Table for Two 9-13
Heng’s Thai
Rating: 
Our friendly server opened our wine and brought standard glasses and water. The menu contained both Thai cuisine and offerings from the small sushi bar in the back of the restaurant. Several patrons were picking up takeout orders from the bar on this mid-week evening.
We decided to start in Japan for appetizers and head to Thailand for our main course. Our server described some of the Thai dishes that were listed as entrees. She also informed us that the lush paintings of cherry trees in bloom were done by a friend of the family when we commented on their beauty.
We started with the Yellowtail Capachi ($12), described as thinly sliced yellowtail belly with ponzu sauce. Five thin slices of well-marbled pink hamachi were fanned around a center of pickled ginger to form a flower.
The rich fish was overwhelmed, however, with a sea of tart, slightly spicy sauce. Perhaps it was best served this way since it was not as fresh as we would expect.
Thin strands of marinated seaweed and small toasted sesame seeds topped the fish. The Takosu ($9) was also disappointing in the quality of the octopus used. The seven thick slices of octopus were not firm to the bite, but mushy, and barely cool. A shiso leaf, thin cucumber slices, and a traditional vinegar sauce were good accompaniments. The Tuna Tataki ($12) was the clear winner of the sushi bar sampling. Six domino- sized pieces of seared tuna were dusted with black pepper and sesame seeds. The “tataki sauce” was a spicy citrus soy sauce that complemented the fish.
The Three Musketeers (Market Price, $26), listed under “Heng’s Specialties,” was a whole striped bass fried but not oily, with a “savory blend of three sauces.”
We kept the chopsticks, which were brought with the appetizers, to help get all of the crispy skin and tender white meat from the bones of the fish. Sliced baby corn, chunks of tomato, green and yellow peppers, cucumber, carrot and cilantro were piled atop the small fish in a slightly sweet, spicy sauce. We used a plate of steamed jasmine rice that was served alongside to soak up the flavorful sauce.
We ordered the drunken noodles ($15) with a spiciness that was rated a three on a scale of one to four. A red pepper heat had a nice kick but was not overwhelming, allowing us to appreciate the flavors of the individual ingredients.
A generous portion of the dish was presented on a white oval platter with “Heng’s” in red letters on the side. Wide noodles intermingled with thin slices of tender chicken breast, green pepper, onion, carrot, broccoli and fresh basil leaves. It was all blended with a slightly oily, spicy sauce on the noodles.
We had not previously tasted a dish like this at any Thai restaurant, and resolved to seek it out on any future visits.
We had no room for dessert after devouring the entrees.
The beautiful, relaxing setting and quality Thai food would certainly bring us back, but we’d skip the sushi bar offerings.
The family-owned restaurant has another location in Springfield. Overall rating: four forks (out of 5).
The Dining Duo base their reviews on unannounced anonymous visits.
Heng’s Thai Location: 212 S. Newtown St., Newtown Square Phone Number: 610-619-0441 Cuisine: Thai Ambience: Upscale Asian Hours: Monday to Thursday 11:30 a.m. to 3 p.m.; 4:30 to 9 p.m.; Friday 11:30 a.m. to 3 p.m.; 4:30 to 10 p.m.; Saturday noon to 10 p.m. Prices: Appetizers, soups $4 to $17; Entrees $15 to $25 Alcoholic Beverages: B.Y.O.B. Web site: www.hengsthai.com Special Features: Sushi bar
