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American barbecue flavors meet authentic Thai cuisine at Noble Pig in Grosse Pointe Farms, says Molly Abraham in her latest review. The Detroit News critic is a return visitor to the eatery, which opened in 2012. Having refined its menu, foregoing pizzas for Thai dishes designed by chef Brandon Kahlich and his wife Parinda Kahlich, Abraham writes that the restaurant has finally fulfilled its potential.
The quality of the food, which was very good from day one, is, if anything, even better.
Barbecued ribs, pulled pork and cornbread, meet rice paper-wrapped fresh rolls, cashew chicken and Bangkok-style fried rice.
Overall, Abraham awards Noble Pig three stars. As for what to order, she likes the gai phad khing (stir-fried chicken, with ginger, straw mushrooms, and Thai chives) and the yam moo (pork salad with cucumber, jasmine rice, and chile-lime dressing), as well as the Berkshire baby backs.
