Budsara

Below are notes from a meal in June 2007.

To begin with, complimentary prawn crackers actually tasted of prawns, and were served with a sweet chilli sauce (11/20). Tom yum goong is the classic spicy soup, here made with tender prawns and a broth that was classical enough though not as complex as some (10/20). Nam tok goong is a spicy salad featuring more good prawns and bold spicing which worked well (12/20).  

A main course fish dish arrived with sea bass rather than the salmon I was expecting, but nonetheless had good red curry paste and again lively spicing (11/20). Pad Thai noodles were just a little chewier than optimal, but still pleasant, as was plain rice.  A red curry with vegetables respected the texture of the vegetables (carrots, mange tout etc) and had a reasonable, if fairly simple, curry sauce (11/20). There were some wines but Singha beer is a more obvious accompaniment.   

Service was friendly but clearly stretched tonight; Chiswick residents love a new restaurant (even a newish one in this case), and they were turning tables on this Sunday night just a few days after opening. There were quite a few Asian diners, not just Chiswick's usual assortment of luvvies.

Further reviews: 01st Aug 2009