Thursday, June 16, 2011

Thai Phoon

Thai food is one of the best cuisines on earth, but depending on my mood, anything can be the best on earth.

Consistently I am a big fan of Asian food as a whole. I like to try new things, and Asian food is different in almost every way that is familiar to us. From ingredients, spices, or execution, it differs from what is safe.

Of the Asian genre, Thai is high up on my favorites list. I enjoy the combination of fresh herbs and spices. Everything on my plate tastes like the chef had just snipped that leaf off the plant before placing it in my entree. When I eat Thai, it is like a celebration on my tongue. So far, there are only a few in the area that I would say I classify as the best.

ThaiPhoon is one of these illustrious few. I was in Dupont Circle recently for a couple of days on a conference. I enjoyed the menu so much on my first day, I returned for a repeat performance on the second day.

This place was humming for lunch. As a starter I went with the Crab-Shrimp Rolls (crispy rolls stuffed with crab meat, shrimp, glass noodles and vegetables, served with sweet & sour sauce). These perfect little packets of tasty joy. Very much like a spring roll, but centered around a succulent shrimp. All the best ingredients, as a spring roll should be.

For my entree, I went with the Bangkok Sea Breeze (A combination of shrimp, scallops, squid, and mussels stir-fried with celery-omitted ingredient by my request, onions, scallions, and egg in a delicious yellow curry sauce.). This was a mild curry dish the was the epitome of the perfect Thai entree. Slightly sweet, slightly spicy, a party of freshness dancing on my plate. The best aspect of this dish was that everything was cooked precisely as it should. Not everyone likes squid (I, of course, do). For those who enjoy its subtle flavor and distinct texture will be thrilled to know that ThaiPhoon are experts at preparing it. It was cooked to soft, not at all rubbery. The perfect touch. Everything in this dish was prepared to its peak. A fabulous accomplishment.

On the second day, I had to do a repeat performance of the crab shrimp rolls, but purposely tried a different entree. For this day I went with the Pad Poy Sian (Combination of chicken, beef, and shrimp stir-fried with mixed vegetables and bean thread in a light garlic sauce.). Another mild dish, but as many know, Thai mild and our mild are not quite the same thing. Keep that in mind when you order. Once again I enjoyed the delicious balance of herbs and spices expertly mingled with perfectly cooked ingredients. Nothing over done. Not too garlicy, nothing that takes over the dish. All ingredients are mixed in harmony. Another ingredient not known by all was featured in this dish, glass noodles (or bean threads, or Woon Sen). Glass noodles are a very very fine noodles made from the mung bean sprout. They are so fine and thin that they are practically clear and lower in carbs and calories since it originates from a bean sprout and not a starch. Interesting little factoid.

One could not go wrong with either of these dishes, nor would I imagine, any dish on this menu. The best part is how reasonably priced they are considering being anywhere in the metro DC area, let alone the center of a trendy DC district. If you are looking for out of this world Thai food, this should be your destination.

Contact information:
ThaiPhoon Restaurant
2011 "S" Street, N.W.,
Washington, D.C. 20009
Tel : 202-667-3505
Fax : 202-667-8018
Email :
Website :

Thaiphoon on Urbanspoon

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