This post should really just be called “Pork Belly”.I’ll be honest, despite being one of my fave restaurants we’ve tried in Surry Hills, Bodega sort of turned me off to pork belly. Everything was lovely, but the pork belly was really just a large hunk of fat. To be fair, we’d ordered way too much as usual, but the pork belly was just a bit over-the-top.Which is why I was very skeptical when all were praising the pork belly at Spice I Am, but everyone was right! Order the Moo Gob Pik Pao ($30). This is the first of two pork belly dishes on the menu. The second one is said to be spicier, but the Moo Gob Pik Pao is the signature dish and the best way to describe it would be “crispy, yet melt-in-your-mouth delicious, bites of spicy joy”.
We also ordered two Ho Moks ($9 each) – steamed pockets of fish curry wrapped in a banana leaf. These were tasty. Sort of a strange mushy texture, but good (surprisingly very spicy!) flavor.
The last dish we had was the Yum Hua Plee ($36). Beautifully presented – it was made up of a banana flower salad with king prawns and roasted coconut. The king prawns were delicious. Might have been yummier over some sort of noodle, but the banana flower salad was an interesting texture.
In addition to the food – Spice I Am has quite exquisite drinks. McKay stuck with Makers Mark on the rocks ($10).
I went for the more frilly options. The Pink Lily ($18) – sweet, but refreshing vanilla vodka drink with raspberry liqueur, grapefruit juice and fresh strawberries. The Ten Cane Colada ($19) – was a little too rich for a drink. More a dessert really, but a very tasty dessert made with rum, fresh mango and coconut, and banana liqueur.