Galare: Fit to be Thaied
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From the minute we walk-ed in the door, I could tell whoever put Galare Thai together had taste.
I'll get to the food, but I just have to say something about the impressive decor. Fabulous! Artful. Serene.
Once we placed our order, we all just had to get up and take it all in. Each detail was just right.
The deep lime green and maroon walls are a stunning background for dreamy Buddhas that call to you from perches around the room.
In the back, a special kantoke room with a sunken table surrounded by comfy pillows is a true Thai experience ... and you don't necessarily have to be part of a large group to enjoy it.
Well, I could go on and on about the decor that is worthy of a spread in Architectural Digest ... but that reminds me ... digest. Oh yes! Food!
The only thing I'm more impressed with than the interior design is the cuisine.
Presentation and attention to flavor are what Thai dining is all about.
Our waiter was the picture of professional; speaking softly and patiently, and then showing respect with a bow.
We ordered a lot. There were three of us and we definitely wanted to get a cross section.
To start, an appetizer of chicken satay; skewered tender strips of grilled marinated chicken drizzled with their intriguing peanut sauce.
Nearly too pretty to eat, the chilled cucumber salad was a display of thinly sliced cucumbers - their green skins decoratively carved. It reminded me of snowflakes. Also on the plate were garden fresh carrots and ripe red tomatoes covered in a sweet chili lime dressing topped with ground peanuts; a burst of flavorful healthy freshness.
The Larb-Gai Salad offered chopped broiled chicken breast in a mixture of lemon grass, sliced red onions and lime juice.
Lime juice, lemon grass, coconut milk and peanuts are common Thai basics.
Galare Thai serves three soups with meat, veggies and seafood variations floating in hot and sour coconut milk.
Next, we moved on to the "Thai Favorites" column.
Each is served with white jasmine or brown rice and stir-fried choices of meats, vegetables or tofu. The "Ginger" adds young baby corn, bell peppers, onions, fresh mushrooms and carrots. The "Sweet & Sour" adds pineapple, tomatoes and cucumbers. We tried the basil with prawns, bell peppers, spinach, onions, fresh mushrooms and fresh basil leaves in garlic chili sauce.
Although many dishes share similar ingredients, the flavor of each dish and each sauce was distinct and memorable but most of all ... really good!
On special this night was lamb satay. These small tender lamb chops were absolutely mouth-watering.
When it comes to Thai, spicy hot is the rule, from mild to five-star "very hot." Curry and hot is a good combination and Galare serves five distinct curry flavors: red, green, yellow, muss-sa-mann with potatoes, onions, peanuts and coconut milk, and pa-nang.
We sampled the Thai noodles. And phad Thai is a favorite. This authentic Thai dish combines stir-fried rice noodles with green onion, bean sprouts and ground peanuts.
My stir-fried brown rice (with as many different veggies as they could find for me) and the combination of spices was ... just perfect. Sometimes when I'm eating a meal I especially enjoy, I'll find myself humming. I was humming.
There must be a dozen Chef's Specials with unique mixtures of sauces accompanying meats and fish, including catfish and Dungeness crab. A popular favorite is grilled salmon pineapple curry with bell peppers under a red coconut pineapple curry sauce. Try the Drunken Noodle; prawns and egg with noodles of jasmine rice, mushrooms, veggies and fresh basil leaves in shrimp paste.
If you like sweet beverages, go with cold layers of milk mixed with Thai tea. Thai iced tea: the perfect accompaniment.
And then there was dessert. Oh my!
Mango and sticky rice with fresh slices of ripe mango and a patty of slightly salty white jasmine makes the perfect example of a unique flavor combination.
And then, there was the warm black rice pudding with coconut ice cream. If you have never had this, you simply must try it. The black rice has a fruity flavor with a nutty consistency and the sweetness, warmth and then the cold coconut ice cream are an unbeatable duo.
As we were leaving, I just had to ask, "Who did your decorating?" The answer was, "He did." And she pointed to our waiter.
Very impressive.
120 W. Bell St.
683-8069
11 a.m.-3 p.m. and
4 p.m.-9 p.m.
Monday-Saturday
Closed Sunday
$$ - $$$
I'll get to the food, but I just have to say something about the impressive decor. Fabulous! Artful. Serene.
Once we placed our order, we all just had to get up and take it all in. Each detail was just right.
The deep lime green and maroon walls are a stunning background for dreamy Buddhas that call to you from perches around the room.
In the back, a special kantoke room with a sunken table surrounded by comfy pillows is a true Thai experience ... and you don't necessarily have to be part of a large group to enjoy it.
Well, I could go on and on about the decor that is worthy of a spread in Architectural Digest ... but that reminds me ... digest. Oh yes! Food!
The only thing I'm more impressed with than the interior design is the cuisine.
Presentation and attention to flavor are what Thai dining is all about.
Our waiter was the picture of professional; speaking softly and patiently, and then showing respect with a bow.
We ordered a lot. There were three of us and we definitely wanted to get a cross section.
To start, an appetizer of chicken satay; skewered tender strips of grilled marinated chicken drizzled with their intriguing peanut sauce.
Nearly too pretty to eat, the chilled cucumber salad was a display of thinly sliced cucumbers - their green skins decoratively carved. It reminded me of snowflakes. Also on the plate were garden fresh carrots and ripe red tomatoes covered in a sweet chili lime dressing topped with ground peanuts; a burst of flavorful healthy freshness.
The Larb-Gai Salad offered chopped broiled chicken breast in a mixture of lemon grass, sliced red onions and lime juice.
Lime juice, lemon grass, coconut milk and peanuts are common Thai basics.
Galare Thai serves three soups with meat, veggies and seafood variations floating in hot and sour coconut milk.
Next, we moved on to the "Thai Favorites" column.
Each is served with white jasmine or brown rice and stir-fried choices of meats, vegetables or tofu. The "Ginger" adds young baby corn, bell peppers, onions, fresh mushrooms and carrots. The "Sweet & Sour" adds pineapple, tomatoes and cucumbers. We tried the basil with prawns, bell peppers, spinach, onions, fresh mushrooms and fresh basil leaves in garlic chili sauce.
Although many dishes share similar ingredients, the flavor of each dish and each sauce was distinct and memorable but most of all ... really good!
On special this night was lamb satay. These small tender lamb chops were absolutely mouth-watering.
When it comes to Thai, spicy hot is the rule, from mild to five-star "very hot." Curry and hot is a good combination and Galare serves five distinct curry flavors: red, green, yellow, muss-sa-mann with potatoes, onions, peanuts and coconut milk, and pa-nang.
We sampled the Thai noodles. And phad Thai is a favorite. This authentic Thai dish combines stir-fried rice noodles with green onion, bean sprouts and ground peanuts.
My stir-fried brown rice (with as many different veggies as they could find for me) and the combination of spices was ... just perfect. Sometimes when I'm eating a meal I especially enjoy, I'll find myself humming. I was humming.
There must be a dozen Chef's Specials with unique mixtures of sauces accompanying meats and fish, including catfish and Dungeness crab. A popular favorite is grilled salmon pineapple curry with bell peppers under a red coconut pineapple curry sauce. Try the Drunken Noodle; prawns and egg with noodles of jasmine rice, mushrooms, veggies and fresh basil leaves in shrimp paste.
If you like sweet beverages, go with cold layers of milk mixed with Thai tea. Thai iced tea: the perfect accompaniment.
And then there was dessert. Oh my!
Mango and sticky rice with fresh slices of ripe mango and a patty of slightly salty white jasmine makes the perfect example of a unique flavor combination.
And then, there was the warm black rice pudding with coconut ice cream. If you have never had this, you simply must try it. The black rice has a fruity flavor with a nutty consistency and the sweetness, warmth and then the cold coconut ice cream are an unbeatable duo.
As we were leaving, I just had to ask, "Who did your decorating?" The answer was, "He did." And she pointed to our waiter.
Very impressive.
120 W. Bell St.
683-8069
11 a.m.-3 p.m. and
4 p.m.-9 p.m.
Monday-Saturday
Closed Sunday
$$ - $$$
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The Sequim Gazette is located at 147 W. Washington Street in Sequim.
Business hours are Monday through Friday from 8:00 a.m. to 5:30 p.m.
Phone 360-683-3311, or toll free at 800-829-5810. FAX 360-683-6670.
For a complete company directory with contact information please click HERE.
Business hours are Monday through Friday from 8:00 a.m. to 5:30 p.m.
Phone 360-683-3311, or toll free at 800-829-5810. FAX 360-683-6670.
For a complete company directory with contact information please click HERE.
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