Lee B. wrote: > Surprisingly, we were quite impressed with both the place and the food. > The service was prompt and informed, the place is subdued and as elegant > as a strip-mall place can attempt to be, and the food was well-prepared > and well-presented. The menu selections looked inventive beyond the > regular noodles and curries, and the prices were moderate, too. I agree 100%. This place needs to advertise more because nobody I know has ever even heard of it. It has rocketed to the top of my list of favorite Thai restaurants in town. I think the quality and presentation surpasses Thai Passion, and the prices are more reasonable. I've spent much of the past two months working my way through the menu, and I have yet to taste anything that was not superb. If you really like Thai food, I think you should make a point of trying this place. It's usually not crowded at all, and I worry that they might not be able to stay in business. If you like it, tell a friend. One small bit of advice. I recently learned that the regular chef is off all day Sunday, and Saturday afternoons. The food is still very good, but for the peak experience, stick to weekdays and Saturday night. Jimmy
Austin, TX
Thai Village at Lincoln Center
Strong dissent. We went there tonight. The thom yoong gong had tomato paste (!) instead of fresh tomato in it. And it and everything else--even including the rice--was so full of sugar that it was practically inedible. Other than that, it was OK. Alas, Thai Orchid, why were you taken from us? On a more cheerful note, the Thai Kitchen on Ben White was pretty good the last couple of times we went there, making it still head and shoulders above any other Thai place I know of in Austin. But I'm always ready to try a new one. AABA wrote: > In article , [email removed] (Dick Martin) wrote: > > > I tried this place last night. The Tom Yum soup was some of the > > best that I've ever tasted. > > We had a very good time chatting with the waitress, Watsana, > > who goes by the American name of Shirley. She really knew a > > lot about the different menu items and the style of preparation. > > Smile at her to get her talking, and leave her a big tip for good luck. > > The chef has 30 years of experience, and really has a flair for > > making the food look good. But I doubt that you'd really want to > > > > Open M-F: 11 - 10, S-S: 11 - 11. > > Dick Martin > > Right, Dick. And who's writing your paycheck these days? > > -- > > Remove "nospam" to reply. Unless you have some incredible opportunity to offer, of course.