We visited Ray's Place after reading about their distinctively Alaskan-Vietnamese fusion dishes, arriving to a completely packed parking lot and restaurant for Friday dinner at 6 PM. There were tons of people picking up takeout orders as well and we joined that line due to my in-laws request. The waitress warned me of a 20-25 minute wait - it took exactly 25 minutes. By that time, the restaurant actually started clearing out, so I guess it's better to visit later in the evening for no wait.
Banh Xeo Vietnamese Crepe ($18) - Filled with shredded boiled chicken and halved shrimp, along with cabbage, onion, bean sprouts and other veggies. The crepe is pretty thin and I'm pretty sure was crisp to begin with but unfortunately wilts after steaming in the packaging. There is of course lettuce, basil, and cilantro to wrap around the crepe and increase the ease of eating.
Alaskan Halibut, Curry ($21.50) - Good breading on the fish, fried well with a good crunch that stands up to being steamed in the packaging. The sauce is excellent, very concentrated and reduced curry flavor. Rather than being a SE Asian curry, filled with coconut milk, this one seems more like a Chinese-style curry but with the addition of other spices and then reduced until the curry flavor is concentrated into a supreme savory flavor. Now unfortunately other than the flavor, this dish has some issues. Firstly, the rice is undercooked with most grains having a firm, almost hard center. Next, the vegetables seem to have only been blanched a short while and not cooked much afterwards. It's a mix of squash, zucchini, carrot, broccoli, and cabbage. The latter three are still very crunchy, and there's quite a bit of the raw cabbage bite when eating the cabbage. Finally, while the fish has a good crust and the flavor is nice, it's clearly overcooked, becoming quite tough on the inside rather than being flaky.
Alaskan Salmon, Vietnamese ($21.50) - The waitress recommended getting this dish with the Vietnamese sauce since it's their specialty. The sauce is indeed very good - it's full of fish sauce umami, is a little sweet and generally very tasty. Again, the fish has a good crisp fried crust, giving texture and pleasing mouthfeel. Plaguing this fish is unfortunately the dryness - clearly overcooked and tough, far more so than the halibut. In addition, for some reason, the rice in this dish is overcooked and approaching mushy.
Spicy Chicken with Cashews ($19) - I thought this would be small chunks of chicken in a typical cashew sauce ala cashew chicken at a Chinese American restaurant. This one is totally different - instead of cubed chicken, it's deboned thigh meat filets, then glazed in a reduced sauce while being cooked. While it's labeled as being spicy, it's barely so, causing only the slightest tingle and warmth in the mouth. The sauce is otherwise sweet and savory with possibly a little ginger essence. The typical five veggie combination is adulterated by adding cashew and onion, giving some additional sweetness, nuttiness, and texture. Like the other veggies, the onion trends towards the crunchy raw side, barely cooked enough to reduce the raw onion spiciness. In this dish, the rice is actually perfectly cooked. I am so confused how the texture of the rice is so different between the three dishes - restaurants usually have a single huge rice cooker to serve all dishes out of. Does Ray's Place have multiple rice cookers or something? It's just bizarre...
People aren't lying - the flavors here are to die for. It's unfortunately the textures and technique that are a little off. Still, for those seeking excellent flavors, this is probably one of the best spots in Anchorage.
Bathrooms - Two unisex rooms