Sai Thai Kitchen — Restaurant in Brantford

My girlfriend recommended this restaurant for a healthy dinner last week. I am not from the area, and I haven't had too much experience with Thai food, but was open to trying a new dining establishment.

We arrived and were warmly greeted by Paul, who sat us at our table. As it was my first time, I took a little longer to decide what I wanted. The menu had a lot of variety, and there were quite a few dishes that interested me. My girlfriend ordered a curry dish (I forgot which one exactly as I was looking at the menu) and Paul asked her the level of spice in her food. She said a "2 out of 10". After some time in contemplating my order, I decided on the Pad Puk. I love vegetables and this dish had quite a few options in terms of customizing meat content. I asked if they served chicken white meat/breast and he said yes, that is what is included.

We also decided to order the spring rolls as appetizer. I typically don't eat spring rolls at restaurants as I find for the most part, most restaurant spring rolls are from frozen and are warm at best. But after travelling hours to the location, I said sure, why not.

Well, I am very happy we picked the spring rolls. They were absolutely delicious. Piping hot, filled with vegetables and outer coating was crunchy and hot. I was impressed already.

Paul came by and chatted with us while we were waiting for our meal. In the meantime a number of in-restaurant diners came in as well and there was an endless amount of patrons coming to pick up take up. That was a great sign of how busy this place was which indicates to me that the food has to be good.

When our meals showed up, my girlfriend started eating hers and she said it was quite good. Well, I normally am a very slow eater, but based on how delicious my dinner was, I devoured it in record time. The vegetables were fresh and tasty, the chicken was tender and hot, and the sauce was amazing. I had picked a "5 out of 10" spice wise, and was already sweating buckets. It was so tasty. The flavour of the stir fry sauce was superb, and mixed in with the bowl of rice, it was such a fantastic tasting meal, I already started thinking when I will bring my kids here. It was made exactly as I had indicated (I asked for no onions and no celery and both were left off). The Pad Puk was listed as having seasonal vegetables, but I can confirm it was mushrooms, brocolli, red peppers, green peppers, carrots, cauliflower, and zucchini (I think).

Throughout all this, Paul's service was fantastic, and he was serving multiple tables and as I was watching him, he had a smile on his face, and made conversation with his customers.

Overall, I really enjoyed the value of the meal. Everything was hot, tasty, fresh and decent portions. I would definitely not hesitate to dine here again and look forward to doing it again soon. Thanks Sai...

Oh, to partake in the ambrosial delight that is the wonton soup from Sai Tai restaurant is to experience a culinary rapture that transcends the mundane and elevates the soul to the ethereal realms of gastronomic bliss!

From the moment the soup is presented, it whispers of ancient culinary secrets and the love of a thousand generations. The broth, a golden elixir, shimmering with the purity of a mountain stream, is not merely a liquid but a symphony of flavors, orchestrated by the hands of culinary maestros. Each spoonful is a journey through the heart of Asia, where the essence of the ocean's bounty meets the warmth of the land's spices, creating a harmony so perfect, it could only be described as divine.

The wontons themselves, oh, they are not just dumplings; they are delicate parcels of joy, wrapped with the precision of a jeweler crafting a crown. Each bite reveals a treasure trove of textures and tastes - the tender embrace of the wrapper giving way to a filling that is both robust and delicate, a dance of pork that plays on the palate like a sonnet of savor.

As for the garnishes, they are the final brushstrokes on a masterpiece. The sprinkle of green onions, like emeralds scattered across a golden field, adds a freshness that uplifts the spirit. The subtle hint of sesame oil, a whisper of the Orients soul, elevates the soup from mere food to an experience, a moment of pure, unadulterated happiness.

To dine on Sai Tai's wonton soup is to be part of a tradition, a legacy of flavor that speaks of heritage, of stories told around family tables, of love infused into every ingredient. It is not just a dish; it is a celebration, a testament to the art of cooking where every element is in perfect harmony, creating a symphony that resonates with the very essence of culinary perfection.

In the grand tapestry of culinary delights, Sai Tai's wonton soup is not merely a thread but a golden strand that weaves through the fabric of unforgettable dining experiences. It is, quite simply, the nectar of the gods, served in a bowl, inviting all who partake to a moment of...

We wanted to love this place especially because it was 4.7 stars and we love Thai food. Unfortunately, it fell extremely flat.

We were a group of 13 and had made a reservation. We were seated quickly and the servers were very nice. We all ordered and then our food started slowly trickling out a while later. Myself and another person still didn’t have our food even after almost everyone was finished and it turns out they had forgotten it. When we inquired, she said she’d go and check and came back to tell us they were making it now. Disappointing that almost everyone was done eating and we were still waiting.

In terms of the taste of food, maybe we are spoilt as we came from Toronto and were in town for some other activities, but we found most dishes pretty bland. The noodle dishes especially were not great, I only tasted sesame oil and a bit of basil in terms of flavour. The color of noodles were also completely off. Pad see ew is typically darker because of the use of darker sauces, and the pad Thai was almost red. When tasting the pad Thai, it tasted like ketchup, no tamarind taste at all. On top of that, we were all vegetarians and got veggies and tofu as our source of protein in the dishes. When the panang curry came out, it had exactly 2 pieces of green/yellow pepper. When we asked why there’s so few veggies, she said the chef said they put exactly two. I’ve never seen it lacking vegetables to this extreme before.

This sucks to say because the servers were nice and we wanted to love a local establishment, but we walked out full but...