Blackrock’s San Sab offers plenty of choice including a cracking kua khing beef
The broad menu covers starters such as chicken satay and duck rolls, Thai soups, salads, wok dishes and curries. It also includes the San Sab spice bag, introduced after Magliocco spotted demand for its Chinese counterpart among DCU students near the Drumcondra location. The chicken isn’t free range – but it is Irish. Prices are the same for dining in, takeaway or delivery.
The Thai pork dumplings were nicely cooked, just barely crunchy at the edges. The two bao buns had lean, sticky pulled pork with a glaze hinting at star anise and a touch of sweetness. The kua khing beef, a southern Thai wok-cooked dish, was good, with layered flavours from Kaffir lime leaves, lemon grass, turmeric, galangal, garlic and shrimp paste. It packed quite a bit of fiery spice from Thai peppercorns and bird’s eye chillies. There was plenty of beef, which was nicely cooked and not falling apart. Jasmine rice worked well with the dish.
The tamarind duck, sweetened with reduced Thai palm sugar, had a sticky glaze with tamarind sauce, fish sauce and tamarind seeds. It didn’t travel as well as the beef dish, with the noodles suffering in transit.The San Sab spice bag was a hugely generous portion. Unlike its Chinese counterpart, it was tame on heat, with no fresh red chillies. The house-blended Thai spices brought a sweet-sour nuance.€55.75 for dinner for three people: Thai pork dumplings, €5.95; sticky pork bao, €8.
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