Wednesday 16 Apr
 
 

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0

Egg-static

No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

Plane food

Ozzie’s Diner

1700 Lexington Ave., Norman

364-9835

ozziesdiner-hub.com

What works: No-frills diner food served fast and friendly.      

What needs work: Seating is slightly cramped.     

Tip: Come hungry; portions are huge.    

04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.


— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Saii Asian Bistro
Restaurant Reviews
 

Saii Asian Bistro


The bustling May Avenue offers an Asian-paradise respite for the hungry and rush-hour weary.

Ryan Querbach March 7th, 2012

What works: The wide selection of sushi.
What needs work: Some of the prices are relatively high.
The tip: We didn’t stray far from the sushi menu, but the kitchen items have a great reputation.

Saii Asian Bistro
6900 N. May
saiiasianbistro.com
702-7244

1 saii 5249sc_10-58x7-62cm
There’s an abundance of sushi restaurants in Oklahoma City, but there aren’t many that can stand up to Saii Asian Bistro.

Saii has built a pretty solid reputation since Finn Pramoj opened it about five years ago. Considering all the good things we’d heard about the restaurant, a friend and I decided to check it out.

The first thing you'll notice is the atmosphere. It has a somewhat fancy feel, but also gives off a certain sense of tranquility. Dim lighting and decor, including a large waterfall at the front of the restaurant, add to the ambience. The friendly and helpful staff makes the atmosphere even more comfortable. Although Saii is located in a strip mall on a busy street, it actually feels out of the way, and that same vibe is highlighted inside the restaurant.

“It kind of feels like, even if you are surrounded by four other tables, you’re kind of secluded,” said manager Chad Hembree, who named the atmosphere as one of his favorite parts of Saii.

The menu is diverse, with dishes like steak, fried rice and curry; but we were there for sushi. We decided to start  with the dynamite mussels ($7 for five). The shellfish, baked in spicy mayo and eel sauce, was cooked to perfection and had a wonderful flavor that was both spicy and tangy.

Next it was time to make our sushi selections. We went with a JB roll ($7), a crazy Cajun ($10), a lobster bomb ($16) and a nigiri freshwater eel ($4). The JB roll, comprised of salmon, cream cheese, jalapeño and green onion, was tempura fried, which gave it a nice crispy texture. The jalapeño and cream cheese complemented one another, and both melded well with the fish. The roll was topped with spicy mayo and eel sauce, which only added to the flavor. The crazy Cajun and lobster bomb rolls were tender by comparison; the former was served cold while the latter was a bit warmer. The crazy Cajun combined a number of ingredients, including a baked crawfish mix, cucumber, avocado and spicy mayo, to create a deliciously spicy flavor. 

Hembree said the lobster bomb is one of the more popular rolls, and it was probably my favorite. The roll combined a number of tastes and textures with its tempura lobster, asparagus, avocado and garlic mayo.

The nigiri freshwater eel was pretty basic as far as ingredients go, but the eel was very flavorful. Adding wasabi and soy sauce to all of the sushi only improved what was already great. The nigiri came with just two pieces, but all of the rolls came in large portions.

Hembree said that many people tend to go with sushi at Saii, but he also spoke highly of the kitchen items, which are primarily Thai. He named the volcano chicken ($14), a spicy dish that is cooked and served in a stone pot, as one of the more popular dishes.

“I’ve been to Thailand, and it reminds me of it every time I get a kitchen dish,” he said.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

Photos by Shannon Cornman
 
  • Currently 3.5/5 Stars.
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