Review: Thai Spices Phoenix

Fans of authentic Thai food will love this pretty little place, which wows with excellent service and superb flavors.

by  Geri Koeppel (Phoenix Magazine)

With parts of west Mesa and Chandler heavily influenced by Asian culture, it’s no surprise that many of the city’s best Chinese, Vietnamese and Thai restaurants are in the East Valley these days.

One of the shining stars among them is Thai Spices in the pagoda-style Mekong Plaza at Main and Dobson streets in Mesa.
Thai Spices, formerly Boca 7 Vietnamese restaurant, changed names and cuisines in late 2009, hiring a chef who hails from a couple popular Thai restaurants in San Francisco and delivers classic dishes with aplomb.

Pho-get about pho and try these hedonistic soups: hot-and-sour tom yum ($3.95 small, with chicken) and sweet, creamy tom ka ($4.95 small, with shrimp). Tender, spicy beef salad ($8.95) with crunchy onions and cucumbers struck all the right notes.

Entrée standouts included a multi-layered Massamun beef curry ($9.95) in thick gravy kissed with cinnamon and cloves, outstanding aromatic green chicken curry ($8.95) packed with fresh basil and vegetables, and outrageous marinated crispy garlic pork ribs served with leafy salad ($12.95). Chu Chee tempura fish ($15.95) also was heavenly, made with delicate, flaky fried basa that didn’t get clobbered under a smooth but sinus-clearing coconut red curry. (Hot and medium were similar, and neither was too painful, so go for Thai hot if you want a thrill.)

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