The Thai Airways Flight Attendent

2, May 2010.jpg

(mid/late may, number 3.)

Going with a clear theme based on "light green" after noticing predominant colors in our preview two dinners. The first was purple and dark green, the second a pale green, weathered-wood brown, and pink. We basically thought about the light green of the previous meal, and imagined mixing it with more hot than cool tones. This led us to Thai.

The Menu

• Summer rolls

Rice paper, thai basil, bean sprouts, mint, wheat noodles

served with peanut sauce.

• Bean noodle soup

Bean noodles, shallots, green onion, garlic whistles, shitake mushrooms, and maitake mushrooms in broth and over jasmine rice.

• Green curry

Ginger, onion, shitake mushrooms, thai eggplant, thai basil, garlic whistles, and coconut cream, topped with crushed cashews. The spiciest thing I've ever cooked. Maybe also one of the best. Every guest freaked out, taking a spoonful and saying things like "I taste so much!" and "My body is freaking out- but in a good way!" and even the lewd "This curry is like amazing sex!"

• Large shrimp

Broiled with sesame oil, lemon and chamomile, sea salt, black pepper.

• Jasmine rice

With lime zest and tossed lightly with sweetened condensed milk.

• Papaya salad

A traditional street food. Namesake of noteworthy Portland restaurant blah blah. A fresh slaw of unripe green papaya and mango. Sour, salty, spicy, and sweet.

• Sea bean salad

Sea bean (a salty, juicy, curious vegetable), dandelion greens, purple lettuce, garlic, sesame seeds, sesame oil, chili peppers, lime juice, rice vinegar. 

• Thai iced tea

Assam black tea with loads of orange zest, a touch of natural sugar, and sweetened condensed milk.

• Coconut cassava cake

Coconut pandan pudding and cassava/coconut cake flavored with pandan leaf between two meringues, made with cashew and hazelnut meal, coconut, and crystalized ginger. served with coconut cream, mangosteen segments, and more crystalized ginger.



(from Jenny Mosbacher)


NV Sokol Blosser, "Evolution, Lucky Edition" White Blend, USA

Complex but fun, and eminently drinkable, Evolution has become the house white wine of Secret Restaurant. It was the obvious choice, as the fruity and aromatic mix of nine varietals is light enough to let more delicate ingredients shine but with that touch of residual sugar that tames the heat of Thai bird's-eye chilies. Oh, did I mention it's really, really drinkable? At the end of the night, the rule is pretty much "glasses optional."


The Thai Airways Flight Attendant

A flirty mix of house-infused lychee vodka and muddled Thai basil with palm sugar. Topped off with soda and just a splash of Saké One Moonstone plum saké. A little sweet, a little herbaceous, a little bubbly.