doi moi

doi moi Restaurant Review:

This experimental restaurant, with its emphasis on Thai and Vietnamese flavors and ingredients, re-creates Southeast Asian fare in one seating. For foodies, the best perches in the house are those skirting the open kitchen, where onlookers can get a first-hand view of line cooks and prep staff putting it all together. It’s hard to decide what to order since the menu is rather lengthy, but fortunately many offerings are tapas-like so you can share. If the tod mun, or fish cakes, show up, get them; they are served as one very large shredded halibut “cake” finished with fiercely hot chilies. Then consider doi moi’s version of Thai crispy spring rolls, which are cigarette-slender and stuffed with a mixture of pork, shrimp and noodles. Stir-fried soft-shell crab comes as a whole crab atop a pile of stir-fried vegetables, really the star of the menu. Alas, the duck breast in red curry, though featuring tender meat, has a water-thin curry sauce and too few vegetables. For a side, try the Thai shaved corn with lime. Among desserts, the best pick is the trio of soft-serve Asian-flavored ice cream cones. Beers and wines are abundant, with imports from Greece, France and Italy. Asian beers, of course, are available, but you may just want to settle for cider, mead, or a fresh juice blend with ginger and honey.