{"id":49,"date":"2011-06-01T01:47:59","date_gmt":"2011-06-01T07:47:59","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=49"},"modified":"2026-04-06T09:39:10","modified_gmt":"2026-04-06T15:39:10","slug":"malees-thai-bistro-scottsdale-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=49","title":{"rendered":"Malee’s Thai Bistro – Scottsdale, Arizona"},"content":{"rendered":"
\"\"
Malee’s Thai Bistro in Scottsdale, Arizona<\/span><\/figcaption><\/figure>\n
\n

Many a time have I luxuriated in the pleasures of a memorable repast at a restaurant outside of New Mexico and found myself thinking “if only\u00a0these tastes were available back home.”\u00a0 I typically then fantasize about bringing those tastes to the Land of Enchantment myself.\u00a0 Alas, lofty intentions, a profuse lack of culinary talents and the absence of the capital necessary to realize my fantasies subsume those dreams and I instead yen for future visits to restaurants whose incomparable tastes have captured my reality.<\/span><\/p>\n

In Deirdre Pain, I found someone through whom I can live vicariously.\u00a0 An aficionado of Thai food, she became disillusioned with most Thai restaurants, many of which lacked wine lists and whose wait staff struggled mightily with English.\u00a0 In 1987 with the launch of Malee’s Thai Bistro (affectionately known as Malee’s on Main), she created an upscale venue for the exceptional cuisine of a favorite chef. <\/span><\/p>\n

\"\"
Crab Rangoon Crispy, golden wontons filled with fresh lump crab and cream cheese, paired with sweet raspberry sake sauce<\/span><\/figcaption><\/figure>\n

Today Malee’s on Main is one of the most popular and highly regarded (earning a “24” rating on Zagat’s) Thai restaurants in the Phoenix area.\u00a0 Housed in a circa 1921 building with a colorful history, Malee’s is only one of few restaurants on Main Street, denizen for a veritable pantheon of art galleries (similar to Santa Fe’s own Canyon Road). <\/span><\/p>\n

Like many upscale Thai restaurants, one of the things that sets Malee’s apart is its commitment to preparing and serving edible art.\u00a0 Each dish is shaped into expressive works that reflect the lifelong training of chefs who have honed their culinary craft to an appealing visual medium.\u00a0 Ever conscious of esthetics, chefs’ plating emphasizes a balance of color and texture with unfailingly fresh ingredients.<\/span><\/p>\n

\"Basil
Basil Curry Clams<\/span><\/figcaption><\/figure>\n

Malee’s is also very accommodating to strict vegetarian preferences with a menu replete with healthy choices.\u00a0 Most entrees can be prepared “mild,” but the menu includes a disclaimer indicating curries are spicy by nature.\u00a0 Adventurous sorts might opt for Thai hot, an incendiary level high on the Scoville unit level.<\/span><\/p>\n

An entire page on the menu is dedicated to appetizers, lettuce wraps and rolls, soups and salads and you’ll want to dedicate several visits so you can sample them all.\u00a0 At the very least, your meal should include a precursor of two appetizers.\u00a0 My carnivorous friends might find it blasphemous that I would recommend two vegetarian appetizers, one of them being fried tofu<\/em>, the banal bane of meat-loving men everywhere.\u00a0 Served on a bed of fresh lettuce and sweet miso are several cubes of spongy tofu offered with a wonderful peanut sauce.<\/span><\/p>\n

\"\"
Massaman Curry with Short Ribs<\/span><\/figcaption><\/figure>\n

Another excellent antecedent to your entrees are Malee’s fresh veggie rolls<\/em> in which rice paper houses smoked tofu, carrot, cucumber and mint.\u00a0 The veggie rolls are served with a peanut-hoisin sauce that balances sweet, savory and piquant tastes.\u00a0 Step into any of the neighboring art galleries and you might not find such a work of art–both in presentation and in taste.<\/span><\/p>\n

If there’s only one element of a meal at a Thai restaurant that may be lacking, it’s in the absence of some sort of bread to use for sopping up some of the fabulous broths left over after you finish an appetizer.\u00a0 Sure, you can imbibe the broth like a soup, but bread would make it even better. Take for example, the broth served with Malee’s steamed mussels<\/em>.\u00a0 It’s concocted from lemongrass, kaffir lime leaves and other complementary ingredients.\u00a0 A nice loaf of bread to dredge up all remnants of that ambrosiatic broth would have been heavenly. <\/span><\/p>\n

\"Slow
Slow roasted duck curry<\/span><\/figcaption><\/figure>\n

What is especially beguiling about this particular broth is how it allows the mussels to speak for themselves.\u00a0 It does not detract in the least from the mussels inherently slightly sweet, slightly briny taste. Perhaps even better is the broth served with the basil curry clams<\/em>, another terrific appetizer.\u00a0 It’s a broth constructed of garlic, chili peppers, curry powder and fresh basil and it’s pure, unadulterated pleasure.\u00a0 Similar to many Thai dishes, it excites your taste buds with sweet, savory, tangy and piquant flavors.<\/span><\/p>\n

Another vegetarian appetizer, albeit one that originated in America and not Thailand, is Crab Rangoon<\/em>, eight deep-fried dumplings engorged with cream cheese, crab meat and scallions wrapped in wonton wrappers then deep-fried.\u00a0 Though more often served in Chinese restaurants than in Thai restaurants, a commonality among many of these deep-fried gems is a cream cheese sweet enough for cheesecake.\u00a0 That’s not the case with the Crab Rangoon at Malee.\u00a0 The cream cheese is most assuredly savory and there’s plenty of it in each square-shaped dumpling.\u00a0 As good as the Crab Rangoon is, the sake tinged raspberry sauce is cloying, almost candy sweet.<\/span><\/p>\n

Malee’s rendition of duck curry<\/em> is the second best I’ve ever had behind America’s most celebrated Thai restaurant, Lotus of Siam<\/span> in Las Vegas, Nevada.\u00a0 It features tender slices of marinated duck simmered with fresh tomatoes (at Lotus, plum tomatoes are used) and pineapple in a creamy red curry.\u00a0 At level 3 on a scale of 1-5, the curry will get your attention without being so fiery you can’t taste anything.\u00a0 It’s a beautiful red-orange curry with an excellent balance of sweet, savory and piquant flavors.\u00a0 It’s also of perfect consistency–not too thick and not too thin.\u00a0 The duck is fatty enough for flavor, but not so fatty that it turns off your taste buds.\u00a0 In all, this is an outstanding entree. <\/span><\/p>\n

\"Candied
Candied ginger and raspberry creme brulee.<\/span><\/figcaption><\/figure>\n

Another fabulous entree and relatively rare in Thai restaurants throughout the southwest is peanut curry with pork<\/em>, a creamy rich peanut curry served over freshly steamed julienne green beans.\u00a0 Wow!\u00a0 Thai chefs have long combined the complementary flavors of curries and peanuts, but this dish is like the first joining of chocolate and peanut butter–an epiphany for your taste buds.\u00a0 The secret to the deliciousness in this dish is balance.\u00a0 The peanuty taste isn’t nearly as intense as the peanut sauce typically served with satay.\u00a0 The curry isn’t nearly as intense and pungent as say, Indian curry.\u00a0 Malee’s has managed to strike the perfect balance of flavors to craft an entree that brings out the best in its component ingredients.\u00a0 The julienne green beans provide even further taste and texture contrast while adding an element of freshness and snap to each bite of each green bean.<\/span><\/p>\n

During a visit in June, 2011, I hit Malee on an uncharacteristic off-night if the massaman curry with short ribs<\/em> is any indication.\u00a0 Massaman curry, an Islamic influenced mild curry from Southern Thailand is usually sweet (sometimes almost dessert sweet) with a pronounced coconut milk influence.\u00a0 It’s traditionally cooked with beef, potatoes, onions, carrots and peanuts (usually minced).\u00a0 Malee’s rendition was very savory with very little sweetness, altogether a very good curry but it just didn’t taste like massaman curry.\u00a0 The addition of short ribs made this dish even more appealing…at least when reviewing the menu.\u00a0 Alas, the short ribs were tough, sinewy and very tough to cut into.\u00a0 It’s the only dish I’ve had at Malee which should be considered pedestrian.\u00a0 Worse, at a level 4 piquancy, any heat barely registered on my taste buds. <\/span><\/p>\n

\"\"
Mangoes with sticky rice<\/span><\/figcaption><\/figure>\n

The dessert menu is limited, but any of the sweet offerings would tempt you off a diet.\u00a0 If the Candied Ginger & Raspberry Cr\u00e8me Br\u00fbl\u00e9e<\/em> is any indication, dessert is not to be missed.\u00a0 As with the main entrees, there are a lot of taste and texture sensations going on with this dish.\u00a0 Break through the top layer of caramelized sugar to the sweet, custard-like filling then to the bottom layer of raspberries and scoop up layers of deliciousness that will have you closing your eyes like Ratatouille enjoying a fine cheese.\u00a0 The flavor of ginger punctuates the entire offering, imbuing the sweetness with the delicate, refreshing quality only ginger can provide.<\/span><\/p>\n

Although I may never own a cutting-edge restaurant and bring innovative cuisine to my native state, it’s refreshing to know such cuisine is available only a few hundred miles away.\u00a0 My fondest wish is that my last visit was an anomaly and Malee’s will recapture my taste buds.
\n<\/span><\/p>\n

Malee’s Thai Bistro<\/span><\/strong>
\n7131 East Main Street
\nScottsdale, AZ<\/strong>
\n(480) 947-6042
\nLATEST VISIT<\/strong>: 1 June 2011
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$$ – $$$$
\nBEST BET<\/strong>: Fresh Veggie Rolls, Fried Tofu, Crispy Basil Chicken, Bombay Curry, Slow Roasted Duck Curry, Peanut Curry with Pork, Steamed Mussels, Basil Curry Clams, Candied Ginger & Raspberry Cr\u00e8me Br\u00fbl\u00e9e, Mangoes with Sticky Rice, Crab Rangoon
\n<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Many a time have I luxuriated in the pleasures of a memorable repast at a restaurant outside of New Mexico and found myself thinking “if only\u00a0these tastes were available back home.”\u00a0 I typically then fantasize about bringing those tastes to the Land of Enchantment myself.\u00a0 Alas, lofty intentions, a profuse lack of culinary talents and the absence of the capital necessary to realize my fantasies subsume those dreams and I instead yen for future visits to restaurants whose incomparable tastes have captured my reality. In Deirdre Pain, I found someone through whom I can live vicariously.\u00a0 An aficionado of Thai food, she became disillusioned with most Thai restaurants, many of which lacked wine lists and whose wait staff struggled mightily…<\/p>\n","protected":false},"author":1,"featured_media":47116,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[28,5631,91,553],"tags":[],"class_list":["post-49","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-very-good","category-thai","category-across-america"],"yoast_head":"\nMalee's Thai Bistro - Scottsdale, Arizona - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=49\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Malee's Thai Bistro - Scottsdale, Arizona - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Many a time have I luxuriated in the pleasures of a memorable repast at a restaurant outside of New Mexico and found myself thinking “if only\u00a0these tastes were available back home.”\u00a0 I typically then fantasize about bringing those tastes to the Land of Enchantment myself.\u00a0 Alas, lofty intentions, a profuse lack of culinary talents and the absence of the capital necessary to realize my fantasies subsume those dreams and I instead yen for future visits to restaurants whose incomparable tastes have captured my reality. In Deirdre Pain, I found someone through whom I can live vicariously.\u00a0 An aficionado of Thai food, she became disillusioned with most Thai restaurants, many of which lacked wine lists and whose wait staff struggled mightily…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=49\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2011-06-01T07:47:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T15:39:10+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2011\/06\/Malee04.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"463\" \/>\n\t<meta property=\"og:image:height\" content=\"371\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Malee’s Thai Bistro – Scottsdale, Arizona\",\"datePublished\":\"2011-06-01T07:47:59+00:00\",\"dateModified\":\"2026-04-06T15:39:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49\"},\"wordCount\":1532,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2011\\\/06\\\/Malee04.jpg\",\"articleSection\":[\"Arizona\",\"Rating: Very Good\",\"Thai\",\"United States\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49\",\"name\":\"Malee's Thai Bistro - 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Please take a few minutes to tell me what you think. 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