Gil's Thrilling (And Filling) Blog

Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 888 Restaurant Reviews, More Than 7200 Visitor Comments…And Counting!

Chopstix – Albuquerque, New Mexico

Chopstix Chinese Cuisine on the northwest corner of Lomas and San Pedro.

Chopstix Chinese Cuisine on the northwest corner of Lomas and San Pedro.

And I find chopsticks frankly distressing. 
Am I alone in thinking it odd that a people
ingenious enough to invent paper, gunpowder,
kites and any number of other useful objects,
and who have a noble history extending back
3,000 years haven’t yet worked out that a pair
of knitting needles is no way to capture food? 
~Bill Bryson

The precise date in which chopsticks were first used has been lost in time. Archaeological evidence found in burial plots indicates they are at least 3,200 years old though some scholars believe they’ve been around even longer than that. Even the evolution of chopsticks is in debate. Some surmise that chopsticks evolved from the practice of using wooden sticks to stir food as it cooked on large pots over an open fire. Others believe that hasty eaters broke twigs from trees to retrieve food as it cooked. Whenever their origin and whatever its genesis, chopsticks have, for thousands of years, been the main tableware of the Chinese. By the Fifth Century A.D., the use of chopsticks had even spread from China to present day Japan, Korea and Vietnam.

The dualistic philosophies of Yin Yang that seek universal balance and harmony even posit a correct way to use chopsticks so that the user forges a correct ration of sauce to meat. Their fundamental use remains unchanged over time. While many Americans have mastered the etiquette and techniques for using chopsticks properly, in the hands of others (including me), chopsticks become a lethal weapon, the attempted use of which might result in someone’s eye being gouged out.

The Chopstix dining room

Ironically, the only chopsticks you’ll see when you walk into Chopstix Chinese Cuisine are in the hands of deft users. On unoccupied tables, the place settings are spoons, forks, knives and a napkin. What makes this doubly ironic is that Chopstix, despite the Westernization of the name, is, along with the fabulous Budai Gourmet Chinese Restaurant, the most authentically Chinese restaurant we’ve found in Albuquerque.  How authentic?  For the unacculturated, it’s scary authentic with such rare specialties as chicken feet and pickled kohlrabi with pork and chive (both are delicious).

From its launch in 2005 until my inaugural visit, I received more e-mail about Chopstix than any other restaurant not previously reviewed on my blog. None of the e-mail was more passionate or compelling than one from Tom Donelan who described Chopstix as having “really excellent food with amazing and not familiar flavors.” Tom should know, having sampled 50 to 60 menu items.  While it’s not unusual for Chinese restaurants to have more than a hundred items on the menu, what is unusual for many diners is to sample so many of them.  Most diners seem to settle on a handful of select favorites.

Sesame Shaobing (left) and homemade Szechwan Sausage

Sesame Shaobing (left) and homemade Szechwan Sausage

Chopstix is ensconced in a nondescript shopping center on the northwest corner of Lomas and San Pedro. It occupies the space which once held Taeja, a highly regarded and widely popular Korean restaurant which closed in 2004. On its signage, the “x” at the end of the name Chopstix resembles a pair of chopsticks. The bottom end of the chopsticks (the end used for picking up food) is tapered to a blunt end. That, we quickly found out, is where the “Westernization” ends.

The menu at Chopstix is very similar to what you might find in the Chinatown district of a large Cosmopolitan city such as San Francisco or my former hometown of Boston. Every item on the menu is spelled out in English and in Chinese and is accompanied by a photograph. A plethora of healthful options, including several vegetarian dishes makes this menu unique in that it doesn’t specialize in the deep-fried, heavily breaded, candied meat favorites proffered elsewhere. The menu does include several of the “usual suspects” (Kung Pao Chicken, Sweet and Sour Chicken, Orange Beef), but the Chopstix’ version is  better and not nearly as Westernized.

Chinese Fried Bread with Sweetened Condense Milk

Additional dishes (specials) are posted in plastic sleeves on the east-facing wall. Many of these dishes are not to be found anywhere else in Albuquerque and rotate in and out seasonally and as customers request. To my surprise, there were several menu items I hadn’t seen since my days in Boston.  The cuisine is Beijing-style which focuses on poultry and vegetables and relies heavily on spices (though not as extensively as Szechwan style cooking) and breads. This style of cuisine is surprisingly not that common, even in Cosmopolitan cities throughout America.

Most of the dishes are truly authentic, prepared as they would be in Beijing itself, without modification for American tastes. These dishes are prepared from scratch and take meticulous preparation time before they reach your table. When the restaurant is busy, it can mean long waits. While that may tax the patience of some Americans, many of Chopstix’ customers are Chinese who don’t seem to mind the wait. It’s certainly worth it.

The hot and sour soup is really HOT...and thoroughly delicious.

The hot and sour soup is really HOT…and thoroughly delicious.

The appetizer section of the menu lists twelve appetizers including the ubiquitous egg rolls. Appetizers also include sesame shaobing, a layered baked flatbread with sesame on top. In texture, shaobing bears some semblance to naan, the wonderful Indian flatbread.  It’s crispy on the outside and soft on the inside.  Unlike naan, however, shaobing is virtually devoid of flavor, not even salt.  In Taiwan, it’s served for breakfast with soy milk, a combination considered the most iconic breakfast in Taiwan.

The shaobing is accompanied by a standard “pot sticker sauce” (soy sauce, ginger and rice wine vinegar) for dipping, but savvy diners order the shaobing with their meals instead of as an appetizer. Dredging up the sauce on some of the entrees with shaobing is an improved use of a very tasty, very utilitarian bread that you just don’t find in many Albuquerque Chinese restaurants.

Shrimp with garlic sauce, the best we've had in New Mexico.

Shrimp with garlic sauce, the best we’ve had in New Mexico.

20 May 2012: Though New Mexico doesn’t currently have a full-fledged Chinese bakery, a surprisingly wide variety of Chinese bakery goods can be found in Chinese restaurants throughout Albuquerque (the dim sum menu at Ming Dynasty, for example, offers several). Only at Chopstix will you find Chinese fried bread, a deep-fried cruller that’s a Hostess cupcake shade of gold served with sweetened condensed milk which has a “frosting” like effect on the bread. It’s akin to having a Chinese donut. Only a scalding cup of coffee could possibly improve on this Chinese fried bread.

4 August 2007: Another appetizer unique in Albuquerque to Chopstix is Szechwan Sausage. While Szechwan cooking is characterized by spicy and piquant food, the Sausage barely registers on the piquant scale, but is redolent with spices (ginger, star anise, dried red chili and wild pepper), making it a very flavorful appetizer.  Szechwan sausage is made from shredded fresh pork, both lean and fat meat cuts.  You’ll occasionally bite into a sinewy bit, but for the most part, the texture of the sausage is akin to that of many German dry sausages.

Mustard with dried bean curd.

Mustard with dried bean curd.

17 March 2007: There’s a lot of truth in labeling when an asterisk (*) prefaces a dish. That means the dish is hot and spicy. Even the hot and sour soup (one of three soups on the menu) is gunpowder incendiary. It’s also as delicious and comforting as any hot and sour soup we’ve had, with throat and stomach warming properties that move it near the top of my favorite soup list.  There are plenty of woody mushrooms on this soup, a sign of its authenticity.

17 March 2007: Near the very top of my list of outstanding garlic shrimp entrees I’ve ever had is the Chopstix version. Laden with minced garlic and populated with barbed hot peppers, it is intensively flavored and preternaturally delicious. Prepared to absolute perfection were the dish’s vegetables: sweet snow peas, julienne carrots, green peppers, white onions and more. The sauce is incredibly flavorful, a perfect accompaniment to the aforementioned shaobing.

Dong Bo Pork on a Hoison-Soy Sauce

17 March 2007: Chinese physicians tout the healthful properties of mustard seed (which contain lots of protective substances called phytochemicals, which may inhibit the growth of existing cancer cells and help prevent normal cells from turning into cancerous ones), while diners will tout the surprising deliciousness of mustard with dried bean curd. Somewhat resembling, in both taste and appearance, the mustard greens so popular in Southern cooking, this dish doesn’t have the intense flavoring of the garlic shrimp, but it may be the most surprisingly good version of “greens” I’ve ever had. 

20 May 2012: If the Chinese dish of mustard with dried bean curd resembles the mustard greens of the Deep South, Chopstix’ rendition of Seafood Noodles has only a passing resemblance to the Caldo de Siete Mares served in many Mexican mariscos restaurants.  It more closely resembles a Vietnamese pho with a rich broth redolent with the flavors of the bounty of the sea–shrimp, crab, squid and fish.  The baby bak choy lends a slightly bitter flavor profile while the thick rice noodles provide one of life’s best pleasures, that of slurping perfectly prepared, almost buttery noodles.

Vinegar and sugar ribs

Vinegar and sugar ribs

4 August 2007: Pork entrees include Vinegar and Sugar Ribs in which pork ribs are stewed with soy sauce, Chinese vinegar, various seasonings and what is likely brown sugar. Not everyone appreciates a sweet and savory combination, and even if you do, this may be too much of a good thing–as in not enough taste contrasts for you to continue enjoying it with the same gusto as you had when gnawing the meat off the first few bones. 

20 May 2012: In recent years, perhaps as an offshoot of bacon’s popularity, one of America’s favorite gourmet cravings has been for pork belly.  The Chinese version is called Dong Bo Pork and it’s fabulous.  On the bowl in which it’s served, it bears an almost off-putting resemblance to fatty pork served in ink or tar.  The sauce in which it is served is a Hoisin-soy sauce mix that’s wholly unnecessary, but quite good.  This half-lean meat and half-fat pork belly dish is a wonderful study in textural contrasts, but if you like pork regardless of texture, it’s a dish you’ll love.

Chicken with Ginger

2 October 2015:  Little chili icons next to specific items on the menu denote levels of spiciness.  Several items are rated one chili, but only one item has two chili icons next to it.  That’s the chicken with ginger, a unique dish unlike any we’ve had in Albuquerque.  Lightly breaded chicken usually means tender and moist, but not on this dish.  Texturally the chicken is chewy and crisp with not as much moistness as you might expect.  Piquancy is courtesy of finely chopped bird peppers as well as stir-fried ginger strips.  It’s not the type of piquancy which should intimidate most New Mexicans, but it’ll make most of us happy.

Several entrees are accompanied by steamed white rice, but for a pittance you can also have fried rice, with or without pork. Chopstix’ version of fried rice isn’t as soy sauce salty as most fried rice you’ll find in Americanized Chinese restaurants. It lets other flavors speak out for themselves.

Seafood Noodles (Baby Bak Choy, Shrimp, Crab, Squid, Fish)

You should never visit Chopstix alone because while every item might be good, you miss out on the fun and adventure of sharing and even a good thing (like the Vinegar and Sugar Ribs) might be too much of a good thing. There is much to like and much to be explored at Chopstix, a restaurant which may have a Westernized spelling, but which serves some of the best, most authentic dishes of any Chinese restaurant in New Mexico. This one will remain highly placed on my rating list!

6001 Lomas Blvd, N.E.
Albuquerque, New Mexico
Web Site

LATEST VISIT: 2 October 2015
COST: $$
BEST BET: Mustard With Dried Bean Curd, Shrimp With Garlic Sauce, Sesame Shaobing, Hot & Sour Soup, Seafood Noodles, Chicken with Ginger, Vinegar and Sugar Ribs, Dong Bo Pork, Chinese Fried Bread with Sweetened Condense Milk

Chopstix on Urbanspoon

Asian Grill – Albuquerque, New Mexico

Asian Grill, two miles east of the Albuquerque International Airport on Gibson

In My Fair Ernest T. Bass,” one of the most hilarious episodes ever of the 1960s television classic, The Andy Griffith Show, Sheriff Andy Taylor tried to pass off Ernest T. as a cultured gentleman. By teaching him manners, Andy hoped Ernest T., a bumpkinly, rock-throwing, havoc-wreaking hillbilly, would find a girl and learn to behave in polite society.  The expectations Andy had for the slovenly Ernest T. were an example of the Pygmalion Effect, a phenomenon positing that the greater the expectations placed upon people, the better they will perform.  It’s a form of self-fulfilling prophecy.

Could this phenomenon have been in play when Albuquerque city councilor Ray Garduño (no relation) and other civic leaders came up with a new name for an old neighborhood? For years, a section of Southeast Albuquerque stretching roughly from the state fairgrounds area to Kirtland Air Force Base, had been commonly referred to as the “War Zone,” a derogatory sobriquet it gained because of high crime rates at the time.  In recognition of the area’s cultural diversity and neighborhood partnerships designed to further the area as a cultural and social hub, the group agreed upon the name the “International District.”

Malay Street Skewers: Street grilled style beef with Asian Grill sauce

The International District is replete with specialty grocery stores and restaurants of various ethnicities. It is a veritable melting pot, a microcosm of the multi-cultural Duke City in a few blocks. The International District represents more than just cultural diversity. It represents people who took back their neighborhoods, a citizenry who lives and works in an area they are proud to call home. The International District has also become a respected dining destination. Aficionados of ethnic cuisine have come to recognize that few areas in the city offer as much culinary diversity.

Even if the Pygmalion Effect isn’t at play in the resurgence of this once shunned area, the phenomenon is most definitely in effect when  Barbara Trembath recommends a restaurant, particularly an Asian restaurant.  I’ve come to expect that the restaurants she recommends to me will be fantastic  A world-traveler who has visited Japan, Korea, China, Hong Kong, Thailand and Burma, Barbara was one of the most savvy diners in the city (sadly she has since relocated to Boston).  She’s a voracious reader and culinary student, currently learning all she can about Chinese cooking (the “real kind” she says half-kiddingly).  Her immediate goal is to be able to recreate the original Kung Pao.

Crispy Egg Rolls

When Barbara recommends a restaurant, it behooves others to listen…then to rush over to her anointed choice before it’s overwhelmed by dining traffic. Shortly after she discovered the Asian Grill on the fringes of the International District, she let me know in no uncertain terms that this new restaurant is “great,” a rousing endorsement from the usually reserved fellow foodie. She told me the Vietnamese interpretations of other Southeast Asian dishes are “prepared, in some cases, better than original versions” she’s found in her extensive travels and in having lived in San Francisco for years.

The Asian Grill is located in a strip mall off Gibson Boulevard whose anchor tenants include the fabulous 99 Banh Oriental Supermarket, a veritable treasure trove of Asian produce, kitchenware, seafood and groceries.  Launched shortly before the end of the year 2010, the Asian Grill is owned and operated by Nang Thai (who introduces himself as Thai) and his family.  Thai was born in Vietnam, spent much of his youth in Malaysia and has been in America since 1985.  He’s a graduate of Sandia High School and former Intel employee with an impressive high-tech pedigree that includes his own start-up endeavor.

Phuket Chowfun: Sizzling Thai style noodles with pork and ground peanuts

Although owning and operating a restaurant is new to him, Thai’s travels as a sailor throughout Asian ports-of-call have exposed him to a myriad of cuisines.  He’s a naturally inquisitive guy who asked a lot of questions at restaurants he frequented during his travels, gleaning as much knowledge as he could about cooking techniques and ingredients.  He obviously learned well.  The Asian Grill showcases a myriad of dishes emanating from or inspired by dishes in Vietnam, China, Korea, Thailand and Singapore, sometimes in combinations that might surprise you.

The east-facing restaurant is bathed in morning and midday sun, but because it’s such a commodious space, it may take a while to warm up.  That was the case during our inaugural visit on a very cold early January day.  Walls, painted in muted colors are relatively stark with little to distract you from studying the menu.  You’ll also study the slate board near the entrance on which the best-selling items are scrawled.  Cognizant of the  business intelligence trending so prevalent in the corporate high-tech world that has been part of his life for decades, Thai keeps track of how often each dish is ordered.

Vermicelli noodles with grilled pork and egg roll

The menu features an impressive array of dishes, several of which are depicted in enticing color snapshots within the menu.  Chef’s Specials are listed even before appetizers.  The Asian Grill even has a section dedicated entirely to its Chow Fun dishes.  Barbara told me “Thai really gets Chow Fun,” giving that menu section her highest endorsement.  Vietnamese inspired rice dishes, noodle soup (pho) and vermicelli dishes are also available as are several vegetarian entrees.  Weekday lunch specials are available Monday through Friday.

2 January 2011: Although the menu only lists a handful of starters, you’ll be hard-pressed to decide which one (or two or three) to order.  Starters include such de rigueur offerings as egg rolls and fried won tons, but also unique selections as Malay Street Grilled Skewers.  Throughout city streets in Thailand and Indonesia, street vendors purvey these grilled and skewered “meat Popsicles”  flavored with herbs and spices.  Despite the name of this starter, Asian Grill’s rendition dispenses with the skewers, but otherwise these meaty morsels resemble satay.  Similarities with satay also include the peanut influence with finely crushed peanuts generously heaped upon the meat pieces.  The accompanying sauce, however, is neither a conventional sweet cucumber sauce or crunchy peanut sauce; it is more akin to a fish-sweet and sour-sauce with a flavor profile that includes finely balanced hints of piquancy, sweetness, savoriness and tanginess.

Curry with Pork and Vegetables

21 September 2015: In his terrific tome Chop Suey: A Cultural History of Chinese Food in the United States, author Andrew Coe insisted that “the egg roll was likely invented in New York sometime in the early 1930s.”   Other sources contend that egg rolls date back to ancient China and were long ago proliferated across Asia.  Whatever their history, egg rolls have long been a popular snack or starter.  The egg rolls at Asia Grill are more similar to Thai egg rolls than they are to Chinese egg rolls.  Golden cigar-shaped cylinders filled with pork, taro and carrots served with a fish sauce wholly unlike the sweet plum sauce served in Chinese restaurants.  Served two per order, they’re a good introduction to Asia Grill.

2 January 2011: Barbara’s highest recommendation was for the Phuket Chowfun, sizzling Thai-style noodles with ground peanuts, a dish she admired for its unique fusion qualities.  This dish showcases tangles of wide Chinese rice noodles stir-fried with white and green onions, broccoli florets and other vegetables.  The dish is available with pork, beef or chicken.  Barbara advises squeezing lemon onto the dish which has the effect of providing a surprisingly fun and tasty contrast to what is a well balanced combination of sweet and savory flavors.  This is definitely one of the very best Chow Fun dishes we’ve had in the Duke City.

2 January 2011: Vietnamese vermicelli noodle dishes are a healthful and tasty way to enjoy another well-balanced combination of flavors.  This entree is layered with shredded lettuce, bean sprouts, pickled carrots, grilled pork and chopped egg rolls, all topped with finely crushed peanuts  The star of the dish is the grilled pork which is imbued with the unique smoky, sweet flavor imparted by the grill.  You’ll want to saturate this dish with the Asian Grill’s fish sauce, a pungent, sweet, savory and piquant sauce. 

21 September 2015: A survey of American taste preferences when dining at Asian restaurants would probably be heavily skewed toward sweet and sour probably followed by piquant.  That might explain why eclectic Asian menus such as the one at Asian Grill have such a limited number of curry dishes whose flavor profile is decidedly pungent.   Found in the “Chefs Specials” section of the menu, the Asian Grill’s curry is available with your choice of pork, chicken or tofu over stir-fried vegetables with rice on the side.  It’s an hardy curry whose heat (courtesy of incendiary bird peppers) will sneak up on you.  What won’t sneak up on anyone is the flavor, a strong, pungent, addictively delicious curry.  It’s not nearly as sweet as Thai curries with their profusion of coconut milk.

There are many delicious reasons to visit Albuquerque’s reborn International District.  The Asian Grill is one of them, a tremendous entrant to a burgeoning, welcoming culinary scene in a neighborhood everyone should visit.

Asian Grill
5303 Gibson, S.E.
Albuquerque, New Mexico
(505) 265-4702
Web Site
LATEST VISIT: 21 September 2015
1st VISIT: 2 January 2011
COST: $ – $$
BEST BET: Vermicelli Noodles with Grilled Pork and Egg Roll, Phuket Chowfun, Malay Street Skewers, Egg Rolls, Curry

Asian Grill on Urbanspoon

Thai Tip – Albuquerque, New Mexico

Thai Tip on Wyoming just north of Constitution

Although short in stature, gregarious Tippewan “Tip” Sherrod, for whom Thai Tip is named, is as dynamic and passionate a restaurateur as you’ll meet in Albuquerque. If she’s not inundated with hungry patrons, she might take time out to recount her background as a midwife in her native Thailand as she extols the healthy qualities of Thai food. While she takes your order she might just tell you about the curative and healthful properties of your particular choice.

30 April 2005: The Thom Kha Kai (a traditional Thai soup based on coconut milk with the sweet scented spicing that comes from lemon grass and galganal, (a root similar to ginger), for example, is good for high-blood pressure. It’s also good for a hearty appetite. Served in a large tureen, you’ll ladle onto a bowl such ingredients as broken lime leaves, coriander, chili peppers, mushrooms and lime juice. The tanginess of the lime juice and the sweet, rich creaminess of the coconut milk are in perfect proportions to make for an aromatic and delectable soup. Tip’s version is among the very best in town and best of all, it’s prepared to order.

Spring Rolls and Thai Iced Coffee

30 April 2005: Tip is adamant about fresh food and doesn’t believe in pre- or re-heating. I don’t recall Tip’s explanation for what ailment Massaman (spelled mas su maan on the menu) curry can alleviate, but it certainly cured my hunger. Massaman curry is a Thai Muslim curry with flavors reminiscent of some sweeter Indian curries. It requires gentle, slow cooking and melds such ingredients as red curry, coconut milk, potatoes, onions and roasted peanuts. The aroma of a truly great Massaman curry is intoxicating while the flavors captivate your taste buds with contrasts of sweet and savory notes. At Thai Tip, the Massaman is a great one.

You can specify the degree of “heat” you want on many of your entrees. The intrepid diner might opt for “New Mexico hot” while those with asbestos-lined taste buds might opt for “Thai hot” which didn’t faze me during our inaugural visit (though during my second visit, the “New Mexico” hot brought healing tears of joy (at least that’s all I’ll admit to) to my eyes). Further confirmation of Tip’s “heart healthy” attitude is shown in the way she shapes the rice which accompanies your entrees–like a Valentine’s Day heart.

Pineapple Curry

You might notice that there was a span of more than ten years in between my first and second visits to Thai Tip. In no way should that be construed as my not having liked this extremely popular Thai restaurant. While we thoroughly enjoyed our inaugural experience, it’s not open for lunch on Saturdays when errands occasionally bring us to this part of town. During the interim between visits, friends and colleagues certainly let me know a second visit was long overdue.

30 April 2005: A nice introduction to Tip’s style is the assorted Thai appetizers menu item which includes two egg rolls, two chicken satay skewers, two fried dumpling pot stickers stuffed with chicken and vegetables, and two deep-fried wontons stuffed with ground pork and mixed with a touch of black pepper and potato. This appetizer menagerie is served with a mild peanut sauce and Tip’s own egg roll sauce which is a cloying, syrupy sauce with peanuts. My preference would have been for a more traditional cucumber sauce or for more chili (at least New Mexico hot) to have been added to either of the sauces.

1 September 2015: For a more singularly focused appetizer, you can’t beat Thai Tip’s spring rolls, two translucent rice wraps engorged with shredded lettuce, noodles, grated carrots, julienne cucumbers and shrimp. They’re roughly the size of a baby’s arm, so large that a woman in a nearby table couldn’t eat her entree after having filled up on the spring rolls. Served with a sweet-piquant (mostly sweet) sauce, these spring rolls aren’t just large in terms of size, they’re imbued with strong notes of freshness and flavor.

1 September 2015: During a recent deliberation on the qualities of Pad Thai (a dish I find mundane, but which he loves), my friend Ryan “Break the Chain” Scott admitted he’s only experienced transcendent Pad Thai once and it was at Thai Tip. Much as I love and respect my friend, not even his sage recommendation was enough to get me to order Pad Thai…especially when there’s pineapple curry (red curry, shrimp, bell peppers coconut milk and pineapple) on the menu. If you’re worried about the combination of coconut milk and pineapple rendering this dish cloying, you need not be, especially if you order the dish New Mexico hot. And it’s not that the chili obfuscates the inherent sweetness of other ingredients or that it numbs you (remember, in the Land of Enchantment, pain is a flavor), the heat serves as a balancing agent between sweet and savory ingredients. This is an excellent curry!

Even fire-eaters will need something to cool their blistered tongues after consuming an inferno-hot entree at Thai Tip. Thai iced coffee (sweetened imported coffee over crushed ice mixed with half and half) does the trick nicely. Not only that, it’s a delicious, hearty coffee for those of us who like our coffee as strong as our chile.

Thai Tip is far too good a restaurant for ten years to elapse between visits. With an improved employment proximity to this terrific Thai restaurant, look for me to make up for lost time.

Thai Tip
1512 Wyoming, N.E.
Albuquerque, New Mexico
(505) 323-7447

LATEST VISIT: 1 September 2015
1st VISIT: 30 April 2005
COST: $$
BEST BET: Thom Kha Soup; Massaman Curry, Pineapple Curry, Spring Rolls, Thai Iced Coffee

Click to add a blog post for Thai Tip on Zomato