After subsisting on nothing but Cheerios, coffee, and popcorn all day, we were more than ready to eat, and luckily, we received the last available table in the restaurant's small dining room. Riots may have started if we'd had to wait at all.
Our empty bellies and extreme hunger led us to order a plate of chicken satay as an appetizer. For our main meal, my friend ordered the Pa-Nang Chicken Curry, while I ordered the Cashew Chicken.
The appetizer arrived relatively quickly, and consisted of five kebobs of chicken, accompanied by peanut sauce and a cucumber salad. The chicken was soft and tasty, but at that point, my outrageous hunger might have convinced me that apple cinnamon oatmeal topped with pickles and black olives was delicious. I decided to wait until the main meal arrived before casting any sort of judgement on the restaurant.
The Cashew Chicken was fantastic. The dish consisted of chicken sautéed in a very mild sauce, and mixed with cashews, bell peppers, and onions. Despite cashews being my favorite of the nuts, I rarely consume them, and opt for walnuts, pecans, or almonds on most occasions. I enjoyed eating them again, and in such an unconventional way. All of the flavors blended together seamlessly, while the spices used in the dish were perfect. I could have used a little kick of spice, but I can't complain about anything beyond that.
In typical form, I polished off my entire plate.
Our bill was accompanied by tamarind candy, which I found disgusting, but that my friend was adventurous enough to try. She promptly spit it out. Tamarind has its purpose for cooking certain meals, but there's no reason for it ever to be used to create candy. Ever.
I'd love to return to Bangkok Cuisine some time, though there are also an endless number of restaurants in the area that I'd like to try. But this place has expedient service, an extensive menu (as well as a separate vegetarian one), and good food—you can't go wrong.
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