Aside from its
incomparable taste, Thai food is a healthy dining alternative with many
low calorie, low cholesterol options that are not only delicious, but
which will do your body right. Over the millennia, Thailand's
residents have used for holistic healing, the curative properties of
ingredients so prevalent in Thai cuisine--ingredients such as basil,
garlic, chili and others.
Thai food is generally
low in cholesterol and high in vitamins, minerals, protein and fiber.
It's unfailingly fresh and provides an unforgettable olfactory and
gastronomic experience with its variety of ingredients and combinations
of flavors. The placemats at the Thai Kitchen which explain the
medicinal properties of specific ingredients piqued my research in Thai
food as a healthy alternative. The wonderful food piqued my
interest in return visits.
The menu lists several
appetizers which are rather standard in Thai restaurants, but one you
won't find prepared any better is the Thai fried chicken. Coated
with a batter that wonderfully melds several ingredients, this is an
almost perfect poultry dish that you might not even want to dip into the
sweet and piquant, syrupy plum sauce. Neither the satay or the
chicken wings were quite as savory.
The massamun curry is
exceptional, not only because the potatoes and green peppers are
perfectly prepared, but because it balances sweet, savory and piquant
flavors wonderfully. This capsaicin laden curry not only had my
mouth watering, it brought sweat to my brow. What a great burn!
The green curry, on the other hand, while quite good, had little of the
piquant/sweet balance that characterizes great Thai curry. In
fact, it was just about dessert sweet.
Launched in April,
2003, this restaurant has all it takes to be successful with the
exception of patrons. The Thai Kitchen should be overflowing with
hungry diners; alas, with the exception of take-out traffic, it doesn't
appear heavily patronized.
