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Sacramento Bee Restaurant Critic Allen Pierleoni's update on Thai Hut. Published March 20, 2015.

Click here for the full article.

*Sacramento News & Review's "Best of Sacramento: Food & Drink" featured Thai Hut as "Best Take-out Thai". Published September 22, 2011.

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here for the full article.

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*Sacramento Magazine's March 2011 listed Thai Hut as offering "Plates Big Enough to Share"

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*Sacramento Bee Restaurant Critic Allen Pierleoni's review of Thai Hut Restaurant

Published: Friday, September 18, 2009 (Page 41 TICKET)

Counter Culture: Great food? Thai Hut has you covered

By Allen Pierleoni

RATING: 4 STARS

The Sacramento Bee Published: Friday, Sep. 18, 2009 - 12:00 am | Page 41TICKET

One of the best things about living in a melting-pot city like Sacramento is the easy access to world cuisines. Many of them are here – Thai, Russian, Indian, Spanish, Mexican, Italian, Vietnamese, Chinese, Japanese, French, Greek, Israeli and so on.

The histories of cuisines are complex, of course, confused by politics and wars, trade and travel, and fogged by the passage of time.

Lunch pals Mary and Annie and I didn't have a lot of time to discuss that as steaming plates of good- looking stuff began arriving.

Thai Hut is one of many Thai places around town, but is singular, we thought, for the freshness and handling of ingredients, the home-style cooking and the generous portions.

Husband-wife team Ten and Tuck Siri opened three years ago and have become increasingly busy as word of mouth has spread. The lunch and dinner menus show items in the $6.95 to $13.95 range.

We ordered off the dinner menu, starting with steamed chicken potstickers with ginger sauce (No. 5) and rice-paper spring rolls stuffed with tofu and crisp vegetables, with peanut and honey-plum sauces (No. 7). Both were excellent.

Next came the big guns. Luscious ocean scallops were presented in sweet-and-sour sauce with al dente zucchini and carrot coins, mushrooms, sweet onion, scallion, snow peas, pineapple, cabbage and tomato (No. 35). The chunks of Thai pineapple had remarkable depth of flavor, and the pieces of heirloom tomato were meltingly tender.

"I feel like we're eating healthfully," said Annie.

"And tastefully," said Mary.

Next up was chicken sautéed with garlic and a similar medley of veggies in an intense, dark sauce (No. 36). The menu lists it as "Garlic Lover," and the reason is clear.

On to No. 52, wide noodles pan-fried with pork, garlic, egg, broccoli, carrots and bean sauce, a combination of silken texture contrasted with crunch – a hallmark of Thai cooking.

Vegetarians can ask for meals without meat or seafood, and the kitchen regularly accommodates vegans. Or, as Annie put it, "When your mom said, 'Eat your vegetables,' it would have been easier with this in mind."

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By Allen Pierleoni

Published: Friday, Aug. 27, 2010 - 12:00 am | Page 43 TICKET

A mélange is a compilation of things. In cooking, a stew would be an example. Now that the concept is clear, consider today's column as such.

Thai Hut

We gave four stars to Thai Hut a year ago for its home-style cooking, fresh ingredients and generous portions. We stopped by last week and found that the owners, husband and wife Ten and Tuck Siri, are importing firm, sweet, grade-A mangoes from Mexico and using them in five whiteboard specials (and desserts), available through October. Check out salmon-mango salad, prawn-mango salad, mango red curry, mango sweet 'n' sour and mango with sticky rice ($6.95 to $15.95).

We added plump shrimp to the mango red curry (medium-hot, please), ladled it over brown rice and enjoyed a first-rate feast. For variety, we also ordered flavor-filled green curry with avocado and steamed Thai dumplings.

Thai Hut, 5800 Madison Ave., Sacramento; (916) 348-1880.

Read more here.

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Published: Friday, Oct. 19, 2012 - 12:00 am | Page 32TICKET

A nice dish at Thai Hut

We dropped by Thai Hut a few nights ago to find a spectacular soup, koi teaw tom yum, on the "specials" whiteboard. It's a sinus- clearing marvel of flavors and textures.

Husband-wife owners Ten and Tuck Siri proudly presented the fragrant dish to our table. The bowl brimmed with a mix of steaming sweet-and-hot broth, thin egg noodles, coarse-ground pork (chicken is an option), green onion, garlic, chile pepper, carrot, celery, fish sauce and lime juice, topped with prawns and ground peanuts ($8.95).

What else is in there? "Love and smiles," replied Tuck Siri, who runs the kitchen.

We ended with chunks of firm, sweet, grade-A mango and sticky rice ($6.95). Mango doesn't get better than this.

Thai Hut, 5800 Madison Ave., Sacramento, (916) 348-1880, www.thaihut.org.

Read more here.

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From "Counter Culture: Marvelous mango madness comes to Thai Hut"

Published: Wednesday, August 21, 2013 - 4:00 pm


We dropped by Thai Hut the other day to find husband-wife owners Ten and Tuck Siri doing what they do best — Tuck whipping up marvelous concoctions in the small kitchen, and Ten greeting customers and delivering heaping plates of fragrant dishes to their tables.

The two lunch pals ordered from the menu — chicken-filled potstickers with ginger sauce; rice paper-wrapped shrimp spring rolls with peanut and plum sauces; marinated shrimp wrapped in egg rice paper, deep-fried and served with sweet ‘n’ sour sauce; pad see ew (wide noodles) with tofu and crisp veggies; and pad-ta-lay, scallops sauteed in garlic sauce with lemon grass and basil.

All delicious and fresh, as usual. But what really my attention were the display of whole mangoes and the chalk board listing seven mango-centric specials ($4 to $15). We’ve enjoyed these Grade-A mangoes from Mexico on past visits, sliced and served with sticky rice. But the mango specials held new promise, especially as these mangoes are the best we’ve had in California. Soon, a platter of mango stir-fried fish and a platter of mango fried rice arrived at the table. The tender pieces of basa (a mild-tasting type of catfish farmed in Vietnam) matched well with the medley of mango, peppers, onions and cashews. The mango fried rice was full of tail-on prawns, chunks of mango and multiple veggies, including cucumber coins. Memorable dishes worth repeating.

Thai Hut, 5800 Madison Ave., Sacramento, (916) 348-1880, www.thaihut.org.
Read more here: http://www.sacbee.com/2013/08/21/5670346/marvelous-mango-madness-comes.html#storylink=cpy

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From "Counter Culture: Bowling for lunch is right up our alley"

Published: Friday, Sep. 6, 2013 - 12:00 am
Mango mania

We dropped by the Thai Hut the other day to find husband-wife owners Ten and Tuck Siri doing what they do best, Tuck whipping up marvelous concoctions in the small kitchen, and Ten greeting customers and delivering heaping plates of fragrant dishes to their tables.

The two lunch pals ordered from the menu, all delicious and fresh, as usual. But what really got my attention were the display of whole mangoes and the chalkboard listing seven mango-centric specials ($4 to $15). We’ve enjoyed these Grade-A mangoes from Mexico on past visits, sliced and served with sticky rice. But the mango specials held new promise, especially as these mangoes are the best we’ve had in California.

Soon, a platter of mango stir-fried fish and a platter of mango fried rice arrived at the table. The tender pieces of fish basa matched well with the medley of mango, peppers, onions and cashews. The mango fried rice was full of tail-on prawns, chunks of mango and multiple veggies, including cucumber coins. Memorable dishes worth repeating.

Thai Hut, 5800 Madison Ave., Sacramento, (916) 348-1880, www.thaihut.org.
Read more here: http://www.sacbee.com/2013/09/06/5707548/counter-culture-bowling-for-lunch.html#storylink=cpy

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*Read SacFoodies' overview of Thai Hut here.

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