Tong's Thai

Tong's Thai Restaurant Review:

Tong’s Thai was the first restaurant in town to introduce bobas, tapioca-like bubble teas from Taiwan. Less uniquely, there’s a sushi and saké bar menu. Past experiments with fusion have produced a green curry pizza, but we can’t help feeling that it’s dishes such as the northern Thai curry with pork and red onion that give Tong's its competitive advantage. The ubiquitous tom kha kai, a traditional soup with coconut milk, chicken, lemon grass and makrut lime, is one of the best in town, but the less pretentious rice soup with garlic broth and green onion is also worth a nod. Less laudable are the spring rolls. We also have suppressed yawns over the (relatively) expensive seafood combination served over a deep-fried flounder filet; it's much less than the sum of its many parts. Seafood seekers should consider the haw-mok --- fish and friends steamed in foil with red curry.