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The
FRESHEST idea in Thai Cuisine
Bamboo is fit for a King and I
(by Mat Schaffer, BOSTON HERALD)
... in addition to such familiar favorites as chicken or beef satay, you can feast on crathong thong, tiny pastry cups filled with ground chicken, corn and peas that you drizzle with cucumber-rice wine vinaigrette and pop into your mouth, whole. They're considered palace-style cuisine, royally refined. Steamed lemongrass mussels are presented on the half shell, strewn with lemongrass and kafir lime leaves. The pungent broth is exceedingly slurpable.
I've always loved todmun, puffy, minced shrimp cakes served with spicy-sweet chili sauce. In addition to egg rolls, bursting with juiciness when you bite in, they're a "real" Thai preparation that Americans have enthusiastically embraced. Sriracha chicken wings are a sop to Westerners. The wings are coated with hot chili sauce and accompanied by cool mango-yogurt puree. Be forewarned - their peppery burn lingers... Read more (this is the link) From Boston Herald, by Mat Schaffer (the last part is in Italian font)
From
PHANTOM GOURMET REVIEW
The Pad Thai, so often poorly executed elsewhere, was refreshingly well prepared here. The authentic-tasting Panang Duck was redolent of the flavors of Southeast Asia with the kaffir lime leaves accenting the pungency of the curry. The Seafood Pik Pow featured delicious shrimp, scallops and calamari in a smoky, chili sauce that tantalized Phantom’s taste buds.
Sam’s Platter, consisting of subtle Shu Mai, clean-tasting Vegetable Tempura, juicy Chicken Satay, herbaceous Fresh Spring Rolls, Srircha Wings and Goong Krabog (crispy, marinated shrimp), was everything a Pu-Pu Platter should be. Accompanying the platter were 4 distinct dipping sauces that were all right on the money.
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CB Consulting, Inc.
