Queens Tribune

20-02 Utopia Pkwy., Whitestone
(718) 352-8100
CUISINE: Asian fusion
HOURS: 11 a.m.-10 p.m. Tues.-Thurs.; 11 a.m.-11 p.m. Fri.-Sat.; noon- 10 p.m. Sun.
PARKING: Street

Asian cultures and cuisines mingle and play inside Thai Basil. Tucked into niches behind the sushi bar are darumas, porcelain Chinese dolls, and relics from across Asia. Vases holding delicate orchids and bamboo shoots line the window sills while the lulling sound of running water fills the room.

Like the ambience, the menu embraces the culinary traditions of Asia. Between miso soup from Japan, wonton soup from China, and Thai hot & sour soup, the menu melds flavors of various Asian cultures.

When the server placed the bowl of crunchy noodles and accompanying dipping sauce on the table, it seemed like any other Chinese restaurant hors d’oeuvre until I took a bite. Rather than an ordinary straight-out-of-the-can duck sauce, Thai Basil dishes up a tangy and sweet fruit sauce, made of pineapple and orange juices. The fruit sauce transformed the ordinary dish into a unique one, setting a high standard for the rest of the meal.

Next came an army of appetizers. We were served shrimp shumai, roti prata, Thai summer rolls, and spinach cheese wonton—the clear winner and possibly the best dish we ate. Crispy on the outside and creamy on the inside, the spinach cheese wonton had a wonderful textural quality that made it fun to eat. It also happened to be delicious: inside the fried wonton shell was a creamy combination of soft cheese and spinach.

We were given more dipping sauces to complement the roti prata, a type of bread that closely resembles fried dough, and the Thai summer roll, a light roll with cold noodles and fresh crunchy vegetables. Amidst the array of Asian antipasto, the sauces stood out once again. The peanut sauce has a sweet flavor with a creamy yet crunchy texture and the curry sauce is mild yet surprisingly spicy with a hint of chili pepper.

Thai Basil really knows its flavors. The peanut curry chicken dish blended the curry and peanut sauces perfectly over thinly sliced strips of chicken, carrots, pea pods, baby corn and onions. The Thai lemon grass shrimp dish consisted of a mild and syrupy sauce which was poured over succulent jumbo shrimp, grilled pineapples, peppers, onions, and cucumbers.

The dessert wasn’t too shabby either. With fluffy whipped cream and lines of drizzled chocolate sauce over a crunchy, bubbly piece of fried cake, the tempura fried ice cream almost looked too good to eat—but of course it wasn’t. Hidden underneath the layer of fried cake batter was a delightful scoop of mango ice cream.

Thai Basil’s strength lies in the array of homemade sauces and its knowledge of flavor. The restaurant fuses Asian spices and ingredients to create a unique new take on Asian dining that is definitely worth tasting.