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Orchid Thai Cuisine Restaurant Review: Orchid resides on a quiet stretch of Park Avenue, far from the cluster of restaurants on the street’s south end. But it’s worth the casual stroll to the family-owned spot with a half-dozen tables for al fresco dining streetside and about ten tables inside, along with a handful of seats at the bar. You can nosh on appetizers, almost making a meal out of the small plates such as crispy fried soft shell crab, pork-stuffed chicken wings with clear noodles and mushroom, and Thai steamed dumplings with water chestnuts. Don’t hesitate to ask for extra lime or spice if you prefer heat (especially for tom yum shrimp lemon grass soup). For light fare, consider the generous grilled beef salad (yum nua), tossed with mixed greens, tomatoes, shallots, scallions and cilantro-lime dressing. Entrées range from drunken noodles, flat rice noodles stir-fried with chicken, Thai basil and fresh chilies, to massaman curry with roasted peanut and cinnamon flavors, and tilapia lightly fried in three spices. Make sure to get an order of roti bread to pair with the curries for dipping. Share a bowl of coconut sticky rice with mango or puffy Thai donuts for dessert.