Go Gourmet revised 3
August 13, 2011
It's no secret that we shy away from chilies, keeping Thai & Indian food to a minimum. But since variety is the spice of life, we tested our taste buds with fiery fare from Go Gourmet.
Roast duck red curry with tomatoes & pineapple. Tangy, but terribly oily.
Prawns pad prik khing, with lots of long beans to keep things (relatively) healthy.
Sometimes chilies hide out of sight, striking without warning. This stir-fried minced chicken with basil leaves looked innocuous, but several bites contained something more perilous than pepper.
We poured too much chili flakes over our pad si yew, leaving us red and tearful by the time we were midway through it.
Now for the Indian selection. Thankfully, though this tandoori chicken appeared ominously crimson, it seemed to bear more turmeric than chili.
Bindi bhaji lady's fingers. Our first helping of okra in ages!
Lamb vindaloo, to set our tongues aflame.
Wrapping things up with a not-tame-enough chicken briyani. Let's just say we're not foreseeing any Thai or Indian restaurant entries in the near future.