{"id":52557,"date":"2019-08-05T15:18:36","date_gmt":"2019-08-05T21:18:36","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=52557"},"modified":"2025-12-20T11:17:35","modified_gmt":"2025-12-20T17:17:35","slug":"thai-house-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=52557","title":{"rendered":"Thai House – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
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After 33 Years On Central, the Thai House has Relocated to Carlisle<\/figcaption><\/figure>\n

American fashion designer Zac Posen observed that “Chefs have the ego of an actor and fashion designer combined<\/em>.” In comparison to private cooks, however, chefs are as modest as a cloistered nun.\u00a0 In a recent survey<\/strong><\/a>, PayScale.com, an online salary information company ranked occupations by ego size, asking 383,000 people how strongly they agree with the statement, \u201cI am the top performer at my company for jobs similar to mine<\/em>.\u201d The highest scores were determined to reflect \u201ceither a high level of professional confidence, an inflated sense of self, or both<\/em>.\u201d\u00a0 The survey revealed that a whopping forty-three percent of us strongly believe we are our company’s top performer and that men and women are equally immodest.<\/span><\/p>\n

Topping the list were private household cooks with a whopping 74 percent saying they were the very best.\u00a0 Private household cooks, in fact,\u00a0 edged out chief executive officers (CEOs), who routinely earn twice as much in median salary.\u00a0 Chefs and head cooks ranked eighth (out of 483 occupations ranked), just ahead of bartenders.\u00a0 This seems to indicate the food and drink industry is a prominent breeding ground for healthy egos.\u00a0 That chefs and head cooks ranked only eighth\u00a0 actually surprised the heck out of your humble blogger (who would certainly have ranked near the top for modesty).\u00a0 It’s been my experience that chefs, head cooks and restaurateurs in general are very egocentric and well, they should be.<\/span><\/p>\n

\"\"
The Thai House Dining Room<\/figcaption><\/figure>\n

Payscale.com obviously didn’t ask Busaba Jewsawusde to participate in its survey.\u00a0 More than perhaps any chef with whom I’ve spoken, she was hesitant to tell me much about herself or her restaurant.\u00a0 Though very kind and pleasant, she gave me the impression that she’d rather let her food do the talking for her. She did confirm that for 33 years she owned and operated Thai House on Buena Vista, about a block south of Central and just south of the University of New Mexico. It was a location with which Thai food aficionados across the Duke City were well-acquainted.\u00a0 We all loved the food, but the seedy location and bad parking made for widely spaced-out return visits (years, in my case).<\/span><\/p>\n

With its 1985 launch, Thai House has seniority over all other currently operating Thai restaurants in the city.\u00a0 Perhaps another Thai restaurant preceded it in the Duke City, but the Thai House has had staying power–even if it no longer resides at its home of 33 years.\u00a0 In February, 2019, the Thai House relocated to a strip mall on Carlisle just south of where it crosses Indian School (it’s on the east side of the street). With a much better parking situation in a nicer area, all it needs is more customers.\u00a0 Unfortunately, as shown on the above photo of the restaurant’s exterior, you almost have to know it’s there.\u00a0 If you’re driving attentively on congested Carlisle, you’re not likely to see it.\u00a0<\/span><\/p>\n

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Goong Thai House<\/figcaption><\/figure>\n

As of my inaugural visit, Chef Jewsawusde was wearing every conceivable hat: greeter, server, cashier, chef and dishwasher.\u00a0 She related that her days start early with all the prep work that goes into running a restaurant.\u00a0 She also confessed that during one lunch session, she didn’t have a single guest.\u00a0 For a Thai restaurant of its caliber, that’s a sad, almost tragic statement.\u00a0 Thankfully, Jeff Chefetz, a faithful reader of this blog, alerted to me to Thai House’s new home. \u00a0 I can no longer use the excuse of being wary of the Thai House’s dubious location and parking situation.\u00a0 Its new home is more like a rebirth than a make-over.\u00a0 Its more capacious, it’s bright and airy and it’s just waiting for you to make your own return visit.<\/span><\/p>\n

Those of you who actually visit Thai House with more regularity than your craven blogger will probably find the menu as familiar as your favorite slippers with all the soups, noodle dishes, stir-fry dishes, curries, appetizers and desserts you loved at the original location.\u00a0 Not not even the “cheap eats” level prices appear altered by time and location.\u00a0 Most items on the menu are still under ten dollars.\u00a0 Somehow it seems deliciously ironic that during my inaugural visit at Albuquerque’s most venerable Thai restaurant, I would have a dish entirely new to me.\u00a0 Fittingly, the dish was invented by Chef Jewsawusde and it’s named for her restaurant.<\/span><\/p>\n

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Green Curry<\/figcaption><\/figure>\n

2 August 2019<\/strong>: That would be the Goong Thai House<\/strong> <\/em>(battered pan-fried shrimp sauteed in sweet Thai House sauce with onions, bell peppers, snowpeas, mushrooms and cashew nuts).\u00a0 This dish is a delightful confluence of ingredients, textures and flavors: crispy al-dente vegetables, pan-fried shrimp with a snap of freshness, ever whimsical cashews, earthy mushrooms and a sweet sauce with savory and smoky notes.\u00a0 The sauce wasn’t sweet in the way Thai dishes ameliorated with coconut milk are sweet.\u00a0 Instead, there was just a hint of sweet in the way that complements savory flavors well.\u00a0 The Goong Thai House is served with a side of rice.\u00a0 <\/strong><\/span><\/p>\n

5 May 2019: <\/strong>The tagline on\u00a0 Steve’s Food Blog<\/a><\/strong> reads “Exploring the Culinary Landscape of the American Southwest and Beyond<\/em>.”\u00a0 It’s more than just a clever slogan.\u00a0 Steve Coleman gets around and he really knows his stuff.\u00a0 During my second visit to the Thai House, I had the privilege and pleasure joining Steve and his friend Steve Jones.\u00a0 As he enjoyed his Pad Khing, Steve (Coleman) astutely observed, “this is Thai home cooking<\/em>.”\u00a0 That distinction is very important and it comes across very well with the green curry<\/strong><\/em> (choice of chicken, beef or tofu in sweet and spicy coconut milk with bamboo shoots, bell peppers, zucchini and basil leaves.”\u00a0\u00a0 Unlike at so many Thai restaurants, the dish wasn’t as cloying as children’s breakfast cereal.\u00a0 Instead, it exemplified the balance of flavors Thai chefs strive for.\u00a0 <\/span><\/p>\n

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Mangoes and Sticky Rice<\/figcaption><\/figure>\n

2 August 2019: <\/strong>Chef Jewsawusde has the distinction of having introduced Thai desserts to the Duke City Thai dining scene.\u00a0 Today, many of us find it inconceivable not to enjoy a Thai dessert with our meal.\u00a0 We have Chef Jewsawusde to thank for Thai desserts we now take for granted–desserts such as mangoes and sticky rice <\/em>with sweet coconut milk.\u00a0 Sadly, this is still a seasonal dish, but when mangoes are in season, it’s a dessert all Thai cuisine aficionados enjoy.\u00a0 The juicy sweetness of mangoes perfumed with their distinct aroma seems tailor-made for sweet sticky rice.
\n<\/span><\/p>\n

The Thai House has been serving Albuquerque for more than three decades.\u00a0 If you’ve ever enjoyed a meal there, maybe it’s time to make a return trip.\u00a0 You’ll certainly enjoy its new home even as your meal gives you the sense of returning home.<\/span><\/p>\n

Thai House<\/strong>
\n2000 Carlisle, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 247-9205<\/span>
\nFacebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 5 August 2019
\n1st VISIT<\/strong>: 2 August 2019
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Goong Thai House, Mangoes with Sticky Rice, Green Curry
\nREVIEW #1124<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

American fashion designer Zac Posen observed that “Chefs have the ego of an actor and fashion designer combined.” In comparison to private cooks, however, chefs are as modest as a cloistered nun.\u00a0 In a recent survey, PayScale.com, an online salary information company ranked occupations by ego size, asking 383,000 people how strongly they agree with the statement, \u201cI am the top performer at my company for jobs similar to mine.\u201d The highest scores were determined to reflect \u201ceither a high level of professional confidence, an inflated sense of self, or both.\u201d\u00a0 The survey revealed that a whopping forty-three percent of us strongly believe we are our company’s top performer and that men and women are equally immodest. Topping the list were private household cooks with a whopping 74 percent saying they were the very best.\u00a0 Private household cooks, in fact,\u00a0 edged out chief executive officers (CEOs), who routinely earn twice as much in median salary.\u00a0 Chefs and head cooks ranked eighth (out of 483 occupations ranked), just ahead of bartenders.\u00a0 This seems to indicate the food and drink industry is a prominent breeding ground for healthy egos.\u00a0 That chefs and head cooks ranked only eighth\u00a0 actually surprised the heck out…<\/p>\n","protected":false},"author":1,"featured_media":52560,"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":[440,4661,262,141,91],"tags":[],"class_list":["post-52557","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2025","category-closed","category-new-mexico","category-thai"],"yoast_head":"\nThai House - Albuquerque, New Mexico (CLOSED) - 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=52557\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Thai House - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"American fashion designer Zac Posen observed that “Chefs have the ego of an actor and fashion designer combined.” In comparison to private cooks, however, chefs are as modest as a cloistered nun.\u00a0 In a recent survey, PayScale.com, an online salary information company ranked occupations by ego size, asking 383,000 people how strongly they agree with the statement, \u201cI am the top performer at my company for jobs similar to mine.\u201d The highest scores were determined to reflect \u201ceither a high level of professional confidence, an inflated sense of self, or both.\u201d\u00a0 The survey revealed that a whopping forty-three percent of us strongly believe we are our company’s top performer and that men and women are equally immodest. 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