There are some bargains to be found among the French-Mexican-Thai dishes found at Coquette but the menu lacks the cohesion that its decor has nailed.

Coy Toy [Philadelphia Weekly]
Coquette Bistro & Raw Bar [Official Site]

University City’s Thai Singha House is opening a “To Go” storefront on 20th Street where the old Gianna Jr’s was located. The interior looks just about done and as you can see the sign is in place.

Craig LaBan finds that MangoMoon has the unique flavors to excite. Whether it finds its audience on Main Street in Manayunk is another matter.

[Chef Nongyao] Krapugthong’s confident hand with her native seasoning also lights a fire of new interest beneath some common dishes: lending Blue Point oysters a tingly sour splash of chile-lime sauce; igniting “Bangkok” chicken wings in a fiery glaze that elicited a surprising yelp – “Wowie-zowie!” – from my demure guest. The creamy spice of a killer satay sauce lacquered butter-tender head-on shrimp. And baby octopus, still hot from the grill, basked in a cool marinade that vibrated to the high-toned hum of fried lemongrass and Thai bird chile heat.

Krapugthong even managed to transform skewered chicken livers, marinated in the sweet dark funk of oyster sauce and soy, into crispy grilled cubes with creamy insides that have become a most unlikely bar-snack infatuation.

Two Bells – Very Good

MangoMoon [Philadelphia Inquirer]
MangoMoon [Official Site]

Adam Erace finds exotic Thai authenticity at MangoMoon in Manayunk.

We’re indoctrinated to believe the fuglier an ethnic restaurant is, the more authentic its food, but clean, comfortable, impeccably styled MangoMoon is a clear, ringing exception. I never would’ve expected somewhere with 15 different dish designs to deliver me back to Bangkok, but the grilled fat-laced pork neck marinated in garlic, cilantro root and oyster sauce certainly did. As did the chicken livers, skewered and grilled, the smokiness stirring echoes of streetside barbecues crowded with all sorts of weird meats on sharp sticks.

Philly’s most authentic Thai cuisine [Philadelphia Weekly]
MangoMoon [Official Site]

Trey Popp checks heads out to Manayunk to check out the new MangoMoon from Moon Krapugthong who brought us Chabaa Thai. He likes what he finds but it’s the Thai sausage that blows him away.

Have kaffir lime leaves ever sung so clear a note from within a tube of pork? Have lemongrass and galangal ever joined so seamlessly in harmonic complement? If so, I want to know about it. This homemade beauty at MangoMoon — charred at the edges, yet impeccably moist inside — was the best sausage I have ever eaten. Of any kind.

Moonstruck [City Paper]
MangoMoon [Official Site]

Adam Erace heads out in search of truly good Thai food in Philadelphia, is Thai Chef & Noodle Fusion what he’s looking for?

Is this curry aquarium the Promised Land devotees have been purporting it to be? The cure to our burning hunger for authentic, amazing Thai food? Thai Chef, when we ask you to ignite our meal with the fire of a thousand suns, will you bow to our wishes no matter how white our faces?

The answer, fleshed out of over the course of my meal, was yes—and no. Thai Chef, you are the wishy-washy object of my affection, stringing me along with fresh, greaseless spring rolls, then letting me down with a clump of mee krob (fried rice noodles) with the taste and texture of a Rice Krispie Treat.

Desperately Seeking Spicy [Philadelphia Weekly]

David Snyder’s asks, “where’s the heat?” in his review of Thai Chef & Noodle Fusion.

TCNF’s [Thai Chef & Noodle Fusion] dishes have the depth of flavor to allow it to stand tall among its peers. All it has to do is recalibrate its barometer as to how much spice we can take. That would be hot.

Into the Mild [City Paper]

Things we hate: people who say they had such-and-such great cuisine in X city and you can’t get that in Philadelphia.
Things we love: Thai food.
Things we hate: sounding like those people we hate when we talk about Thai food in Philadelphia.

Well maybe the freshly opened Thai Chef & Noodle at 2028 Chestnut Street will lessen our self-loathing. Victor Fiorillo of Philly Mag was recently there and has plenty of good things to say.

Where We’re Eating: Thai Chef & Noodle [Philadelphia Magazine]

Foodaphilia samples some of the new dishes at Erawan Thai Cuisine on 23rd Street and finds and photographs some of the new dishes.

Erawan Thai Cuisine [Foodaphilia]

Trey Popp gives a history lesson on Asian-fusion cuisine that seems a bit more interesting than his meals at Fairmount’s Trio.

There are two ways to look at Trio’s entrées. On the one hand, they are solid offerings apportioned generously for the price. Philly could use more restaurants that priced mains between $11 and $19, and if I lived in this neighborhood, I am sure I would be drawn to these on a semi-regular basis. On the other hand, I probably wouldn’t hike more than six or eight blocks for them.

Tres Evidence [City Paper]
Trio [Official Site]