East End Eats: Chinda's Noyac Thai House
East End Eats: Chinda's Noyac Thai House
Having consumed many pounds of mediocre food at exaggerated prices over the last couple of years, it is downright exhilarating to be able to report on a really enjoyable and inexpensive meal.
Stand up and take a bow, Chinda's!
Photo by Morgan McGivern
Some diners may have trouble finding it, located as it is in the dark hinterland of Noyac Road, but it's really worth getting out a compass and making the trek. (It's a little west of Cromer's Market, on the opposite side of Noyac Road.)
Enough For Two
The small dining room, adjoining a busy bar and takeout area, is brightly lit and no-nonsense while managing at the same time to be cozy and welcoming. This is partly because the Thai owner spreads an irresistible warmth and cheer that is guaranteed to put you in a good mood.
The prices are a little hard to state concretely since so many of the dishes are enough for two, but basically they run from $5.50 to $13.95. Only the whole fish, according to what is in season, may be more expensive.
The menu is divided into appetizers and soups and then into chicken, beef, pork, seafood, rice, and noodle dishes. (There are also hamburgers, chicken pot pie, steak, etc. for those few remaining stick-in-the-muds who won't try anything with a foreign name.)
Outstanding Appetizers
Let's start with the spring rolls. The spring roll does not translate well to the East End. Maybe it's the salt in the air, but as a rule of thumb they are sodden lumps of anonymous substances wrapped in deep-fried leather.
Chinda's spring rolls don't deserve to be mentioned on the same page - they're bright, crisp, fresh, and outstandingly good.
And the same could be said for the other appetizers we ordered. The kai satay, slivers of marinated chicken breast grilled and served on a skewer with peanut sauce, were tender and tasty. The tom yum koong soup was wonderful - a hot, spicy bowlful of shrimp, mushrooms, and broth flavored with lemon grass, lime, and peppers that was enough for four of us.
Another Rave
Last, and brought to us consecutively as were most of the dishes, was a platterful of featherlight fried pork-and-garlic wontons. Fattening, may be; delicious, undoubtedly.
The whole fish on Sunday evening was striped bass, which we chose to have steamed with fresh ginger, lemon grass, extra garlic, and a variety of vegetables. Here we go again - another rave.
Excellent also was Chinda's specialty, pad Thai, the national dish of rice noodles sauteed with shrimp, egg, bean curd, bean sprouts, and a lovely coating of ground peanuts, which was divinely comforting.
Heavenly
The stir-fried chicken with cashew nuts and green onion was a little less exciting, but mainly because everything else was so good.
And this time I'm not going to add that word "unfortunately" to the description of the dessert course, because the sticky rice with fresh mango, which was all we had room for, was heaven.
From the excellent martini at the beginning to the showers of jellybeans we were given at the end, Chinda's was a laid-back, entirely comfortable, delightful experience.