Pad Thai
By Gilles Syglowski
38 West Street
Annapolis, MD 21401
(410) 280-6636
Restaurant Details
When to Enjoy: Open for lunch and dinner Mon.–Fri. 11:30 a.m.–10 p.m. and Sat.–Sun. 11:30 a.m.–11 p.m.
Expect
to Pay: Prices are moderate. Appetizers, salads and soups range from
$5-$9, specialties, entrees, curries and vegetarians between $10-$25,
fried rice and noodles between $9 and $13, and desserts $5 and $6.
Lunch prices are slightly less.
In this wonderful culinary
adventure of dining, eating, and experiencing an array of talents and
tastes at restaurants there is always a “particular one” that stands
out among all others. At such restaurants you can appreciate culinary
talent at its best and most traditional. My recent experience at Pad
Thai in Annapolis proved that owners Lex and Tony Thamsangvarn have
accomplished exactly that.
Located on West Street, Pad Thai will
greet you with a modern setting. Lack of artwork on the walls suggests
a minimalist approach to decorating, but through the beautiful, light
cherry and black furniture and hardwood floors you will have a strong
sense of Thai flair. Tony is the artist—he has designed the ambiance
and lighting himself, which is actually integral to the décor—and loves
to cook. The subtle aroma of herbs and spices instantly tell you that
the kitchen is active and ready to impress you.
Pad Thai opened
in September 2007, said Lex, who was not shy to reveal how incredibly
particular she was when developing the menu. It took quite few chefs
tryouts before finding chef Brian—a recent graduate from a culinary
college in Bangkok—who works at Tony’s side creating authentic Thai
dishes.
Thai cuisine is one of my favorites; therefore, an array
of dishes was necessary to absorb the range of flavors involved. My
group was not shy when ordering. The food is like a gentle firework: it
combines spices, textures, craftsmanship, and colors. We started with a
chicken po tak soup; a delicate clear broth accentuated with fresh
basil, cilantro, and ginger, garnished with wild mushrooms. A fabulous
way to waken the palate! We then proceeded to sample delicious steamed
dumplings, which were plump and tender, filled with a blended farce of
shrimp, pork, chicken, and vegetables. The spring rolls are slightly
different then other oriental preparations, with a meatier mix and more
pungent dipping sauce; very scrumptious.
The stir-fry green
beans is the dish to get. Very generous in portion, they are first
dipped in tempura batter and than stir-fried in an oyster sauce. They
are delicious and fun to eat.
For entrees we ordered a fried whole
snapper to share. When I say whole, it’s whole: head and bones intact.
The entire fish is seasoned, deep fried, and finished with an abundance
of basil and bell peppers in a light, spicy sauce. The meat is so
flavorful and moist that you can’t stop picking to find more. Full yet?
Nope! One dish that surprised us was a beef and fried noodles bowl.
Don’t look for soy sauce, salt, or pepper. Instead, look for the lime
wedge on your plate and drizzle its juices atop; the dish will come to
live and you’ll be humming for a while. Excellent.
The wine list
is modest but you will find something to pair with your meal. I
recommend the hot green tea, which will enhance all the fantastic
flavors of your dinner.
For my sweet tooth, two desserts were
ordered. Fried bananas proved lightly crisp. They are deep fried in a
thin and sweet wrap and served warm with vanilla ice cream, all laced
in a delicate honey sauce—so good you’ll roll your eyes. We also raved
about the sticky rice and mango. A lukewarm, soft, sticky pillow of
rice is flavored with coconut, and served with fresh sliced mango. Very
good.
Sharpen your taste buds and have a good time!
Gilles
Syglowski is a Certified Executive Chef, Certified Culinary instructor
and a food Service consultant. He is a graduate from the Lycee
d'Enseignement Professionel Hotelier in Metz France. He is currently
the General Manager of the Woman's National Democratic Club in
Washington DC. Mr. Syglowski has more than 30 years of experience in
the hospitality industry.
gilles syglowski
sep 08
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