Chiangmai blends Thai, Chinese cuisines

LYNNWOOD — One of the Boeing lunch groups recommended we visit Chiangmai because this restaurant has a different take on some of our favorite dishes.

You’ll find Chiangmai Thai restaurant in an Albertson’s strip mall, which isn’t a glamorous location. But, once inside, diners are greeted with a carefully decorated interior with Thai treasures tucked in interesting places, including a glass case along the entry.

My friend and I visited toward the beginning of a Saturday dinner hour, and half of the dining room already was filled. Our server took a little longer than usual to bring menus and glasses of water, yet through the traditional fabric curtains that separate the kitchen from the dining room, we could see that the cooks were comfortably keeping pace with the orders.

The menu is an interesting combination of Thai and some Chinese dishes, such as chicken satay and crab rangoon appetizers ($6.49) or pad Thai and chow mein ($8.49).

Two of the house special dishes, which continue the Thai-Chinese mix, are lap gia ($8.99) and general’s chicken ($9.49). Lap gai is a salad made with minced chicken, cilantro and lime sauce served over lettuce with carrots and cucumbers. General’s chicken is breaded chicken that’s sauteed with basil, onion, bell pepper, carrots, zucchini, broccoli and pineapple then served in a sweet and sour sauce.

Other house specials are Thai-style teriyaki chicken and chicken curry noodle soup.

We ordered the general’s chicken and the garlic chicken ($8.99) and split an order of pad Thai, which is our standing “test dish.”

The garlic chicken was smothered in minced garlic and had a tasty variety of crunchy, stir-fried vegetables. The pad Thai was acceptable but not outstanding. We deducted points from our dinner because of the inconsistent heat rating.

We asked for a heat level of “one” on everything. Unfortunately, the kitchen didn’t put in enough chili to balance the sweet in my general’s chicken, so it was cloying. Yet, my friend said when he visited for lunch, he requested “one” on the heat level and it was so spicy he could barely eat it.

My general’s chicken was definitely different because it wasn’t the usual mass of overly breaded chicken pieces smothered in a gloppy sauce. Instead, it was lightly coated then stir-fried with vegetables different from the garlic chicken. What a relief to have a variety of vegetables instead of broccoli, carrots and onions in everything!

Herald restaurant reviewers accept no invitations to review, but readers’ suggestions are always welcome. Reviewers arrive unannounced, and The Herald pays their tabs.

Contact Anna Poole at features@heraldnet.com.