Corpus Christi

(From May 2012)

Chef Pennee and host Paul Chanyaman give new meaning to the phrase “work ethic,” running what is essentially a mom-and-pop operation seven days a week while continuing to make improvements all around, from the decor to the menu. Service can be a bit slow, and entrées don’t always arrive together, so there’s good reason to share an appetizer, like the crispy tofu or the “hog wings,” a fork-tender pork shank in a mild peanut curry. And any wait is rewarded with tasty, nicely plated dishes, like pad thai—clear rice noodles scattered with tender chunks of chicken, crushed peanuts, and bean sprouts—and a mild chicken and beef curry served in a coconut shell. If your appetite permits, consider the sweet rice pudding. Beer & wine.

Sunday, April 29th, 2012, 1:31 pm
Patrick says:
We ate there in December. This is a great place. The hostess/waitress/chef seated us and was very pleasant, making excellent suggestions. It is expensive, good service and very good food. I had mussels in a spicy sauce with Thai basil...very spicy and I loved it. On a weeknight we were the only people in the restaurant until we were about to leave and a group of 6 came in.

Monday, November 2nd, 2009, 8:29 am
Diego says:
The restaurant is currently closed waiting for their inspection by the City.

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(From January 2012)

Tony Lam and his team make this downtown landmark hard to beat for fine dining in South Texas. Two menu standbys came off tasty and well-prepared: the ca ri ga, a mild chicken curry with a medly of crunchy vegetables, and the Chapman Special (made to order, and named for a loyal patron), a blend of sauteed spinach, broccoli, tofu, Japanese eggplant, tomatoes, bean sprouts, and ginger. Even more noteworthy was a daily special of fresh flounder, pan-seared and served over a bed of bell peppers, eggplant, and too-hot-to-touch red chiles in a subtle tamarind sauce. Bar.

Sunday, April 29th, 2012, 1:36 pm
Patrick says:
Admittedly this is one of our favorite restaurants in Corpus Christi. The Napoleon Beef is incredible and please try their Soft Shell Crabs in a light black pepper batter. It is expensive, but service has always been good and the food delicious. The desserts are small but incredibly rich...difficult to finish on on your own...share.

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