Out & About #268 | Thai Signature

​Every now and then, I find myself feeling especially thankful of the fact that I live in Canada. (It's not that I haven't always retained that mountie pride; it's simply that, on some days, the connection is more distinct than others.) A strong sense of patriotism, free health care, increasingly high levels of investment in transit - these are only a few of the countless things I'm appreciative of.

And at times when exotic cuisine cravings arise, I'm thankful that Canada embraces multiculturalism like it does.

​It's not often that we trek to Port Credit for dinner, and even more seldom that we make the trip specifically for Thai food.
Thai Signature has been on my radar for a short while, and considering that I'm weak for Thai Iced Tea as it is, there seemed no better occassion than a Mid-Autumn mini gathering.

​Upholding a no-nonsense, yellow-red storefront in a less-than-impressive plaza across from Planet Organic, the restaurant is easily overlooked when simply driving by. Per contra, the interior - tropical plants, dark tablecloths, and gold accents and all - differs greatly from its quiet exterior. Traditional Thai furnishings decorate the walls, entrance area, and dining area. Some of the tables, or booths I should say, even feature colourful cushions for added comfort.

​As I'm about to seat myself, it immediately occurs to me that the level of cleanliness between tables and chairs varies slightly: while the beige and brown tablecloths are streak- and dust-free, the chairs aren't particularly pristine. An older gentleman - someone who I presume to be either the owner, manager, or some other high-ranking management staff - apologizes as he brushes off remnants of the previous diner's meal from my seat.
With the exception of my filth-covered chair, and the washroom located at the foot of two short flights of spotty, carpeted stairs, the rest remained relatively hygienic (or so I observed anyway). 

​The menu consists primarily of laminated white pages, making it vulnerable to glare from the incandescent bulbs above. As we proceed to scan through the numerous options, I observe that certain symbols marked the popular dishes. Others indicated a high degree of spice (chili peppers!) and/or vegetarian properties.
Hunger gradually creeps up on us as we place our orders of a Signature Appetizer Platter, Lemongrass Soup with Shrimp, Grilled Salmon, and a Curry Pad Thai Noodle with Chicken.

Needless to say, I also took the opportunity to order a Thai Iced Tea, retaining the hope that it would taste as authentic as Thai Plate in Orillia. If not, Jazen Tea's more modern approach would be sure to please me.

< Pictured above and below: Thai Iced Tea, Thai Iced Coffee, Singha Beer >

Two mason jars and a bottle of Singha arrived some ten minutes later. Both glass containers boasted a lovely gradient: the Thai Tea  faded to a dark mahoghany from bright orange, while the Thai Iced Coffee transitioned from stark white to deep brown. A splash of condensed milk was kept afloat with copious amounts of ice.

Thai Signature's rendition of the classic hot weather beverage proved to be tasty and indulgent: it was sweeter than I would have preferred (though thankfully not to Pai's extreme) and less fragrant than I imagined, but exuded authentic vibes nonetheless. In comparison to Thai Plate's version, it was a tad more viscous, though I can't shake the thought that they likely added thickening agents to achieve its consistency.

No comments can be made towards the Thai Iced Coffee or the Singha Beer, for I soon became too preoccupied with the mains to try a sip of them.

​The Signature Platter was listed as an appetizer, though its contents would have probably fed me thoroughly. Served with three unique dipping sauces, the dish was comprised of fresh rolls, mango salad, spring rolls, deep fried taro and wontons, and two skewers of satay chicken. I found the highlight to be the Satay Chicken, whose reduced aromatic properties was compensated with tender meat slathered in mild satay sauce. Fresh rolls and mango salad were other great components; the fried items were not exactly my cup of tea, though.

One by one, the dishes were set down.
Lemongrass Soup with Shrimp was as tangy as it was savoury. The kick was ever so subtle, but with just enough strength to pack in an unexpected punch. Our choice of protein, the shrimp, was a deep red - an indication that it had remained on the heat for a tad too long. However, despite its excessive curling, I was informed that it was tasty overall.

​Grilled Salmon was approximately fifty percent stir-fried frozen veggies, forty percent lightly charred fish, and ten percent starch-thickened sauce. As a whole, there wasn't anything particularly troubling about the dish, but a defining trait of individuality was absent. It lacked the texture and flavour combination I had greatly been anticipating: flaky, fresh bits of pink with a crisp exterior (think Jake's). For a platter that I could have re-created in the comfort of my home at a vast fraction of the price, Grilled Salmon emerged as a choice that was impossible to justify.

​Last to make its way over was the Curry Pad Thai Noodle with Chicken. We had requested the yellow curry to be made mild, for our tastebuds could not tolerate the standard levels of Southeast Asian spices. Prepared in a method similar to that of pasta, the flat rice noodles were uniformly coated in a congealed yellow curry sauce with succulent strips of chicken breast weaved between. Bean sprouts and a handful of scallions lent a satisfying crunch to the otherwise slick item. The Pad Thai easily became my favourite of the evening; I had mindlessly spooned three portions onto my plate before ceasing consumption.

​The meal was nearing termination when I was overcome with the sudden urge to call upon the serving staff once again for a dessert order. All night, I hadn't gained the whiff of fragrant coconut milk that I commonly associated with Thai cuisine, and I was determined to change that.
Sticky Rice with Mango is essentially a no-fail dessert. It would be an outrage to defame the cult classic combo of sweet glutinous rice submerged in a pool of creamy coconut goodness and topped with ripe slivers of mango, yet Thai Signature executed that action precisely.

​I couldn't fathom what could possibly have gone wrong, but the plate that appeared before my eyes contained none of the aforementioned qualities. Instead, it was a heap of stale, rock-hard rice plated with a salty (?!) cream that was definitely not crafted from coconut, pure or canned. The mango was sweet, but an insufficient amount of cutting effort left pieces of the pit in several strips. A light dusting of sesame seeds and an awkwardly-placed cashew topped off the monstrosity of a "dessert". It was unbearable, and undoubtedly undeserving of the seven dollar price tag.

Service was great for the most part: all three members of staff working the floor were friendly and attentive. I will, however, deduct points for forbidding me to claim the Free Thai Tea offer since I wasn't an active user of Yelp; personally, I find that Yelp consists of too many ranters and too few reviewers with a proper English vocabulary. Thai Signature didn't seem to agree though.

Put simply, Thai Signature has the capability to curb cravings by providing a decent level of quality for their signature dishes. The dishes were primarily a hit or miss, and all too pricey at that. For a party of three, the bill totalled a whopping eighty dollars. For the same cost, I could have easily taken my business to a more upscale diner in Toronto or Markham.

​I suppose the hunt shall continue for the retailer of a perfect Thai Tea and yellow curry.

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