Aside from Japanese cuisine, husband and I also love Thai. We’re always looking for new restos and we are adventurous enough to try new ones. Trial and error comes into play. We try, and if it’s good, it’s added to our permanent go-to. If it’s not, you bet, we don’t step foot in that establishment ever again.
A couple of weeks ago, I found myself surfing online and looking for Thai restos in Long Island. I discovered Seeda Thai, and after the anticipated Mass, we had dinner there.
Seeda Thai is not far from our favorite church but for some reason we never paid attention to it or rather, we weren’t looking for a restaurant on that side of town. It’s a quaint resto with nice ambience. You are immediately transported to Thailand as soon as you walk in. The service is good, although we were there at the perfect time before the resto got really crowded. But more importantly, the food is great.
wonton soup (Wonton with mixed vegetables, and chicken in a clear broth)
thai iced tea
som tum (julienned papaya and string beans combined with chunks of tomatoes, shrimps, lime juice, and Thai chilli pepper)
gob lad prig (Frogs leg with chili and special hot sauce)
lad na seafood (White flat noodles with shrimp, scallop, squid, green vegetables in brown sauce)
The vessel they used to serve sticky rice caught my attention. Thus, after dinner, I just had to ask our waiter what it is. I was told that they call it kra-dtip. It’s supposed to keep the sticky rice warm.