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"My father was obsessed," says Josh Brill, who manages the Lauderdale location. His father met Peter Hepp, an American-born, Japanese-trained chef with restaurants in Dubai and elsewhere around the world. They decided to go into business together, though the addition of Thai dishes was secondary.
Brill asserts that the restaurant makes its own sauces in-house, unlike many others around town. The presentation here trumps most sushi-Thai restaurants, but the sauces aren't much different. "Our chefs are mostly Japanese and Thai," he notes.
Asia Bay is expensive for what I got: $7 for a handroll, $17 for chicken massaman. Most dishes range from $10 to $20. Sushi Thai Siam isn't as pricey, since the restaurant is housed in a less desirable location.
Still, sushi-Thai is not at the price point of Cantonese cuisine from the '70s and '80s, in which dumplings, spring rolls, and a pint of fried rice would barely hit eight bucks. That's OK, because when it comes to fish, I'm not looking for cheap.
"Would you care for the toro we're offering on special? It's very rare now," says my waiter at Asia Bay.
I decline. I grab my fork and continue with the massaman, pleased to stick to a sushi-Thai classic.
I wouldn't call Asia Bay run of the mill. But you shouldn't underestimate the brilliance of combining a review of a large Las Olas restaurant with a small place located in between 2 strip clubs. And comparing prices no less! Next she'll be pointing out that the steaks are cheaper at Outback than at YOLO. This is the kind of information you can't get anywhere else.