Walking in, you find a peaceful atmosphere with an artful fountain at the front and a beautiful hand-carved teak bench from China, very feng shui correct!

My friend and I were greeted by Iong and Joe Li who happens to be the head chef and owner. The décor is open, clean and pleasant.

The menus sport a variety of Chinese dishes and Thai dishes that can be prepared Cambodian style too. I really can’t make the distinction except that I think Cambodian is really hotter, spicer and redder looking.

 

The menus are colorful and easy to read. Many of the selections have a little chili pepper on the side which indicates a choice in hotness and the chef’s specialties.

We asked Iong what the most popular dish is and he said the Deep fried Red Snapper is the house specialty. So, we ordered the snapper and some Spring Rolls with Lettuce wraps. At first, it looks like any Thai presentation but we were delighted to find a few different ingredients included. I believe there is a different kind of mushroom used that has a little nuttier flavor. But the spring rolls served with a peanut-sweet and sour sauce is always a favorite.

We also ordered some Pad Thai with chicken and tofu. Usually a choice is made between either chicken, tofu, shrimp or pork.. We found the Pad Thai to be fresh and delicious. Most Thai places make the Pad Thai noodles a little too sweet and sometimes mushy but these were awesome.

 

Green tea was served with the meal and it may have been Chinese popcorn green tea…it was good.

 

The Deep-fried Red Snapper arrived and we marveled at the presentation. Deep fried inside out with a light sweet and sour sauce on top with vegetables and placed in a coconut curry sauce. The blending of the flavors were awesome! (I took the leftovers home and had a great meal the next day for lunch!). And, the next day I craved for the taste again and went back to Wild Ginger for dinner with two other friends.