Sabai Sabai
双井桥富力城里光大道 7-10
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Formerly named Aroy-D and located across the street from its present spot, this establishment succeeds in delivering outstanding, authentic Thai flavors. The prices are low and flavors varied and exotic. Try the Panang curry for an exciting combination of spicy and sweet.
Flavor Flav
Shuangjing’s former Aroy-D has re-opened across the street. With a new interior and a new name, this establishment succeeds in delivering outstanding, authentic Thai flavors. Jean Paul, the owner and chef de cuisine, is a vital part of the equation here. His global epicurean career, from Paris to Hong Kong, manifests itself in the strong, varied flavors of the dishes.
The restaurant’s interior is more spacious than before. Elephant tapestries line the walls, and the place is home to a number of small shrines to Thai gods.
The fresh shrimp and duck spring rolls (¥12) are lettuce and rice paper wraps, filled with shrimp, curry-infused duck, cucumber and vermicelli. Dip them into the homemade sweet sauce with a hint of lemon for a delicious savory-sweet combo. The minced chicken salad with lemon grass (¥22) is the traditional do-it-yourself lettuce wrap. The spicy chicken mixed with garlic, dry red chili flakes, red onion and cilantro gives a refreshing, crunchy bite of pungent piquant with a light sour kick at the end. The tom yum vegetable soup with lemon grass (¥22) couldn’t be more genuine with its luscious blend of zest and sour. The Panang curry with shrimp and pineapple (¥38) is especially remarkable for its combination of so many flavors. The Panang curry paste is a mild-mannered cousin to the rest of the curry family. A dash of this subtle spice, blended with sweet coconut milk and peanuts, made for an exotic discovery. The pad Thai with shrimp (¥35) is just right, seasoned with spicy chili flakes and crushed peanuts.
Sarah Ting Ting Hou
4.5/5 Stars
