Qi Thai Grill in Williamsburg
- Silverjay Feb 21, 2013 09:43 AM
Qi Thai Grill is touted as a collaboration between Pichet Ong and Sripraphai Tipmaneee. The former seems to be a chef and restaurateur behind a couple of Thai restaurants in Manhattan called Qi Bangkok Eatery and Qi Asian Eatery, and as noted in the website bio, P*ng. Sripraphai Tipmaneee is the Sripraphai behind THE SriPraPhai. The menu seems to be divided between the two chef’s creations- about five small plates from Sri and about eight grilled dishes from Mr. Ong. Actually, the rest of the menu may be from him as well. It’s not really clear.
I’ve been a couple of times now, principally because I was interested in the connection to Sripraphai in Woodside, which is one of the cornerstones in my restaurant rotation. The dish I’ve enjoyed twice (from the Sri part of the menu) is the Spicy Pork Trotter /w Fresh Herbs, called “Kee Mao Kah Mooh”. I believe this means like “Drunken Pork Leg”. It’s basically a riff on the ubiquitous stewed pork leg dishes you see in Thailand like the one with mustard greens or what is called “Sautéed Pork Leg with chili, basil, garlic” at Sripaphai. This rendition gets a kick of spice from jalapenos, the usual Thai basil and chili sweet soy sauce, and most interestingly a boost of herbal pepperiness from strings of green peppercorns. Nice balance of Thai tastes, along with interesting textural chunks of meat and collagen…From the same section of the menu I also tried the Spicy Beef Tendon Salad Larb Enn. It’s a solid rendition of larb from the balance and texture profile, though typically tame on the offal/funkiness scale…The Mango Soft-shell crab Yahm Puu Nihm is Sri carryover dish of fried soft shell with a mint, red onion, lime, shredded mango “sauce” (the pretty famous A-15 menu item if you are a Sri regular). It’s the same dish as far as I could tell, although portion size was smaller and the sauce, which is more like a topping salad, was kind of made sloppily when we ordered it. From the rest of the menu, I sampled the Thai Shrimp Cakes, which were fine, and the Crispy Duck Salad, one of those Thai-inspired medley affairs with indiscernible crispy duck bits, shredded mango, mint, tomatoes, cashews, chili lime dressing and (what I found pretty annoying) pineapple chunks.
I haven’t tried any of the grilled dishes, which have some interesting fushiony descriptions- i.e. Ovaltine Pork Ribs, Yuzu Duck Skewers with yuzu hoisin sauce, Cinnamon Pork & Crispy Pork Belly, and a Thai whiskey marinated rib eye steak. The rest of the menu runs along the same fushion-Thai-inspired theme of noodle dishes, stir fries, and curries. So abandon all thoughts that this is “Sripaphai Williamsburg”. Although there are a few appealing authentic-ish sounding dishes: Bangkok Chicken Pumpkin Curry and Fiery Pork Red Tumeric Curry (touted as “perhaps spiciest Thai dish that NYC has to offer), to name two.
Interior is pretty swanky.
I've been really excited to try this out.
In Bangkok, the second-spiciest thing I had was a red-turmeric soup at bo.lan. And it probably counts as the first-spiciest because the actual first-spiciest was an impossible-to-eat som tam clearly made for us as part of a "fuck with the tourists" joke.
>The menu seems to be divided between the two chef’s creations- about five small plates from Sri and about eight grilled dishes from Mr. Ong. Actually, the rest of the menu may be from him as well. It’s not really clear.
Seems the rest of the menu may be in the hands of Kea Siwasila, who started out as a SriPraPhai fan and later cooked at Highline, the modern Thai place in the Meatpacking (now Sea) ... http://www.nydailynews.com/life-style...
Went first night they opened.
Food was awful. Cannot remember specifics, but we left a lot untouched. Avoid trotter at all costs.
There was no alcohol at the time.
There were no signs of Sri in Qi.
Asked for food to be spicy and got no an ounce of heat in anything.
The service needed real help, but I imagine that got ironed out. If I hear something positive in a few months Ill try it again, as was waiting patiently for it's arrival. But was extremely disappointed.
It is a pretty place in a manhattan hotel sort of way.
We have never understood the raves and long lines for Sripraphai in Woodside. We've been there twice and were not wowed. But we are excited to see Q Thai in Willyburg. In fact, we drove around trying to find it when they first opened and didn't find it. I guess this was just before they opened. Perhaps we'll go this weekend and check it out. The whole bathroom thing has got us intrigued too. Is there any one stand out dish that is recommended? Thanks.
checked out Qi Thai Grill last night before the Shout Out Louds show. We are big fans of Sripraphai and try to go there every month, even as its spiciness seems to have recently slipped (it's still pretty delicious).
Qi definitely spent a ton of money decorating the place and I guess is hoping it becomes a trendy nightspot. That doesn't really help my impression but it doesn't hurt, I guess.
It was fairly empty at 8pm on a chilly Monday and we didn't need the reservations we made. They've been open for some time now but there still some weird service confusion sort of like I'd read about on Yelp. Nobody came to take our drink orders for 15+ minutes even though the restaurant was dead and finally the waitress came over and we ordered the whole meal + drinks. Five minutes later a waiter came over and asked if we were ready for our drink orders. I'm gonna ascribe that to the fact that the third and final member of our party came in about a minute after we sat down and so maybe, even though they seated her and we had a rez for 3, they thought we still had someone coming. I don't know. The rest of the service was fine so no big deal.
MANGO SOFT SHELL CRAB with a side of shredded mango salad. The crab was superb, super crispy/breaded, and went great with the mildly spicy mango salad. Served over, like, mesclun greens, which was odd.
GRILLED PANDAN CHILEAN SEABASS
Three grilled chunks, nice flavor, dipping sauce.
SPICY BUFFALO WINGS WITH SRIRACHA GLAZE AND KEFFIR LIME
Tasty, moderately spicy. They somewhat fell victim to the trap of shitty Buffalo wings at many places...you have to deep-fry the wings until they are incredibly crispy and then sauce 'em, so they're simultaneously crispy and soaking through. These didn't have much breading, though the blackened edges from barbecuing helped. Pok Pok's are better, and I would have liked them to be markedly spicier.
TRIPLE MUSHROOM SPRING ROLL
Quite good, not really my thing, but nice.
GREEN PAPAYA SALAD
A real disappointment. Som tam has to be incredibly spicy, really fishy, and markedly sweet, all working in tandem. I tasted almost no fishiness and certainly didn't see any crushed-up dried shrimp; it was not spicy at all; it wasn't even especially sweet, though that was the only flavor I detected. It was mostly crunchy. A good quantity, I guess, and also weirdly served over mesclun greens.
BANGKOK CHICKEN PUMPKIN CURRY
This was pretty decent; not really what I usually order at Thai places, and not great like Sripraphai's curries, but better than your run-of-the-mill Thai place.
SPICY CRISPY PORK BELLY HOLY BASIL
This...was excellent. It would have been straight-up GREAT if it had been fiery. As it was, it had barely any heat. I ate every green pepper on the plate and still got almost nothing out of it. The flavor was great, the texture was great...I would get it again in a heartbeat. But it fell short from being a "go here to get this dish" dish entirely because of the lack of spiciness.
As you can tell, a common failing of these dishes was a real mildness. We didn't ask for any special mildness, and we were never asked how spicy we wanted stuff, so we got it as it's served normally. This is a huge failing for a Thai restaurant. It should be really spicy unless patrons beg for the spice to be lowered, especially dishes like som tam that are awful without heat. I will probably eat here again, and next time I will demand spiciness, but I don't really have high hopes for getting it, and I really shouldn't have to.
pix at the link. all the text pretty much exists here: