CUAISRITNE
Stylish Pasco
County Dining
SPICE Asian Fusion
By Margaret Word Burnside and Aaron R. Fodiman
170 TAMPA BAY MAGAZINE
The curry and coconut cream sauce on the Ga Xao Lan chicken dish
at SPICE Asian Fusion had a perfect blend of flavors.
| MAY/JUNE 2016
We s t P a s c o
County is
a growing
and thriving
section of the Tampa
Bay area. Therefore, it is
understandable why the
owners of this stylish,
upscale restaurant chose
this location for their new
venture. Family owned, this restaurant
follows the age-old formula of one
spouse out front keeping the customers
happy, while the other spouse performs
magic in the kitchen. From the moment
you walk into SPICE Asian Fusion, you
know you have chosen wisely, as you
will be greeted graciously while your
eyes quickly take in the striking décor
that you might only expect to see in
a metropolitan center. Once you are
comfortably seated, you will notice the
unique touches that make the interior so
appealing.
That being said, be assured that the
food served here lives up to the ambience
in every way. The menu selections will
not overwhelm you, but no one will
have a problem finding dishes that will
appeal to them. We started with the Bang
Bang Shrimp that are as good as this very
popular appetizer gets. On the advice of
our waiter, who added another layer of
delicious sauce and served
with broken rice and the
daily vegetable. The Ga
Xao Lan, sautéed chicken
with a curry and coconut
cream sauce loaded with
bell peppers, onions and
lemongrass, proved to us
that whatever dishes we
might order would more
than please us.
We ordered one each of the made-inhouse
desserts, passing them around the
table until none were left. That did not
take long, as one was as spectacular as
the next.
In addition to the chic décor and
delicious menu items, the full bar, nice
wine selection and sushi bar with its
unique specialties help make SPICE
Asian Fusion a wonderful place to dine. 9
EDITOR’S NOTE: SPICE Asian Fusion is
located at 5811 Richey Drive in Port Richey,
(727) 844-9989.
enjoyment to our meal, we selected the
Fried Calamari with its delicious sweet
and sour dipping sauce. We also shared
an order of Japanese Gyoza Dumplings
that were filled with a pork mixture that
didn’t need any added sauce for flavor.
The multiple salads and soups tempted
us, but we knew that if we had one of
them, we would never finish our main
courses. However, when we watched a
Goi Du Du Tom shrimp salad with papaya
and a bowl of Pho Tai filled with rice
noodles and sliced beef tenderloin go by,
we made a mental note to order them on
our return. We also decided to try their
steaks on our next visit and, instead,
chose from the Chef Specials and Seafood
portions of the menu. The Chilean Sea
Bass, topped with lemongrass and other
veggies and spices, was as wonderful as
the thick steamed halibut with ginger that
we thought was divine. The lamb chops
were large, perfectly prepared with a
NORRA
Photography by Noraa