Tag Archives: sticky rice & mango
We heard there was a hot new place to eat in Fort Lauderdale called Tokyo Blue, and this week we got a chance to try it out. Their menu contains a large variety of Thai dishes including soups, entrees, and desserts. We tried a bunch!
Executive Chef Mai runs the kitchen here, and oversees everything in the back of the house. Chef Mai hails from Thailand, but he spent the last several years sharpening his culinary skills working at Nobu. Now he is running the Asian kitchen in this terrific oceanside restaurant.
Of course we tried the Pad Thaihere, it has a good taste. The flavor of the sauce perfectly matches the American palette.
Our Tom Ka Kaisoup was fiercely authentic in composition, yet this Thai classic is served with enoki mushrooms, a Japanese variety, as a garnish. We’ve not seen a restaurant outside Thailand serve Tom Ka Kai with lemongrass, kaffir lime leaves and galangal as the dish warrants.
I thought it was just a bit too thick, and personally I liked to prepare it a bit more sour, but it had a wonderful depth of flavors. Few patrons will appreciate the mastery Chef Mai exhibits by preparing this dish with a purely classical approach. But take it from me, he pulls it off brilliantly!
Their Bali Lobsteris also an interesting dish. It’s basically Poo Pad Pong Garee, a Thai yellow curried crab dish, but done up with lobster and squid and other seafood and served in a lobster shell. It’s a crowd pleaser, and the quantity of food piled into that shell meant there was plenty to go around. The perfect one-word summary for this dish is simply “wow.”
We enjoyed Whole Fried Snapper with a ginger sauce. There was not enough sauce on ours, but the fish was cooked to perfection and was topped with shredded scallion and thin sliced red onion. It is also available in a Thai basil sauce that is probably the way to go here. We’ll let you know about the basil sauce next time!
The most impressive item is Green Curry. He makes a huge effort to get it right, even using Thai eggplants and bamboo shoots. Few dishes here make no attempt to add a twist or two to classic recipes but this dish is unsullied by western influence.
Thai people take this cuisine seriously, and Chef Mai apparently respects that time honored food too much to improvise. It is served in a coconut highlighting that rich favor profile. That even makes the food seems more authentic and fun. Chef Mai told me that he gets most of these Thai ingredients from New York.
Their Sweet Sticky Rice and Mango is an authentic classic, found everywhere in Thailand. They use the real Thai mango varieties too; pictures we’ve seen show this dessert served with Okrung mangoes, but when we tried this, it came with Nam doc mai, a heavenly mango that’s more tangy.
Tokyo Blue doesn’t sound like a Thai restaurant from the name, but the food says otherwise. Overall Tokyo Blue has to get a standing ovation for it’s great food. Chef Mai has the kitchen putting out some of the most delectable Thai cuisine this side of Bangkok. Aroi Maak Maak!