Villeroy and Boch china, beautiful silverware and glasses, faux wood porcelain-tile flooring, cloth napkins and tablecloths, all add to the upscale ambiance at Thai West, a restaurant that opened last July in Westwood. It is a beautiful Thai/French eatery, and the only one I have dined at where the silverware and chopsticks were replaced between courses.
I was there for lunch and started with a memorable Thai-style pancake, similar to an omelet, covered with a spicy chili sauce and filled with scallops and bean sprouts; a distinctive fresh tasting dish. Pad Thai, with sauteed thin rice noodles, chicken, tofu, bean sprouts, egg, scallions and peanuts, was well prepared with mild flavors. Equally delicious was roasted, crispy-skinned and tender Peking duck served over steamed egg noodles. A bowl with Chinese vegetables in a chicken broth came as a side, and we were instructed to ladle the broth over the noodles. Menu specialties include steamed ginger Chilean sea bass; rack of lamb with a basil and garlic spicy Thai sauce; frog legs in a red curry sauce; and filet mignon in a massaman curry.
Kudos to the chef for stating on the menu that “certain house dressings and homemade sauces are freshly made without sugar; they are naturally sweetened from handpicked fruits by our chef from local produce.”
Thai West is under the direction of executive chef Veera Premon. He and his family also own V’ra in Wyckoff, Thai Chef in Montclair and Tisha’s Main in Westwood.
Open daily from Noon.
Thai West
22 Jefferson Avenue
Westwood
201-497-6981
BYO
Scallop pancake.
Photo courtesy of Rosie Saferstein
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