Jetty of Surname; this is an area in Penang that each of the walkways towards the sea has its own surname. Categorizing by surname, this is how the Chinese builds the houses to live here. We're led by the walkway to a nice scenery of the wide ocean.
We come to TAN Jetty姓陈桥 for our Thai food during the lunch time. The business starts from 11am and it's ran by a couple whom I guess the wife is a Thai. It's a good compliment when they've an album to publish every single dishes that they serve here. Well, it's not a must for a restaurant but I'll say that it eases me to make my choice.
Our first dish is a Laksa as an appetizer. Laksa is a type of round-shaped rice noodle, being served in the soup that is boiled with mashed fish meat. The fish meat will thicken the soup and being added with some dried chili paste to create some spiciness. Thai Laksa is more milky but the spiciness comes at the end of the tongue when the soup flows through your throat; it gives you a short 'kick' but indeed it's not very spicy. One specialty that we've found on the Laksa is the fermented white radish as the garnishing. The white radish is kind of tasteless, less sour from the normal fermented vegetable but it creates the crunchiness when goes with the Laksa soup or noodle.
A must to order is the Tomyam Kung or it's so-called the clear Tomyam soup. The 'innocent' clear look of the soup is actually spicy and sour. As there's a request to the chef to reduce the spiciness, thus I find the soup is less spicy and sour to cater for my appetite. I'll say that the seafood is fresh except that the prawn and the fish meat have been over-cooked; losing the juiciness and appear to be harder. Our next dish is also seafood-based whereby we've ordered a 
Seafood Otak-Otak. The mixture of seafood and fish paste that has been added with some spices, is wrapped with the aluminium foil and then steamed to cook. Traditionally, banana leaf is commonly being used as a wrapper, to give an additional aroma to the Otak-Otak. Otak-Otak is normally not spicy as coconut milk is added to give an additional aroma and deliciousness. Personally, I don't really feel amazed by the Otak-Otak here as the fish paste is a little too 'watery', making it a little slimy and I just feel that it's killing the freshness of the seafood. Also, this dish seems to taste a little over-cooked, with some smell like charcoal?
(Source from Wikipedia: Otak-otak (Chinese: 鲤鱼包) is a cake made of fish meat. It is widely known across Southeast Asia, where it is traditionally served fresh, wrapped inside banana leaf, as well as in many Asian stores internationally - being sold as frozen food and even canned food.)
Talking about Thai food, don't miss out to try the Fish Cake. The fish cake is a mixture of fish paste with chopped vegetable like onions and coriander leaves and then being pat into round shape; before we fry it in the hot oil. Dipping the fish cake in the Thai chili sauce gives additional sweetness to the taste. I like the fish cake here as it's soft and juicy whereby it's neither too compact nor too oily. Anyway, I just can't guess the ingredients inside while I'm busy eating.
I can't recall the Thai name of this dish but it's actually Fried Long Beans with Chicken. Thai food is normally sweeter and same goes here, the coconut milk is actually reducing the spiciness of the dish. I'm kind of enjoying the crunchy long beans with the juicy chicken meat; here is the proof that the dish is just nicely cooked. 
Another vegetable that we've ordered is the Fried Petai whereby the chef has generously put in the medium-sized prawn. Frying with chili and onion, this is just a simple way to cook petai.
What has really surprised us is the bill! The portion of each dish is quite small whereby we've to order 2bowls for the Tomyam soup and 2pcs fish cakes per person, yet this meal costs us RM128 for 5people only. Well, I do think it's expensive! Even though I like the view here, but the price is really a doubt for me; if I should come here again...
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