There are certainly no shortage of Thai restaurants in Boston, and everyone seems to be a champion for one in particular. The Chilli Duck, at 829 Boylston Street has long been my favorite place to fill a craving for Thai cuisine.
One of the first things I look for on a restaurant’s menu is the chance to choose. As a vegetarian, it’s frustrating being told that my only options are the house salad or pasta primavera. In general, I find Asian-cuisine to be a far more hospitable culinary climate. The presence of tofu as a menu-staple is a major contributing factor to the variety available on Chilli Duck’s menu.
Recommended Dishes: The Pad Woon Sen is my ultimate Chilli Duck bite. Delicate bean thread noodles come mixed with baby corn, snow peas, mushrooms, and a variety of other vegetables. Add tofu or additional vegetables for no additional cost. For a lighter option, try the Lemongrass Entree, a medley of winter vegetables in a crisp lemongrass sauce.
The Not-So-Good Bite: The portions at Chilli Duck are more than substantial. For a healthier night out, try putting half aside and take it to go. You’ll still have a filling meal, and lunch will be taken care of the next day.
The Good Bite: Prices are all over the place at Chilli Duck. But unless you have a penchant for a whole steamed fish filet ($19.95) most dishes are reasonably priced, between $8.95 and $13.95. The good news is with the big portions, it’s easy to split dinner with a friend or make that money last by saving leftovers for another meal.
The Best Bite: In addition to the wide variety of vegetarian options, the menu marks all of these with a little green leaf, taking all the guess work out of that what-exactly-is-in-the-spring-roll-anyway moment. What’s more, most entrees can include a protein of your choice, and thus can be kept as vegetarian.