South Philly Review

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Several weeks ago, my sister Sandy and I were strolling along Chestnut Street when we happened upon two new Asian restaurants. One was Thai and the other was Korean. I pulled out my notebook and made note of them.

We planned to try Bangkok Thai 9 Cuisine, but Sandy came down with a nasty cold and cough, so Edward and I decided to dine at the restaurant.

“I will bring you back some soup,” I told my sister as she sneezed for the umpteenth time.

I rummaged through our wine fridge and pulled out a crisp, grassy sauvignon blanc from South Africa.

Bangkok Thai is housed in a former Asian restaurant. The walls are softly painted. The tables, set with linen napkins, and chairs are quite comfortable. The former restaurant had a huge menu. This one is pared down with something for everyone’s taste.

A young woman filled our water glasses and brought us an ice bucket for our twist-off-cap wine.

Edward and I enjoy Thai food because it is visually appealing. The herbs and spices used in this cuisine are among my favorites.

We snacked on edamame ($4.95), which were still in their pods and lightly salted.

A steaming hot cup of tom yum soup with shrimp ($5.50) was packed with lemongrass and packed with a bit of a spicy punch. Several medium shrimp floated in the fragrant broth and were perfectly cooked. There is nothing worse than mushy shrimp.

Thai dumplings ($6.95) consisted of six gently-steamed, plump noodle purses filled with minced shrimp and pork. I thought the filling needed more flavor, but the slightly sweet dipping sauce helped to enhance them. Sometimes dumplings can be rubbery but these were just right.

I never met a fried food I didn’t like. Correction: I don’t like greasy, loaded with oil fried foods. We sampled the angel shrimp ($6.95), which were heaven on a plate. Five shrimp were wrapped in thin rice paper and quickly deep-fried to a light, golden hue. Edward and I enjoyed the sweet-and-sour dipping sauce because we simply adore anything sweet and sour. It was a lively contrast for the light and crispy shrimp.

My favorite dish was the crispy duck ($16.95) prepared with Thai basil in a mild sauce. I cannot enjoy really hot and spicy foods anymore, but the chef prepared this dish in a perfect manner. One-half of a meaty, boneless duck was sliced and lightly battered before it met the deep fryer. The slightly spicy chili basil sauce was the perfect flavor foil for the duck, which was not a bit greasy. It was tender, juicy and married well with a rice dish, which our gentleman server helped us to select.

Basil pork fried rice ($11.95) arrived mildly spiced as ordered. The flavors were in harmony and the contrast of textures made me smile. The pork was as juicy as the duck. I have not had Thai food in many months and I forgot how delicious it can be when properly prepared with fresh fragrant ingredients.

We brought Sandy some wonton soup ($4.50), which was still piping hot when we toted it home. I found it to be a little sweet and the wonton were a bit gummy. Still, it made Sandy feel better. We also brought her an order of three spring rolls ($4.95). They were vegetarian, filled with shredded cabbage, mushrooms, cellophane noodles and carrots with a sweet and sour dipping sauce on the side. I tasted them and they were crispy and free of grease.

Bangkok Thai 9 Cuisine serves lunch and dinner. The restaurant features a daily early-bird special that is served from 4 to 6 p.m. with numerous choices at very moderate prices. Take-out, delivery and catering are offered as well.

Three tips of the toque to Bangkok Thai 9 Cuisine. SPR

Bangkok Thai 9 Cuisine