I finally got to try out one of Mork’s signature dishes on Saturday night. The Angel Prawns. I’d seen these back in their Florey location but they weren’t part of the tasting menu I was trying out, so I was eager to go back for them. At $24 for this entree of 6 prawns, it is a little pricey so I’d go halves with someone. It came out on a small earthenware plate with cute little lids over the top of each prawn.
It did not disappoint. The king prawns were about medium sized and cooked in a beautiful kaffir lime leaf and coconut curry. OMG it was GOOD! So good that my partner and I were literally fighting each other’s spoons to scrape out what was left of the curry sauce on the plate. The earthenware plate has 6 small round indentations for the prawns to sit in, so there was a bit of sauce filling each indentation 🙂
The blue swimmer crab and chicken mince balls came served on some egg noodles. I liked the fact that I could actually taste the crab as opposed to other places providing the tiniest amount. I also liked that it was filled with grated veggies. There is just enough soy sauce under the noodles that I used to dip parts in to. My partner preferred this over the angel prawns.
Food porn of my friend’s entree
For the mains, I chose the duck in red curry with lychee, tomatoes and rice cake ($26). Again, not disappointed. The wonderful red curry was light, slightly sweet and not spicy. I wanted to drink it. There is a nice portion of duck meat that I tore apart and dunked into the curry sauce. I was expecting some kind of cardboard-tasting rice cake you can get at the supermarket as the ‘rice cake’ part, but it was steamed white rice that had been lightly fried on all sides to give the outside some crunchiness. Genius! The juicy lychees and the slices of tomato also accompanied the curry really well. I really loved this dish!
My partner ordered the pork belly ($28). I hardly ever order pork belly as it’s so fatty and usually a small portion, half of which is belly fat that I leave aside. Mork’s pork belly is not that. Two huge squares of tender pork arrived, slightly crumbed on the outside, and best of all, there was absolutely no fat! Instead of belly fat, the pork squares have layers of spinach inside. Hurray healthy pork belly! I used my knife to cut a part off and it all fell apart as the pork meat was so soft. The dish also came with two boiled quail eggs and rice mixed with basil, chilli and a bit of soy. Not your usual crackling, the crackling on top kind of tasted like a pork cracker. A great dish! And I thought there was a generous amount of pork too.
I love coming to Morks. Staff are always so friendly and polite, and it feels like they genuinely want to be there. The food is unbelievable! The restaurant was also completely packed. This is my favourite contemporary Thai restaurant in Canberra.
I found there were a few flying insects around the place, but I think most of the restaurants along the Foreshore will find the same problem being so close to the water.
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