Deliciously ‘inauthentic’ Thai dishes for Pinoy palate
It’s been open for close to a year now but Some Thai on Tomas Morato Avenue in Quezon City continues to attract a queue eager to dine on the Thai-inspired dishes finessed by executive chef Jorge Mendez. The food served is not authentic Thai and from the get-go, they never claimed it to be—perhaps to shut down any purists.
Once you’re seated in the restaurant that can accommodate 22 diners at a time, you will be handed the menu. Flip it over to read the chef’s note where he describes the food as “a collection of dishes that we’ve discovered through our travels throughout Thailand.” The compact list consists of delicacies they’ve grown fond of, “dressed and turned into plates of how we would like [them] to be served: inauthentic, bold, and our favorite.”
I’ve been to the restaurant twice in the span of a week—with different people—and we all enjoyed the Tom Yam Goong, the quintessential Thai soup. In the book, “Foodlore & Flavors: Inside the Southeast Asian Kitchen” (ArtPostAsia, 2007), Cora Cunanan Sukhyanga writes how the seafood-based soup is served at the start of a meal to “awaken the appetite because of its uniquely Thai combination of salty, sour, and spicy flavors.”
She adds that although tom yam originated in Thailand’s central region, now every region in the country has its own version.
Umami
And at Some Thai, the chef has also come up with his own. Instead of the thin broth flavored with lemon grass and galangal, he serves it slightly thicker—perfectly spooned over piping hot white rice.
“We made it like a bisque and made a stock to go with it, like how we usually do for a ramen stock to make it more flavorful,” Mendez told Lifestyle in an email interview.
The chef is also behind the Japanese restaurant Modan, and works with Lusso’s Margarita Fores doing R&D. His other restaurants include Tadeo, Ohayo, OK Bob, and Byrd Tubs.
We tried several other dishes at Some Thai including his versions of Crab Fried Rice (an umami bomb); Pad Thai served in an omelet pocket; Kra Pao, stir-fried ground pork with basil topped with crispy pork; and mango sticky rice where the coconut cream is served in a separate container and poured table-side.
Mendez said that his trips to Bangkok several times a year led to the creation of the dishes now on the menu. “I love the idea of blending traditional Thai flavors with our own unique interpretations to truly add a personal touch.”
Since they opened in March 2024, the bestsellers continue to be the Crab Curry, Crab Fried Rice, Son and Raw egg (his take on the dish, Son-in-law eggs), Tom Yam, and Pomelo Salad.
Asked about his decision to label Some Thai as inauthentic, he said it was because he recognizes how important authenticity is to the dining experience, particularly with beloved cuisines like Thai.
Vibrant flavors
“We want to be honest with our customers, which is why we refer to our offerings as inauthentic. Our goal is to be transparent so as to avoid the typical critiques that often arise when local concepts try to replicate international dishes. While we genuinely strive to celebrate the vibrant flavors of Bangkok, we also take into account how we, as Filipinos, enjoy our food and what will resonate with our palates,” Mendez said.
He seems to have accomplished what he set out to do as the restaurant was full on both days we visited. There are chairs just outside for those willing to wait for a table as the restaurant has a no-reservations policy.
“We opted for a smaller location because we view Some Thai as a test concept. Our research showed that many Thai restaurants in this area have struggled to survive, and we genuinely want to ensure we can maintain a sense of scarcity and uniqueness. While we are excited about the possibility of expanding—perhaps adding two to three stores this year—we want to focus on malls where we believe we can build a stronger presence,” Mendez said.
Until those new branches are up and running, diners will just have to make their way to Quezon City, timing their arrival so they don’t have to wait too long to be seated.
So when is the best time to head to the restaurant? Mendez was oddly specific. “The best time to go is really between 3 p.m. to 5 p.m., Mondays to Wednesdays.”
Some Thai is at 195 Tomas Morato corner Scout Fuentebella, Quezon City. Open daily from 11 a.m. to 10 p.m.
