Crispy whole bronzino One of the perks of being a food critic is that you get to sample
more items then on a normal dinner out. I was thrilled that our expert server, Sopon (originally from Bangkok) suggested we try a few appetizers from the very unique menu. I have had the pleasure of traveling to Thailand and my food experience spanned from din- ner at a run-down alley set up as outdoor dining area to a five-star meal at a five-star hotel. When it comes to trying new delicious Thai food, you don’t have to twist my arm. But first things first, Janet, my dinner guest and I ordered from the drink specials list. She had the Bangkok Cosmo, Skyy Vodka, triple sec, Cranberry Juice and Fresh Lime; I went for the Thai Martini with Skyy Vodka and a fresh Lychee garnish which was wonderful. The first appetizer served was Hidden Treasures Shrimp, a
mysterious presentation and I am not going to spoil the surprise. I will tell you that it contains six prawns meshed with crab and cala- mari baked amid chili, coconut, and Thai basil. Janet is a Mee Krob fanatic and was pleased with the melt-in-your-mouth, sweet crispy noodles served with tender tofu. Super Wild Shrimp dressed with fresh Thai chili, garlic, lime juice was spicy and sexy. As was the Calamari Pacific Crispy Calamari with a sweet plum sauce. That was a great start, but I was still curious about other items such as a normal Thai staple; Satay Filet Mignon or Chicken, skewered and grilled, with peanut sauce, the Bags of Gold Crispy Wontons of soy-marinated shrimp in the company of a sweet plum sauce, Aromatic Soft Shell Crab lightly battered and fried topped with a chili, lime and garlic dressing that I will try when I return. Not unusual in Thai restaurants are multiple servers, so Chris was
the next to greet us. He has been with Telesai for one decade and was also a warm, fantastic server. I asked him what Telesai meant in Thai and he said it meant “desert or hot spot”. By this point, it was clear that this was a HOT SPOT and the name was perfect. I also found out that they have a second location which is listed at the end of this article. We were then offered wine with our course and the enjoyed the lightly fizzy, Le Telquel, 2009 Gamay from Loire, France. We reluctantly surpassed the fresh, tempting soup and salad
selections and moved right on to ordering entrées; Sopon told us he was going to bring a surprise dish as well. We selected the Sweet Prawn Curry with pineapple over jasmine rice and the Filet Mignon Pad Thai. The surprise dish was the perfect recommenda- tion, Sea Bass Tamarind, crispy Chilean sea bass and green beans with tamarind sauce. Other outstanding specialties on the menu are the New Zealand Lamb Chops grilled with Thai spices with pickled cabbage pulled short ribs slow-cooked with green curry. A crazily healthy Chicken Curry with eggplant, bamboo shoots and peppers with red or green curry, Heavenly Duck; crispy duck twice cooked with a ginger soy sauce and Crab Claws, stir fried with sweet onion and a touch of curry with an impressive selection of Vegetarian Dishes. For dessert lovers, the Combo Desert Plate is divine; consisting
of Fresh Mango and Sticky Rice, Banana Fritters and home-made Coconut Ice Cream. Rounding off the trio is a home-made Thai Custard. Even the leftovers were thoughtfully packed in slick to-go containers which were modish. I have to say that the entire experi- ence reached way beyond my expectations.
Open for lunch except Sundays and dinner daily. Talesai, 9043 Sunset Blvd. West Hollywood 310.275.9724 or
talesai.com ~ Cafe Talesai, 9198 W Olympic Blvd Beverly Hills 310. 271.9345 or
cafetalesai.com
Grilled New Zealand lamb chops
front of house with full bar
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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