Origin Thai III Offers Traditional and Non-Thai Cuisine for Mixed Parties

Stepping through the entrance at Origin Thai III is like stepping into an Amber glow. Eastern inspired lamps hang from the ceiling and candles flicker throughout the restaurant. An unusual fountain with water overflowing large clay urns serves as a centerpiece and partitions the room. A faux balcony gives a sense of mystery overhead.

Origin Thai III is the third of the trio of Origin Restaurants that Chef/Owner Manop Sutipayakul has opened in the area. A welcome addition for Basking Ridge diners  - Origin Thai III is the first Thai restaurant to open in Bernards Township. The Origin Thai menu goes beyond traditional Thai fare with an eclectic menu that also offers non-Thai continental cuisine and an iced Oyster Bar.

We arrived on a Saturday night without a reservation and were seated after only a short wait. It was pretty obvious, however, that reservations are the way to go, particularly for parties of three or more. The restaurant was buzzing with activity and had the feel of an Upper West Side eatery rather than that of a quiet suburb.

We liked that while we waited, we were given a card that listed several wine recommendations that would pair well with Origin's menu and could be purchased next door at Select Vintage Wines; five whites and five reds, but alas, no Thai wines. We knew in advance that OriginThai was BYOB so we came prepared with our own bottle of Sauvignon Blanc and a few cold beers to face off against a spicy dish.

After being seated we proceeded to read through the menu. Since this was our first time at Origin, there was a lot to read. Having enjoyed Thai at many other restaurants we were familiar with many of the menu listings but also surprised to see the Fresh Oyster Appetizer ($15), French Onion Soup Au Gratin ($7) and Grilled Kobe Beef Rib Eye (a Special that night with a Pinot Noir reduction, baked Yukon potato, grilled asparagus, and a classic Béarnaise, $34). While most of the menu is Thai, the non-Thai offerings make Origin an excellent choice when dining out with those that might prefer a less exotic dish.

We shared the Tasting Appetizer (another Special that evening), which at $17 per person seemed high. Sharing it, however, was fine as the serving size was substantial and we had also ordered a bowl of the Tom Yum Koong soup ($7). The Tasting Appetizer platter was artfully arranged and included spicy tuna (seasoned sushi grade tuna cleverly served in a shot glass), two shrimp and crab meat spring rolls, one golden curry puff, and a tasty duck salad with large pieces of crispy roasted duck, slivers of green apple, carrot, pineapple and a Thai dressing. It was a showdown between the duck salad and the tuna as to which we liked best; both were remarkable. The curry puff and spring rolls were comparable to those we had enjoyed elsewhere.

We were glad for the cold beer we had brought along when we tasted the Tom Yum Koong soup. Tom Yum Koong is a traditional sweet and sour Thai soup. Again the serving size was generous; a large bowl of spicy (and I mean hot!) red broth, seasoned with lemon grass and dotted with floating mushrooms, whole shrimp and fresh cilantro.

For a noodle dish we ordered the Noodle Curry with shrimp ($15) and, as an entrée, the Original Duck Tamarind ($22). Again the flavors were a combination of sweet, tangy and spicy. The crispy noodles cradled the shrimp and vegetables and sat in a curry coconut milk sauce that hinted of peanut. The Duck Tamarind consisted of a roasted duck breast, crispy on the outside, resting on a bed of deep-fried Asian eggplant, topped with a sweet tamarind sauce and garnished with kiwi fruit. Delightful.

To end the evening, we split a Banana Crepe ($8).  Nothing special here and I think in the future I would forego the dessert. The portions at Origin are substantial and provide a culinary tour for the diner's taste buds. The wait staff provided fine service although they were perhaps a bit overzealous in trying to turn over tables as quickly as possible. At a premium restaurant on a Saturday night, diners should be able to experience the lovely setting with unrushed enjoyment.