Tai Loi - Houston
Tai Loi
Description
Images
Feedback
Visit for the incredible food, but you'll end up staying because things took a dark turn during dinner. What a shame.
Not bad, compared with other. We love their hot pot . Excellent. Good quality/price. Will be back
The chef is very inconsistent with his cooking. Went there a month ago and the chicken was raw inside.. had to return for another one and still raw.. But their hot pot if yummy.. then today got a to go banh xeo and dry fried pho .. wow (see picture fried pho was way over fried hard to chew and didn't even have a crunch more like hard stale taco shell texture and soft gummy inside had to force myself to finish half of it.. the banh xeo was way to fried and super greasy barely any salad to go with the order and the nuon Nam had very little do chua (pickle carrot strips so so dissatisfied, if I was there eating I'll definitely returned for it. My wife said thoi Khoi di just don't go back.. so so sad the chef can't be consistent and cook the dam food right!
I am not Asian. I am what most people would call a white American. But I beat to my own drum. I just moved into the apartments across the street from this restaurant. So I want to try all the nearby restaurants and make new friends and learn new things.I had the grilled salmon. I had to use my translator to order the food, but that is okay with me. The salmon was okay. Probably better than what you would expect at a Chinese Buffet place. The seaweed was good, but just a small proportion. The grilled peppers were okay, but I am not really fond of grilled peppers. I do not like that pink stuff that Asian restaurants put on the dish. It is hot spicy vegetable shaved thin. Maybe củ cải cạo or shaved radish. This is a karaoke sports restaurant so expect lots of noise and have to talk loud. I will try their lunch someday.The place is clean, and the waitresses are extremely beautiful.As much as I want to be open-minded and multi-cultural, I just miss mygrandmother and her old-fashioned American greasy cooking.
