Thursday May 23, 2013 | 05:05 PM

My colleague Ray Routhier took his wife to lunch today at the new Ruby Thailand Restaurant   in South Portland.


The restaurant, located at 179 Cottage Road, about a block up from Red’s, has only been open two to three weeks. Ray kindly shared some photos so you can have a look. He also brought me back a menu. which looks really interesting - it includes a few more options than the usual cookie cutter Thai menu.


For one thing, Ruby Thailand has some dishes it calls “Thai fusion.” How about some Thai-Mexican? The Thai nacho platter uses curry sauce instead of taco sauce, and the nachos are made with chicken curry, chili sauce, onion, jalapeno, tomato and Monterey Jack cheese.


One of the house specialities is lightly battered frog legs sauteed with onion, red peppers, green beans, bamboo shoots, basil and homemade chili garlic sauce. They also have a softshell crab house specialty dish. The lightly battered softshell crabs are topped with ground pork and yellow curry sauce, and served on a bed of steamed vegetables.


Ruby Thailand Cuisine apparently makes its own crab rangoon with Maine crab. Here’s hoping the taste of that crab comes through as much as the cream cheese.


Ray says there’s plenty of parking. Inside, there are about a dozen tables, and the service is quick. They are open for lunch Monday through Friday from 11 a.m. to 3 p.m., and open for dinner those days  at 4 p.m. They’re open from noon to 10 p.m. Saturday and are closed on Sunday.


Here’s what the Routhiers had for lunch:
This is the Tom Kha soup – a coconut broth with mushroom, green onion and cilantro.



This is the Larb Chicken salad – ground chicken seasoned with lime juice, rice powder, onion and mint leaves.


This is the Mango Curry with chicken - snow peas, onions and tropical mangos in yellow curry. Ray says it as “a little sweet, warm and rich, not spicy.”



About the Author

Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.

Meredith can be contacted at 791-6332 or mgoad@pressherald.com
On Twitter: @meredithgoad


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