Sunday, January 29, 2012

Silk Elephant

After a windy and chilly Saturday zipping around to get my hair cut, find new boots for SP (2 pairs!), and assorted other errands, we were hungry. The mall food court Subway sandwich (me) and Sakkio chicken with vegetables (SP) for lunch  hadn't left us particularly satisfied. We had been meaning to get back to Silk Elephant for quite some time, so that's what we decided to do. Silk Elephant has been certified by Thailand as serving authentic Thai food. Long time readers of this blog know that we both enjoy this restaurant. It has many tapas that I enjoy and the spicy Thai flavors that SP loves (and I don't). We arrived around 5:30 (surprisingly, there wasn't any traffic going into town) and were seated right away. It was wonderfully warm and cozy inside. I was happy to see that they still have the elephant trunk utensils!
I ordered a glass of Tempranillo Marques de Arienzo 2002 Rioja Spain. I wanted to try something different, and I figured that since '2002 Rioja Spain' was the only part I recognized, this wine qualified as different! It was pretty tasty. I looked up tempranillo and it's a black grape used to make full bodied red wines mostly in it's native country, Spain.

As usual, I ordered several tapas for my meal. Our server brought out 2 as an 'appetizer,' 3 in the 'middle' for us to share, and 1 for me while SP ate his entree. I ordered my usual tapas plus two new ones to try.

I ordered the Silk Elephant Rice Wrapper Rolls, with cream cheese & crab filling.
Moo & Goong Steamed Dumplings (shrimp & pork) with a very tasty ginger-sesame-soy dipping sauce:
While I ate those two tapas dishes (and shared with SP), SP ate his order of Potak Seafood Soup (shrimp, mussels, scallops, calamari, mushrooms, lemongrass. He ordered it at a level 7 spice level. There was a lot of very nice sized seafood in this soup.
Next up, Thai Shrimp & Pork Toast:
An order of Thai Crab Crowns (crab rangoon). These are my favorite of all the crab rangoon I've tried.
And I decided to deviate from my norm and try something new: Crispy Rice with Dipping Sauce. The sauce was ground shrimp, chicken, and peanut. It was really good! Not spicy. The crispy rice is good by itself, but it's really good with this tasty sauce.
For his entree, SP ordered Traditional Ginger with Chicken, spice level 4. The ginger was sauteed in a light brown sesame oil and then stir fried with the chicken, peppers, and scallions.
My last tapas was the Thai Style Grilled Pork Chop with a sweet & sour sauce.
The sauce was good. There was a bit of a kick to it, especially for a spice wimp like me. When I cut into it, I discovered this:
Pink. I should have thought of that. I have to have my meat well done because of my sensitive stomach. I know pork can be pink as long as it's cooked to 145, but look at that pink:
SP ate the part I cut off and said it was very good. I got the rest wrapped and brought it home. I wasn't taking any chances, especially since we still had some plans for the evening.

I was surprised to realize it had been 14 months since our last trip to Silk Elephant. The dishes I had were as tasty as I remember from past visits. The service is very friendly and accommodating. The arrival of all the tapas/coordinating their serving with SP's soup and entree was very well timed. Silk Elephant remains one of our favorite places to eat in Pittsburgh, it just makes us sad that somehow, we hadn't been there in such a long time.

Silk Elephant on Urbanspoon

1 comment:

  1. Looks great. I haven't been there for awhile either, I should definitely go back!

    ReplyDelete