Of course, we had our initial doubts about the place: making the left turn from Mapleview onto the emptiness of Reid, then the eerieness that was King instilled worry in our stomachs. There was ample parking - not surprising as business hours were over - though it concerned us that we were about to step foot into the single enterprise that offered food in the plaza.
Menus with laminated pages and utensil sets fastened with tightly wound string were soon placed before us.
Perhaps it was since we hadn't glanced over the shoulders of other occupants closely enough, for the amounts of sustenance heaped onto each plate were astronomical in our eyes. Each chip-free, plastic white plate carried approximately three suppertime servings for mortals of our appetites, regardless of the presence of sauce.
The sauce possessed a thicker consistency than imagined, which led me to consider the possibility of stabilizer reliance and/or hefty monosodium glutamate usage. Yet, at the same time, neither flavour nor richness had been compromised. The dish did not leave me gasping for water either.
Chunks of partially-cooked broccoli, carrot, and zucchini were healthy additions to the dish. Our selected type of protein was shrimp, though one could have also decided upon vegetarian, chicken, beef, or seafood (with minute price adjustments). Shellfish generally are not my cup of tea: their texture and flavour absorption properties are delicately affected by temperature and cooking time, meaning that minor mistakes could result in severe impacts on the final product. Thai Bamboo pleasantly suprised me with medium-sized morsels of just-cooked shrimp that lent the dish both bite and bounce.
Pineapple, cashews, Thai Curry, and a splash of coconut milk were listed as components of the platter - all of which were clearly perceived at the first spoonful.
The stout grains of rice were stained to a soy sauce-like hue, but the medley of sweet-savoury-fiery-ness was not to be confused with Chinese or Japanese cooking styles. Thai Curry provided a solid punch, while coconut milk eased in temperate palatableness. Furthermore, pineapple and cashews contributed a jolt of acidity and satisfying crunch respectively. The pungence of fresh, crispy green onions was also found to heighten depth. (Frozen veggies were an amusing choice though.)
I find it hard to admit to the successful execution of fried rice, since most times, they trigger my hatred for greasiness and carb overintake. This one was best consumed in conjunction with the Peanut Sauce dish.