| rev:text
| - It's always encouraging to see an ill-reputed sports bar such as the not-missed Cip's give way to an affordable ethnic restaurant like the whimsically-named My Thai. Since it happened to just recently open near my birthday, I decided that My Thai would provide my takeout celebration meal, and it did with a round of fireworks.
The interiors are simply yet elegantly appointed. No traces of the location's past were visible. One could trick a friend into thinking that My Thai has been an institution in the community of Dormont for years based on the comforting atmosphere, agile service, and quality Asian fare.
Headed by Chef Suwannanan, My Thai's kitchen puts out a 60-dish phalanx of appetizers, soups, salad, and entrees that include pork, beef, and seafood items along with vegetarian platters. As is par for the course with these occasions, we ordered a banquet's worth of food and partook in our chosen delicacies.
A tanned Crispy Spring Roll started each one of us off with a crunch that was complimented by the almost cloying plum sauce. I chose shrimp to (amply) fill these savory cannoli from the Far East and was pleased to know that they were neither undercooked nor overdone and were deftly seasoned. A snack ideal for a summer afternoon on a Strip District corner, these quasi-eggrolls teased our snarling stomachs, igniting our appetites for what was to come.
Moist, corpulent stopples of pork and shrimp, the Steamed Dumplings were accompanied by a sweet and sour ginger sauce that was barely touched due to every single dough-wrapped nugget's wad of juicy, brackish umai.
The Shrimp Pad Thai demonstrated the house's knack for cooking seafood well, its flat noodles and egg debris adding richness while its green onion, bean sprouts and ground peanuts conveyed a mix of texture, earthiness, and heat. For many this is a staple. For me it could become a habit-forming treat.
The Duck Curry was another master class in exotic cuisine. Lumps of supple, succulent, roasted, pulled-apart water fowl bobbed about a stew of warm coconut milk and curry paste with carrot, peas, pineapple, tomatoes and basil. The sweetness of the root vegetable and tangy fruits complimented the creamy auburn sauce while the seeds and herb plucked chords of nuttiness and pungency.
A cornucopia of oceanic delights were central to the Seafood with Basil. Generous chunks of stir-fried tilapia, shrimp (it was Day of the Decapods in our house), scallop, scallion, and bell pepper were awash in a palate-enlivening garlic sauce along with udon-ish noodles. A feast in itself, the aromatic basil permeated the dish without overwhelming the natural tastes of the proteins.
With the equally enticing Thai Cuisine just blocks away, one can no longer consider Pittsburgh's South Hills to be devoid of culinary adventure, My Thai offering a pleasingly gastronomic glimpse into a part of the world that inches closer to Middle America each day.
P.S. For my father's sake, we played it safe in regards to the spiciness scale.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)