Oh great, another Thai restaurant, I thought to myself when I noticed the sign going up for Soi 4 located in Scottsdale's Shops at Gainey Village. There are so many new Thai restaurants popping up all over the valley, I have a hard time keeping up. The problem is that so many of them, more or less, have the same offerings and while Soi 4's menu is seemingly traditional, it's both modern and engaging. It's sister restaurant in Oakland, Ca was voted as one of the Bay areas best, seems they have some big shoes to fill. \n\nFortunately for me my dining companion is originally from Thailand. She brought her knowledge of Thai cooking which in turn gave Soi 4 street cred. We both fell in love with many of the dishes from the Keow Wan Roti ($8) a pan-fried Indian bread with grilled skirt steak and an out of this world Kao Pad Pu or crab fried rice ($10).\n\nMore love came from an order of Miang Kum ($7). Eaten like a taco, the \"meat\" is made from roasted coconut, prawns, pomelo, fresh herbs, and sweet palm then is placed on a mustard leaf. These were so light yet bursting with flavorful complexity. I know it's typical, but ordering Pad Thai ($12) is a must, if they can't get this one right, well they have no chance. Soi 4's version was no disappointment, the noodles were nice and springy, the stir-fried jumbo prawns were tender and combined with tofu, egg and bean sprouts, it's worth mentioning and ordering.\n\nOf all the dishes that were tried, the Kang Kua Mu ($13) was my absolute favorite. They take pork shoulder then braise it in coconut milk, add kabocha squash, aka Japanese pumpkin, and Thai basil with a bit of tangy red curry. After a single bite I wanted to keep this one all to myself, tender and flavorful with just the right amount of heat.\n\nNot all was perfect on our virtual trip to Thailand. The Kana Mu Grob ($10) which is made up of Chinese broccoli and crispy pork belly with chili-garlic sauce. It's too bad that the belly was dried out and chewy. Pork belly when done right is so succulent and tender, even when it's crisped up its mouth-watering good. We simply ate around the pork and enjoyed the broccoli which was tender inside with a slight crunchy exterior. \nThe Sticky Rice ($2) seemed old as it was unwrapped, the ball turned hard almost immediately. The familiar Neur Namtok ($10) or grilled skirt steak salad with fresh herbs, roasted rice, chili, and fresh lime juice, was pretty standard fare, though this version was considerably under dressed. \n\nWe let them know what we thought about the good and the not so good. I strongly feel that when there is a problem you need to let them know as soon as you can. Your helpful feedback only improves the food and service, most business owners appreciate it. \n\nYou know what they say, with competition comes innovation and Soi 4's delicious food, striking space and a full bar, I have to agree.
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