Lavender Asian Bistro
EMILY HILL

Arriving with the first course, the waiter carefully set down the bowl of spicy hot and sour shrimp soup. I froze. This was not the usual limp cabbage and watery pale broth of standard strip-mall Asian cuisine. Instead, I stared into shimmering orange broth spotlighted by the small table lamp above us. Orange? The waiter gave a small bow, leaving us to face the solar glow of this foreign soup alone.
I should have guessed upon arriving that Lavender would not be the same as the cookie-cutter Happy Wok III’s of the strip-mall world. Its beautiful interior is softly lit, with cozy booths, white table cloths and a full bar. Through the window in the dining room’s stacked stone wall, the leaping flames of the sauté pans and flurry of slicing and dicing chefs entertain guests. The relaxed and elegant atmosphere rivals that of posh Buckhead eateries, and so does the food, as I found out upon bravely submerging my spoon into the orange lagoon.
Lavender Asian Bistro offers both Thai and Chinese dishes, with two separate, extensive menus. The traditional stand-bys such as Kung Pao chicken, Mongolian beef, pad thai, and chicken curry are included for the less adventurous. Yet, among the familiar favorites are tucked the real gems of the menu such as the spicy basil chicken, shrimp spinach dumplings or any of the skillfully crafted Chef’s Specials.
Thai cuisine is famed for its bold flavors and textures, and a spiciness that is flavorful rather than hot. The squid salad, for instance, is a circus of flavors and textures. Do not be daunted by the name—the combination of springy calamari, crunchy bean sprouts and crisp lettuce find an exciting and evocative sync. The citrus burst of lime and spicy pop of red pepper harmonize with each bite; you won’t be able to put your fork down.
But save room for exquisite entrees such as the filet mignon with black pepper sauce—tender, melting steak with a warm, rich brown sauce. Sautéed with plump shitake mushrooms, asparagus, leeks and caramelized onions, this filet reveals the true talent of Lavender’s kitchen. The golden crispy prawns, off the Chinese menu, are flash-fried jumbo shrimp in a smooth, creamy sauce that is “sweetened with sweet milk and orange, not a sticky sugar,” owner/chef James Wang said. Paired with crunchy bean sprouts, candied pecans and cucumber, the beauty of the presentation is as impressive as the flavors.
Lavender is the perfect balance of adventurous flavors and relaxing atmosphere. Enjoy!

1195 Senic Hwy. Suite C8
Lawrenceville, 30045
770-982-3887