet chili sauce. If you like crunchy textures and prawns, this is your dish.

Ghiaw Grob

For each order, you will find 8 pieces of deep fried-wonton wrappers stuffed with ground chicken and spices.

Mango Salad

A refreshing salad made with mangos as the star of the dish. A good item to have if you are also getting the deep-fried appetizers.

Tom-Yum Goong

You can choose between prawn or chicken, but we got it with prawns. This is a hot & sour soup with fresh mushrooms, lemon grass, kaffir, green onion, cilantro, and Thai chilli paste. It has a good balance between the ingredients and isn’t too spicy.

Tom Kha Gai

This soup is different as it has a base of creamy coconut milk with sliced chicken, mushrooms, green onion, cilantro, lemon grass, galanga root, and kaffir leaves.

Gong Prig Paow

There is sautéed prawns in sweet chilli paste with seasonal vegetables, green onion, and fresh thai basil.

Pla Pad Hang

This dish has deep-fried snapper fillet with stir-fried straw mushrooms, bell pepper, carrots, and green beans topped with green onion and cashew nuts.

Curry in Fresh Young Coconut

You can get their curries served in fresh young coconuts. Make sure to have a order of Jasmine rice with it or if you want to have more coconut flavour, they have steamed coconut rice too. The two pictured here was the yellow and red curries. You can adjust the level of spice if you want it more hot or mild.

Salmon Panang Curry

This dish has wild salmon in thick red curry with coconut milk and bell pepper topped with fresh Thai basil and lime leaves.

Gra Paow Ped

This dish features their succulent duck in a light brown sauce with onion, bell pepper, green beans, mushrooms, and fresh Thai basil.

Pad Thai Talay

This classic dish has pan-fried Thai rice noodles in sweet and sour tamarind sauce with a mix of seafood like mussel, squid, prawns, and scallops. There is also tofu, egg, green onion, sprouts, and ground peanuts. Delicious and you can’t go wrong with this dish.

Final Thoughts

There are a lot of dishes on the menu and after indulging on so many dishes, a lot of the stir-fried dishes has similar ingredients so it started tasting the same even thought the proteins were different. Our favourites were the appetizers like the Cho Muang, mummy prawns and Ghiaw Grob. They go very well with beer too. As you get a little bit from each part of the menu, you’ll have a good time.

Address:
1211 Hamilton St, Vancouver, BC

Website:
http://simplythaivancouver.com/

About The Author

Diana started Foodology in 2010 because she just eats out everyday! She started a food blog to share her love of food with the world! She lives in Vancouver, BC and adores the diversity of food around her. She will go crazy for churros and lattes.

1 Comment

  1. Connie Leung September 6, 2018 at 5:07 am

    The Cho Muang looks so pretty! Wonder if they used beetroot powder! Doesn’t another place to a purple-colored version?

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