My trip to Tottie’s Asian Fusion

Located at at the NW corner of Thomas & Hayden Roads in Scottsdale, AZ, this award-winning Asian restaurant features authentic Thai, Vietnamese, Chinese, and Japanese (including sushi) menu items.

Offering so many cuisines and doing it well might sound like a daunting task. But it wasn’t for Tottie Kaya who grew up in Laos in a family where everyone learned to cook and everyone helped in the kitchen. Her mother, a renowned caterer, specialized in Laotian, Thai, Vietnamese and Chinese cooking and passed this on to her children.

As an adult, Tottie experimented in the kitchen and shared her food with friends and coworkers who eventually encouraged her to open Shanghai Palace in 2003. The restaurant attracted a loyal following and rave reviews in local magazines. In 2006, Tottie appeared on the cover of Food & Life magazine as one of the Valley’s Best New Chefs.

In response to her restaurant’s success, in December of 2007, Tottie expanded Shanghai Palace and changed the name to Tottie’s Asian Fusion. She brought in bigger booths, banquet seating for large parties, an authentic sushi bar, more eye-catching décor, and a larger menu.

Allergy-friendly Asian cuisine
Unlike many Asian restaurants where eating gluten-free can be difficult if not impossible because of the soy sauce, flour, and noodles, Tottie’s Asian Fusion accommodates special needs, including wheat-free, gluten-free, and low-carb diets.

You can ask for wheat-free tamari soy sauce, gluten-free vermicelli rice noodles, brown rice instead of white rice, gluten-free rice paper, or lettuce wraps to replace any items that contain wheat or gluten.

Low-carbers can order classic Pad Thai, Bun Tom, or any other dish without noodles or rice, and you can ask for extra veggies instead. If you’re following a lower sodium diet, you can ask them to use half as much soy sauce.

The extensive menu includes anything and everything you would look for on an Asian-fusion menu: appetizers, soups, sushi, beef, pork, chicken, and seafood entrées, along with classic noodles and fried rice dishes.

You’ll also find Thai, Vietnamese, and dim sum items. Among the desserts are different flavors of 100% dairy-free, egg-free coconut-milk based ice cream.  With so many menu options, including lunch specials, it can be hard to choose.

My first visit
 One of my cooking assistants joined me for lunch. We ordered an appetizer, Sugar Cane Chicken Lettuce Wraps ($8.95) comprised of ground chicken meatballs threaded on sliced sugar cane skewers, heated over a tiny fire pot at the table.

 This came with a plate of cilantro, mint, cucumber, lettuce leaves, and rice vermicelli noodles, which we made into wraps and slathered with one of the best peanut sauces I’ve had. I liked that it contained all five flavors––sweet, sour, bitter, salty, pungent––with a slightly spicy bite. Although I found the chicken meatballs fairly plain the sauce really tied it all together.

We also ordered Tom Ka Gai Soup with Chicken ($8.95), which is also available with shrimp. This was the best I’ve ever had. I found the coconut milk base light and at the same time full of flavor. The chicken melted into the slightly sweet, slightly spicy, and tangy lemongrass-infused broth. We asked for mild; next time I will try it spicier. The tureen provided enough soup for four people. It could be a meal in itself with a side of stir fried vegetables or salad.

 We also ordered a Thai Stir Fry with Mixed Vegetables, Thai Bbasil, and Beef ($8.95), which I thought was good but not great. It came with rice, which I didn’t try. We found the portions so generous that we couldn’t finish everything. I forget how much food Asian restaurants serve and how easy it is to over-order. We each took some of the food home for the next day.

I’ve heard their coconut milk ice cream is to live for. It’s completely dairy-free and egg-free and the flavors change from day to day. They have an Ice Cream Sampler plate, which sounds like a fun thing to order with a group. They also offer Fried Honey Bananas with Coconut Ice Cream, Banana Tapioca in Coconut Milk, and a Pumpkin Custard made from Kabocha pumpkin (one of my all time favorite varieties of squash); and Mango with Sticky Rice.

 We were too satiated to order dessert, although I’d love to try their ice cream sometime to see how it compares to the coconut milk-based frozen desserts I make and feature in my Ice Dream Cookbook.

The first verdict
I thought the food was good (the Tom Ka  Gai and peanut sauce were great!). Although I don’t eat out often, I would go back and my friend, and cooking assistant, Mary agreed, as did her husband, Steve, who ordered his meal to go.

My second visit
On my next visit I joined my friend, and restaurant reviewing partner, Heather, and her friend, Kim who was totally new to restaurant reviewing. We each ordered a salad.

I ordered the Cucumber Chicken Salad seasoned with mint, ginger, and lemon, topped with crispy rice noodles. I would ask them to hold the noodles next time; I didn’t think they added to the dish. I liked the basil and mint flavors and the dark meat chicken, but not the puddle of thin, vinegary dressing that pooled on the bottom of the plate.

I would have preferred a thicker dressing made with oil, coconut milk, or peanut butter to balance the tang and add substance to the dish. I didn’t order rice and didn’t want any, but needed something to anchor the meal.

Heather ordered the Papaya Salad Platter made with green papaya served with barbecued Chicken and Sticky Rice. It came to the table in a series of tiny bowls, which she thought would have been better all on one plate rather than deconstructed.

 She thought her salad had a good flavor but was too wet, the chicken a bit fatty, and she didn’t think it looked or tasted barbecued. She thought it needed a thicker dressing. We all tried a bit of her rice, which we found dry and hard. Having cooked sweet rice for years before adopting a paleo diet, I would say it needed more water and possibly more time cooking.

Kim ordered Red Curry Salmon with Steamed Mixed Vegetables and white rice, which she really liked, however we thought it needed more sauce to amply cover both the salmon and the plain vegetables. I would have liked to see them ask what spice level she wanted it, as the waitress did on my previous visit.

I think my salad was the least traditional of the dishes we ordered. I think all three of our dishes were created with the typical low-fat diet salad eater in mind. We found the portions of both the vegetables and meat (chicken or salmon) were big enough, we just wouldn’t order those dishes again.

Customers can order brown rice instead of white, but brown rice adds an extra $2 to the order, a charge we thought wasn’t cool. Heather, the most seasoned restaurant critic among us, says PF Chang's and Pei Wei offer brown rice for no extra charge, and I’ve been to other restaurants in the past that also offered that option.

The second verdict
We thought the food was good, not great. If you’re not into starch (rice, noodles, egg rolls, won tons), I think you’re best off choosing a fairly authentic dish such curried vegetables with chicken or shrimp or the Tom Ka Gai soup, stir fried vegetables, or a classic beef, pork, chicken, or fish dish.

Would I go back?
For a business lunch, meeting out of town guests, or if a friend was treating me, yes. Otherwise, I’m satisfied with my own cooking (I always plan for leftovers), dinner at a friend’s house, or a potluck shared with people who have similar dietary leanings. Of course I’ll continue offering my monthly restaurant review.

Why don’t you try Tottie’s let me know what you order and what you think. I’d love to hear from you.

Tottie’s Asian Fusion Located in the Indian River Plaza
7901 E. Thomas Rd, Ste. 108, Scottsdale, AZ 85251.
Phone: 480-970-0633.

Hours of operation:
Tuesday through Thursday 11 am to 9 pm
Friday to Sunday 11 am to 9:30 pm
Closed Mondays

 

Comments

[Gina from Diet Renegade]

Hi Chef Rachel,

Wow, the food at Tottie's looks absolutely delicious! Thanks so much for writing about them - I haven't heard of this restaurant before and I live in Phoenix, so I'll definitely be checking it out.

Thanks again,

Gina

[Chef Rachel]

Hi Gina,
I tried another Thai restaurant last week. I plan to go again before I write a review. Keep checking back because I intend to post more about great restaurant finds in the valley.

I also want to check out your blog, I love the name of it!

Thanks for reading my blog,
Rachel