Skip to main content

Top Spice

Category: Excellent neighborhood Thai restaurants
Verdict: Very flavorful food that can be both familiar and unusual at the same time


Top Spice is one of those places I like so much that I didn't get around to blogging about it until now; I always knew that I would be back again.  It has several locations and I've eaten in two of them over the years.   I of course enjoy Thai food for all the reasons that so many people do: unusual yet understandable, wonderful and new combinations of spices, and relatively light and healthy.  I've always considered Top Spice to be an excellent example of the genre. Top Spice actually serves both Thai and Malaysian food, which we'll get to in a moment.


I didn't really need an appetizer, but I decided to try a roti murtabak, which I don't think I've had before.  It's a flatbread/pancake filled with ground beef, onion, and spices.  The filling was dry and I think that my mood would have been satisfied with something a little juicier, but I enjoyed it.



I really loved my main course dish, chicken rendang.  It is a Malaysian dish that I hadn't had it in several years but I remembered that I liked it.  The sauce on this dish gave me the sensation of the ground chili and curry spices with both my taste and the feel of the sauce on my mouth.  I could touch the spices with my tongue as I enjoyed their flavor.  It isn't every day that you get such a complete, intense food experience.  I did manage to save some so that I can enjoy the rest at breakfast tomorrow.

Top Spice Thai & Malaysian Csn on Urbanspoon

Top Spice Thai & Malaysian Cuisine

Labels:

Comments

Post a Comment

Popular posts from this blog

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
2 comments
Read more

Blue Ridge Parkway: Pisgah Inn

I've wanted to drive the Blue Ridge Parkway for a long time. I finally got my chance and started driving from the southern end. Just about dinner time, I ran into the Pisgah Inn near the high point of the Parkway. It's a lodge and restaurant. It promised to be just the dinner experience I had hoped for. Here is the view from my table: The restaurant is nice but casual, as one would expect in a national park. The servers were all extremely friendly and helpful. I tried the pork chop, which I thoroughly enjoyed. In addition to the cole slaw and squash, it came with a cauliflower and beef soup. For dessert, I splurged and had a piece of apple pie. The crust was very buttery and it capped off the pork perfectly. This meal was the perfect capstone to a day full of unexpected pleasures.
Post a Comment
Read more

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.
Post a Comment
Read more