Photo courtesy of Robert Poormon
A reader of my food stories in the Syracuse New Times reached out to sing the praises of Basil Thai Cuisine restaurant in Phoenix, Oswego County, and suggest I check it out. That was more than a year ago. I heard more enthusiastic reviews and made a mental note to check it out when out that way. But I'm rarely out that way.
After Christmas, craving something fresh and flavorful, we made our way there. The restaurant is about 25 miles from our home on the east side of Syracuse and a couple miles north of the busy crossroads of Routes 57 and 31 in the northern suburbs.
THE VIBE: No-frills. There's no beer, no wine and not much in the way of atmosphere. The food is the star at this storefront restaurant. There's a TV at the counter and about 10 small booths and tables. Walls are a sage-y green and posters of Thailand, the kind you see in travel agents' offices, decorate the walls. The restaurant is owned and operated by chef Pong Siripornsawan and his wife, both natives of Thailand. She handles the front counter and takeout orders and waits on those who opt to eat-in. He does the cooking. We ordered tea (served in tall Styrofoam cups) and pondered our options.
Next, we turned up the heat a little with two soups. Robert had the tom kha soup with chicken ($3.49). This classic coconut milk based soup contains lime juice, galangal, lemon grass, straw mushrooms, baby corn and scallions, brightened further with cilantro. The soup, ordered medium hot, lacked heat but was full of fresh flavor. My tom yum soup with chicken ($3.49) had a nice, peppery punch, especially toward the bottom of the bowl, where the pepper appeared to settle. The soup is bright and slightly sour, with layers of flavors, thanks to lemongrass, lime juice and lime leaves, along with baby corn, mushrooms, scallions and cilantro. It's the kind of soup you want to pick up the bowl and sip every last drop.
CHOWING DOWN: From the short, uncomplicated menu of starters, soups, salads, rice dishes, noodle dishes, curry and meat dishes, we each decided on an appetizer, soup and main course. The deep-fried egg rolls ($1.79) are long and thin, stuffed with pork, carrots, cabbage and glass noodles, and served with a sweet dipping sauce flecked with red pepper. We could have eaten six apiece and called it dinner.
For our mains, we settled on a noodle dish and a curry. Robert ordered the pad see ew with chicken ($8.99) and was pleased with the al dente "chew" of the large noodles, tossed with broccoli, straw mushrooms, baby corn, carrots, cabbage and shredded chicken. My red curry with shrimp ($9.99), arrived with a plate holding a mound of jasmine rice and a small tureen with the curry. The savory sauce of red curry paste and coconut milk contained green pepper, bamboo shoots, basil leaves and about six perfectly cooked-medium large shrimp. The gentle spice of the curry pairs perfectly with shrimp and vegetables and was a refreshing change of pace after rich holiday fare like turkey, ham and the trimmings.
SAVE ROOM FOR DESSERT? The menu lists just two desserts, Thai custard and ice cream sundaes. Neither of them called out to us. We decided to pass.
WHAT'S A VEGETARIAN GOING TO FIND? Plenty! Appetizers like vegetarian egg rolls, mee krob (crispy rice noodles with sweet and sour orange sauce), deep fried tofu with sweet chili sauce, curry puffs. All noodle dishes, several curry dishes, and most "meat" entrees can be made with tofu.
WOULD WE GO BACK? Yes. Especially if we find ourselves in Baldwinsville or Clay -- the restaurant is about five miles north of Great Northern Mall.
NEXT TIME: We'll try the chicken satay with peanut sauce, fresh rice paper spring rolls and pad Thai or one of the beef, pork, tofu or tilapia dishes. And the Thai iced coffee or Thai iced tea.
DAMAGES: $41 (including tip) for two appetizers, two soups, two entrees and two cups of tea.
Basil Thai Cuisine is at 219 County Route 57, Phoenix, in the Three Rivers Plaza (about seven miles north of Liverpool). The restaurant is open Tuesday to Saturday for lunch, dinner and takeout. Information: 315-695-2545, http://www.
Red curry with shrimp
I keep thinking they can make a decent Prik Khing but after two times ordering it am convinced otherwise. My kind of place though, pretty good food, cheap and nice portions.
I've been going there for about 5 years been a while though.
Thank you for the in-depth review!
Bob
Posted by: Bob Marino | 01/11/2016 at 06:56 PM