In Sauk Point Square on the corner of High Point Road and Old Sauk Road, we lost one Thai restaurant (Rising Sons) but gained a new one as Thai Fusion recently opened.
The menu has a good cross-section of choices without being unwieldy. Let’s start with curry. You can order versions with a red, yellow or green sauce with your choice of pork, chicken or shrimp, and you can order a veggie version or one with udon noodles instead of rice.
The KengKeowVane ($15.99) uses green curry sauce, and its thinness made it seem more like a broth. It was so good that you can eat it straight up, and I wish they hadn’t given me such a shallow portion. The dish had way more vegetables than I anticipated, with green beans, carrots, bamboo shoots, broccoli and eggplants. At least all of them were tender and soaked in the sauce. Meanwhile, the pork was okay, with not much flavor, and I imagine the chicken or shrimp probably would have been better choices.
Among the stir-fry dishes, I picked the pad c eew ($14.99) and loved it. This was a dish of thick noodles that sported a dark soy flavor and weren’t greasy. The accompanying chicken was tender, and I appreciated the use of bok choy instead of green onions. One flaw: the scrambled eggs were so pulverized that you couldn’t taste them.
I also enjoyed the Thai basil beef, which consisted of thinly sliced beef with some fat on it. I found it delicious for its savoriness and spiciness (you can make this dish less hot or more hot), plus the basil added a slight sweetness.
The yum woo sen ($11.99) was a bright and fresh appetizer. The glass noodles and shrimp picked up some tartness from the lime juice and heat from the chili peppers. I also liked that the cherry tomatoes and red onion added to the flavor profile.
Thai Fusion serves lunch and dinner Sunday through Monday and Wednesday through Saturday.
