Another new Thai restaurant in the lower Queen Anne area and this one would be two thumbs up... but I cant put my thumbs up because I don't want to stop eating!
I know what you're thinking, oh not another Thai place opened up... but I want you to know I really was impressed by the food. Having lived in Thailand and also having friends who are part Thai at lunch today, we all agreed that we really were impressed with the food. I just need to bring my mother-in-law who was born in Thailand for her stamp of approval.
We ordered our food to go and the person on the phone was very polite and friendly. They asked us the spice levels for each dish as well as what type of meat we wanted. All of the utensils were in there as well as enough napkins.
For an appetizer we ordered the Tod Mun Pla which is the Thai Fish Cakes. They are made from a purée of fish, red curry paste, kaffir lime leaves, green beans, egg and served with a sweet chili dipping sauce. The fish cakes were cooked nicely and the color was a light golden brown. There is a tendency for some restaurants to use "old oil" when frying these, but the oil used here was fresh and the cakes were not too oily. I liked that there was an abundance of kaffir lime leaves in them, enough so that you could see some on the outside of the cakes! There were also plenty of tiny pieces of green beans in it, making sure you got a bit of green bean in more bites. Smart idea! I would definitely order these again.
For entrees we tried the Guay Tiew Nam Sai, Tom Yum Spicy Soup, Pad Kee Mao and the Pra Ram Noodle. I got to taste all of them so I will write a bit on each.
The Guay Tiew Nam Sai is a soup that comes with either Rice or Egg Noodles. There were a healthy amount of bean sprouts, cilantro, scallions, celery and some fried garlic. We ordered it with the Angus beef. The soup was very flavorful and you could taste what I believe was star anise which was subtle but just enough to make a big difference with the flavour. The one draw back I thought was it was a tiny bit too salty for my taste, but it was still delicious. Any time we see Guay Tiew on a menu we always like to try it. Dry or as soup. One of my favourite foods from my time in Thailand.
We also ordered the Tom Yum Spicy Soup and decided to get ramen noodles with it. It comes with
mushrooms, lemongrass, galangal, cilantro and scallions. We also chose the pork tenderloin with this. This was good and spicy. It was an interesting and delicious combo that I wasn't sure that Tum Yum and ramen would go together but they complimented one another nicely.
One of my go to dishes at any this restaurant is the Pad Kee Mao. This is one of my menu items I use to measure the noodle dishes at a Thai restaurant. It comes with wide rice noodles which are my favourite rice noodles. They use organic rice noodle dough and you can taste and feel the difference when you eat it. It comes with chili oil, basil, red and green bell peppers, bamboo shoots, tomatoes and broccoli. The one thing that would have made this better would have been using more than just three tiny pieces of broccoli. Oh so close to perfection! We got it with the angus beef and the meat was not rough at all.
Our final dish was the Pra Ram Noodle. It comes with wide rice noodles like the Pad Kee Mao along with baby spinach and a peanut sauce. It was good but it was my least favorite out of the four dishes. The spinach was cooked perfectly and the peanut sauce was tasty!
I definitely am going to be coming back here again soon! I really liked the food a lot and think it's going to be my new go-to Thai place in Lower Queen Anne. Everyone of us agreed we want to try it again next week! Thank you for an excellent meal! read more