I was recently craving for the spiciness of Thai cuisine so it is with the highest excitement when I was invited by OpenRice to try 8 Spices Thai Cuisine in their Tomas Morato, Quezon City branch. I asked my B if he would care to join me and boy was I glad he did. We both love spicy foods and I just know we’re in for a treat!
It was bright, wide space with modern interiors. Simple and neat.
8 Spices Thai Cuisine opened last 2008 at IL Terrazzo Mall in Tomas Morato, Quezon City but they moved to Scout Borromeo St. in the same vicinity to have a bigger diner space and lots of parking space. Why 8 Spices? 8 spices represent the major spices used in Thai cooking, as per the owner.
There were 13 menu lined up for us. It was a mix of drinks, appetizers, salads, soups, rice, main entree (of chicken, beef, fish, seafood), noodles, pulutan and desserts.
The Food on Our Table
It is generally a good cold drink. It’s not too sweet or creamy because of sugar and creamer nor too bitter because of black tea. All the ingredients blended well together and there was no off taste. A very refreshing drink especially after indulging in a spoonful of spicy eats.
Pomelo, shrimp, desiccated coconut flakes, coconut milk, chili flakes, onion and roasted peanuts are the major ingredients of this salad. Although I’m not a fan of salads, this would be an exception since I loved the play of texture and taste in my mouth. Only fresh ingredients were used and it is evident in its crisp taste.
This is the marinated chicken wrapped in pandan leaves or screwpine leaves. Pandan leaves infused the chicken with its sweet and fragrant aroma against its juicy taste even after it was deep fried. Tasty with or without the sweet-chili sauce.
Piping hot, spicy, sour and highly addictive soup! This is one of my favorites from this Thai lunch. Galangal, lemongrass, kaffir lime leaves and chilis are some of the spices used to concoct this delicious mixed seafood soup.
This is pretty much like Tom Yam or the Spicy Seafood Soup but this has coconut milk. Milky, aromatic, sour, salty and super appetizing.
Chef Foong showed us some raw ingredients like kaffir lime leaves, ginger and lemongrass used in preparing the dishes he cooked for us. The secret to their Thai cuisine aside from having a Thai chef is their fresh authentic Thai ingredients.
Served with raw sliced onion, rolled eggs, caramelized pork pieces to complement the salty rice and sour mangoes. Unlike the Pinoy version of this rice dish, this Thai rice dish is sweeter more than salty.
Phad Thai is quite possibly the most famous Thai dish. The spiciness of this noodle dish comes from the use of chili powder while the tartness comes from tamarind. It’s a delightful dish and a complete meal on its own.
We were sold with the presentation of this fried rice in pineapple. Shrimp, fish, pineapple tidbits and salted eggs topped this dish. Their salted egg did not taste salty like the usual Pinoy itlog na pula or itlog na maalat.
It’s arguably the most famous beef dish. Chef Foong shared to us that aside from hours spent marinating the beef, he patiently cook and stew the meat over very low heat for eight long hours! As a result, we have a rich and tender coconut beef stew with complex, yummy flavor.
This is an adopted Pinoy dish, cooked the Thai way. Unlike the usual Sisig where pork is the main ingredient, they used crispy boneless bangus with the usual Thai spices and ingredients. A Thai fusion indeed. And a good pulutan for your night outs with friends!
According to the owner, Bryan Ang, this is one of their bestsellers. They serve live fresh catfish before it was made ready for cooking. Sliced and fried with salt and bell pepper.
After all the play of flavors in my tongue and a slightly bigger belly, we finally reached the time for desserts! It’s hard to leave room for desserts after the whole bunch of food we munched on but knowing that even their sweets would be good, I just had to leave room for desserts!
Sweet, salty and creamy dessert topped with desiccated coconut flakes. This is much like Maja Blanca con Mais. I can eat this piece after piece after piece. So yummy!
This is a sweet rice dish with Thai custard that’s very typical of the sweet/salt contrasts in Thai cuisine. If you like sticky rice, you will love this recipe. It’s not too sweet and I love the creamy milk on the side.
Both of their desserts are delicious and you will never have enough!
The restaurant owner, Bryan Ang, was very accommodating in guiding us through all the dishes that they served and in answering our queries about the restaurant, its name and the authenticity of their cuisine. He also introduced their Thai chef, Chef Foong, who is also very warm and accommodating in telling us about the fresh ingredients he used in preparing their dishes. Their servers and guards are all pleasant as well.
Thai cooking puts emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known and is known for its perfect balance of four essential tastes in each dish: hot, sour, sweet and salty.
Thai food is not about simplicity. It’s about mixing different flavors to create a harmonious, delicious dish and 8 Spices Thai Cuisine made the cut in serving authentic Thai cuisine.
Want to see more photos from this album? View here.
Craving for something Thai today? Head on to their branch nearest you!
8 Spices Thai Cuisine
12 Scout Borromeo St., Quezon City
2nd Level, Robinsons Galleria Veranda
Hours: Monday-Sunday, 11am-3pm, 5pm-12am
Telephone: (02) 332-1896 or (02) 332-1897
Mobile: (0922) 886-7146