船橋の駅近、ひっそり系タイ屋台料理屋！ : Tai Ryouribaru Chanka-O

A Thai Cuisine in Funabashi. My favorite restaurant opened, so I'm wandering around looking for a successor Thai Cuisine.... This is on the Funabashi station side, about a 7-minute walk. It's in a place that seems to be on the outskirts of the restaurant district. There are several signs with various explanations, and the exterior gives off a unique, exploitative vibe. This atmosphere will not disappoint you when you enter the restaurant. The kitchen is on the left as you enter, and there are about seven counter seats along the front and right walls. There are about two tables in the back, and the box is small. The counter chairs are made of plastic and have a simple backrest. As you can guess from the atmosphere inside the restaurant, this is a food stall restaurant. They serve general meals that can be eaten locally. The menu is accompanied by easy-to-understand explanations, so it's easy to imagine what you're getting. Also, they will tell you in advance what ingredients are not available on certain days and what you can't order that day. This is really kind and appreciated. (There are too many restaurants that can't do this) While listening to the story, I ordered the following menu. I chose from the regular dishes as well as the ones written on the blackboard and on the notices. Som Tam Pu-Pala Thai omelette Mussels steamed in Thai wine Goong Chaeng Nam Pla Bami Haeng Goong Chaeng Nam Pla is raw shrimp marinated in Nam Pla. I had never seen it before, so I ordered it immediately. I was surprised that each shrimp was bigger than I expected. When I took off the tail and took a bite, the flavor of Nam Pla and the aroma of herbs hit my nose. Then the sweetness of the shrimp followed. The shrimp was very sticky and sweet until the end! It was super delicious and a great snack to go with alcohol. I was drinking white wine at the time, so it was a perfect match. If you like Ganjang Gejang, you should definitely try it. However, the marinade contains chopped coriander. It's only a faint scent, but if you don't like it, be careful. I chose som tam that is made in a different region from the one I usually eat. It is definitely browner than the one I usually eat. It has a Seafood-like flavor, and the taste is a bit unique. It seems that you can adjust the spiciness. The mussels are on the posted menu. There were also other dishes such as fried basil. The shellfish are a little small, but they are in a big pot, so you can enjoy a lot. The soup left after you finish eating the shellfish is a perfect reward, with the umami of the shellfish and the aroma of herbs such as ginger, lemongrass, and kaffir lime citrus condensed into it. I couldn't stop eating the spoon. I thought I would finish the meal with Ramen, which has detailed instructions posted on the wall, but it is only available at lunchtime, so I had bar mee haeng. This is a street-style mixed noodle dish, with thin, curly noodles that are well-mixed with sweet sauce and crushed nuts. It has a mild, easy-to-eat taste for Thai Thai Cuisine, so you can enjoy arranging it with table condiments. The pork slices are a little thin, but they are soft for their appearance and have a strong flavor! I think the restaurant's features are that there are not many seats, and the service is relaxed and local-like, so you can enjoy unpretentious Thai Cuisine. I recommend this place if you're in the mood for food stalls. The name of the restaurant seems to be different at lunchtime, and you can get Jiro-style Ramen. I'm quite interested in that.