June Thai

Adrian and I spotted this place under renovation when we visited Claypot Brothers in TTDI and we made it a point to try its menu out when it opened. Located just few doors away from Claypot Brothers, this white-lavendar themed Thai restaurant set a soft and feminine ambience with its simple, clean look. White walls with soft yellow lights. Simple furnishings and dining sets. The theme colours also ran through its menu and cutlery holders.

The walls however, we thought were not well lined with sound proofing, hence when the place was running full house, the volume of chit-chats could be a turn-off. Cushion seats would have probably been better noise absorbers.

June Thai Special was quite a concoction. A durian-flavoured mixture with evaporated milk, green & red jellies, few strips of jack fruit and pieces of longans. Quite a refreshing thirst quencher.

Top hats (Pai tee) were served with stewed shredded turnip, mushrooms with dried shrimps and shredded cucumber. The cup pastry was bit thick and soggy. It would have been a lot better had they been thin and crispy. Missing was the chillie sauce that should be topping the pai tee.

Pai tee fillings made of shredded turnip, carrot, mushrooms and dried shrimps

Mango salad with fried cat fish (fried fish floss). The sweet, sour and spicy dressing and fried cat fish were served separately, which were to be mixed with shredded mango, onions, carrots, dried shrimps and peanuts.

Thai fried fish cakes were served with chillie and pineapple dips. The cakes were quite thin, and a little dry and hard for my liking. The pineapple dip sauce added interesting taste and complemented the chillie dip quite well.

Seafood tom yum was quite good, with the right serving portion

Sweet and sour lychee chicken was deep-fried chicken strips served with canned lychees, which were tender and quite succulent. The downside was that the batter taste was not well camouflaged by the sticky sweet and sour sauce that coated the chicken strips.