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Basil Leaf – Albuquerque, New Mexico

Basil Leaf on Eubank just south of Constitution

“Do we really want to travel in hermetically sealed Popemobiles
through the rural provinces of France, Mexico and the Far East,
eating only in Hard Rock Cafes and McDonalds?
Or do we want to eat without fear, tearing into the local stew,
the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head?
I know what I want. I want it all.  I want to try everything once.”
- Anthony Bourdain

Genesis 11 recounts a time when the entire world had a common language and dwelt as one people.  Alas, hubris overtook the generations of survivors of the great flood who decided, with great unity of purpose, to build a city named Babel with a tower that would reach to heaven itself.  God immediately knew this “stairway to heaven” was essentially a self-aggrandizing monument to the people themselves, calling attention to their own abilities and achievements instead of giving glory to God.  Consequently, God confused their language, causing them to speak different languages so they would not understand one another.  He also scattered the people of the city all over the face of the Earth. 

Some Biblical scholars believe this event marks the point in history when God divided the Earth into separate continents.  Whether or not you believe this Old Testament account, there’s no denying some good would ultimately came from such a division of humanity.  That may be especially true from a culinary perspective.  It stands to reason that a common language and proximal dwelling would limit the diversity of culinary thought and opportunities.  Conversely, the more the population spread out across the wide expanse of climatic and topographical variation, the more diverse the culinary opportunities.

The front dining room at Basil Leaf

Why then, in an increasingly connected and informed world, do so many people limit their culinary opportunities and refuse to deviate from their culinary comfort zones?  It’s a matter long pondered by many of us who look upon Anthony Bourdain’s aforementioned sagacity as a marching order–those of us who want it all, who want to try everything at least once.  Culinary bon vivants see the diversity of dining as an adventure, an experience to be cherished and repeated.  It’s because we have this sense of adventure that we love the diversity proffered by such  restaurants as the Basil Leaf on Eubank.  

Heck without the culinary diversity resultant from topographical and climatic variety around the world we might not even have basil itself. Basil is one of the most popular culinary herbs in the world, a richly aromatic, slightly spicy ameliorant to many of the best dishes proffered at all Thai and Vietnamese restaurants.  Also known as “hairy basil” and by its Thai name of “horapa”, it’s used in salads, soups, curries and as a garnish.  The aroma of Thai basil is stronger and sweeter than its Italian counterpart and it has a peppery flavor slightly reminiscent of star anise. It’s no wonder so many Thai and Vietnamese restaurants across the country are named for this diverse and revered herb.

Vietnamese Crepe with Pork

The Basil Leaf occupies one of those seemingly cursed restaurant locations in Albuquerque, a venue which has seen a number of Thai and Vietnamese restaurants give it the old college try before succumbing to both economic malaise and absence of culinary adventurers.  Perhaps the Basil Leaf  has the familial pedigree to succeed where others have failed.  Family members include Tony Trinh who owns and operates Relish, one of the Duke City’s most popular sandwich shops.  Other family members own and operate Pacific Rim, the only Vietnamese restaurant in Rapid City, South Dakota.

The menu at Basil Leaf isn’t quite the voluminous compendium you’ll find at other Vietnamese restaurants throughout the Duke City. The menu is segmented by related fare: appetizers, beef noodle soup (pho), rice dishes, stir-fried noodles, vermicelli, kid’s menu and beverages.  Unless you’ve got a predetermined notion what you’re in the mood for you’ll spend some time perusing the menu.  It’s a terrific menu promising a culinary adventure in every bite.

The very best clay pot rice dish in Albuquerque

For some reason, the Vietnamese crepe is listed as an appetizer.  Whether deliberate or an anomaly, you’ll marvel at the size of this golden-hued (courtesy of tumeric) beauty.  Resembling a well-engorged egg omelet, the half-moon shaped crepe takes up half the plate.  The other half is covered by fresh, crisp vegetables: a shredded carrot and daikon salad, whole leaf lettuce and sprigs of basil.  It’s much like the vegetable accompaniment for pho.  The Vietnamese crepe, made from coconut milk and rice flour, is stuffed with savory ingredients: bean sprouts, white onions and green onions and is served with fish sauce and your choice of tofu, shrimp, pork or chicken.  Though the crepe itself has a slightly sweet flavor, it’s rare that Vietnamese crepes are stuffed with sweet fillings or toppings.  Pan-fried so they’re just slightly crispy, the crepes have a mild flavor profile for which the tangy, acidic, slightly piquant fish sauce is a perfect foil.  At Basil Leaf, the Vietnamese crepe is an appetizer built for two, especially if you have any expectation of enjoying an entree, too. 

Alas, the best laid plans of gastronomes often go astray.  After consuming the entire crepe, my plan was to sample a few bites of my entree then take the rest home for my Kim to enjoy.  The Sizzling Clay Pot Rice dish had other ideas.  It would ensnare me with its preternatural deliciousness and it wouldn’t let me go until nary a grain of rice remained on the clay pot.  This is a dish which earns its name.  It remained almost too hot to eat even after the Vietnamese crepe was a memory  As you eat, the clay pot remains piping hot throughout your meal which allows the slightly smoky sauce of your choice of meat or tofu to caramelize and waft invitingly for the duration of your meal.  For this reason, clay pot cooking is popular throughout Asia where the clay pot is used as both pot and serving dish.  Aside from rice, this dish contains broccoli, Vietnamese sausage, mushrooms, cashews, cilantro and green onion along with your choice of pork, tofu, shrimp, beef, chicken or a combination thereof.  To the pork goes my highest recommendation.  It’s got a smoky, wok-fried flavor and light sweetness that comes from a sweet-savory-tangy marinade that renders the pork’s edges a reddish hue.  Only the Chicken with Chinese Basil in Hot Pot at China Luck is in the rarefied company of this fabulous hot pot dish.

Basil Leaf is the type of restaurant good enough to convert even the nay-sayers who rarely stray outside their culinary comfort zones.  Moreover, it’s the type of restaurant culinarily adventurous diners love best for its authenticity and oh, those basil-enhanced taste explosions.

Basil Leaf
1225 Eubank, N.E.
Albuquerque, New Mexico
(505) 323-2594
Web Site
LATEST VISIT: 18 August 2014
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Vietnamese Crepe, Clay Pot Rice

Basil Leaf on Urbanspoon

Tao Chinese Bistro – Rio Rancho, New Mexico

Tao Chinese Bistro in Rio Rancho

Tao Chinese Bistro in Rio Rancho

It’s highly unlikely ancient Chinese philosophers ever intended the concept of Tao to be used as an approach for the serial seduction of women, but that was the premise of the 2000 movie The Tao of Steve.  Filmed in the Santa Fe area, this campy romantic comedy centered around a corpulent, underachieving former philosophy student who christened his approach after the somewhat stolid “cool” epitomized by three Steves: Steve McQueen, Steve McGarrett from Hawaii Five-O and Steve Austin from The Six Million Dollar Man.

The Tao of Steve–which proves a very successful approach for sexual conquests–is comprised of three rules:  ((1) Be desire-less. If your body language indicates a lack of interest, a woman’s attraction to you will increase. (2) Be excellent.  Grasp the opportunity to showcase your talents, thereby proving your sexual “worthiness.” (3)  Be gone.  Leave women wanting more by not overstaying your welcome.

Feng Sui Principles on Display

For years, the concept of Tao has been and is being demonstrated in ever more creative and unique ways.  There was the Tao of Pooh, an introduction to Taoism using the beloved fictional character of Winnie the Pooh.  The Tao of Bow Wow taught pet owners how to better communicate with and relate to their dogs using these same principles.  The Tao of Physics provided an exploration of the parallels between modern physics and Eastern mysticism.  There’s even The Tao of Tweeting intended to help maximize the enrichment and insightfulness of 140 words or less.

Tao (pronounced dao) is loosely defined as “doctrine” or “principle” but the word itself translates to the “way,” “path” or “route.”  Taoism, therefore, is not so much about a destination, but about experiencing life within the journey itself.  It’s a system of faith, attitude and practices designed to help its practitioners be true to and live their nature, to flow with life in a peaceful manner in balance with all things.

Hot and Sour Soup

Hot and Sour Soup

Throughout this path, one will encounter opposing, but equal forces or poles of existence that flow in a natural cycle, always seeking balance.  Known as yin and yang, these forces are opposite but complementary, opposing but not in opposition to one another.  They are instead two aspects of a single reality–light blending into dark, for example.  This is clearly depicted in the yin and yang symbol, one of the best-known symbols in the world.  The yin and yang symbol depicts the light, white yang moving up blending into the dark, black yin moving up–dependent, opposing forces seeking balance.

For New Mexicans familiar with the culture of the Diné, or Navajo, of America’s Four Corners Region, the Taoist desire for flowing through life in a peaceful manner in balance with all things sounds very familiar.   The Diné call it “hózhó,” a word embodying the striving for balance and harmony along with beauty and order.  Every aspect of Diné life–whether spiritual or secular–is connected to hózhó, maintaining balance between the individual and the universe and living in harmony with nature and the Creator.

Peking Dumplings: Hand wrapped Crescent shaped dumplings filled with ground pork and green scallions served with homemade sauce

Very prominent on the north-facing wall at the Tao Chinese Bistro in Rio Rancho is a six-foot tall Chinese ideogram depicting the Tao symbol.  There is nothing else near the symbol, making it the most pronounced point of focus when you walk into the restaurant.  Shades of green, gray and gold with soft wood colors give the milieu a relaxing feel.  The ceilings are a grayish-black with subdued lighting which imbues the restaurant with a sense of intimacy.  Additional soft lighting is available behind the blond wood trim along the east and west walls.   A serpentine half wall bisects the front of the restaurant from the spacious dining area which seats 70.

From the outside, the Tao Chinese Bistro isn’t much to look at.  In fact, unless you look closely at the signage, you might mistake the storefront space for a martial arts studio.  It’s sandwiched between the now empty space that once housed the Black Olive Wine Bar & Bistro on the east and Fratellis Pizzeria on the west in the Country Club Shopping Center, one of several nondescript shopping centers off heavily-trafficked Southern Boulevard.  One of the shopping center’s long-time anchor tenants is the fabulous Joe’s Pasta House, but it’s Albertson’s which dominates the complex.

Tao’s Marinated Chicken Wings

The Tao Chinese Bistro’s February, 2010 opening has been a welcome one at the City of Vision which has several Chinese restaurants, but none of which are transcendent.  Though the ambiance bespeaks upscale and classy, the price points are reasonable, particularly for lunch.  The specialty is gourmet quality wok-fried Szechwan cuisine and dishes from China’s remote Southeast provinces.

Chef Johnny Lee, formerly of the Fortune Cookie Chinese restaurant on Central Avenue near the University of New Mexico, is at the helm.  Chef Lee is passionate about fresh ingredients and balanced flavors.  He doesn’t take short-cuts, using no monosodium glutamate on his cooking.  The restaurant serves lunch and dinner six days a week (closed on Mondays) and offers both take-out service and catering for parties and special events.

A lunch portion of Szechwan Beef

A lunch portion of Szechwan Beef

The lunch menu served Tuesday through Saturday from 11AM through 2:30PM provides excellent value with a phalanx of familiar favorites averaging around seven dollars each.  Lunch entrees are served with steamed or brown rice and your choice of egg drop, wonton or hot and sour soup.  You can upgrade to fried rice for a dollar more.

The dinner menu is segmented into several categories: Soups, Rice, Noodles, Entrees, Vegetarian, Egg Foo Young, Tao’s Classic Dishes, Kid’s Menu, Desserts and Drinks.  The menu is a familiar one with few surprises save for on the Classic Dishes portion of the menu where you’ll find Coffee Chicken (chicken rubbed with ground French coffee, stir-fried in a sweet spicy sauce), Fisherman’s Feast (large prawns, scallops and lobster meat quickly cooked to perfection) and Walnut Shrimp (Lightly fried shrimp with roasted walnuts in a creamy sauce).  The menu offers more seafood entrees than most Albuquerque area Chinese restaurants.

Coconut Curry with prawns

Coconut Curry with prawns

Even though the restaurant specializes in Szechuan cuisine, there are but a handful of entrees asterisked (*) to denote a greater degree of spiciness.  Szechuan cuisine, which originated in the Sichuan Province of southwestern China, is renown for its bold flavors, emphasizing the qualities of spiciness and pungency.  Szechuan cuisine’s liberal use of chili peppers and garlic make it a favorite of discerning diners who want their meals to grab their attention.

19 March 2010: It was thus surprising that the hot and sour soup is somewhat subdued, lacking the intensely piquant and lip-pursing, vinegary tartness which defines the way some people measure how good this soup is.  It is a flavorful soup served steaming hot and delivered promptly within minutes after you place your order.  It’s just not as intensely, boldly flavored as one might expect from a restaurant specializing in Szechuan cuisine.

Orange Peel Beef

Orange Peel Beef

15 August 2014: Pork dumplings are served at most Chinese restaurants in the metropolitan area and are generally among the most consistently good dishes you’ll find at those restaurants.  Tao’s Peking dumplings–six hand-wrapped, crescent-shaped dumplings stuffed with ground pork and green scallions served with a homemade sauce–are among the very best in the area.   The sauce, which has sweet, savory, tart and piquant properties makes them even better.  In fact, the sauce would make a good beverage to accompany your meal.

15 August 2014: Chicken wings are another appetizer staple in Duke City area Chinese restaurants, but unlike dumplings, most aren’t very good.  Tao’s marinated chicken wings, six wings sauteed in black pepper and salt, are terrific.  The black pepper imbues the wings with an assertive flavor profile, but doesn’t overwhelm the moist, tender chicken.  Only larger chicken wings could improve this starter.  Our server informed us that with enough notice we could have an entire chicken prepared in this style.

Chicken with Black Bean Sauce: slices of chicken, stir-fried in a fermented black bean sauce

19 March 2010: If the hot and sour soup is insipid, how then does an asterisked entree called Szechuan Beef fare?  Szechuan beef is one of the most popular wok-fried entrees in Chinese restaurants throughout America.  Tao’s rendition is a melange of thinly sliced beef, garlic, ginger, green and red peppers, snow peas, garlic and strategically positioned throughout the plate, several incendiary dried peppers that you dare not bite into unless your mouth is lined with asbestos.  This entree is served steaming hot (a consistent quality among the restaurant’s entrees) so that the flavors wafted upwards to excite your nostrils.  The beef is of high quality, not the cheap, sinewy beef this dish might use if in a Chinese buffet restaurant.  The vegetables are perfectly prepared and very fresh.

19 March 2010: One of the surprising lunch menu entrees is a Thai inspired coconut curry with prawns (or beef or chicken) which emphasizes the pungent piquancy of curry and not the cloying qualities of coconut milk.  This generously plated entree is redolent with the melding of flavors which go together very well, including fresh, crisp vegetables: onions, red peppers, black mushrooms and baby snap peas.  The prawns are large, wholly antithetical to the concept of shrimpy shrimp.  The number of prawns on the plate is surprising, too.

Tao’s Spicy Chicken

19 March 2010: Orange peel beef is an entree seemingly done by most Chinese restaurants, but most don’t do it well.  Tao Chinese Bistro does.  The beef is wok-fried to the point of being caramelized on the outside while retaining a perfect tenderness on the inside with an orange peel sauce that is most definitely citric, but not syrupy or cloying.

12 April 2011: Half of the entrees from the “Tao’s Classic Dishes”section of the menu feature chicken, a meat which tends to shine when stir-fried or wok-fried.  Dark meat, which tends to be more juicy and flavorful, is used on all but one of them.  The chicken with black bean sauce features slices of dark meat chicken, red and green peppers, pea pods, onions, water chestnuts and broccoli stir-fried in a fermented black bean sauce.  The black bean sauce has a garlicky profile and isn’t overly thickened with corn starch so the flavor is predominantly of fermented black beans.  The vegetables are perfectly stir-fried so that they’re crispy and fresh.  Tao’s rendition of this dish is a good one.

Double Pan-Fried Noodles

21 March 2012: Even better is Tao’s Spicy Chicken, chicken breast rubbed with cayenne chili cut into bite-sized pieces then wok-tossed with garlic, ginger, green onions and Sichuan dry chili (with a hint of five-spice powder that’s not listed on the menu).  The flavor profile is intense as in this is a very garlicky, nicely piquant dish.  It’s made with white chicken for discerning diners who care about such matters.  In three visits, this is the best entree I’ve sampled. 

15 August 2014: My Kim’s favorite Chinese dish is a nest of double pan-fried noodles which reconstitute in a light brown sauce.  She typically orders it with onions, omitting such vegetables as green peppers and with pork.  The pork has a characteristic reddish ring around the pinkish-white meat.  It’s got a smoky, wok-fried flavor and light sweetness that comes from a marinade.  Until you mix in the light brown gravy, the double pan-fried noodles  have a texture similar to Shredded Wheat before milk is poured on.  One reconstituted, the noodles are delightful, both to eat and to enjoy the transformation process.

Coffee Chicken

15 August 2014: Conceptually, the notion of Coffee Chicken sounds like a winner, but it’s in its execution that it seems to fall consistently short.  Tao’s menu describes its coffee chicken as “tender chicken rubbed with ground French coffee, stir-fried in a sweet spicy sauce.”  The description borders on fallacious.  First, the chicken is hardly tender.  It’s rather heavily breaded and stir-fried to the point of being caramelized, rendering it crispy.  Secondly, the sweet spicy sauce has virtually no spiciness.  It’s got a surfeit of sweetness, so much so that an entire bowl of fried rice doesn’t temper its cloying qualities.  Desserts envy this dish for its sweetness.

After four visits, it might be audacious to proclaim the Tao Chinese Bistro the best Chinese restaurant on the west side.  Four visits in four years is more than most Chinese restaurants in Albuquerque are accorded so it must be good.

Tao Chinese Bistro
3301 Southern Blvd., Suite 500
Rio Rancho, New Mexico
(505) 962-0168
Web Site
LATEST VISIT: 15 August 2014
1st VISIT:  19 March 2010
# OF VISITS: 4
RATING: 18
COST: $$
BEST BET: Orange Peel Beef, Coconut Curry with Prawns, Szechwan Beef, Hot and Sour Soup, Tao’s Spicy Chicken, Chicken with Black Bean Sauce

Tao Chinese Bistro on Urbanspoon

Thai Kitchen – Albuquerque, New Mexico

Thai Kitchen on the northwest corner of Alameda and Corrales Roads

Thai Kitchen on the northwest corner of Alameda and Corrales Roads

There is no good meat that their stupid cooks do not spoil with the sauce they make. They mix with all their stews a certain paste made of rotten prawns…which has such a pungent smell that it nauseates anyone not accustomed to it.”  No, that’s not a review published by a disgruntled diner on Urbanspoon or Yelp.  Nor is it Gil describing a chile dish to which liberal amounts of cumin were added.  This scathing indictment was written in 1688 by Gervaise, a Catholic missionary from France.  It was his tactless way of describing a Siamese meal at a diplomatic function he attended.

Much has changed since Gervaise disparaged and insulted the cuisine of what is today Thailand, the only Southeast Asian country never to have been colonized by a European power.  Gervaise, who would probably attribute the failure to conquer Thailand to the food, was probably not the first and he certainly wasn’t the only person to have criticized Thai food, but few have expressed it with such derision.

My friends Bill Resnik and Bruce

My friends Bill Resnik and Sr. Plata enjoying the last of their beverages after an excellent meal

Gervaise would no doubt be very surprised to discover how popular Thai food has become in the three centuries since his unsavory encounter.  Thai food ranked sixth in a recent survey designed to gauge the popularity of international foods across the world.  What’s most amazing about its popularity is that before the 1960s, Thai food wasn’t widely available outside Thailand’s borders.  That changed during the Vietnamese War when a large number of foreigners came to Thailand and were exposed to Thai food and culture. 

To accommodate pockets of Thai immigrants to America missing their beloved cuisine, small Thai restaurants began opening up in Chicago, New York and Los Angeles.   By the early 1900s, there were more than 200 Thai restaurants in Los Angeles alone.   When my Kim and I moved back to New Mexico in 1995, we could count on one hand all the Thai restaurants in Albuquerque.  Today the Duke City boasts of some 23 restaurants serving Thai cuisine.  Among the elder statesmen, established in 1995, is Siam Cafe which, going into its second decade, remains one of the city’s most popular Thai restaurants.

Tod Mun Plar (Fish Cakes)

Tod Mun Plar (Fish Cakes)

May, 2014, saw the launch of Thai Kitchen on the northwest corner of the Alameda and Corrales intersection. The opening of a new Thai restaurant is reason enough for celebration, but even more so when the new Thai restaurant is the younger sibling of Siam Cafe, progenitor of some of the most enticing fragrances in town.   Thai cuisine aficionados will recognize the familiar smiling face of Art, the long-time host at Siam Cafe.  While his sister continues to own and operate Siam Cafe, Art is bringing the family operation to the burgeoning west side.

The Thai Kitchen is located at the former site of the Saffron Tiger Express, a popular Indian fast casual restaurant.  The most striking exterior feature of the Thai Kitchen is the steeple-shaped letter “A” on the word “Thai.”  It’s very representative of Thai architecture.  The restaurant’s interior may be the most beautiful of any Thai restaurant in town, a melange of soft, bright colors and dark masculine woods.  A statue of Buddha is poised on the capacious bar facing the seating area, a mix of booths and tables with good spacing.

Tod Mun Plar (Fish Cakes)

Larb

Thai Kitchen’s menu is replete with many of the same items featured at Siam Cafe.  Alas, Art and his staff apparently don’t watch the Big Bang Theory because the menu doesn’t include mee krob, the favorite Thai dish of wunderkind Sheldon Cooper.   Because of the Big Bang Theory’s popularity, mee krob has become one of the most heavily requested items at Thai restaurants.  So has another Sheldon favorite, chicken satay with extra peanut sauce which can be found on the Thai Kitchen’s menu.

You won’t lament the absence of mee krob for very long because there’s so much else to enjoy.  Start with Tod Mun Plar, one of the most popular appetizers in Thailand.  A deep-fried fishcake (tilapia) mixed with curry paste and fresh herbs, it’s served with a sweet-tangy cucumber salad, a surprisingly effective foil for the strong flavors of the thinly pounded fishcake. Tod mun plar seems to be an acquired taste among many diners. Though it’s among my favorite Thai appetizers, very few of my dining companions enjoy it so I end up being “stuck” with finishing it all (choruses of “awwww” here).

Tod Mun Plar (Fish Cakes)

Green Curry with Beef

During an April, 2014 visit to Butcher & Bee in Charleston, South Carolina, this avowed Dagwood clone eschewed  a sandwich in favor of larb at one of the highest rated sandwich shops in America. Made well, Larb, the very popular “cooked salad” typically found on the menu at Thai and Lao restaurants, is better than almost anything.  Larb is essentially a meat dish, most often made with minced or ground beef, pork or chicken with healthful elements of a salad.  The Thai Kitchen’s larb is made with grilled chopped chicken, mint, cilantro, Thai chiles, greens, lime juice and fish sauce.  It’s a very refreshing salad with qualities that’ll make your mouth tingle with appreciation.

During my inaugural visit to any Thai restaurant it doesn’t matter what the acknowledged specialty of the house is, I’m going to order a curry dish. Thai curry offers some of the most olfactory-arousing fragrances of any dish.   Prepared well, its flavors deliver on the promises made by the fragrances which precede it.  Thai Kitchen’s green curry certainly delivers on its aromatic promises, but not as much on the renowned Thai heat.  At “Thai hot” as I ordered it, the curry should have been the overpowering taste sensation.  Instead, the green curry delivered on yet another promise of Thai cuisine–that of balance.  With a harmony of flavors, the green curry was sweet, sour, spicy, salty and pungent, not in equal measures, but with good balance.  It’s a very good green curry.

Tod Mun Plar (Fish Cakes)

Spicy Jungle Noodle

In four visits to Thai Kitchen, my friend Bruce “Sr. Plata” Silver has become so besotted by the spicy jungle noodle dish that he has yet to order any other entree.  It’s a dish as exotic as its name and even more delicious: flat noodles, carrots, broccoli, mushrooms and your choice of chicken, beef or pork infused with Thai spices which impart sweet, savory and piquant taste sensations.  The noodles are absolutely perfectly prepared and the vegetables are al dente and fresh. As with the aforementioned green curry, “hot” was discernible, but at this Thai restaurant, pain is not a flavor.

Gervaise would probably have found a myriad of things not to like about the Thai Kitchen (you can’t please some people), but most Duke City diners will thoroughly enjoy the Thai Kitchen, especially if they also love Siam Cafe.

Thai Kitchen
1071 Corrales Road, N.W., Suite 23
Albuquerque, New Mexico
(505) 890-0059
Web Site
LATEST VISIT: 30 May 2014
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Spicy Noodle Jungle, Tod Mun Plar, Green Curry, Larb

Thai Kitchen on Urbanspoon