Emily’s Thai-spezialitäten

"I've been with Jochen three times in the last few weeks. What sounds like a flat stair sweat, however, has just happened. In the Eggensteiner Straße 11 in the Karlsruhe district of Knielingen. Honestly, I passed a few times before on the not just inviting Thai restaurant without taking a big note of it. With “Bonjour, Tristesse!” a very appreciated GG Schreiberling would analyze the façade coming into the years. But the culinary curiosity prevailed over the more jewelleryless appearance of the restaurant and so at the end of January I was the first guest at “Thai Jochen” and his Thai wife Emely to try out some of their specialties. I don't know how long the store has existed. Jochen probably told me, but the human memory likes to push something. It is not so easy to displace the appearance of the building that has come into the years, in whose parterre is the Asia shed. The large shop windows indicate an earlier use as a shop. The high window front certainly brightens the room, but with correspondingly intense sunshine it can easily happen that as a guest you are equal to the cooking degree of its grilled tea on the plate. Maybe some blinds or curtains would help. An unusual mix of old Wirtshausmobiliar – either taken over by the predecessor or on the Internet – and local devotions from the Far East await the guest when entering the not particularly cozy interior of the restaurant. Dark, weakened tiles, painfully comfortable upholstered chairs, white-lined walls, columns lined with bamboo mats and printed Asian umbrellas made of bamboo and rice paper were in my eye. The counter area remembered past pub days. The former King Chulalongkorn, whom they also called Rama the Great, greeted above the entrance door. In total, the interior was rather helpful. Perhaps there is something else in the coming months or Years. The menu was laminated and in double-sided printed DIN A3 format at the table. A dozen appetizers, half of which was to spoon from the soup bowl, a few salads, ten different wok dishes or Curries, Bratreis and roasted noodles in various versions as well as five times fish and five times vegetarian were listed there. In many foods you could – as you are used to Asian – the meat or meat. Choose fish insert. Between crispy duck and fried chicken was a price range of 3 euros. Of course, most of the main dishes were also in pork, beef or shrimp. Price was between 8 and 11 Euros, with only 12.50 Euros (Pangasius) and 16.50 Euros (Tilapia). But the latter do not come into question for me anyway, as the breeding fish mentioned from Asia do not taste well, nor particularly encourage health. “That’s where I can soak up a few pussies of kitchen roll, pan it and throw it into the pan!” once an overhypter German TV cook told the question of what he thinks of Pangasius Filet. I rarely agree with him, but here I absolutely agree with him. The staff ceiling of the small family farm is clear. Jochen throws the service and supplies food, his wife stands at the stove and also his daughter helps in the kitchen. Unfortunately, it goes a bit to the expense of cleanliness in the guest room. So it took a while to clear the dishes from the side table. At my last visit at the end of March, I had to replace the dirty table set of my foresee. This should not happen, no matter how much manpower is available. A bottle of Teinacher mineral water for a very fair 3.50 euros was extinguished at noon. Since the 0.2l bottle had charged the budget with 2.30 euros, I liked to invest in the three-quarter class. As appetizers, I have enjoyed the fried Wan Tan (3,50 Euro) and a small Tom Yam Gung, a Tom Yam soup with shrimp insert (3,90 Euro). The six crispy dough bags were served in a frying basket with typical sweet Thai chilli sauce. They did not get too greasy and fulfilled their task as an appetizer honestly. Perhaps the rather economical filling could have been a bit more juicy, but this was a high level. The traditional Thai soup named Tom Yam knew to please with picnic acid. She fragrantly smelled lemongrass and the chili paste fired the palate. The shrimps went down in the broth tasting vegetables and gallows in the truest sense of the word. But TK ware usually draws shorts against fresh products. As a protein-producing, rather taste-neutral insert, they did not hurt either. What I always like with Thai soups and socks: the more you get the soups or Soßenboden approaches, the sharper the matter becomes. The gravity of the spices. During a visit, I trusted Emily’s special appetizer for two people (12.90 euros), who replaced the main course. The richly-equipped frittier plant consisted of three spring rolls, four Wan Tans, four shrimps hidden in pastry, three handsome chicken skewers and a portion of fried pork that was previously marinated with sesame. The latter must have happened spontaneously to the kitchen team, as I sought the pork balls mentioned on the map in vain. The sauces served in heart-shaped peels were “sweetly sour”, “sharp” and “earthnut”. On the plate rich in gifts was almost all fat that shined. I've already left over the Wan Tans. Together with the spring rolls, they belonged to the crunch highlights of the Fritusen Potpourris. Especially the roles deserve praise. Inside nicely fluffy and with minced meat or China filled vegetables, there were three formidable representatives of the genus “Pho pia” and, apparently, also self-made. The turkey shoots were previously coated with peanut sauce. They were nicely crispy, but what the meat was a bit too dry. To dip okay, something too dusty for the pur food. The shrimps wrapped in pastry were clearly too greasy. Here the not so absorbent Tempurateig would have been an alternative. I'd better put the coat of silence over the deadly pork. Only so much for it: it tasted rather modest and had lost all the fleshy texture at its bath in the fat jacuzzi. In a blind tasting, I would have checked somewhere between Soja Chips and Beef Jerky. I can report much more positively on the two other main courts that I have already incorporated here. The “Panaeng Gai” (Hühner Curry, 7.80 Euro) was characterized by a rather mild sharpness and a freshness stemming from the Kaffir Limette. One had not saved with the addition of coconut milk and so the Thai dish served in an oval bowl more mutated like an Asian soup stew provided with plenty of inlay. Green beans and red peppers almost brought to despair with as red green weak. In order to become the lush amount of sauce master, I even had to reorder a small portion of rice, which was culantly not calculated. A similar picture at the Wokgericht, titled “Ped Pad Gra Pau”, which came on top with a crispy grilled duck – which makes Jochen quite brutally catching globally from Thailand. Here, heartyly fragrant Thai basil of soya-based soy sauce became more aromatic depth. Bamboo sprouts, onions, beans and paprika float in the Umami broth, which was probably helped with a little MNG tastefully on the jumps. A slight bitcele on the tongue exposed the Quran E621 in the finish. The meat of the duck was quite juicy, but after a short after-baking period, it tended to be rubber-like, as is often found in Asia. Certainly not the most sustainable poultry dish of my life, but for 10.80 euros in any case cheaper than the rubber eagle otherwise placed over the Szechuan vegetables at the Otto Banal Chinese. Of course, it depends primarily on what lies on the plate or swims in the bowl, but with a more pleasant outer appearance, the Thai Local kneelinger would certainly attract more guests at noon. Nevertheless, the “Emily’s” is a saturating and also affordable alternative to the already-reviewed shops in the area. If you don't have MNG intolerance, Frittierte well verses and the Saucenbad prefers the Saucenspiegel, it is well removed in Eggensteiner Straße 11. And sometimes that's enough."