If there’s such a thing as an upscale hole-in-the-wall, it’s Indochine Cuisine. Mind you, this is a compliment. The restaurant is tiny, but forget the negative implications of first generation Asian restaurants—Indochine has charm, complete with imported artwork, spare accents of gold, and a sense of regality that doesn’t assume the gaudiness of “upscale” establishments. The interior works because it has kept the coziness and left the neglect you might find at other Asian restaurants. It has also kept, for our sakes, the authenticity of cuisine.
In fact, owner Yume Tran greets many of her customers by name. A natural conversationalist, Tran enthusiastically describes her signature appetizer, “Fire Crackers,” one Thursday afternoon. “We marinate the shrimp in coconut and red curry paste,” she says. “But the real selling point is the sauce.” She’s absolutely right. The sauce, which comprises kaffir lime, vinegar, red curry and a coconut base, completes these aptly-named, finger-sized egg rolls with distinctive Thai flavor. The effect is addictive. The dish does exactly what an appetizer should do—make you want more.
In case you’re wondering how well Indochine prepares its Vietnamese cuisine, the beef cubes (bo luc lac), display some French influence, with its tender beef wok-tossed in butter. The simple preparation of the dish brings out the natural flavor of the beef, and Indochine’s special soy sauce rounds out the heartiness with just a bit of tang. Perhaps the simplicity is off-putting for some customers, because along with the dish are some unnecessary accompaniments like crushed peanuts and a baffling side sauce featuring a dollop of sriracha. Nonetheless, the hearty flavor and tender beef offers a more than enjoyable experience.
Indochine’s shrimp salad hits the mark in terms of balance, offering a spicy kick alongside a pleasant freshness (thank you, cilantro). Kaffir lime leaves add tang, while the bean thread noodles provide textural contrast (the tomatoes, however, may be cut too large to make sense in a dish like this). It’s a wonderful dish that doesn’t try to outwit taste buds with fanciful concoctions, an approach we should always appreciate, especially when it succeeds.
All in all, we ought to give a well-earned kudos to Indochine, which has gracefully incorporated both Vietnamese and Thai cuisine into the menu without falling into the fusion trap. Instead, it showcases the dishes of each culture with skillful ease and has maintained constant enthusiasm for exquisite cuisine.
10920 South Parker Road Unit B9
Parker, CO 80134
720.851.8559
www.indochine-cuisine.com
Hours:
Monday-Saturday 11:30am-3pm, 4:30-9pm
Sunday Noon-8pm
Appetizers/Small Plates
Dumplings $3.50; $6.75
Steamed or fried: ground pork and mushrooms stuffed in wonton skin.
Egg Rolls $4.50; $6.75
Popular Vietnamese crispy rolls: ground pork, bean thread noodles and ear mushrooms wrapped in pastry sheet and deep fried.
Fire Crackers $4.50; $8.95
Indochine’s creation: curry marinated shrimps wrapped in pastry sheet, deep fried and served with our lemon grass, kaffir lime tangy sauce.
Chicken Satay $8.25
Chicken strips marinated in curry sauce and grilled to perfection; served with cucumber vinaigrette and peanut sauce.
Soup
Tom Yum $9.50
Famous Thai spicy and sour soup cooked in rich broth with lemon grass, kaffir lime leaves, galangal, mushrooms and yellow onions.
Salads
Beef Salad $8.95
Grilled beef slices tossed in lettuce, cucumber, mint, onions, tomatoes, roasted rice powder, fish sauce, lime, sugar and chili.
Papaya Salad $8
Well-known Thai salad: shredded green papaya pounded with green beans, garlic, tomatoes and lime.
Noodles
Drunken Noodles $7.50; $8.95
Wide rice noodles stir-fried in dark sweet soy sauce, garlic, broccoli and bean sprouts; with Thai basil and chili peppers.
Vietnamese Noodle Bowl $7.50; $8.95
Rice noodles, chopped lettuce, cucumbers, pickled carrots, mint, cilantro, fried shallots and roasted ground peanuts topped with choice of tofu, grilled chicken, beef, pork or shrimp.
Curries
Green Curry $8; $9.75
Coconut milk simmered in green curry paste, Thai basils, Thai eggplant, bamboo shoots, bell peppers, zucchini and green beans.
Indochine’s Creations
Flame Beef Cubes (Bo Luc Lac) $8.50; $12
Cubes of beef wok-tossed with butter, garlic, black peppers and our special soy; served on a bed of lettuce, red onions, cucumber and tomatoes.
Garlic Scallops $18
Scallops, fresh garlic and white peppers stir-fried in garlic soy sauce and served with steamed vegetables.
Large Plates
Ginger Entrée $7.50; $9
Shredded gingers, onions, shredded black mushrooms, bell peppers, carrots and celery simmered in soy/fish sauce with your choice of tofu, pork, chicken, beef or shrimp.
Prik King $7.50; $9
Green beans and bell peppers sautéed in chili paste.
Pad Kra Pao $7.50; $9
Bell peppers, Thai basil, Thai eggplants, onions, chili peppers and garlic stir-fried with choice of tofu, chicken, beef, pork or shrimp.
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