Basil Ginger

Wasilla’s new Thai cuisine with a trendy vibe

As a professional chef, and lover of tasty food, it’s very exciting when a new restaurant opens nearby. This year Wasilla saw Basil Ginger, a brand new and beautifully decorated restaurant, open its doors. With a variety of different Asian food styles, its menu is sure to please anyone desiring food of the orient.

On a recent visit, I began with a perfectly blended chilled Thai tea. If you have yet to experience this sweet treat, you are most assuredly missing out. Thai tea is a strong brewed black tea, with a wonderful mixture of spices, and sweetened with sugar and sweet milk over ice.

Leaving hungry from Basil Ginger is very unlikely.

I chose the chicken lettuce wraps, a secret family recipe, for my appetizer, and they were amazing. The tantalizing dish held an array of single lettuce leaves filled with a generous portion of the sweet and tangy chicken. I went all out and ordered the shrimp cakes and lobster roll as well. The shrimp cakes were a delicious twist from their more traditional counterpart, the crab cake. Basil Ginger’s lobster roll was out of this world. The panko crusted lobster tail was served with asparagus, tobiko, red curry sauce and garlic butter. Very tasty indeed!

For my entree selection I chose two of the dinner specials: the cashew shrimp with lo mein and the Thai basil beef and egg roll. Each dish came with a choice of soup: wonton, miso, or hot and sour. I chose the hot and sour, which definitely hit the spot on a cold winter’s day. The entrees were all very fresh, appetizing and served in large portions. Leaving hungry from Basil Ginger is very unlikely.

I couldn’t leave without trying their tempura cheesecake—Panko crusted cheesecake deep-fried and served with ice cream and fresh fruit. This over-the-top wacky dessert was large enough for 2 to 3 people and had gorgeous presentation. It was actually quite light, and its great flavor was a perfect finish to an exquisite meal.

by Suzette Lord

Suzette Lord Weldon is a travel journalist, Master chef, food stylist/photographer, event coordinator and cookbook author. Contact Suzette at 907-357-2433.

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