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Tasting Notes: House of Thai Cuisine

 Posted: 8:20 AM December 06, 2012

House of Thai Cuisine

Cuisine and scene: Faced with more than 100 items, customers could spend years eating their way through House of Thai Cuisine's menu, particularly if game for vegetarian, shrimp and squid variations. Dishes are served family-style when they're ready — not when the kitchen has completed the entire table's order — in the large, open dining room. A fish tank and ornate, Thai bric-a-brac complete the decor.

Recommended: Spicy coconut-milk soups are delivered in traditional pots lit with flames from below; try the banana-flowers soup with its surprisingly toothsome texture; pad eggplant is cooked with jalapeno, green onion, garlic, basil and soybean paste; pad asparagus is paired with cashews in season; battered and deep-fried orange tofu is served with a sweet-sour sauce.

Alternative diets: More than 30 vegetarian dishes listed under a separate menu heading; nearly 10 vegetarian lunch specials.

Beverages: Local and other domestic wines by the glass and bottle; house wines by the glass, carafe and half-carafe; craft, other domestic and imported bottled beers; Thai-style iced tea and coffee, hot tea and fountain sodas.

Price range: Lunch specials, $8.99; appetizers, $8.99 to $11.99; salads, $9.99 to $11.99; soups, $10.99 to $14.99; entrees, $10.99 to $17.99; vegetarian entrees, $10.99 to $13.99; desserts, $3.50.

Extras: No personal checks; handy to Southern Oregon University; parking in large lot.

Serving: Lunch from 11 a.m. to 3 p.m. weekdays, dinner from 4 to 9 p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday.

Info: 1667 Siskiyou Blvd., Ashland; 541-488-2583;

— Sarah Lemon

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