Orchid Thai in San Anselmo celebrates its 25th anniversary today. I wrote about the conversation I had with one if its owners, Peggy Thongnopneua in this past week's Bread and Butter. Now for the dish on the tasty lunch we shared.
One of the rotating specials is asparagus salad. The ends had been carefully shaved so all the bites were tender and it had a very tasty creamy dressing with it as well. This dish definitely had a French flair and showed off Chef Tom Thongnopneua's experience at Le Central prior to opening Orchid Thai.
The spring rolls named propia tod came out next. These hot and crisp vegetarian bites were filled with silver noodles and vegetables.
The pièce de résistance was the salmon baked in a banana leaf with a chili green sauce and freshly steamed vegetables. The salmon was ultra fresh and the chili green sauce with hints of cilantro and lime did amazing things to the flavor. If this is on the specials menu, by all means order it, you won't be disappointed.
These Vegi Noodles consisting of pan fried rice noodles with mixed vegetable, ground peanut, tofu, scallion and bean sprouts, made a perfect foil for the rest of the meal.
If you have a chance to go by, be sure to wish the Thongnopneuas a happy anniversary, and I hope many happy returns.
Restaurant Inspection Results
Critical: 0
Noncritical: 0
Last Inspected: February 26, 2010
Previously reviewed:
June 21, 2007
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1 comment:
thank you
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