Fun Playing With Asian Food at Nobu Tei, Solon Ohio

Our newest Solon favorite for playing with food is Nobu Tei, a lovely Asian eatery sandwiched between franchises Zoup and DiBella's Subs at 30050 Aurora Rd Solon OH 44139, not far from the Harper Road exit of US 422. They are open for lunch and dinner seven days a week.

The menu ambitiously transports you from Sushi, Japanese Noodles and Tempura, to Hibachi, to Thai selections. For this report, we visited twice with friends, and took out one order. Our first visit and part of the take out focused on the Japanese cuisine (we'll skip the Hibachi, though), for the second visit and part of the take out, we "Thai'd one on" so to speak. Actually, while we couldn't actually "tie one on" during our April 2015 visits because the liquor permit was pending, the website of the Ohio Department of Liquor Control indicates they got their permits in late May - full bar, seven days a week. The bar area looks like a fun place to socialize. We settled for tea on our two visits. 

For our first adventure, each couple ordered the Sushi Combo For Two (Chef's Choice). According to the menu, the sushi plate should have been preceded by Miso Soup, but it never appeared, and our server didn't seem to think it was included (and we didn't feel like arguing). Also missing was the traditional warm towel to cleanse the face and hands before handling Japanese food.

Overall, this wasn't a bad plate of sushi, though the hamachi (second pair from the right, front) definitely smelled and tasted fishy. And the tamago (egg sushi) third row right, lacked profundity as well; it was stiff and watery and might have been a frozen product. The only other criticism is that this is presented as a dish to feed two diners. When I asked the server why there was only one piece each of tamago, octopus, and crab stick, she explained that it was a 15 piece order (which is stated in the menu, yes). Oh.

On the positive side, the Kimono Roll (4th row), which contained both real crab and kani, had a great combination of crunch and savory and, most important, it tasted fresh and good. The other items ranged from very good to a slightly chewy octopus (hard to share!), but other than the old-tasting hamachi, I'd try sushi there again. Our dining companions ordered two rolls in addition to their Sushi for Two: Eel Cucumber and Spicy Tuna. I enjoyed the piece of Spicy Tuna roll I tasted. Our companions liked the Eel Cucumber enough to order another on our next visit, the following week.

The next week, Bob and I started with Crispy Calamari, Thai Style. $6.75 bought us four large rings of squid and a squirt of spicy dipping sauce. And we liked it, so long as we didn't focus on the cost per ring. Fried to a crispy crunch, with a nice coating that stayed on as the ring was eaten, this was a pleasant dish. I would have liked some tentacles, or at least enough pieces to really share.

This next choice turned out a little strange - the menu says, "Avocado Salad. Sliced avocado, lettuce served with special sauce." As I adore all things avocado:

It was exactly as the menu described it: leaves of Iceberg Lettuce topped with slices of avocado and drizzled with a tingly-tasty sauce. Any avocado lover would like this, but it just seemed like an odd, sparse salad. Yes, I took the leftovers home and yes, I ate them.

Our Thai entrees were all preceded by a standard iceberg lettuce salad topped with a peanutty dressing and served right from the cooler:

So far, most of the food had been rather mundane. Not wanting to be negative, but want to tell the complete story.

But here is where Nobu Tei turned into a blissful experience; they won us over with the next four Thai dishes:

Yellow Curry with Chicken

Drunken Noodles

Swimming Crispy Duck in Red Curry

Massaman Curry w/Tofu

The three curries were each served with a bowl of rice. 

Each of these dishes jumped off the plate and danced on our palates with sophisticated spicing and respectable heat. The complexity of the sauces did not overwhelm the proteins; both tofu dishes were expertly prepared and featured crisped tofu the likes of which I haven't tasted in an NEO Ohio Thai restaurant anytime lately. The Drunken Noodles married fresh rice noodles with egg, onion, scallions, bell pepper, basil and choice of protein (tofu here), topped with a spicy, savory Thai Brown Sauce that made me wish I'd ordered the dish for myself. My Massaman Curry, however, also delighted the palate with complex flavors and assertive but not overwhelming spices. 

But the most exquisite of the dishes was the duck - fried to a perfectly crispy finish, swimming in a delightful red curry sauce with vegetables and cilantro.

The take-out started out similarly to how our last Nobu Tei meal had ended - with their other fried duck entree special: Spice Duck. 

Notwithstanding the rigors of packing and carrying, this duck was crisp and savory, with a slightly different spice profile from the Swimming Duck. The accompanying sauce was not a curry, but redolent of soy, fish sauce and a touch of sweet.

For take out, the sauce came on the side, together with the  peas, bell pepper, red onion, carrot, and basil leaves to accompany the dish. Here is how it looked together on the plate:

My entree came from the Japanese side of the menu: Yakisoba stir fried noodles with red onion, carrot and asparagus and more of that nicely fried tofu (my choice of protein). Though it paled a little next to the wonderfully complex and savory duck dish, it was most enjoyable.

We also shared an order of Chicken & Vegetable Tempura: 

Chicken strips, onion, broccoli, carrot, and mushroom were served with a mild dipping sauce (we actually liked the sauce for the duck with it better). Some of the foam container had melted, a tribute to the initial heat from freshly fried tempura. 

Overall, despite a few growing pains, Nobu Tei is a fun addition to Solon and the East Side Suburbs. While the sushi needed a little work, it was mostly very good and the complexity, depth and freshness of the Thai sauces and curries will win you over also. During our second visit, a group engaged one of the Hibachi tables nearby; it certainly sounded like they were having a good time. And despite the AWOL miso soup on our first visit, service is generally energetic and pleasant. So, based on our first three experiences, I look forward to playing with more food at Nobu Tei. 

Nobu Tei

(440) 318-1714

30050 Aurora Rd Solon OH 44139

No website, unofficial Facebook page here.

Ty Fun Gives Us Authentic Thai Food to Play With

It all started New Year's Day. A mutual friend had invited a bunch of us to a late lunch at Wonton Gourmet in Asiatown. Among the diners at our table were Chef/Restauranteur Sunny Tingpatana and his partner, Greg Binford. Sunny was charmed with our love for authentic Asian cuisine, and bemoaned the reality that he could not serve truly authentic Thai cuisine at his Tremont restaurant, Ty Fun. He then offered to prepare an authentic Thai dinner for us - we said "yes" so fast I think it may have made his head spin!

So - on a recent Monday night, 10 of us convened for a mostly off-the-menu feast of Thai delights. This was a dinner where you ate what was served and didn't ask "what's in that" - and if you were one of us, you loved every bite! 

I had never been to Ty Fun, but had heard nothing but praise. I was delighted to learn that the Tremont eatery has its own [free] parking lot, and a full liquor license. It it small, but that only adds to the warmth of the place. There is also a small outdoor patio for better weather. A charming spot to indulge in Asian food fun!

Father's Chicken Wings

This dish is not on the Ty Fun menu, but it ought to be! Tender chicken wings were expertly seasoned and fried, then served with fresh cilantro and a red colored glaze that Chef Sunny said was his father's recipe.

 

 

Minced Pork in Lettuce Cups With Sticky Rice

  

This cold mince, to be wrapped in fresh lettuce with rice, is similar to staple dishes served throughout Asia. This version was an authentic Thai presentation of the dish - the mince included pork liver and tripe that was so tender, it was, to my palate, more of a textural element than a taste. Though this definitely tasted different than similar dishes I've had. We scarfed it down, not knowing about all of the "authentic" ingredients until after, and enjoying every bite. I wish this dish could be on the menu for you all to try!

 

Thai Sticky Rice

This was served with the lettuce wraps; a less sticky Jasmine rice came with the entrees.

Next up was a soup course:

 

Stuffed Bitter Melon Soup

This mild, but intensely flavored broth featured a "dumpling" made from soaked bittermelon as the "skin" and a pork-based filling. Though bittermelon isn't my favorite, this all worked together to make a memorable dish. It also was intended to be, and was, a marvelous palate cleanser from the spicy appetizers.

The next round of dishes hit the rectangular tables fast and furious.

 

Duck and Eggplant in Yellow Curry 

This dish had two types of eggplant (Thai and Indian), in addition to exquisitely cooked boneless duck. Just because the duck was boned didn't mean it lacked any flavor - all of the skin and other ducky goodness was included with the perfectly cooked eggplant and savory curry. Yum.

Rad Na (Beef, Vegetables, Wide Rice Noodles)

Gloppy rice noodles make me so happy! But I was already getting so full - I only tasted a bit of this tasty dish. Lots of garlic, chewy noodles, perfectly cooked meat and vegetables - another yum!

Pla Rad Prig (Red Snapper With Sweet and Spicy Garlic Chili Sauce)

This item is available on the regular menu and is highly recommended. If you are not squeemish about working through a whole fish, you will be well rewarded by great tastes and textures.

Pad Tofu ( Crisp Tofu With Vegetables)


The pressed tofu had a dense, meaty texture - I really liked this dish. The sauce caressed freshly stir fried vegetables for a memorable dish.



Minced Chicken with Red Pepper, Onion, String Beans and Basil Leaves in Chili Garlic Sauce 

There is a version of this dish on the regular menu - but with sliced, rather than minced chicken. Americans seem to have an issue with minced, as opposed to sliced meats. But this version suited our party just fine - with a healthy hit of red pepper, and amazingly crisp February green beans.

 Sunny confessed after we'd tasted everything that he'd still hesitated to "bring it on" completely. Still, the smile on his face was priceless - this was "his" food, which so many local folks might find a bit adventurous for their taste (and that's ok). Our intrepid band geniunely enjoyed and appreciated it, while also appreciating that not everyone else in our neighborhood would. No worries - the menu items are gently tailored to bring out wonderful flavors with comfortable ingredients.

Knowing that one of our group especially faced constant frustration with the way Asian-American restaurants "dumb down" the spice level in their food, Sunny sent out a dish of this condiment to that particular diner:


Prik Nam Pla (Sliced bird's eye peppers with fish sauce)

This condiment offered amazingly tasty fire - the table needed another dish of it because so many of us were using so much of it! Sunny gave us the "heads up" - if you ask for "hot sauce" in a Thai restaurant - you will NOT get prik man pla - you have to ask for it by name. Those are chili seeds you see - and that is why!




I always knew that I was missing out on something special by not getting to Ty Fun - I just didn't realize how much of how special! So - thank you Sunny and Greg for making this dinner possible. And the "regular" menu looks perfectly tasty also. I can't wait to return and dive in!

So yet another wonderful spot is added to our Tremont list - how to patronize them all?? Still - if you are looking to tingle your palate with dazzling Asian flavors - a visit to Ty Fun is certainly in order, to Ty one on and play with marvelous textures and tastes.

Even More Fun Playing with Lunch at Bangkok Thai

I can't say enough nice things about Bangkok Thai, 5359 Mayfield Road, Lyndhurst OH (440) 684-1982. In fact, I've said a few of them here and here. It is starting to become a weekly lunch pilgrimage. I can always count on Bangkok for fresh, crisp vegetables and amazing sauces that even make tofu taste like something!

I can't decide which beverage I like better - Thai Iced Tea:




Or Lemon Thai Iced Tea:



I suspect that the latter, which is sans coconut milk, is healthier. And it packs a unique and delicious flavor.

Recent lunches have included:

Pad Thai

This dish was very tasty - and they did not spare the fish sauce! Even the frozen shrimp were palatable (no chemically smells or tastes).




Thai String Bean Curry

This spicy, nutty sauce brought the tofu chunks to life and complimented the crispy green beans, snow peas, and sweet peppers. The nuttiness was provided by a combination of the cashews you can see in the photos and ground peanuts in the sauce. Yum.






Broccoli Stir Fry with Tofu

I asked them to hold the mushrooms and make it *** spicy. It was perfect - redolent of fresh garlic and peppers, with crunchy vegetables to counterpoint the soft tofu.



Bangkok Thai was well attended at lunchtime today, but most of the time, it is pretty empty. So, once again, I entreat my Cleveland neighbors to patronize this tasty, reasonably priced restaurant - you won't regret it!