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When we pulled up outside Singha Thai, Greensboro's newest Thai eatery and sister restaurant of Pad Thai, I felt a little uncertain. The restaurant sits on a nondescript stretch of High Point Road near the Greensboro Coliseum, surrounded by fast-food restaurants and take-out joints. And like many of its neighbors, the eatery's building once housed a fast-food restaurant. In other words, it didn't exactly look like anything special. But as the cliché goes, looks can be deceiving.

Inside, Singha Thai exudes a strong date-night vibe. Tables with lighted candles and white tablecloths dot the cozy space. Ornate draperies frame the plate-glass windows, obstructing the bustling traffic outside. Soft classical music plays on the sound system. Outside, a fenced-in patio with umbrella-shaded tables offers outdoor dining.

As Rodney and I and our friends Rick and Heather found our seats, a waiter appeared immediately to take our drink orders and to answer our questions. Once the drinks were ordered, we got down to the business of choosing food.

I knew I wanted an appetizer, especially because Singha Thai offers so many tempting choices. The Bangkok wings (fried, marinated chicken wings with Thai herbs and sweet and sour sauce), the fresh roll (lettuce, celery, basil, carrot, rice noodle and shrimp in a rice-paper wrap) and the fried golden shrimp with sweet and sour sauce all had my mouth watering.

But I'm a sucker for dumplings, so I ordered the Thai dumplings, which are made with steamed ground pork and shrimp in a wonton wrap, served with soy vinaigrette dipping sauce. Moist and chewy, the wonton wrap encased the slightly spicy meat perfectly, keeping the juices inside.

For my entrée, I chose the classic pad Thai ---- stir-fried thin rice noodles with egg, bean sprouts, green onion, chicken, ground peanuts and "the chef's special sauce." Rodney chose the Bangkok chicken (crispy chicken with broccoli, carrots and rice in a sweet and spicy sauce) and Rick got the Bangkok fish ---- same as the chicken, but with crispy fried fish. Heather ordered the chicken Thai fried rice, with onions, pea pods, carrots, egg and soy sauce.

While we waited for our entrees, the salads that come with all meals were served. It was just your regular side salad with iceberg lettuce, carrots and tomato, but the veggies were all exceptionally fresh and crisp. The flavor of the ginger dressing, sweet and tangy with just a hint of lime and soy sauce, popped atop the crunchy salad.

Just as we finished our salads, the entrees arrived. The pad Thai noodles were tender and slightly sticky, punctuated by the crunch of the bean sprouts and ground peanuts. The marinated chicken, moist and savory, complemented the light sweetness of the chef's sauce. Rodney's Bangkok chicken was crispy, yet tender with a mildly sweet sauce and crispy vegetables.

Rick's Bangkok fish had the same consistency, but being from Louisiana, he wanted a bit more spice to counteract the sweet of the sauce. So, the waiter brought two containers: one full of a deep crimson pepper sauce, and the other filled with ground red pepper. The pepper had somewhat of a delayed release, meaning the heat came on strong even after he'd finished the food. It would have probably been a little too much for me, but for someone reared on spicy Cajun dishes, it was just right.

Heather's fried rice illustrated the influence of Thailand's neighbor, China, on Thai cuisine. Like my noodles, the rice had a tender and ever so slightly sticky texture, and the vegetables added just a hint of crunch.

In addition to the dishes we ordered, Singha Thai also serves a number of stir-fried entrees. The Thai eggplant, with onions, carrots, bell peppers, basil leaves and brown sauce looked intriguing, as did the stir-fried cashew nut with snow peas, onions, carrots, bell peppers and brown sauce. All stir-fried dishes come with a choice of meats: chicken, pork, beef, tofu, salmon, shrimp or squid. The restaurant also serves a number of curry dishes, all made with coconut milk.

With so many choices, I can't wait to return and taste something completely different.

 

Casual Dining features local restaurants for diners on a budget. It runs every other week in Go Triad. Contact Jennifer Bringle at jenniferbringle@gmail.com.

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