We had a great dinner at Mookata Thai BBQ Restaurant, which is located along East Coast Road. ("Moo" stands for pork and "Kata" stands for barbeque plate in Thai.) This is our first experience with mookata. Few things worth to remember on this interesting BBQ cuisine.
1st- Using Charcoal
2nd- Pork Lard
Pork lard (in white color) is placed in the centre and oil from the pork lard will flow down the metal dome pan. Meat is placed at the side (above soup of coz) to BBQ. Vegetables and food that meant for boiling are put in the soup, which is brewed using pork rib. Soup tastes very sweet after a while. Remember to savour the soup in the middle of your meal. As towards the end of our dinner, the soup is spoilt after much BBQ as the BBQ burnt oil flowed down into the soup.
3rd- Different types of chilli sauce
Top: Thai chilli. More towards sour than spicy.
Bottom: Spicy chilli sauce. Nice...
For those who love chilli padi, request from the waiter for the super spicy chilli sauce.
I love both chilli sauce where my hubby prefer the spicy chilli sauce.
4th- Pork Collar (Sorry that I forgot to take photos as too busy eating)
Taste a bit like chinese BBQ pork slice. Delicious but fattening. :P
Price is quite reasonable. We ordered quite a lot and cost us approximately S$50. Final verdict is we will recommend to others and we will definitely go back to this restaurant again.
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