The T-WA Inn is a Vietnamese Gem

It is worth the drive

On Friday, September 12, the Dinner Club met at the T-Wa Inn on South Federal for Vietnamese cuisine. I always enjoy reviewing restaurants with the Dinner Club because many of them are carnivores and I get to look at a few of the meat-oriented dishes. Also, since there are more people in attendance, I get a better sense of what most diners like about various establishments. Our evening at T-Wa was very enjoyable and I feel like I have discovered another gem. 

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A very inviting interior 

At T-Wa, we walked into a very cute and comfortable restaurant. It is very neat, there is plenty of room to move around and the décor is nicely styled to enhance the overall enjoyment of the dining experience. To help set the mood, I began by ordering a “Lychee” Martini that was on special.  Lychee, or “Litchi” in America, is a fruit from Southeast Asia that is popular in, among other places, China and Viet Nam. Having never tasted the fruit, I found it very palatable mixed in a martini as I looked over the menu. 

The Lychee Maritini was a nice start

Although I have no clue how to pronounce any of the names of the dishes, I was able to get a good look at the “Cua Lot” or “Soft Shell Crab”, the “Ga Xao Thap Cam”, or “Chicken and Vegetables”, the “Do Chay Kho To”, or “Vegetables in Traditional Sauce served in a pot”, the “Tofu Ca Tim” or “Tofu with Eggplant” and, finally, the “Tofu Tuong Hot”, or “Tofu with Bean Sauce” which is what I had. The Tofu with Bean Sauce is supposed to be “Hot and Spicy”, but, as usual, it was not hot and spicy enough for my tastes.  The waiter was happy to bring out some jalapenos to enhance the heat, and they were nice, but they were not the peppers I wanted. I noticed that the Tofu with Eggplant had the hot peppers I enjoy, but the waiter said those were just for “garnish”, as that is not supposed to be a spicy dish. Nonetheless, there was also plenty of Sriracha Hot Sauce on the table, so I was content. 

Veggie Spring rolls are light, minty and low fat

My tofu was cut in strips, not triangles, but I liked it. It was cooked just right to an “al dente” texture and in the sauces it is served with so that it absorbed the flavor of the dish. The sauce was of perfect texture and seasoning, and, overall, I found the dish delightful to my taste buds and was pleased with my choice. I would definitely go back again just for that dish. My only disappointment was that they only served white rice. I inquired about brown rice, but, as with most restaurants, they do not serve brown rice because not enough people order it and it ends up going to waste. People, if you have not yet, and the opportunity presents itself, please try the brown rice. The flavor and texture are so much better that any dish served with brown rice naturally tastes better. I like brown rice so much, I now feel somewhat cheated when I have to settle for white rice, but I do understand the economics of the decision. 

The tofu was cooked to the texture I enjoy. 

On this visit, T-Wa Inn rates an “A”. I did not even hear the rumor of a complaint and everyone seemed very pleased with their meals. Personally, except for the lack of brown rice, that is exactly how I want my tofu to taste and I was able to spice it up to my expectations. With most dishes priced between $9.00 and $14.00, the prices and quantities were just right. Also, the restaurant was clean, (even though the washrooms could have been a little better), the service was very pleasant and accommodating, and the atmosphere was perfectly conducive to an enjoyable evening dining out. Even though I have only dined there once, I am not afraid to recommend this restaurant to everyone, no matter what type of cuisine they prefer. Most who walk in the front door hungry, will walk out a short while later very happy.  I know I did.