Tong's Thai Restaurant

(Credit: Dean Curtis / News-Leader)

Photos:

I dreamed of curry last night. That’s right, curry. Delicious Thai green curry smothering tender chicken, fresh vegetables and rice. Yes, it’s an odd thing to dream about for most, but this is fairly typical for me. And if you had the meal I had last night, it’s the most obvious thing in the world. I dined at Tong’s Thai Restaurant for the first time and finally got to see what the newspapers, magazines and devoted patrons have seen for years – that this is some seriously good food honed by tradition, invention and a kick-boxing Tequila aficionado.

The food:

Thai favorites souped-up with a few curve balls. I had the Tong’s Thai-rito — chunks of chicken and vegetables simmered in spices and coconut milk and wrapped in a flour tortilla. It comes with a side of spicy rice and salad and really is something else — hence the dreams. My fiancé went with a favorite of his, Pad Thai. We’ve had a lot of Pad Thai and Tong’s certainly held its own. Delicious pieces of succulent, fresh chicken breast and sizable grilled shrimp swathed in rice noodles, bean sprouts, scallions and chopped peanuts. The sauce was zippy without being spicy and the portions more than generous. But if you like it spicy, Tong provides three sauces to jazz up your food: hot chili oil, smoky-sweet Thai barbecue sauce and the “jar of fire.” I was curious so I retrieved the world’s tiniest spoonful and dipped the world’s tiniest corner of my chopstick in it and placed it in the world’s most gingerly manner on my tongue. Death Valley. At 2 p.m. in mid-July. In a down jumpsuit. It was that hot.  The other two sauces nicely complemented our fresh, healthy Thai Spring Rolls and were a yummy foil for the flavorful Tom Kha Gai soup.

The drink:

My fiancé went for an ice-cold Singha — a refreshing Thai lager. I, however, boldly went where many tipsy patrons have gone before: the Tong Twister. I couldn’t resist the name. It was only after I ordered that I reread the description: tequila, triple sec and blue sweet & sour. Blue!!! This makes for three blue cocktails in as many evenings out. It’s got to be some kind of record. But you know what, it was really good — the tequila cut any cloying sweetness. Speaking of tequila, Tong knows his stuff. Be sure to ask him for any recommendations. Good selection of beer and wine available, in addition to the full bar.

The scene:

Warm lighting, traditional art and extremely friendly, helpful service. Tong’s is tucked back in a strip mall on Campbell Avenue yet judging by his first-name-basis rapport with other customers, this joint is a destination and a haunt for regulars. Be sure to check out the write-ups by the door and the photos of owner Tong Trithara as a competitive kick-boxer. Also note the doozy of him in his hippie days. Hilarious stuff. If he’s not busy serving, cooking, greeting or tending bar, chat him up. He’s a character. I don't think you can miss him — if you get confused, check the front of your menu.

The bottom line:

Delicious, authentic yet inventive food in a low-key atmosphere. You might not come here to get rowdy, but Tong will send you on your way prepped accordingly. Prices are more affordable on some things and steeper on others but this is beautifully prepared food made with the best ingredients so you get what you pay for — and that is good, good stuff.

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