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May 13, 2021

THAI ONE ON

It’s so often that I will call a restaurant for delivery and not eat there, which is why I finally ventured to Thailand Kitchen, located at 86-05 Jamaica Avenue (718-847-4700). I wanted to sample other than my usual Pad Thai.

I tend to judge a Thai restaurant on its Pad Thai, a dish consisting of Thai rice noodles sautéed with egg, dried bean curd, bean sprouts, ground peanuts, bean sprouts and green onions. With an added choice of chicken, beef, tofu, vegetables or vegetarian duck, this is quite a filling lunchtime entrée.

Spicy food is not my thing, but I did want to be fair. Due to the minimum amount for delivery I chose one safe salad and one spicy soup, even though it was above the minimum. Glass Noodle Salad uses translucent vermicelli noodles that are made from mung bean starch. Add minced chicken and shrimp, chili, onions and cilantro, topped with a lime dressing.

Lemongrass Shrimp Soup, better known as Tom Yom, is a hot and sour soup with lemongrass and galanga root, a white-fleshed root from Thailand that’s used as a substitute for ginger. What makes the soup “hot” is the chili pepper. However, I found that this particular chili doesn’t circulate around my whole mouth and make it unbearable. It hits that back of my throat and within a few spoonfuls I am able to build up a tolerance and appreciate the excellent flavors of the soup.

As a change on soup choices, I did order the Coconut Chicken Soup that uses coconut milk, galanga, kaffir lime and scallions. It’s quite good and not as spicy as Tom Yom.

They usually have a special fresh fish of the day and needed to have a bit of Omega-3. I decided on the Steamed Ginger Fish, a whole red snapper that had some vegetables and a delicious ginger sauce.

The restaurant has added a wonderful outdoor garden in the back and is just a relaxing dining spot. Back to the food, I decided to check out a few of their appetizers. Crispy Spring Rolls are not like the Chinese ilk. They are filled with glass noodles, cabbage and vegetables. I loved the Shrimp Fritters. They were a sort of fried wontons filled with ground shrimp and chicken served with a sweet chili sauce. One other appetizer that caught my attention was the Chicken Wings in Sweet Chili Sauce. I could tell that they were not like the Chinese style or even frozen. They were not coated with bread crumbs or flour and the sweet chili sauce, scallions and cilantro gave it an added flavor to the freshness of the wings.

I guess that I was in the mood for chicken as the Grilled Lemongrass Chicken was the entrée that I opted for. The marinated half of a chicken is served with a plum sauce and some veggies. The marinade is not spicy and the plum chili sauce is perfect as even though it has a bit of spiciness, the plum adds a bit of sweetness.

I’ve yet to order a dessert. That’s because I find their Thai Iced Coffee to not only counteract the spiciness, but it’s almost like having a liquid coffee ice cream. Immerse your taste buds and Thai one on for me!

October 04, 2007 - Queens Times

 


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