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Seattle International District for SE Asian

z
zataar Jun 24, 2008 03:13 PM

Last year while visiting Seattle we had lunch at Green Leaf. We loved it! We will be in Seattle again this year in July. Are there any other places for southeast Asian we should try in the ID? I've done a search, but would like more current recommendations. We thought Green Leaf was terrific and are not averse to going back, but is there anywhere else we should check out?

  1. e
    equinoise Jun 24, 2008 05:03 PM

    The eastern boundaries of the ID are debatable, but Tamarind Tree (vietnamese; fancier than Green Leaf but not expensive; huge menu) and Malay Satay Hut (not fancy Malay/Singaporean) are very close no matter how you judge it and are both fantastic in their own ways IMO. Both are also near the intersection of 12th and Jackson. There are several other good pho, bahn mi and other cheap Vietnamese spots in the ID, but with Green Leaf, Malay Satay Hut, and Tamarind Tree, a visitor really can't go wrong. (Minor caveat on MSH--this is not Singapore and their chicken rice apparently doesn't measure up to international standards).

    Also, there is Made In Kitchen, which is often spoken highly of, but I've yet to try it.

    5 Replies
    1. re: equinoise
      p
      PAO Jun 24, 2008 08:32 PM

      Good suggestions. For pho, try Pho Bac at the head of Jackson.

      1. re: PAO
        terrier Jun 25, 2008 06:45 PM

        I recommend the Pho Bac location on 7th just south of Jackson rather than the one at Rainier and Jackson.

      2. re: equinoise
        e
        enylia Jun 26, 2008 12:26 AM

        I tried the chicken rice at MSH once and was greatly disappointed. The rice tasted bland, but the oyster omelete was good though.

        1. re: enylia
          p
          PAO Jun 26, 2008 08:05 AM

          I have NEVER had chicken rice in North America as good as it is in Singapore and Malaysia, and I've tried a lot of them in both Seattle and Vancouver. I've also tried to make it at home. Pretty easy to duplicate the sauces and the rice. Very difficult to duplicate the chicken. Here are my thoughts: SE Asian chickens are different than North American chickens (pure speculation on my part) and real chicken rice requires dunking in boiling water three different times, which no one in North America is willing to take the time to do. Have also never had an oyster omelette in North American (including Malay Satay Hut) as good as in Singapore. North American oysters are VERY different than SE Asian ones, which are about the size of an Olympia and much milder than anything we get here.

          1. re: PAO
            h
            HungWeiLo Jun 26, 2008 09:05 AM

            I've found that free range chicken from PCC is the closest you'll find as a substitute for Asian chicken - but it's still a poor substitute at that.

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