Chang Thai, Ludlow

Rating **** It’s almost two years since the Chang Thai restaurant opened in Ludlow’s former Globe pub and 18 months since I went along to find out what it was like. Well I liked it and in fact I liked it a great deal and have eaten there at lunchtime and evening since.

The restaurant is in what was the traditional bar of the pub and has been transformed into a room with a Thai atmosphere.

Since that first visit a room across the passage from the restaurant has seen a complete transformation from a one-time pub eatery into a stylish contemporary continental-style bar with a decked area outside and a garden where smokers can indulge their habit! The restaurant and bar area are non-smoking.

Comfortable leather sofas are dotted around the bar where you can also eat a light lunch and snacks.

Son and I went in on spec last Saturday and only just managed to get a table, provided we were finished by eight. No problem, it was only just after six and after all we hadn’t booked, it would have served us right if we had ended up at the chip shop.

The menu is quite extensive and I am always a bit wary about the quality when so much is on offer. But our food was faultless and all those around us seemed to be delighted with theirs.

We started with a dish to share, the Chang Thai Platter (£12.95). This is excellent value and an ideal snack to share in the bar at lunchtime.

There’s a mixture of six starters all beautifully presented with the traditional carved carrots and salad. We had: chicken satay served with cucumber and peanut sauces; prawn on toast; Po Pia Tod, a Thai style spring roll with mixed vegetables served with sweet chilli sauce; red wine wings which are deep fried chicken wings topped with red wine sauce; Goong Hom Pa which are deep fried king prawns wrapped in filo pastry; and finally Gleow Grob, delicated deep fried crispy pastry wraps of marinated mince chicken and prawns.

Some would say that was a meal in itself and I would agree except that’s for two people with normal appetites not that of my son who must have hollow legs because there’s not an ounce of fat on him for all he eats.

All elements were fresh and tasty although personally I don’t like prawn toast and swapped my share of that for Alex’s chicken wing.

Next we again shared four dishes between us. There was Ped Yang Pad Khing (£9.45), slices of roasted duck stir fried with ginger, spring onion and peppers. Succulent duck that went surprisingly well with the ginger, a combination I would not normally have thought would have worked. All the tastes were so very fresh.

We also had Moo Pad Pak (£7.55), stir fried pork with mixed vegetables in oyster sauce.

Again succulent meat that had not been overcooked with small pieces of crisp vegetables which included tiny baby sweetcorn, broccoli florets, strips of carrot and French beans. Another feast of freshness.

Alongside we had a dish of my favourite, plain noodles (£3) stir fried in soy sauce with bean sprouts that were crisp, and Kaow Suay (£1.80), plain jasmine boiled rice.

Then I have to say that even the hollow-legged one had to call it a day and we didn’t get on to a pudding.

What is very useful about the menu and especially for those who don’t know much about food is that each dish has a full description and is marked in terms of hotness with a chilli rating.

It also has tips on how to eat Thai food which I found very interesting. For instance, rice is the centre of any Thai meal and a selection of dishes are picked to share (I love dipping in and out of a range of dishes but so many folks just don’t want to get that intimate).

Etiquette means that you only take a small amount of one dish (the amount that you can eat in a couple of mouthfuls) and bring to your plate to eat with your rice before trying a small amount of another dish.

“Think of your plate and rice as a palate on which to mix flavours,” is the guide. Perhaps that’s why I like Thai food so much. I am put off by plates that arrive at the table piled high with such a mixture of food that you can barely tells what’s there.

How much more civilised to take a little bit of this and a little of that and see whether you like it and if the tastes work together.

There is the usual range of bar drinks and a good wine list which includes Monsoon Valley wines which hail from Thailand’s floating vineyards.

The atmosphere is calm and relaxing and the service is so polite and efficient.

If you fancy a trip to Thailand to try the food try out the Chang Thai first. You won’t be disappointed.

ADDRESS
Chang Thai, Market Street, Ludlow
Phone: (01584) 874212

MENU SAMPLE
Starters
Thai fish cake — ground fish with spices and red curry paste (£4.95); prawn butterfly — deep fried prawns with breadcrumbs served with sweet chilli sauce (£4.95).

Main courses
Gaeng Keow Wan Gai — green curry paste with chicken, peppers and bamboo shoots in coconut milk (£7.55); Goong Pad Keow Pod On — stir fry king prawns with baby corn and mushrooms (£8.55).

Sides
Soup is traditionally eaten with the main course. Tom Yam Goong — with Thai herbs and prawns (£5.95); Tom Kha Gai — chicken soup with coconut milk and Thai herbs (£5.95).

SERVICE
Smiling, polite, discreet and efficient.

DISABLED FACILITIES
No disabled facilities.

SMOKING POLICY
No smoking in bar or restaurant. Smoking allowed on patio and garden area.

Pub review by Sharon Walters