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JAPANESE, SUSHI & ASIAN FUSION AKASAKA In Japan, of course, sushi service is an art form, and Akasaka is as true to authentic as metro Detroit can offer. There’s a traditional Nipponese welcome, tatami rooms, yakitori (succulent skewered and barbecued chicken chunks) and, of course, fish so fresh you’d swear it was gulping brine an hour earlier. Soft-shell crab rolls are a specialty and a wide array of meat and vegetable alternatives are available for the sushisqueamish. ASIAN VILLAGE Several restaurants make up the collection at Asian Village. We were happy to see legendary restaurateur Raymond Wong, last seen among the dim sum at Shangri La, hired to run the action. Asian Marketplace has dishes from a variety of Asian countries— Thailand, Japan, Vietnam, even India is in the house with butter chicken. It is a quick spot for lunch; walk up to the counter, order and they bring it to your table. On the fine dining side is Fusia, which has hired executive chef Shawn Mac (Boocoo, Twingo’s); he has made the restaurant’s exotic fare more accessible to the general public. A cocktail bar and a twenty-foot sushi bar (with one of our local favorite faces, Sushi Chris, wielding the knives) divide the two sides of the massive space. There is also a coffee bar, which plays off an island theme. BLUE GINGER Blue Ginger is hip without trying. The glow from the huge fish tank soothes the dim room and with the bamboo overhead and young attentive servers in black, it seems very West Coast. Unless you’re familiar with Malaysian and Vietnamese food, go with your server’s suggestions. On the menu you’ll encounter the best of the east. There are the lightest, crispiest spring rolls ever, or the Vietnamese-style rolls which are chilled and refreshing. Entrée flavors run the gamut from oh-so-subtle vermicelli dishes with a hint of lemongrass and mint to the intensely pungent ginger sauce that accompanies steamed chicken breast. There is a sushi bar as well, which can crank out any of your favorites. In the short while it’s been open, Blue Ginger has become one of our favorite spots. CAFE SUSHI The people who gave us Cherry Blossom have decided to take it up a notch. This sushi, according to their propaganda, is how Japanese royalty used to eat it. It’s believable; presentation is flawless, and the fish is definitely a world-class catch. Despite being true to Japanese tradition, they also have a little Western influence in the menu and the service. CHERRY BLOSSOM We’re addicted to this magnificent, hidden-in-plain-sight strip mall sushi bar, one of the best for a long time. Spot the zen garden between JoAnne’s and Value City Furniture and you’re there. Expect to find beautifully fresh fish, skewered chicken, tempura and sukiyaki, all made by entertaining, skillful chefs. CRAVE One might dismiss Crave as the noshing grounds of the fashionably fabulous, but when a chef (Dan Nguyen) has Matsuhisa sparkling on his resumé, we are in awe. Nguyen nails it; he has the taste, texture and presentation then graduates to the next level with experimentation, bringing in his Mediterranean experience and Left Coast playfulness. We love the signature rolls—dressed up tempura dragons with a harmony of flavors too good to dip in soy and wasabi. Likewise, a yellowtail sashimi platter shone, jet fresh and ocean crisp—it just doesn’t get better. You don’t see black cod on many Midwestern menus and it is a favorite of ours. Crave’s was cooked perfectly—skin on, delicately flavored with miso, the warm moist flesh literally fell into our chopsticks—it was the best we’ve ever had. EURASIAN GRILL On the Eurasian’s Continental-meets-sizzling-wok menu, you’ll find stir-fries next to Dover sole. It’s high-style fusion and all about big flavors. There is nothing gentle about the halibut in curry or the lime marinade jacked into delicate sea scallops. If it’s too powerful for your palate, wash it down with a variety of big umbrella drinks. FISHBONE’S RHYTHM KITCHEN CAFE 29244 Northwestern Hwy., Southfield 23722 Jefferson, St. Clair Shores We were a little surprised when Fishbone’s made the leap into sushi, but this is more than a leap of faith. Just as Cajun was the rage years back, sushi has become the cutting edge of today’s cuisine and Fishbone’s has always catered to our desires. Location, location, location keeps it fresh, fresh, fresh—because when it comes to sushi, it’s not about the sauce. In fact, you can enjoy it sans wasabi, which tends to cover up some of the more delicate flavor. KITCHEN HANZO One of our favorite restaurants in any category, this wonderful offshoot of Sharaku (considered to be the best sushi by many traditionalists) serves everyday Japanese cuisine. The plates are ideal for tasting, perfectly proportioned and visually appealing—so you can order and share like tapas. Some of the flavors are big, others subtle and complement each other; you’ll have to experiment like we did. Our tests have proven nobody does chicken yakatori better—a simple dish, cooked to perfection. Hanzo uses only the dark meat and does not serve it on a skewer, so it is always very moist and so good it’s the only thing we won’t share (so you will have to order your own). The steak salad is positively addictive, likewise the kimchi pork bowl if you like a little spice in your life. Plating is interesting, we now relish the once unfamiliar mashed starch, bonito flakes, micro slaws and fresh fetal greens flakes that accompany so many of the meals, all made better with a commanding sake, served properly with the wooden box for the traditionally generous pours. LITTLE TREE SUSHI Royal Oak is the home of Little Tree, a concept that has been working for years. The Tree specializes in sushi and Japanese but the chef is all over Asia. You'll find entrées and appetizers from the Philippines, Thailand and Vietnam, a tour that is always enlightening and ultimately satisfying. MENE SUSHI This means "King of Sushi" and like Conan of Barbarian fame, Joe has risen from his humble beginnings at Sushi-Ko, and now heads up the bar with three other sushi chefs under his command. The menu is extensive, with the same kind of creativity with rolls that elevated Sushi-Ko out of the ranks and into cult levels. There s a few nods to his native heritage (Korea) on the menu for instance, bulgogi, but it is given a treatment more like sukiyaki. MON JIN LAU Years before anyone else, the brothers Chin (Marshall and Marco) elevated Asian food into the realm of fine dining. Before the Chins took Mon Jin Lau into the fine dining stratosphere, there were two types of Chinese restaurants—the chop suey take-out joints and the gourmet authentic types like Wong’s in Windsor. The Chins took the flavors of Asia and combined them with creative cookery, plating, service, wine and a hip ambience that morphed Mon Jin Lau into something new. It became and has remained one of the area’s top tables. Consistently turning out some of the most memorable and creative food in our area is only part of the story. It’s fun and lively and always fresh, because they keep reinventing themselves with the times and staying ahead of the curve with a stellar NuAsian menu. MUSASHI The first sushi bar in the Detroit area and Musashi still reigns at the top. When Koji and Kyoko Watanabe brought real Japanese cuisine to the area in 1985, most people did not know what sushi was; few were adventurous enough to try it. Now that it is a trend, you are depriving yourself if you don’t visit the original. For over 20 years Musashi has been responsible for some of the best sushi in the Midwest. The excellence of this restaurant shines in every moment, from the geisha-garbed hostess/servers who serve your pre-meal hot towels to an extensive selection of sushi and traditional Japanese dishes you won’t find anywhere else. Musashi stays to their roots yet keeps innovating—try the Russian Five roll topped with black caviar to illustrate. For the ultimate meal, order the seven course Omakase menu, the Japanese equivalent of sitting at the chef’s table; the plates are as edgy and pleasure-inducing as any five diamond restaurant. Sushi is seemingly everywhere today, but the fine dining experience that is Musashi is still a rarity anywhere. MUSASHI AT COMERICA PARK With sushi bars popping up everywhere, and sushi appearing and influencing the menus of better restaurants and showing up in grocery stores—now even the sacred game of baseball is under the spell. That’s right, you can get sushi in Comerica Park! Before you scoff, understand it is from the stellar Musashi of Southfield, who have consistently been responsible for the best sushi in the area for over 20 years. You can get it at various gates in the ball park, or head over to Gate 130 where they have the sushi bar and chef on site. NAMI SUSHI With its funky ambience, Nami is Ferndale's fave, and has the most cleverly named sushi rolls around. But it is the vibe more than the fish that makes Simon Bennett's raw fish joint a hit with his hip, young clientele. NEW SEOUL GARDEN Besides bringing us the authentic flavors of the Korean countryside, for years NSG has been true to the tastes of Japan. They have had one of the longest running and most consistent sushi bars in the area. It's always been super fresh, but they have turned it up a notch with Tokyo/Ginza trained chefs—Toro, Toro, Toro! The newly revamped room is right across from the other bar, which is the only place we have found the legendary and potent soju, the magical Korean brew best consumed with a designated driver. NOBLE FISH A small Japanese fish market and grocer that features a sushi bar in back. It’s tiny, so don’t stop by with the entire team. Afterwards, you can get a bit of dessert off the shelves; there’s all sorts of things with big-eyed anime animals on the packs—the Japanese have the best snack food packaging on the planet. Hopefully, they’ll get more of those tasty Hello Kitty microwave cakes. OSLO In case you were living in a cave, downtown’s original sushi bar, Oslo, has reopened. New owners Kat & Roberto Lemos are keeping Oslo cool and true to the roots—sushi upstairs, A-list dance downstairs. They have also expanded the menu—in addition to the extensive sushi selection, there is a knockout line-up of Thai food as well as Japanese and Pan-Asian noodle dishes. The Thai food is excellent, thanks to Kat’s matriarchal partner and chef, Lumpai, who’s also the owner/chef of Royal Thai Café. A new sushi bar has been added in the front of the space—the menu is deep, featuring a huge variety of traditional cuts combined with a healthy smattering of creative spins, which keeps the fresh fish fresh. The signature Oslo Rocks Detroit roll is a particular favorite; we just haven’t figured how they get all the ingredients in there. RONIN Believe the hype. More than the flavor of the moment, Ronin understands sushi. A mix of traditional slash and modern flash, there's a West Coast vibe; mainly the underlying art, sensibility and authenticity, but taste plays the biggest part, and how the flavors play off each other is what this is about. There is a reason sushi has gained so much popularity (and sushi lovers can be so hardcore) and you'll find it here. We were impressed with black cod on the menu, the soft soy wrappings on some of the rolls (you'll never want seaweed again), and the overall quality of every ingredient. We will tip a scarf towards Kaku Usui, whose résumé includes both the impeccable Sharaku and fashionable Oslo; he has earned his standing among top santou-wielding chefs. Go for the eponymously clever Kakucumber, which is served on skewers like little lollipops, or any one of the Maki rolls (they have close to two dozen on the menu). While it may be the new kid on the block, Ronin is not following the sushi trend, it is raising the bar. SAMURAI STEAKHOUSE A fish-filled fountain in the entry opens to a large room with a sushi bar in the corner and a ceiling made from rolling waves of formed cherrywood. Pretty impressive, but the action is through another door where a spacious room features giant stainless-steel hibachi tables. If you have never been to a Japanese steakhouse, skip this write-up and go; it’s better to be surprised. If you have, then you know the amazing feats of cooking dexterity all done with knife, spatula and seasoning shakers. We encountered the most entertaining chef we have ever seen, his mad skills had us in awe and laughing through the entire meal—which we must say was excellent. The prices are good—it’s a prix fixe (so splurge on the filet), unless you opt for sushi, tempura or other delicious traditional Japanese dishes which, while prepared without the floor-show, are brought to you by a gracious server in a beautiful kimono. SHARAKU You’ll find the highest quality fish at this traditional Japanese sushi bar. It is picture-perfect sashimi and sushi without the gimmicks—the way it has always been done. The chefs want you to enjoy the differences in the fish and paint each piece to perfection with wasabi or whatever it needs (they brew their own soy here so you might begin to get the idea). The checklist features types of tuna you don’t find on an average menu—it’s a perfection thing, and you might not understand until you eat here. Sharaku’s roots go all the way to Japan; they started out partnered up with Sushi Den, one of Japan’s largest sushi chains. There is probably over 100 years of combined experience behind these counters, with the owner starting in the biz long before sushi ever was aboveground in the U.S. Not only do they take their food very seriously here, there is respect for drink too, as in Japan, where it is traditional to drink during dinner. So you will find sublime sakes and scotches in what is a traditional bar as well. Many of the staff are fluent in Japanese—it is the favorite of relocated and visiting Japanese business executives. SHIRO Shiro is like no other. It’s one of our favorite restaurants—anywhere. Where else can you enjoy sushi in a secluded turn of the century mansion that looks like a Southern Plantation? Shiro oozes ambience, both romantic and decidedly hip. A huge starter selection, with so many choices it is hard to choose. They have all the Japanese favorites, plus creative bites like lobster and crab spring rolls. Then there’s the always-evolving sushi bar, never ceasing to amaze. They were using blowtorches years ago and even had sushi that was flambéed at the table. Entrées are outstanding—miso chicken, breast of duck, plenty of seafood, and the famous rack (and half rack) of lamb. Japanese mains are in there too, from noodles to teriyaki steaks. There is a little Western influence throughout the menu (they were more Asian/Euro fusion when they opened), most obvious in the desserts—crème brulee and great chocolate mousse among them. SUSHI KO A tiny family sushi bar that manages to be a favorite, despite a lack of Sapporo, sake or any strong drink. The original owner Joe has opened up King of Sushi just few miles up Orchard Lake. TAKESUSHI We’ll “take” sushi any way we can get it, and it doesn’t get much better in these parts (no e-mails, we know how it is really pronounced). Everything you expect on a Japanese menu, with an excellent rawon-rice selection. The only problem—they continually insult our hygiene by making us wash with warm towels before they serve us. (Again, no e-mails, please.) YOTSUBA 2222 Hogback Rd., Ann Arbor Yotsuba, the favorite Japanese restaurant of Ann Arborites, is the latest addition to the West Bloomfield sushi landscape. Created by Ann Lin, who started the legendary Miki in Ann Arbor, this is one of the most elegant restaurants in the area. The indoor waterfall pond is not an ostentatious showpiece; it belongs, it feels natural. The room opens up into a spacious, simplistic area with clean blonde floors, wooden tables and natural stone accents under a midnight matte ceiling. There’s a zen-swanky tatami room as well. The menu is pure Japanese, with a teeny smattering of Western fine dining crossovers (like NY strip with miso and pan-fried duck a l’orange). But the star of the show is the seafood—both cooked and raw. Golden scallops, teriyaki sea bass and lobster tail with saffron puree are highlights as much as the beautifully prepared and plated sushi and sashimi. For a real treat, go omakase, which is a seven-course (minimum) chef’s choice—a true experience. CHINESE CHINA CAFÉ China Café is the people’s choice in now-happening Novi, winning the award for best Asian in the city. What is more remarkable is they are number one on both Citysearch and AOL Cityguide—that’s a lot of love. China Café is a lot hipper than your traditional joint and the food is way, way better. They elevate simple dishes, such as the much beloved beef with broccoli, into an unforgettable mélange where you savor every bite. It’s obvious they don’t cut corners in the ingredient department. There are more elaborate dishes and stellar presentations like using a pineapple for a serving dish, but they have a way with taking what seems cliché and elevating it to a new level. We especially love the umbrella drinks, most of all, the one that is served in the giant volcano for two. CHINA RUBY China Ruby has existed in its unassuming storefront locale on a street littered with unassuming storefronts far longer than Ferndale’s current incarnation as hipster haven. Making their name on a General Tso’s Chicken that’s virtually unrivaled, bathed in a dark brown sauce thick with garlic and ginger, China Ruby has made believers out of their countless legions of regulars, all of whom are remembered (as are their orders) by lovely proprietor Tina. Like crack, it only takes one time to get hooked. EAST LAKE You might be disappointed looking at the menu—that’s because they stereotyped you and decided you would be too scared of the authentic Chinese cuisine on the “other” menu. So tell them where to stick the cornstarch and MSG and get the real thing. Sure it has jellyfish, chicken feet, sea slugs and all those parts of animals Westerners only eat unknowingly in hot dogs, but there are so many treasures to be found, like affordable abalone, that you’ll be glad you put up with the “fear factor” menu. EURASIAN GRILL On the Eurasian’s Continental-meets-sizzling-wok menu, you’ll find stir-frys next to Dover sole. It’s high-style fusion and all about big flavors. There is nothing gentle about the halibut in curry or the lime marinade jacked into delicate sea scallops. If it’s too powerful for your palate, wash it down with a variety of big umbrella drinks. HONG HUA Chinese fine dining made a big splash when it opened at the former site of the octogenarian’s fave haunt, Bill Knapp’s. Upscale yet traditional Chinese, well plated, with Western-style service and a wine list that is larger than the back of a table tent is the main reason. Add some white tablecloths and décor that didn’t come from Home Depot and you have a hit. GOLDEN HARVEST Less-gentrified Hong Kong and Cantonese is the reason we keep returning to the Harvest even though they tore down the Dykeland sign when somebody finally caught on to what the giggling was about. Hands down the eastside’s finest—and we wouldn’t battle royale with them on Iron Chef. GOLDEN HOY The new kid on the block, and that’s about the size of it; this massive Asian restaurant takes up close to a city block of the Star Theatre complex. A sprawling, airy, semi-circular modern design that keeps going on and on (OK, maybe it is only a par 3)—it’s bigger than Asian Village. The Pan-Asian menu is mostly Chinese, but there are Thai, Vietnamese, Korean, Malaysian, and Japanese dishes and a sushi bar as well. Dim Sum comes from the kitchen rather than a cart and the pork dumplings are as sticky as a lint roller, but so good with chunky pork filling. The chicken feet are perfect, covered in a semi-sweet sauce with some whole black beans adding a salty goodness. There is still brewing equipment from the last tenant, so we may very well see the area’s first Asian microbrewery as well. GOURMET GARDEN There are four Gardens but only Rochester serves “Shanghai-style” which is a far cry from the pedestrian. Bring your reading glasses; this is the kind of extensive menu one finds in SF’s Chinatown rather than our humble area. In a word: authentic. So peruse the menu for the familiar and culturally unusual while the occidental tourist in you wonders if the creatures in the fish tank are for lookin’ or eatin’? MON JIN LAU Because Mon Jin Lau is one of only five area dining spots listed in the Apple Guide as one of the best restaurants in America’s big cities, we tend to forget they do the traditional Chinese—only way better. PALLAS Driving by, you might think Pallas Wang’s palace is a Greek restaurant—we did for a long time. Inside, you’re hit with a waterfall pouring down a stark marble slab, then look around a first class room and notice they spent some YEN on décor. The service is tip-top; the food is upscale, well-plated Asian. The soup is in a square bowl (try getting that last slurp); the mozzarella spring rolls an unusual twist on a mundane standard. In a lychee shell, much like what you might find in a better Vegas hotel. PEARL Michael and Winnie Mak are the entrepreneurs behind the latest fine-dining Chinese restaurant in the area. With rich wood walls and light carpets, it is a contemporary setting (colored glass halogens and butcher-block paper table covers) but decidedly Asian in charm (lucky kitty statues and Chinese prints). But Pearl is really about the food, and the kitchen is delivering some top-notch dishes, as you’ll discover when you notice shark fin and live shellfish on the menu. Try the deep-fried crab claw appetizer, the largest we’ve seen, especially considering the $3.50 price. The chicken on the crispy spinach is one of the many standouts on this ambitious menu, full of traditional favorites and new dishes. SHANGRI-LA Thank your lucky kitty we have Shangri-La. They have the best dim sum you’ll find in our area, and the servers translate well, so you’ll know what you are eating—kind of. There is always something new or a mystery on the rolling steam tables. Go for the shark’s fin, which does not have any shark or fin in it, it just refers to the shape of this incredible dumpling. The rest of the menu is expectedly extensive, authentic and upscale, far superior to what gets passed around the table at many Chinese restaurants. Best of all, they are open very late and have become a hangout for area chefs. KOREAN BI BIM BAP Discover why Korean dining is becoming popular paparazzi dining in NY and LA. The flavors of Korea are both exotic and esoteric, with a few exceptions, notably kimchi, a spicy fermented cabbage that can quickly become a habit. Bi bim bap is not a Little Richard refrain, but one of Korea’s most famous dishes—a stone bowl filled with pretty much whatever you fancy. MI-LOC Thank God for older strip malls, they are the fertile fields from which incredible ethnic restaurants spring forth. This small family operation is no exception. The food is sensational: the English, not so good. Daily specials of Korean stews and hot pots are a smart bet, even when lost in translation. NEW SEOUL GARDEN You have seen the blue tiled roof when driving on 696—if you haven’t eaten here you are truly missing out on a cuisine that is as fun as it is flavorful. New Seoul is the gold standard in local Korean dining, authentic, clean and fresh. New Seoul is massive, as is the menu, an all-embracing tome of authentic Korean and Japanese. The barbeque feasts are the headliners—seafood, chicken and beef (the short ribs called bulgogi are a must). They’re cooked on a built-in tabletop grill by you or the server, and come with a table-filling assortment of sides and condiments. There are tons of other Korean classics and Japanese favorites. The décor is equally impressive, with public and private rooms resplendent in paper walls, fountains and far Eastern ambience. They also house one of the area’s better sushi bars. SHILLA Korean big-food from both sides of the 38th parallel. Here in Detroit (about the 42nd parallel for the geographically challenged), owner Don Kim has a commitment to offering authentic and aggressive oriental fare, items like spicy ribs, pyrotechnic bi bim bap and super-fresh sushi. But the dish that puts him on the map is hae mul jim: stewed clams, mussels, crab, monkfish and shrimp over bean sprouts and five-alarm chili sauce. Great chow and a history lesson as well, with beautiful Shilla dynasty showpieces on display. WOO LEE GARDEN They spent a small fortune turning this former Italian franchise into a Seoul-food showpiece that we’ll call the Far East Side Mario’s. You can pick your meal from the plastic replicas hanging in the entrance, always a sign of a quality place. The menu is much more extensive; multiple pages loaded with traditional Korean and Japanese dishes. Korean-style barbecue is the specialty. Like most Korean restaurants, they also serve sushi. THAI BANGKOK CUISINE Home base for Michigan’s original Thai-oneers Montree and Somnuk (Sandy) Arpachinda, who now own a half dozen outlets run by various kin. If Sterling Heights is off your trip-tik, they now have a downtown location across from the Whitney. Royal Oak is the Disneyland of the group, with décor that outdoes the typical Thai storefront; in fact you have probably never eaten Thai food in a more opulent setting, unless you’ve eaten with Yul Brynner. Tropical fish, brightly painted murals, golden archways and that Thai rarity, a liquor license. NY’S THAI Thai menus are similar; the reason this low-ambience strip mall spot shines so brightly is the chef. Ny (short for Pany) was born in Laos and trained in France. This shows in his cooking, like the beef curry in a rich coconut basil sauce that will haunt you for days. However, other dishes reflect the Laotian/Vietnamese aspect and are lighter and subtle. Of course his training really shows on his now-famous desserts. On weekends he serves crème brûlée and other chi-chi desserts, which no longer last the entire weekend due to popularity and low price ($3.95). Anyway, there is a lot more to this story; ask him, he’ll tell you. ORCHID CAFÉ The culinary technicians of the Orchid have been producing transcendental strip-mall Thai since opening in 1991. A serene and intimate setting with teak panels forming little cozies and smooth, silk-clad servers make the Orchid an ultra-comfortable dining room. It’s home to both standard Thai (Bangkok chicken and noodley pads) as well as esoteric and exotic dishes like the aptly named room temperature yum duck. Not a bad little wine list if your predilection is to Thai one on. OSLO The menu at the now reopened and reimagined Oslo fits the bill. The recipes are refreshing—these are criminally tasty curries with attention to presentation that goes miles beyond the typical Thai storefront styrofoam fare with prices that don’t. Some expected Thai apps are MIA, but new spins (Tofu instead of Tod in the Mun) as well as Japanese and Chinese favorites play just as well with the palate; don’t fear, soon-to-be-legendary spring rolls and satay are in the house. There are over 50 entrées, and they highlight some of the more exceptional rice and noodle dishes on the menu. If that isn’t enough, three bars, one sushi and two for drinking if you feel the need to Thai one on with a Key Lime martini (made with fresh squeezed Key Lime juice). PI’S THAI It’s a tiny nine-seater but it has a much larger reputation. Their tom yum (spicy sour soup) is hit and miss, but when it is on it is the best anywhere. REXY’S BANGKOK CUISINE Rexy’s is the Disneyland of Thai restaurants. With décor that outdoes any Thai palace, you’ve never eaten Thai food in a more opulent setting than Rexy’s. Tropical fish, brightly painted murals, golden archways and some of the best Thai food in Michigan. What else, you say? Bubble drink, that’s what. ROYAL THAI CAFÉ Holding Birmingham and Royal Oak hostage to its flavors for 14 years, Lumpai’s kitchen is all about the food. Loyalists swear the Pad Thai (tomato based and a little sweeter than the traditional) here is second to none. The Tom Yum soup is sublime, a perfect balance of flavors, balance and texture (why does this seem to be the only kitchen that has the seeming obvious forethought to slice straw mushrooms into palatable sized bites?) SALA THAI 3400 Russell St., Detroit The original Sala Thai downtown has reopened and it looks much nicer with eastern décor giving it the ambience it was once lacking. You’ll find the food is never lacking. Knockout spring rolls, vegetable curry, better-than-average everything and a lot of dishes and appetizers that you won’t find in typical highlander Thai menus. THAI BISTRO When this opened, they redefined area Thai. One of the best in the Siamese genre, the food is outstanding, no scrimping on the main ingredients, and extra points awarded for creativity in the cuisine and plating. Absolutively the best spring rolls—you could eat them plain, but to miss the malty tang of the sweet dip would be a shame. THAI PALACE I & II 13919 Michigan Ave., Dearborn Here’s a Thai restaurant that both eastsiders and westsiders can agree on. Thai Palace I was so popular they had to open up another on the other end of Dearborn. They are some of the most accommodating restaurateurs in the biz, so if you like your pad thai with extra pad, don’t be afraid to ask. T.N. THAI BISTRO This new foray into Grosse Pointe is a welcome one. Head Chef Tom Lee and his sister Naly Yang head this new venture with family ties to more than ten other well-established Thai restaurants in the metro area. Lee expertly serves up traditional and some contemporary Thai cuisine. The dishes are fantastic, with seafood specialties and healthy choices. The décor is cute and cozy. VIETNAMESE ANNAM In our neck of the woods, Vietnamese cuisine is too often relegated to small storefront operations; here at Annam, it is raised to the power of three, remaining intimate without being claustrophobic, offering some idea of how warm, chic and elegant such dining can be. Owners Andrew and Myanh Nguyen express their passion for the food of Southeast Asia in such dishes as shrimp brochettes in lemongrass, beef in Vietnamese grape leaves and rice or chicken and perfumed shiitake mushrooms cooked in a clay pot. Local constraints call for a spontaneously seasonal menu, and it always seems to work. A recently added beer and wine list, while brief, is welcome. THE MINI RESTAURANT Time was when we had to drive to Windsor to experience Vietnamese flavors. The Mini was more or less adopted by Detroit. As always: a tasteful choice. THANG LONG Dazzle your friends with Vietnamese cuisine (basically, Asian with oppressive colonial influence) in this strip-mall scenester hang. After your meal arrives, you may wonder if the plate in front of you is what you ordered. It is. The crispy pancake is a roll-your-own showstopper. Hanoi chicken is served simmering in ginger-laden sauce in its own metal pot. There are also many delicious drinks; try the coconut, which looks like a snow globe in a glass. © 2008 Guide to Detroit, LLC |