With our busy schedules, it’s hard to get the girls together for a girly catchup. So when the schedules of Shan and Alice finally lined up, I was really excited to finally get a girls’ night out!

Well, a very tame womens’ night out anyway.

We had a had time figuring out where to meet, much less deciding on a restaurant to have dinner at. So after walking all around the city – and we did trek from one end to the other – we finally landed on Shan’s Uni days fallback, Satang Thai.

We decided on Tom Yum Goong, Pad Thai, and a Red Duck Curry with steamed rice – a soup, a noodle and a rice! How Asian are we? – and I decided on a refreshing longan drink to start.

This tall glass of longan drink was cold and refreshing.
Longan Drink

It was actually quite lovely, and not as saccharinely sweet as say, Lychee Drinks are wont to be. Most times I prefer longan, but it is less commonly available than lychees.

Tom Yum Goong - a hot and sour prawn soup that's flavoured with lime and lemongrass - sits in a large square bowl with button mushrooms and garnished with coriander.
Tom Yum Goong

The Tom Yum Goong – a hot and sour prawn soup flavoured with lemongrass, kaffir lime leaves, ginger and chilli – was clearly adjusted for Australian palettes. It wasn’t as blow-your-head-off spicy as I have experienced in parts of Asia, but it still had a lovely tang and a delicate kick to it – the way a lady from the late 1800s might be expected to kick something.

Pieces of duck is cooked in a creamy red curry with fresh vegetables like capsicum, carrots, green beans and eggplant.
Red Duck Curry

The Red Duck Curry was generously packed with duck and fresh vegetables, and provided a comforting mouthful when had over steamed rice. I also loved the sweetness that chunks of pineapple provided – have I ever mentioned that I love a sweet/salty combo? Served in a square bowl, it was a surprisingly large serving, which gave us Uni-student value for our money.

We also tucked into every Uni students’ staple – Pad Thai (pictured above). Too often Pad Thai Noodles are left too wet, and I’m happy to report that this particular Pad Thai was nicely fried, without being too wet or too dry. It also came in a massive portion size, providing that value for money that we were talking about.

The service, while polite, had it’s bumpy areas. There seemed to be some issue in us understanding each other when placing our orders, but other than that, it was a non-confrontational experience.

Oh, and one other thing. Satang Thai takes cash only, so if you’re a card-carrying person like me who rarely has any cash on hand, remember to grab some cash out to avoid that awkward “oh, so you don’t accept card?” moment.

Satang Thai Exclusive
02 9212 5885
203-204/107-121 Quay Street
Haymarket, NSW 2000

Satang Thai Exclusive on Urbanspoon

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