We were off to a great start with the Vegeterian Betel Leaf entree. Served on a whole betel leaf, the green papaya within was crispy and fresh, providing a satisfying crunch with every bite. While the fragrant coconut as well as coriander added a refreshing and aromatic twist to the dish.
We also enjoyed the Thai Buffalo Wings. Fried in an Asian style, the light yet crunchy layer of batter provided a slight crunch, and was accompanied by a sticky, slightly spicy sauce that added a great deal of heat.The protein within was tender and juicy, while the spiciness made the wings rather appetising.
We were thrilled by the much-anticipated Piano Crispy Duck Leg Confit, and it quickly became evident why this was the signature dish. With an incredibly crispy skin, underneath we found a wholesome duck leg that was exceptionally delicate and tender, cooked to absolute perfection. Accompanying it was a soy-based sauce that exhibited a slice spice, and served with snake beans and baby corn, both fresh and providing a nice crisp feedback that directly juxtaposed the soft protein.
The Massaman Curry of Slow Cooked Lamb Shank was also enjoyable. The centre of the attention was of course the huge lamb shank, cooked to a great ender softness with protein that quite literally fell off the bone. The massaman curry was thick and creamy, perhaps a tad overly so which took away from the spices of the curry itself. It was nonetheless enjoyable, with wholesome portions of potatoes and onions within braised to a nice softness, contrasted by the crunch of the roasted peanuts, this was well complemented by the roti
The Green Curry of Banked Pumpkin didn’t disappoint either. Standing tall, the two gigantic slices of pumpkin were roasted to a delicate softness. This was served alongside a fragrant green curry that packed a punch in terms of spice. Soaking up the delectable sauces were the pillowy soft Thai eggplants and the crunchy green beans, providing a pleasant contrast in textures.Given the heat of the dish, it was best consumed with a copious amount of coconut rice!
We concluded the evening with the Panna Cotta. The panna cotta itself was exceptionally smooth and creamy, with just the right consistency that provided an apty wobbly feedback. The softness was contrasted by the sweet crunch of the pomegranate seeds. Served alongside was a scoop of strawberry ice cream, which was creamy and exhibited a pleasant hint of strawberry sensation throughout. A very fruity and light dessert that delivered satisfaction in all aspects.
The Salt and Pepper Squid was probably the weakest dish of the evening. Despite this, the squid was exceedingly tender and lightly coated in a flour, salt and pepper batter that providing a slight crispness. While we definitely would’ve preferred more seasoning on the squid itself, this was remedied by the fragrance of the herbs served alongside. The Thai creamy siracha butter sauce was a much needed addition that contributed a beautiful richness and spiciness to the mildy seasoned calamari.
As a modern Thai restaurant, The Piano offers a taste of Thai cuisine with an undeniably Western twist. While we universally would’ve preferred the dishes to be spicier and flavours more intense, what we did sample tonight was delicious nonetheless, with the highlight being that signature Confit Duck.
Would Penguin Eat Again?
Definitely. Well-executed Thai with a creative and modern twist, can’t say no to that!
Penguineats would like to thank owner Cindy for inviting us to The Piano Restaurant.