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Sep. 4, 2013

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Approaching 14 years in business on South Campbell Avenue,Tong Trithara identified three elements of success: his inventiveThai fusion dishes, the ambiance of the restaurant and hiswelcoming manner with customers.

“My thing is I care about not just the food; the customer is importantto keep my door open,” he said.

In his approach to fusion, Trithara brings new elements to Thai foodand retains the Thai seasoning. He presented an appetizer andthree entrées informed by this concept in varying degrees.

Fresh spring roll ($6.50): Chicken, shrimp, crab, cilantro, lettuce,scallions, carrots and bean sprouts wrapped in rice paper and

Restaurant profile: Tong'sTong's track record rests on food, personality

Tong Trithara has been serving Thai fusion food for nearly 14 years at his South Campbell Avenue location. / EdPeaco/For the News-Leader

Written byEdPEACO

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sliced into segments, with a sweet sauceincluding peanuts on the side. The tightlywrapped bundles released vegetabletextures and seafood flavors in sushi-sizebits. Trithara said he transformed the typicalVietnamese spring roll of noodles, basil andpork into a chef salad wrapped in rice paper.

Siam beef ($13.95): Thin slices of rib-eyesteak are marinated in garlic, ginger, pepper,soy sauce and wine, then the beef isstir-fried with onion, scallions, carrots, andgreen peppers. Tangy and smoky flavorsemerged from the sauce and the tendershreds of beef. The dish is borrowed fromKorean beef bulgogi. The marinadecombines elements of Korean and Thaiseasonings, and the dish is stir-fried ratherthan grilled, Trithara said. Itʼs one of thebest-selling dishes at the restaurant, he said.

Seafood pad Thai ($8.95): The typical padThai ingredients (rice noodles, bean sprouts,scallions and egg) are embellished withshrimp, crab and squid. This dish employstamarind sauce instead of the typicalvinegar-and-sugar-based sauce. The resultwas a slightly sweet, slightly savory flavor.This dish sells well even though it is not onthe menu, Trithara said. If you donʼt likesquid, you can have it omitted and otherseafood added. However, the squid is tenderand worth a try.

Basa ($15.95): Farm-raised fish batteredand fried to golden brown, served withsteamed vegetables and rice. The light,crispy batter encased this delicate fish, nowmore typically called swai, from southeastAsia. Several choices for sauce areavailable; Trithara served this dish with abasil sauce that was a little sweet and gentlytangy, enhanced with soy sauce, rice vinegarand Vietnamese chili sauce. Among fourtasty dishes, this one stood out for itscompelling combination of textures andsubtle flavors.

One of the factors for success is the ambience of therestaurant, Tong Trithara says. Ed Peaco / For theNews-Leader

TongʼsWhere: 3454 S. Campbell Ave.Hours: 11 a.m.-2:30 p.m., 5-9:30 p.m. Monday-Thursday; 11 a.m.-2:30 p.m., 5-10 p.m. Friday; 5-10p.m. Saturday; closed SundayCall: 417-889-5280Facebook: “Tongʼs Thai Cuisine”

Basa, also known as swai, is a fish from southeast Asia.It's lightly breaded and prepared with a basil sauce. EdPeaco / For the News-Leader

Seafood pad Thai is made with tamarind sauce. EdPeaco / For the News-Leader

Fresh spring rolls are like a chef salad wrapped in ricepaper, owner Tong Trithara says. Ed Peaco / For theNews-Leader

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Stir-fried Siam beef was developed from Korean beefbulgogi, a grilled dish. Ed Peaco / For the News-Leader

Tong's is located at 3454 S. Campbell Ave. Ed Peaco /For the News-Leader

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