Saturday July 04 2009

We also tried the Thai Spice Fresh Rolls, made by rolling thin rice paper around steamed shrimp, crab meat and fresh spring vegetables, served with a light, sweet chili oil and peanut dressing! Very healthy and delicious!  We sampled another special of the night, a Tuna Tartare appetizer. One of the best I have ever tasted, complete with black and white sesame seeds sprinkled on top. The freshness of this tuna showed in its translucent, deep red color. Traditional accompaniments like wasabi, ginger and even wakami were on the plate as well, but the flavor of the tuna tartare recipe itself really needed nothing else to go with it.

Thai Spice Tuna Tartare appetizer

For our main courses, we chose from the specials of the night as well as from the extensive menu. I decided upon Scallops Panang, a classic Thai styled combination of jumbo Diver scallops, simmered in coconut milk, green beans, panang curry paste, peanuts and finished with fresh basil. This dish was superb, and the portion gigantic! Naomi decided on Chilean Sea Bass, one of the off-the-menu-specials. The sea bass was topped with a banana-curry sauce and served with shitake mushrooms and sautéed baby bok choy.  All dinners are served with a perfectly formed mound of white rice, an edible pansy and fresh herbs. Presentation is important at Thai Spice, and the pride they take in each dish is evident as soon as arrives at your table. Not to be outdone, Maiko decided on the fresh Maine Lobster, split and stuffed with crab meat, shrimp and scallops, then baked to perfection. This had to be a 2 ½ pounder, and was amazing both to the eye and the palate. Maiko ended up only eating half of this giant lobster, and took the rest home! She would have a very good lunch the next day as well.

Scallops Panang, a Thai styled combination of jumbo Diver scallops, simmered in coconut milk, green beans, panang curry paste, peanuts and finished with fresh basil

Chilean Sea Bass with banana-curry sauce, shitake mushrooms and sautéed baby bok choy

Solita serving Fresh Maine Lobster, split and stuffed with crab meat, shrimp and scallops,
then baked to perfection.

As we were enjoying our dinner, owner Michael Tatton stopped be a few times to see how we were doing. Michael is an accomplished chef himself, and in the earlier days of Thai Spice, he worked in the kitchen more than he does these days. He remains actively involved with all kitchen functions however, especially the daily delivery of super-fresh products of the highest quality. These days Michael is needed more out front to meet and greet the thousands of loyal customers he has created over the past twenty years. Always a gracious host…there is no automatic pilot for this passionate owner. He is in the kitchen every morning making sure everything is ready for another successful day and night, and you can always catch him working the door and the phones too. Many of his employees have been with him for more than ten years, a testament to the kind of restaurant Michael runs! As far as I am concerned, he is one of the best in the business. The chef of Thai Spice is Sukhum Iamjangpan, and he has been here 19 years! His culinary skills speak for themselves with every dish he makes and every bite you take. What are you waiting for? If you do not have time for lunch or dinner in the restaurant, they will be happy to make you some food to go as well…just give them a call.

Maiko Kusano, Michael Tatton and Naomi Morishita

We closed out this great meal with some coconut ice cream, a White Russian Cake and an Oriental style flan. The desserts were excellent, and we were completely satiated at last. Some espresso and cappuccinos, a little “holy water”, and we suddenly discovered that we could not move! We had eaten so much; we were stuck in our chairs!

But seriously folks…Thai Spice is an awesome restaurant, that has been rockin their own style of Thai cuisine since the late eighties! I like how you can ask to have your food mild, medium or spicy...they are eager to make everyone happy here! For me the answer is always spicy, and for those in the know…and that now includes you, ask for the caddy of spicy dried chilies and several other amazing condiments. If you go for the dried chiles, you may need a towel to mop your brow while eating. Seriously! I love it! There is something for every palate here!

Chef Sukhum Iamjangpan, Maiko, Tom House and Naomi

Spice up your next dining experience with a visit to Thai Spice on Commercial Blvd, just east of Dixie Highway in Ft. Lauderdale. The phenomenal food and great service from their friendly staff and management, is something you should experience. You will be glad you did. Make sure you tell them Tom House from Dinnerreviews.com© sent you.
_______________________________________________________________

What is Fushu Daiko?
Fushu Daiko, Florida’s Big Drum, is a Japanese taiko drum ensemble that has been in south Florida since 1990.  Japanese taiko is more that 2,600 years old.  Originally it was used only in holy shrines, later it moved onto the battlefield, and now it is mostly seen in a festival setting.  Fushu Daiko has broad appeal and has performed in many different settings, from live concerts in Europe, International taiko festivals, collaborative efforts with grammie nominated artists, to soundtracks, schools, and more festivals than can be mentioned.  As a school of taiko drumming Fushu Daiko’s dojo has shared this art form with many students, young and old. They have released two CD’s since their beginning and you can expect much more from them in the future.
For more information contact Fushu Daiko at (954)217-1111 of visit www.fushudaiko.com
______________________________________________________________

Important Note: Advertising on www.dinnerreviews.com web site will in no way influence or affect, positively or negatively, dinner reviews written about a particular establishment at any time prior to, during, or after the culmination of an Advertising Agreement between Dinner Reviews Internet Magazine and prospective or existing Clients.

Visit the Channel 7 News Website by clicking on the logo above

________________________________________________________
"Take heed of critics even when they are not fair; resist them even when they are" -- Jean Rostand (1894-1977), French biologist, writer.

"Don't let yesterday use up too much of today" -- Cherokee Indians.
Dinnerreviews.com is U.S. Copyright © protected, 2003