With its variety, cozy atmosphere and pleasing food, Mina's Thai maintains a secure spot among Tucson restaurants.
Owner Mina Hingst has served her Thai cuisine at a few locations since she opened in 1986. Mina's Thai was closed for several years in the '90s, then moved in September 2004 to River Center shopping plaza at East River and North Craycroft roads.
Mina's son, 33-year-old Stephen Hingst, is the restaurant's chef and co-owner.
Thai cuisine uses a wonderful range of foods, but peanuts, pineapple, basil and lemongrass often take center stage at Mina's.
On our first visit to the Foothills restaurant, which has a quiet and clean one-room dining area, we sampled the gai satay ($6.95). Five skewers with moist chunks of slightly crunchy chicken had been marinated in sweet coconut milk. The chicken had a pleasant golden hue. A sweet and sour sauce and a slightly spicy peanut sauce were for dipping.
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The sweet and sour sauce isn't the syrupy red mix you see at many Asian restaurants. This is a thinner, yellow-colored sauce with a crisper taste that balances the sweet and the sour. Finely chopped peanuts swim on top of the sauce when it accompanies some dishes.
Hingst makes the sauce by boiling pineapple, sugar and vinegar with a little hot sauce.
The Tom Yum Vegetable Soup ($8.95) continued the pleasing experience. Chunks of tofu, straw mushrooms and lemongrass soaked in a soothing broth. The pure comfort food was enough for two and possessed the "medium" spice we requested.
The two Fried Vegetable Egg Rolls ($3.95) are a safe bet for less adventurous diners. Stuffed with cabbage, carrots and bean threads, the crunchy rolls are served with more of Mina's sweet and sour dipping sauce.
The Pha Ram Long Song ($10.95) was like a fancier and larger version of the Gai Satay.
Chicken breast marinated in coconut milk sat on a bed of spinach and rice. The chicken was covered with the slightly sweet peanut sauce with a tiny kick that's used for dipping with the Gai Satay.
While it was as tasty as the Gai Satay skewers, we'd recommend going with the appetizer and choosing another entree for variety's sake.
On a second visit, Mina herself was our server. She recommended the Honey Roast Duck ($15.95).
And for good reason. The slices of baked duck didn't have any greasiness often associated with the meat. The tender pieces were served on a bed of spinach and pineapple chunks.
We received more than our money's worth when we ordered the Mussel Curry ($11.95).
Fresh-tasting, medium-size mussels had just enough chewiness. The red curry and coconut milk made for a rich sauce, and bamboo shoots, peas, bell peppers, basil leaves and pineapple gave the dish variety.
Mina's offers three desserts, but if you order the homemade coconut ice cream with fried banana and honey ($3.95), you get a combination of the first two.
Bite into the fried banana carefully so you don't burn your tongue. The sweet fruit matched well with the coconut ice cream, which maintained an icy crunch. Coconut flakes and chopped peanuts topped the dish.
Review: Mina's Thai
5575 E. River Road, 299-0453.
• Hours: 11:30 a.m.-2:30 p.m. and 4:30-9 p.m. Mondays-Saturdays.
• Family call: No kids menu, but adventurous ones will enjoy.
• Wine list: A limited wine and beer list. Wine bottle prices range from $15-$22.
• Noise level: Negligible.
• Vegetarian choices: Many.
• Dress: Casual.
• Reservations: Accepted.
• Price range: Dinner entrees range from $8.95 for spicy tofu to $17.95 for Korean beef. Lunch specials cost $7.95.
