We all looked for their street address and found the venue very easily as 665; their street number was painted in big bold letters on the corner facade. I was intrigued why the restaurant was called 82 instead of 665. My friends said it may be the birth year of the owner and I disagreed. It seemed too straightforward to be the birth year. Turns out, the couple who owned the restaurant each had a favourite number from feng shui, one was 8, and the other was 2. Combined together, it's 82. But don't look for the name when coming to the restaurant, you can hardly see it.
Having recognized the staff who formerly worked at Amarin, my expectations were raised that little bit higher. We purposely ordered some dishes that were also available at Amarin for a direct comparison.
The sea star, a mince chicken, prawn, squid dumpling in a mild curry sauce was a favourite of ours at Amarin so we had to have it here too. The filling was much softer than Amarin's, and the sauce was a little sweeter as well. We asked the manager about this dish and she confirmed that they did use Amarin's recipe but altered it a little. I preferred Amarin's recipe as this one was too soft to my liking although, it was still very tasty.
Mince chicken, prawn, squid sea star in a mild curry sauce
Next, we ordered grilled scallop with coconut sambal, red chilli namjim and coriander. This dish looked scrumptious and the taste certainly met my eyes' expectations! The scallop and coconut was perfectly combined together with the chilli namjim. If I'm there again, I'm going to have that dish all to myself!
Scallop with coconut sambal, red chilli namjim and coriander
The salt and pepper soft shell crab with fried spring onion was quite impressive. You don't often see salt and pepper crab; it's usually squid or prawns. This dish was very well cooked, the crab was crispy and the saltiness was spot on. The pan fried spring onion and shallot added that extra aroma.
Salt and pepper soft shell crab with fried spring onion
I usually always have a deep fried fish dish with a tangy salad when eating Thai food. Here, it is barramundi served with green apple and mango salad and peanuts. I think for some people, the presentation of the dish may be a little off putting with the fish head, but it certainly didn't deter me from eating as much of it as I could. It was crispy without the oiliness and the dressing on the salad tantalised my tastebuds. This dish is always a winner!
Deep fried barramundi served with green apple and mango salad and peanuts
Pad Thai is my friends' dish to rate a Thai restaurant. So we ordered one with chicken, crushed peanuts, egg, garlic chive and bean sprouts. We all agreed that it may not be the best in Adelaide, but was a good contender. It needed just a little bit more flavour. The portion was also a little smaller compared to other places.
Chicken pad thai with crushed peanuts, egg, garlic chive and bean sprouts
We also had the massamun beef curry with potato in coconut milk and peanuts because I was extra hungry. The beef was so soft that it simply melted in your mouth, flowing with all the juices of the sauce. The potatoes were cooked well. This dish was a little sweeter than other Thai restaurants I've been too. I prefer my savoury dishes not to be too sweet but this was still really good.
Massamun beef curry with potato in coconut milk and peanuts
We wanted desserts after our meal but there were only two options; banana fried ice cream or coconut ice cream. Both didn't sound very exciting so we gave it a miss. Overall however, the meal was wonderful. The dishes are similar to Amarin, but the chef seemed to have a slightly sweeter palate. The staff were very friendly and accommodating, providing prompt service. If you like Amarin, this is definitely worth a try.