Ling and Louie’s is a new restaurant located in Stapleton. The food is a mouth-watering traditional Asian cuisine with dishes from China to Thailand to Japan and beyond. The first thing you’ll notice when you step into this restaurant is the high class atmosphere it presents but don’t fret, with more than affordable prices, you won’t be going broke dining in this fine establishment.
The atmosphere of the place is elegant but casual, with a waterfall curtain and bamboo walls that bring to mind a private Zen garden straight out of the Orient. High ceilings give the place a feeling of airiness and space, while the modern art that hangs off its walls give it a sophisticated contemporary feel. But, more then the atmosphere truly shines is the comprehensive menu.
Hungry for an appetizer? Try the Spicy Tuna Tempura Rolls, a dish that looks as good as it tastes. The rolls come with a beautiful sashimi flower topped with a good dollop of bright green wasabi, which gives the dish its spicy namesake. The crispy tempura crust and the sweetness of the high quality tuna and rice match well with the saltiness of the soy sauce that accompanies the sushi.
Orange Peel Chicken is another dish that discerning diners should definitely try. This sweet and tangy dish of stir-fried white chicken crisps is served on a bed of crunchy fried spinach and mild chilies. The chicken is sweet and tender, glazed with a citrus soy-sauce that really enthuses it with a pleasant citrus flavor, which is accentuated by the fresh orange zest that is garnished with it.
Got a taste for sea food? Give the Seafood Hot Pot a try. The hot pot is a delectable medley filled with delicacies such as scallops, salmon, mahi-mahi, and shrimp. These ingredients are served in a refreshing green curry Asian Bouillabaisse and come with a nice helping of steaming rice. Cooked with olive oil and vegetables like tomato and onions, the soup stock is aromatic with a rich creaminess.
8354 E. 49th Avenue, Suite 1710
Denver, Colorado 80238
Tel: 303.371.4644
Hours: Monday – Thursday 10am – 11pm
Friday 11am – 11pm
Saturday – Sunday 11am – 9pm
Starter
Beef Yakatori $9.95
Tender beef skewers marinated in a sweet Yakatori Glaze.
Crispy Coconut Shrimp $8.45
Shrimp lightly battered with shaved coconut and served with a tropical salsa and sweet chili sauce.
Sushi Rolls
Smoked Salmon Roll $9.45
Fresh smoked salmon and cream cheese served with soy and wasabi.
Spicy Tuna Tempura Roll $9.45
Sashimi-grade ahi tuna and asparagus served with soy and wasabi.
Salads
Warm Duck Salad $10.95
Braised duck served over red and green cabbage with sweet citrus dressing.
Crab Cake Salad $10.95
Panko crusted blue crab cakes served on bed of mixed field greens, tossed with a citrus vinaigrette.
Chicken & Duck
Bangkok Duck $15.95
Tender Maple Leaf Farms duck breast served crispy with a citrus chili sauce, shredded cabbage, garlic, and ginger.
Orange Peel Chicken $12.95
Crispy chicken stir-fried in a citrus-soy sauce with a fresh orange peel and mild chilies, on a bed of crispy spinach
Seafood
Evil Jungle Princess Shrimp $14.45
Zesty peanut sauce red curry with shrimp, long beans, house vegetables, fresh mint, and Thai basil.
Evil Jungle Prince Shrimp $14.45
A fragrant green curry with shrimp, long beans, and mushrooms
Seafood Hot Pot $16.95
Scallops, salmon, mahi mahi, and shrimp served in a zesty green curry Asian Bouillabaisse, served with rice.
Rice & Noodles
Dan Dan Noodles $10.95
Shanghai noodles with minced chicken breast, cucumbers, scallions, carrots, and bean sprouts in a brown sauce.
Spicy Jeweled Beef $13.95
Sliced Filet Mignon stir-fried with noodles, sugar snap peas, mushrooms, garlic, and Asian spices.
Beef & Pork
Flaming Hong Kong Steak $15.95
Grilled marinated steak served with wasabi mashed potatoes and flambéed tableside.
Ling’s Sweet & Sour Pork $10.95
Crispy wok-tossed pork with diced pineapple, red peppers, and a sweet citrus sauce.
Side Dishes
Wasabi Mashed Potatoes $4.95
Creamy garlic mashed potatoes topped with wasabi sour cream, green onions, and crispy shallots.
Garlic Spinach $4.95
Spinach lightly sautéed with garlic and butter.
Vegetarian
Shanghai Stir Fry with Tofu $11.95
Tofu with straw mushrooms, asparagus, sugar snap peas, long beans, red onions, chilies, and Thai basil.
Sweet and Sour Tofu $10.95
Crispy tofu with diced pineapple, red bell peppers, and sweet citrus sauce.
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.
Regardless of the season, the noodle has withstood the test of time, nourishing our souls, slurp by slurp.
With summer closing and autumn beginning, I find myself struggling to deal with what will inevitably be a sudden change. It always seems to work this way. One day, 90 degree weather ushers us into the air conditioning; the next day, the smell of snow is in the air. What keeps me grounded is simple and sometimes noisy: the wonderful, delicious noodle.
Asia has long courted a noodle love affair that dates back to a poem by Shu Hsi in 300 AD. “A Rhapsody on Pasta” effectively detailed the first methods of Chinese pasta-making—and expressed the romanticism of the noodle world:
“With the fire blazing the broth bubbles;
Strong fumes rise as steam.
Straightening his jacket, straightening his skirt,
The cook grasp and presses, beat and pounds.”
The powerful image of a cook working in the midst of steam has traveled through China’s culinary history, from master chefs hand-pulling noodles to children who, like I once did, slurp a hot bowl of spicy beef noodle soup on a frosty day. I owe my current obsession with noodles to the nostalgia of Shu Hsi’s “blazing broth bubbles” and “strong fumes.”
People might attribute these idyllic images to Marco Polo, whose Italian origins seem fitting for such a romantic picture. Add to that the legend of the Silk Road—where culinary trade occurred frequently—it’s easy to think that Polo brought noodles to China, or vice versa. But sources debunk this myth quickly, stating that the pasta/noodle evolutions occurred separately and independently. Still, China does owe thanks to Italy for its rotary grindstone, which was introduced to China in 3rd century BCE. With this, China began grinding wheat into flour, and the large-scale manufacture of noodles began, thriving during the Han Dynasty.
Today, Americans are picking up on the grace of noodles—but only in the winter. After all, Shu Hsi’s poem gives homage to steam, not sweat. Noodles, however, possess enough versatility to make a good meal even in the summer. Cold noodle dishes, such as wheat noodles with a spicy sesame-peanut sauce, can cool things down. Each culture seems to offer its own form of a cold noodle dish. Japan’s zarusoba, for example, rinses thin buckwheat noodles in cold water and serves it with crumbled nori, scallions and a dipping sauce. The list goes on: Vietnamese bun, Korean naeng-myun (in chilled beef broth), Thai cold glass noodle salad.
So the love affair continues. Now that we’re approaching a transition where change comes without heeding our attachments to the things of a dying season. But noodles, as they have for thousands of years, will remain a comfort. After all, the noodle represents longevity, and what should live long if not something that has already withstood the test of time?
(Serves 7-8)
Literally meaning the first thing to be eaten in the day, because it’s too irresistible to be delayed to a later meal, Nihaaree is the ultimate breakfast entrée, though it could be eaten at lunch or dinner also. It originated in the elite class of Delhi during the Mughal Empire, but with the eventual decline of the royalty, fortunately, it spread throughout the Indo-Pak subcontinent. A spicy curry cooked in tender beef with a variety of Indian spices, Nihaaree is a certainly a hot way to begin your day.
Ingredients
1 medium-sized, finely sliced onion
½ tsp of turmeric
2 tsp of powdered coriander
2 ½ tsp of powdered red chili
1 tsp of powdered dry ginger
3 tsp of ginger paste
2 tsp of garlic paste
1 tsp of hot spice mixture from the following:
cloves
cinnamon
black cumin
bay leaves
onion seeds
aniseed
nutmeg
2 ½ cups of canola oil
2 lbs. of beef (preferably from upper thigh or hip)
6 tsp of flour
Method:
1.Finely slice onion.
2.Mix spices, except from hot spice mixture, in a bowl.
3.Mix spices from hot spice mixture in a bowl. Add to other spices.
4.Put 2 ½ cups of canola oil in pot.
5.Add all spices.
6.Add sliced onions. Fry until turned golden-brown.
7.Add 2 lbs. of beef.
8.Add 2 l. of water.
9.Cook for 1 hour.
10.Mix 6 tsp of flour in 2 cups of water. Add to pot.
11.Mix for 10 minutes.
12.Simmer for 30 minutes.
(serves four)
Long before the advent of the cock-pot, our ancestors pioneered the art of slow cooking. Braising is just one slow cooking culinary technique and involves first browning meat or vegetables and then slowly cooking it in a small amount of liquid for a long period of time. And if you ever have a chance watch Chef Ming Tsai, host of East Meets West on the Fine Dining channel prepare braised duck it will help you better understand the artful process. Try this version of braised duck; the combination of succulent duck meat and vegetables makes a perfect meal.
Ingredients:
1 whole duck
8 cups chicken broth
1 large piece of ginger
3 stalks scallion, cut in 3” pieces
2 packs of Chinese spice (available in Asian markets)
2 Tbsp dark soy sauce
2 cups oil
1 cup sake
Method:
1.Clean whole duck thoroughly and set aside to dry. Rub duck with dark soy sauce for color.
2.Heat two cups of oil in a large wok over medium heat and fry the whole duck until it turns brown. Remove duck from wok and drain off excess oil.
3.Cut ginger into thick slices.
4.Heat one tablespoon of oil in a large pot over medium heat. Stir-fry ginger slices until they turn brown. Add sake and chicken broth and bring to a boil.
5.Add scallions and Chinese spice packets to pot.
6.Season broth with soy sauce, dark soy, sugar, and salt to taste (but heavy on the salty side).
7.Submerge duck into the broth and turn on high heat, keep boiling for 15 minutes then return to medium heat and keep simmering for 1 ½ hours.
8.Serve hot on a bed of your favorite vegetables.
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