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  • Note: Papaya specializes in Thai cuisine but also offers Chinese and Japanese fare, including sushi of course. I dunno gang, when you go to an Asian restaurant, learn that your server is an Anglo guy named Beau, and find the food to be of excellent quality, authenticity becomes meaningless as far as I'm concerned. Papaya has thrown yet another layer of sod onto that casket. Not one, but two appetizers graced our table; Chicken Satay and Steamed Pork Dumplings. The Chicken Satay's (4 to an order) succulent tenderness took us to a Strip District street corner on a Saturday afternoon, the attendant peanut sauce adding a rich sweetness to these skewers of grilled, yellowed meat. We liked the Pork Dumplings almost as much. The potstickers were adequately filled and absolutely sang when dunked in the soy sauce. I've definitely had superior pork dumplings (Tong Garden in Brookline is the place to beat), but Papaya does these competently. Kay and I both ordered from the "Thai Chef's Specialties" section of the menu. Kay got the BBQ Chicken with Papaya Salsa, and I ordered the Spicy Basil Soft Shell Crab. Soft shell crab is something I've only eaten rarely. My early experiences with it were underwhelming until Yama in Beaver, PA made me a believer. Papaya's version was a lesser triumph. The duo of crabs were just a touch over-battered and greasy, but the flavor of the crab shot through, and the hot 'n nasty basil sauce (when you see the seeds, you know your tongue will be set ablaze...) spilled generously all over the plate, turning it into a Zambelli fireworks display for the palate. The heaping helping of white rice was a thankful respite and proved useful in soaking up the excess sauce. A quiet, enjoyable lunch was all we craved yesterday afternoon, and Papaya provided it with a smile and a laid-back vibe. May Papaya survive and thrive in the cruel, corporatized, chain restaurant-dominated realm of Robinson.
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