Though my two friend and I were the only Tuesday night patrons of the restaurant on Pleasant Street, our waitress assured us that this was not the norm. She proceeded to sit us in the very back corner of the empty restaurant, giving us the seemingly optimal position to enjoy the ethnic muzak. Our proximity to the speaker quickly turned that enjoyment into pain, but also provided a muffling effect that allowed us to comment freely on our food.
I played it safe, choosing my favorite Thai starter, Tom Kha Kai, a chicken coconut soup. Though I have had this in nearly every Thai restaurant that I have been to, I feel fairly confident in saying that this was the best, and certainly the best in Brunswick (though the dining services do have a very nice version). The mushrooms were delicious, the broth was creamy and flavorful, and the kick of spice was perfectly suited to my sensitive taste buds.
The spring rolls were a well-done version of the classic Asian appetizer. The vegetables and noodles wrapped in rice paper and served with sweet and sour sauce were crispy and, in the spectrum of fried foods, light and relatively grease-free. The steamed dumplings, another favorite, were not quite as typical. The soft, chewy wraps were huge, flat, and loaded with chives.
While appetizer offerings were extensive, including fried tofu, chicken satay, and a few more soups, the main menu was almost overwhelming in size. There are entire selections of dinner sized salads, Thai curry dishes, several styles of duck and seafood, noodles or fried rice served with any meat or tofu, and house specialties.
Listed as a salad, the Yum Woon Sen was mostly a noodle dish, served with a wedge of lettuce. Mixed in with the noodles were shrimp, chicken, onions, and chili pepper. This dish is indicated as spicy in the menu, and even in its most mild form was pretty hot.
The drunken chicken, a Thai staple of stir-fried chicken, green beans, peppers, and basil leaves, was better than I've had before. One of my companions ordered the medium-spiced version, which he found sinus-tickling, making me and my sensitive palette apprehensive to try it. I handled it well, however?I even delighted in its flavor which wasn't at all over-ridden, and perhaps even enhanced by the chili-based sauce.
For my main course, I stuck with another of my favorite Thai dishes, Pad Se-Eaw. The large rice noodles stir-fried with egg, carrots, and broccoli in a dark soy sauce, was typical of what I've had, which was fine for me. The portion was so big that even I, voted "Biggest Appetite" by my high school classmates, took home a doggie bag. Of course, I finished it off later that night.
I highly recommend enjoying one these inevitably exquisite meals with a Singha, Thailand's own light, crisp beer. Though it may not have the highest "partyability," it is definitely one I suggest that Carter get his hands on.
All in all, you can't go wrong with Thai Paradise. So, while you're feeling the pressure of finals, do yourself a favor and take the time to enjoy this reasonably-priced Brunswick gem; just watch out for the temptation of Uncle Tom's staring you in the face from next door as you leave.