T-Wa Inn

After a long hiatus, I went back to my old stomping grounds and my old favorite Asian restaurant – T-Wa Inn. I don’t think it’s called Tyaunn’s T-Wa Inn anymore and the place looked a lot different inside although it had the same sign I remember years ago.

I ate the short ribs which were out of this world. So tender one could eat them with a spoon. The decor reminded me of eating in East Asia and the smell of Jasmine incense only added to the experience.

I am not sure why this place feel off my radar screen but I am happy that I found my home once again. T-Wa is back!

On Friday, September 12, the Dinner Club met at T-Wa Inn on South Federal for Vietnamese cuisine. I always enjoy reviewing restaurants with the Dinner Club because many of them are carnivores and I get to look at a few of the meat-oriented dishes. Also, since there are more people in attendance, I get a better sense of what most diners like about various establishments. Our evening at T-Wa was very enjoyable and I feel like I have discovered another gem.

There is a lot of competition in the neighborhood. With New Saigon down the street to the south and the Far East Center just up the street to the north, there are many options for people wishing to sample this type of cuisine. Personally, I was under the impression that we were going to a “Thai” restaurant for some hot peppers, but I was not disappointed to find Vietnamese. Chinese, Thai, Vietnamese and other cuisines of that region resemble each other in many ways with just a few, subtle differences, one of which is the obvious American influence.

At T-Wa, we walked into a very cute and comfortable restaurant. It is very neat, there is plenty of room to move around and the décor is nicely styled to enhance the overall enjoyment of the dining experience. To help set the mood, I began by ordering a “Lychee” Martini that was on special. Lychee, or “Litchi” in America, is a fruit from Southeast Asia that is popular, among other places, in China and Viet Nam. Having never tasted the fruit, I found it very palatable mixed in a martini as I looked over the menu.

Although I came expecting Thai, I found a wonderfully diverse menu of Vietnamese cuisine that did include some Pad Thai, Thai Pot or “Bun”, and Asian Rice Platters that showed Chinese and Japanese influences. There is something for every appetite and there is an especially good variety of “Do Chay” or “Vegetarian” offerings. There are no less than ten vegetarian choices on the menu with other vegetable and tofu choices spread throughout. For meats, they offer the usual beef, chicken, pork and seafood, but also offer Dungeness crab, Soft Shell Crab, Escargot, Catfish and Mussels. If you are looking for the tastes of Southeast Asia, you can find them here.

Although I have no clue how to pronounce any of the names of the dishes, I was able to get a good look at the “Cua Lot” or “Soft Shell Crab”, the “Ga Xao Thap Cam”, or “Chicken and Vegetables”, the “Do Chay Kho To”, or “Vegetables in Traditional Sauce served in a pot”, the “Tofu Ca Tim” or “Tofu with Eggplant” and, finally, the “Tofu Tuong Hot”, or “Tofu with Bean Sauce” which is what I had. Mine was the last dish, the Tofu with Bean Sauce and it supposed to be “Hot and Spicy”. As usual, it was not hot and spicy to my tastes, but the waiter gladly brought out some jalapenos to enhance the heat. I noticed that the Tofu with Eggplant had the hot peppers I enjoy, but the waiter said those were just for “garnish”, as that is not supposed to be a spicy dish. There was also plenty of Sriracha Hot Sauce on the table, so I was content.

My tofu was not cut in triangles, but, rather, cut in strips. Nonetheless, it was cooked just the way I like it to an “al dente” texture and in the sauces it is served with so that it absorbs the flavor of the dish. The sauce was of perfect texture and seasoning, and, overall, I found the dish delightful and was pleased with my choice. I would definitely go back again just for that dish. My only disappointment was that they only served white rice. I inquired about brown rice, but, as with most restaurants, they do not serve it because not enough people order it and it ends up going to waste. People, if you have not yet, and the opportunity presents itself, please try the brown rice. The flavor and texture are so much better that any dish served with brown rice naturally tastes better. I like brown rice so much, I now feel somewhat cheated when I have to settle for white rice, but I do understand the economics of the decision.

On this visit, T-Wa Inn rates an “A+”. I did not even hear the rumor of a complaint and everyone seemed very pleased with their meals. Personally, except for the lack of brown rice, that is exactly how I want my tofu to taste and I was able to spice it up to my expectations. With most dishes priced between $9.00 and $14.00, the prices and quantities were just right. Also, the restaurant was clean, (even though the washrooms could have been a little better), the service was very pleasant and accommodating, and the atmosphere was perfectly conducive to an enjoyable evening dining out. Even though I have only dined there once, I am not afraid to recommend this restaurant to everyone, no matter what type of cuisine they prefer. Most who walk in the front door hungry, will walk out a short while later very happy.