The following review appeared in the Mobile Register on July 6, 2001. It is reprinted here, word-for-word, as it was written:
"WFR takes trip to an exotic land"
It is, indeed, a great big world out there. Well-Fed Reporter was reminded of this just recently when he and his ever-vigilant Companion decided to pass on their usual lunchtime fare. They opted instead to make the short journey halfway around the world for the noon-time meal.
Short journey, that is, because WFR and his pal were treated to one of the finest, most refreshingly new meals he's had in a while. Right here in the Azalea City.
Busaba's Thai Cuisine at 203 Dauphin St. in downtown Mobile is the city's newest offering in an rapidly growing line of Asian cuisines.
WFR, a man of some culture and breeding, admits that his knowledge of food native to Thailand is fairly limited. The first time he had it was in New York City some years ago when he embarrassed his dining companions by requesting more "gravy" for his sticky rice.
Since that moment, he's come to appreciate the great care and tender traditions that go into Thai cooking.
According to the Tourism Authority of Thailand, a proper Thai meal should consist of a soup, a curry dish with condiments and a dip for fish or vegetables. "There must be a harmony of tastes and textures within individual dishes and the entire meal," according to the group.
Roy Pope, Jr. and his wife, Busaba Sirirux, opened the downtown eatery early last month. Pope, a native Mobilian, met his future bride while she was in the MBA program at the University of South Alabama.
"She wanted to open a restaurant, so she went back to Thailand and went to cooking school in Bangkok. When she came back, we decided to open Busaba's" he said.
Thai food has a reputation as being fairly spicy, another fine attribute for your dining correspondent.
Fair enough.
On this day, WFR and Companion strode confidently into the well-appointed building just 1/2-block off historic Bienville Square. It was already crowded with lunchtime diners, a good sign for the hungry duo.
They were seated straight away in a corner, which was a good thing because they needed plenty of time to survey the large menu. WFR, ever the carnivore, lunged straight for the Pad Holrapah (Spicy Basil and Meat) - stir-fried chicken, beef, pork or tofu with fresh basil leaves, chili peppers, carrots, onions and bell peppers ($5.95 for lunch, $7.95 for dinner).
Companion opted for the Gai Nai-suan (Chicken in the garden) - stir-fried chicken breasts with baby corn, carrots, mushrooms, onions and bell peppers ($5.95 for lunch, $7.95 for dinner).
There are a whole lot of other menu offerings, including the popular Pad Thai - stir-fried rice noodles with chicken breasts, eggs and bean sprouts, lightly covered with crushed roasted peanuts.
Plenty of curry dishes also abound, including the red and green curry dishes. There's an extensive vegetarian section, as well as some house specialties. WFR made note to sample some of these exotic-sounding dishes on his return visits.
Back to the lunch.
Lunch entrees are served with a spring roll (a smaller, more delicate version of the egg roll), 2 fried wontons (bite-size dumplings that are deep fried), steamed Jasmine rice and a soup of the day.
The spring rolls arrived directly, along with a spicy-sweet dipping souce. The rolls were incredibly light and flavorful. The dipping sauce, which also went well with the wontons, was refreshingly light.
The soup of the day (it changes daily), which Companion thoroughly enjoyed, was almost a consomme. Lightly flavorful, but with a chunk of tofu to top off the dish.
The main dishes arrived right away, despite the full dining area. Companion's Chicken was light and tasty. It was, as advertised, a garden-full of fresh veggies and chicken breast. It was just spicy enough for her delicate palate.
WFR's beef and basil was very tasty, indeed. It was loaded with tender beef slices and crisp vegetables. The little pepper designation on the menu by this dish was an indication that it is normally served spicy.
It was.
But not too much for the Well-Fed taste buds, which are accustomed to gumbos and sauce piquants. If you're not sure, ask your server for help in figuring out how hot is too hot.
Jasmine rice is native to Thailand and is richly aromatic. It was a healthy serving that was helpful in sopping up what WFR once mistakenly called "gravy".
One more thing: Upon the advice of a colleague, the pair ordered the traditional Thai Ice Tea. It's a mixture of pungent Thai teas, milk, and other things.
It was too sweet for WFR's taste, but he could see how it would be a nice addition to a spicy meal.
It just goes to show that in this great big world of fine-dining opportunities, there's a lot of things to consider. And the beauty is you don't have to go far to enjoy it.
Owners: Roy Pope, Jr. and Busaba Sirirux
Address: 203 Dauphin St.
Phone: 405-0044
Atmosphere: Very quaint. High ceilings and refurbished walls make for a fine-dining experience.
Sound Level: Quiet
Recommended Dishes: Any of the house specialties. Check with server for heat index on specific dishes.
Price Range: Lunch entrees $5.95, dinner entrees $7.95. Specialty dishes $7.95-$9.95 and curry dishes range from $6.95 for lunch to $9.95 for dinner.
Hours: Lunch 11 a.m.-3 p.m.; dinner 3 p.m.-9 p.m. Monday-Thursday and until 10 p.m. Friday and Saturday. Closed Sundays.
Credit Cards: Accepted
General Rating: Very Good
