Thai-Style Feasting: My
Thai Restaurant Review – Part 2 – by Savvy Mom Ruth Paget
Galangal’s
flavor makes me think of biting into perfume that lingers on the tongue. The woody slices in the soup may not be to
everyone’s liking, but I ate mine, because galangal is supposed to be good for
the lungs and stomach.
I
drank a Thai iced tea made with black tea, sugar, spices, and a healthy dose of
cream. This drink is a particularly good
antidote for putting out chili pepper fires, if you order spicy food. The default spiciness of food at My Thai is
mild, so be sure to ask for spicy food if that is how you like it.
The
food I ate for lunch was so good that I came back for a weekend lunch with my
husband Laurent. We started our meal
with chicken satay – like chicken kebabs – and fried shrimp rolls.
The
satay was made of flattened, marinated chicken breasts. Their bright yellow color hinted at turmeric
in the marinade and their sweet flavor signaled the use of coconut cream in the
marinade as well.
The
satay came with a peanut dipping sauce, cucumber relish, and strands of carrot
and cabbage. The peanut sauce was rich
(high calorie). I liked refreshing my palate
with the sweet relish. The tender
chicken meat made me want to make a meal out of my appetizer.
Laurent’s
fried shrimp rolls looked like skinny baseball bats filled with shrimp. They came with a sweet sauce that accentuated
the flavor of the shrimp. We both liked
this dish and felt we had made a gastronomic discovery for ourselves.
I
drank a Thai Singha beer with my appetizers.
The crisp lager reminded me of Corona from Mexico. Singha goes well with spicy Thai food.
Laurent
ordered the most well-known Thai dish as his main course, Pad Thai, while I
chose Dusit’s Delicious Duck.
The
stir-fried noodles and tofu in Pad Thai hearken back to Thai food’s Chinese
heritage. The sour flavor of the dish
makes it uniquely Thai.
Laurent
ordered the Pad Thai with beef. A
generous helping of crushed peanuts came on top of the Pad Thai as garnish.
Dusit
is the Thai name of My Thai’s owner.
Dusit’s Delicious Duck lived up to its name. Many slices of duck with skin intact flavored
a medley of vegetables made up of baby bok choy, carrots, sweet red pepper,
bamboo shoots, mushrooms, and onion in a chili-basil sauce. The baby bok choy tasted especially good with
the duck, offsetting the duck’s richness (fat).
The
Bangkok-born owner told me that he serves food as it is prepared in
Thailand. In just a few months, he had
developed a regular clientele, who love the real thing.
End
of article
My
Thai has a new name and owner now, but the Dusit family helped created the love
of Thai food on the West Coast as a lasting memory in our community.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
Click here for: Ruth Paget's Amazon Books
 |
| Ruth Paget Selfie |
