Having come across Thai Lucky Bell on our way to MW Dumplings, we decided to pay the restaurant a visit. Aside from the items on their main menu, they also have a selection of dishes on a Thai language menu.
Resembling the Chinese dish Crispy Beef, the pieces of beef in the Nua Tod Grob had a lovely crisp coating with the chewy texture that we expected from the dish. The spicy Thai sauce the beef was tossed in gave the dish a delectable flavour that is somewhat similar to sweet and sour sauce.
One of the specials that can be ordered, the slices of roast pork in their Crispy Pork with Chinese Broccoli had lovely crisp crackling that contrasted well with the flesh. The Chinese Broccoli also had the right amount of bite to them with the sauce the ingredients were tossed in subtly enhancing their flavour.
Crispy Pork with Chinese Broccoli (Photographed by Jonathan Phoon)
For those who like a dish that is a bit spicier, the Crispy Pork in Chilli Paste is a good choice. The addition of chilli paste gave a spicy hit to the dish but was yet mild enough to be enjoyed by those not used to spicy foods. Served with the pork was a scoop of rice making it an ideal meal for one.
Crispy Pork in Chilli Paste (Photographed by Jonathan Phoon)
A staple at any Thai restaurant, the chicken in the Red Curry was tender with the selection of vegetables complementing it well. The curry gravy had the degree of spiciness we desired and can be drunk like a soup if you desire. If you prefer, this dish can also be prepared using beef or seafood instead.
The ambience of the restaurant is that of a small café with the tables spaced a bit close to each other. Off-street parking is conveniently located in a U-Park within walking distance of the restaurant. The restaurant is also easily accessible by bus, tram and train.