Extreme vegetable cutting

I’ve been to Pom’s Thai Restaurant in Old Town a few times now, but this was my first visit for several years and my first time at midday. The cooking at Pom’s is refreshingly light, by which I don’t mean that the food is insubstantial, but that the greasiness experienced with the fried dishes at many oriental restaurants is absent. Another feature of their lunchtime menu is that each main course is offered with a choice of chicken, pork, beef, prawns or vegetables, giving vegetarians a wide choice. With hindsight, I’d have gone for one of their ‘spicy’ dishes, as the ‘mild’ dish that I chose was so mild as to have no hint of spice at all. Nonetheless, as stir-fried noodle dishes go, it was nicely done, with the thin slices of beef well-cooked without being over done as is often the case with similar dishes at other restaurants. At £9.99 for a starter plus main course, it was certainly good value for money.

There is one other feature of meals at Pom’s and that is the great effort they put into carving their vegetables. This wasn’t so much in evidence at lunchtime as it is in the evening, as a comparison between my photograph and that of the same dish from their website shows, but still adds some interest to what are quite large chunks of raw vegetable.