As my partner (a Thai food virgin) and I stepped across the threshold at 3761 Sixth Avenue, little did either of us realize what was awaiting us among the bamboo paneling and two soothing waterfalls that anchor the center of the restaurant’s setting – we were literally in for a treat. First up was Tom Kha, a delicious coconut chicken soup, brought out to the table with its silver serving bowl flaming ala a volcano, ready to erupt with healthy portions of chicken, mushrooms, tomatoes and sprigs of cilantro in a coconut milk-based broth, which soaks up the delicate balance of the key ingredients. The Triangle Puff appetizers were a melting together of two taste sensa- tions in one scrumptious package. The crunchiness of the wonton houses a tasty mix of chicken, potato and yellow curry powder, and is served with a plum cucumber sauce. We were treated to Hormok, which is a dish soon to make its debut on the menu and is the epitome of the word “delicacy,” with tender portions of halibut, red curry paste and red pepper that is sure to please the palate. Three words best describe the main course: “Oh. My. Mango.” The Tropical
Mango Shrimp is a lightly battered reversal of other restaurants’ atypical fried shrimp confections, which leaves eaters wondering “Where’s the shrimp?” as they search for it underneath a mountain of batter. The portions at Lotus Thai are very generous, while the mango sauce serves as a perfect companion to the dish, as does the chilled bite-sized pieces of mango that accompany it on the plate in a seamless blend of hot meets cold. It’s very fitting that the Hillcrest locale will celebrate its 10-year an-
niversary with a Customer Appreciation Party on Sunday, October 10 from 3 P.M. to 9 P.M., as Sangkapong explained that he utilizes patrons’ feedback on what meals will make the menu changing cut. “We change our special menu every year,” he explained. “I will try it first, of
course, I will create the menu and after that I will let the customer try before we put it in the menu.” In fact, it was his customers that suggested he open the downtown loca- tion (906 Market Street in the East Village), which opened its doors in 2004. “I thought we could take care of customers more throughout the area. Be- sides that, we would like to expand our Thai food to make it more well-known in the community, too.” One facet that joins both Lotus Thai and its downtown cousin together is
the soothing atmosphere, while the latter incorporates more of a fusion style of cooking, which was prevalent during round two of the review. Vegetable Dumplings combined with a side of sesame seed dressing
compliments the appetizer, without overpowering the scrumptious nature of the dish. The Northern Thai Sausage is indicative of many of Lotus Thai’s dishes; it is both visually appealing in its presentation and delectable in its consumption, as is the Sea Bass In White Wine, which most definitely personifies the term “melts in your mouth.” The Choo Chee Pork Chop gives the diner the ability to eat the portion with either a smattering of the red curry sauce, or go whole hog and drown it by the spoonful and experience sweet bliss. After the last bite was taken and we sat at the table, both my partner and I
felt satisfied, and were glad to gnaw on a little food for thought that Sangka- pong had relayed to us about his restaurants’ longevity. “The reason we’ve been in the market for a long time is because we change our décor in the restaurant; we always change our food, and we always change our recipes – that’s why we are different from other (similar restau- rants),” Sangkapong summarized. “We are very concerned about service and our food quality and the price for the customers. When I think about how I could make the food better, I always think about how the food can look good, smell good and taste good, too.” To find out more about Lotus Thai, please visit
lotusthaisd.com
5 KEY INGREDIENTS To Create Your Own Thai Meal
Lemongrass Galangal Root Kaffir Leaves Coconut Broth Red Curry Paste
OCTOBER 2010 | RAGE monthly 77
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