I had lunch earlier at Krung Thai in Marikina and since the resto updated its menu, I tried the Massala Chicken. With the spicy aroma redolent of the hole-in-the-wall eateries in the back streets of China, Taiwan and Singapore, I felt like I was transported thousands (OK, hundreds) of miles away.
Torn lemon leaves, curry imported from, where else? Thailand and galanggal, a ginger variety more aromatic and peppery in taste, made all the difference. And then I had a rich Thai iced tea, the color of which reminded me of orange paint mixed with tiesa and cardboard.
I had to dash to the nearest Red Ribbon for coffee afterwards for something familiar, to wash the exotic taste that seemed to cling to my palate.
I asked the waitress if they had another branch somewhere else and she replied they have none. The place is Marikina's well-kept secret and regulars like me are just too happy that the resto prefers to be low-key and hasn't succumbed to commercial interests and thankfully hasn't compromised the quality of the food yet.
I used to frequent Fersal's resto in P. Tuazon because the food and the service were great, I couldn't resist the buko-pandan fruit salad, I can stay as long as I want and best of all, nobody seemed to know about it. Too bad, it has since transformed the resto into the apartelle's lobby.
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