Chong Co Thai Restaurant and Max Brenner

Last night we went out with some friends to the Chong Co Thai Restaurant in Belconnen and then enjoyed dessert at Max Brenner which was in the same area. Bron and I had been to Chong Co a couple of times before and enjoyed the food.

There were five in our party and we quickly agreed to start with the mixed entrée which consisted of a spring roll, curry puff, fish cake and and Satay chicken. The spring roll was quite peppery and the fish cakes had a lovely firm texture that wasn’t rubbery.

The mixed entrée consisted of a spring roll, curry puff, fish cake and Satay chicken. (iPhone with flash)

For the main course Bron chose the deep fried batter soft shell crab topped with tamarind sauce, ginger, shallot, coriander, crispy onion and mixed vegetables. The dish was enormous with at least two crabs.

Soft shelled crab (iPhone with flash)

I chose the Pan fried batter barramundi topped with chilli, cooked in coconut milk, kaffir lime leaves and sweet basil leaves.

Fried barramundi (iPhone with flash)

The barramundi was rated with two chillies. For me it was bordering on hot. It was not uncomfortable but certainly sinus clearing. Mixed with some rice, this was delightful.

The service at the Chong Co is remarkable. The ratio of wait staff to customers is very high, nothing is too much trouble.The restaurant was fairly full with a good turnover of patrons. When full the place is very noisy and hearing conversations can be difficult. It would be good if the owner added some sound baffling to the ceiling and walls. The wait staff all look very good in their costumes and the decor is very inviting.

I would recommend this restaurant to anyone who wants a good night out.

After our main course we elected to enjoy dessert at Max Brenner. We’ve been to Max Brenner a few times before. Last night we tried a few different things.

I had a passion fruit waffle sundae.