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Portland Area Indonesian Malaysian Thai

Portland - Thai Hut & Indonesian/Malaysian Food

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Portland - Thai Hut & Indonesian/Malaysian Food

Chris | Jul 29, 2002 05:00 PM

After reading another hound’s post concerning Thai Hut, my wife and I went over to the east side to check it out (we check out all the new Thai restaurants in the area). Our expectations weren’t high since we are usually disappointed. Thai Hut was a pleasant surprise. All the standard dishess we’ve tried so far (four visits) are on a par with the best in town – the various curries are flavorful and the meat and vegies are properly cooked; the noodle dishes we’ve had have been excellent. The massaman curry is very, very good – as good as that at Singha, Siam or Typhoon.

The real treats, though, are the specials they prepare on Fridays and Saturdays. The owners are from Indonesia and some of the dishes they serve from that part of the world, you will not find anywhere around here. We are familiar with the cuisine from Indonesia and Malaysia, so you can believe me when I say that Thai Hut’s specials are both authentic and utterly delicious. The first meal I ever had in Malaysia was beef rendang – large chunks of beef cooked ever-so-slowly in a unique curry with lemongrass. I fell in love with it over there and hadn’t found good rendang over here until we tried it last Friday at Thai Hut.

They’re also open to suggestions. We suggested that they try ‘nasi lemak’, an almost impossibly good-tasting combination of coconut rice, dried anchovy sambal (really – anchovies – excellent when dessicated, then cooked in chili sauce), peanuts and hard-boiled egg. I look forward to that being one of their ‘specials.’

Another thing to try: a unique desert called ‘es teler’. It is a combination of jackfruit, coconut-flavored agar-agar, cendol (rice flour ‘noodles’ flavored with pandan (screwpine) leaves), shredded coconut all swimming in sweet coconut milk.

I understand from another poster on this board that the service isn’t so great when they get busy (there are only four people to cook, take orders, serve and clean up). But I urge you to either go when they’re not busy or simply look past the lack of great service and concentrate on the wonderful food.

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