Tucked away in a busy strip mall located just over the Andover line in Tewksbury is a small but delightful Thai restaurant, Tuk Tuk Fine Cuisine. Named after the popular three-wheeled motorized taxi of Bangkok, the restaurant embodies the innovation, ingenuity and heritage of Thai food.
As I entered the restaurant with my dinner companion, I recognized a fellow diner who beckoned me over to her table. She informed me that as a regular patron, she knew the food and that I could look forward to a delicious meal. While I intended to reserve judgment till after I had sampled the menu, repeat customers are a good sign, and she turned out to be right.
The owner, Sakda Sopchockchai, who is better known as Mr. Soul, greeted us warmly and ushered us to a corner table. With elaborately carved teak hangings, paintings from Thailand, and tastefully arranged wooden dividers, the décor is attractive without coming across as overly formal. Each table setting has a different placemat depicting the many fruits and vegetables of Thailand. The tables are arranged for maximum privacy, which creates a cozy ambience. This atmosphere is maintained by limiting available seating to allow for 28 guests.
Sakda Sopchockchai, owner of Tuk Tuk Fine Cuisine.
Soul told us that his inspiration to open Tuk Tuk originated with visits to his sister’s successful four-star restaurant in Bangkok, which she owned for more than 35 years. It was here that he learned one of the most important cooking techniques for Thai cuisine: to cook the food properly, the oil must be precisely the right temperature. The spices, herbs, roots and leaves must be carefully balanced so that they enhance the natural flavors and textures of the food. Without this delicate balance, the food will taste bitter. This may explain why food in Thai restaurants is sometimes too sweet for me, though it may appeal to the American sweet tooth: additional sugar in the recipes may be an attempt to cover up any lingering bitterness from the blending of spices.
My dining companion and I were both thirsty, so we immediately reviewed the drink menu. Fruit smoothies, Thai iced tea, and something called Bubble Tea (a flavorful blend of ice, milk and black tapioca pearls) were just a few of the non-alcoholic choices that tempted me. A short list of organic wines tempted me further, but I was in the mood for beer, and chose the traditional Singha.
Deciding to begin with something light, we chose Tofu Triangles and Summer Rolls. The service was prompt and the appetizers and beers were brought out quickly. The tofu was fried perfectly in a crisp batter without excess oil. Tofu by itself is bland, but Tuk Tuk’s special tangy sauce with chopped peanuts made a savory addition to the dish. The Summer Rolls—fresh, firm, and full of vegetables and shrimp—came with a slightly spicy homemade sauce. Both choices made a tasty beginning to our meal.
Pad Thai. Photo by Kevin Harkins.
With over 60 items to choose from on the extensive menu, I needed help. Soul promptly assisted us, suggesting we try Tom Kha Gai, a coconut soup with Thai spices; a Green Curry; and Gai Himaparn, a Tuk Tuk specialty. Seeking to try a variety of dishes, I trusted Soul’s expertise.
When the Tom Kha Gai arrived, my companion and I split the soup into two bowls. I love coconut in almost any form, so I was especially interested in trying it. With a touch of lime juice and fresh lime leaves, the soup was rich, light and satisfying.
Our two entrées arrived shortly afterwards, cooked to perfection. The Green Curry was a combination of a delicious and aromatic curry sauce which included baby eggplant, green string beans, carrots, green peppers, and delicate bamboo shoots with Thai basil. The Gai Himaparn’sfresh and tender shrimp was paired with crisp, sautéed vegetables and cashews. Cooked in an oyster sauce with ground chili paste, garlic and a cilantro garnish, the intricate nuances of flavors combined with the textures of the vegetables made for a balanced and superb dish. The accompanying jasmine rice was cooked to perfection.
Since my first choice for dessert—Mangos withSticky Rice and Coconut Milk—would not be available till the summer when Thai mangos are in season, my companion and I finished the evening with Banana Sawan. This combination of caramelized bananas in a rum reduction sauce served with ginger ice cream was a sweet ending to an excellent meal.
With a satisfying two appetizers, one soup, two entrées, three beers and a dessert, the bill came to $62. Well worth it for an intimate meal at Tuk Tuk, which offers, with its small size, quiet way, and refined décor, ideal ambience for good conversation. Whether you are a vegan or omnivore, you’ll find just the right balance of flavors from the fresh, delicious and exquisitely presented food.
Tuk Tuk is located at 1699 Shawsheen Street, Tewksbury, MA.
The restaurant serves lunch and dinner Monday through Saturday. Sunday they are open for dinner only.
(978) 851-9978; www.TukTukFineCuisine.com
Good Eats – Tuk Tuk Fine Cuisine
Photo by Kevin Harkins
Tucked away in a busy strip mall located just over the Andover line in Tewksbury is a small but delightful Thai restaurant, Tuk Tuk Fine Cuisine. Named after the popular three-wheeled motorized taxi of Bangkok, the restaurant embodies the innovation, ingenuity and heritage of Thai food.
As I entered the restaurant with my dinner companion, I recognized a fellow diner who beckoned me over to her table. She informed me that as a regular patron, she knew the food and that I could look forward to a delicious meal. While I intended to reserve judgment till after I had sampled the menu, repeat customers are a good sign, and she turned out to be right.
The owner, Sakda Sopchockchai, who is better known as Mr. Soul, greeted us warmly and ushered us to a corner table. With elaborately carved teak hangings, paintings from Thailand, and tastefully arranged wooden dividers, the décor is attractive without coming across as overly formal. Each table setting has a different placemat depicting the many fruits and vegetables of Thailand. The tables are arranged for maximum privacy, which creates a cozy ambience. This atmosphere is maintained by limiting available seating to allow for 28 guests.
Sakda Sopchockchai, owner of Tuk Tuk Fine Cuisine.
Soul told us that his inspiration to open Tuk Tuk originated with visits to his sister’s successful four-star restaurant in Bangkok, which she owned for more than 35 years. It was here that he learned one of the most important cooking techniques for Thai cuisine: to cook the food properly, the oil must be precisely the right temperature. The spices, herbs, roots and leaves must be carefully balanced so that they enhance the natural flavors and textures of the food. Without this delicate balance, the food will taste bitter. This may explain why food in Thai restaurants is sometimes too sweet for me, though it may appeal to the American sweet tooth: additional sugar in the recipes may be an attempt to cover up any lingering bitterness from the blending of spices.
My dining companion and I were both thirsty, so we immediately reviewed the drink menu. Fruit smoothies, Thai iced tea, and something called Bubble Tea (a flavorful blend of ice, milk and black tapioca pearls) were just a few of the non-alcoholic choices that tempted me. A short list of organic wines tempted me further, but I was in the mood for beer, and chose the traditional Singha.
Deciding to begin with something light, we chose Tofu Triangles and Summer Rolls. The service was prompt and the appetizers and beers were brought out quickly. The tofu was fried perfectly in a crisp batter without excess oil. Tofu by itself is bland, but Tuk Tuk’s special tangy sauce with chopped peanuts made a savory addition to the dish. The Summer Rolls—fresh, firm, and full of vegetables and shrimp—came with a slightly spicy homemade sauce. Both choices made a tasty beginning to our meal.
Pad Thai. Photo by Kevin Harkins.
With over 60 items to choose from on the extensive menu, I needed help. Soul promptly assisted us, suggesting we try Tom Kha Gai, a coconut soup with Thai spices; a Green Curry; and Gai Himaparn, a Tuk Tuk specialty. Seeking to try a variety of dishes, I trusted Soul’s expertise.
When the Tom Kha Gai arrived, my companion and I split the soup into two bowls. I love coconut in almost any form, so I was especially interested in trying it. With a touch of lime juice and fresh lime leaves, the soup was rich, light and satisfying.
Our two entrées arrived shortly afterwards, cooked to perfection. The Green Curry was a combination of a delicious and aromatic curry sauce which included baby eggplant, green string beans, carrots, green peppers, and delicate bamboo shoots with Thai basil. The Gai Himaparn’s fresh and tender shrimp was paired with crisp, sautéed vegetables and cashews. Cooked in an oyster sauce with ground chili paste, garlic and a cilantro garnish, the intricate nuances of flavors combined with the textures of the vegetables made for a balanced and superb dish. The accompanying jasmine rice was cooked to perfection.
Since my first choice for dessert—Mangos with Sticky Rice and Coconut Milk—would not be available till the summer when Thai mangos are in season, my companion and I finished the evening with Banana Sawan. This combination of caramelized bananas in a rum reduction sauce served with ginger ice cream was a sweet ending to an excellent meal.
With a satisfying two appetizers, one soup, two entrées, three beers and a dessert, the bill came to $62. Well worth it for an intimate meal at Tuk Tuk, which offers, with its small size, quiet way, and refined décor, ideal ambience for good conversation. Whether you are a vegan or omnivore, you’ll find just the right balance of flavors from the fresh, delicious and exquisitely presented food.
Tuk Tuk is located at 1699 Shawsheen Street, Tewksbury, MA.
The restaurant serves lunch and dinner Monday through Saturday. Sunday they are open for dinner only.
(978) 851-9978; www.TukTukFineCuisine.com