RAMA Thai Restaurant in San Diego - Closed for Business

[Updated] RAMA was extraordinary culinary getaway located in the heart of San Diego’s historic Gaslamp Quarter.  Unlike many of Thai restaurants in our city,  RAMA is situated in a relaxed location, emphasizing the refined and serene culture of its far-east homeland.  Fine Magazine was on of the few places to give them a review. Now located in the exact same place is Sovereign Southeast Asian Kitchen and Bar. This review is on Rama which closed down shortly after the review. 

The interior ornamentation and ambiance keep guests coming back time and time again. The mood is a balanced mixture of romantic and dramatic, complete with high loft ceilings, traditional Thai sculptures and barnyard doors in the front dining room that allow for the ever-popular people-watching so common in this area of the city.  To really experience the best of this eatery, request a booth in the larger rear dining room, where you will be seated near a stunning 12-foot tall x 100-foot wide waterfall structure.  The bubbling water sounds implore you to relax, with a slight breeze wafting from the wall, encouraging you to sink into a cozy booth surrounded by silk curtains and soft light.

Named after King Chulalongkorn, the 5th king of Thailand, RAMA is often touted as The King of all Thai restaurants. Diners can benefit from numerous upscale menu items, and to celebrate the upcoming 10th anniversary of the Gaslamp location in spring 2014, guests can also take pleasure in a specialty cocktail program created by Adam Stemmler of Blind Tiger. Featuring two distinctive cocktail lists, the new libations will compliment flavors and spices from the traditional Thai cuisine. The front King RAMA Bar will focus on whiskey-inspired cocktails while the rear Waterfall Bar will host tiki-inspired drinks based on rum cocktails you would typically find on a tropical getaway.

As for the menu, Chef and partner Alex Thao tries to use local fish and produce whenever possible, incorporating spices and unique sauces into his cuisine, especially fish and oyster sauce. "Staying true to the basic principles of balance requires the right amount of sweetness, spice and salt, without sacrificing the authentic flavors in my dishes," he explained. "RAMA has always offered elevated Thai cuisine and has strived to provide new innovative items as well as the basic standard fare."

Thao believes in serving what he likes to eat and likens himself to an artist with the plate as his canvas. From fresh spring rolls to spicy curries, cooking healthy is standard in his Thai culture, where he utilizes fresh ingredients and limited oil in his stir-fry dishes while incorporating the grill and fresh salads along with flavorful vinaigrettes.

One of the more unique appetizers is the Golden Shrimp, combining soft marinated shrimp wrapped in egg noodles and gently fried to stimulate the palate with opposing textures.  The Papaya Salad is another fresh example of complimentary flavors, blending sweet fruit notes with green beans, cherry tomatoes, roasted peanuts and Thai chili and garlic, leaving your taste buds tingling.  For a truly authentic Thai experience, try the Kratong Tong, a delicate mixture of minced curried chicken, potatoes, and carrots served with crispy shells.

Venturing further into the menu reveals a treasure-trove of East Asia dishes.  Pad Thai noodles are a mainstay of Thai cuisine and one of the most popular dishes on the menu.  However, I opted for the Drunken Noodles with flat rice noodles, Thai basil, tomato, chili, garlic and kai-lan, a distant cousin to broccoli with large bitter leaves used widely in Cantonese dishes. Another excellent example of the traditional sweet and spicy combination seen in Thai dishes is the Pineapple Fried Rice, with chicken, shrimp, tomatoes, onions and cashews.

Choosing between one of the many unique main dishes can be difficult.  One of the advantages to dining with a larger group of friends or family is your opportunity to order many dishes for sharing, allowing the enjoyment of several flavorful dishes without the need for a bulky "to-go" package to tote down the sidewalk at the end of your evening.  When guests ask for a chef recommendation, Thao oftentimes suggests the Crispy Red Snapper with garlic and pepper sauce, an aromatic dish concealing tender and juicy meat under the crunchy skin.  One of my favorites of the evening was the Spicy Basil Lobster, with chopped lobster tail meat gently stir fried with basil, onions, bell peppers, and fresh Thai chili.  An excellent vegetable choice that my husband and I appreciated was the tender stir-fried eggplant with basil, garlic, bell peppers, chili and onions.

RAMA’s accolades and awards speak for themselves. "Being recognized as one of America’s top 100 restaurants by Zagat in 2007 really put us on the map," said Thao. "In addition, RAMA was identified as one of America’s hottest restaurants by USA Today, which put a stamp on the restaurant and the standards that we set. I am really proud that we are able to consistently provide our guests with superior service." 

Rama Thai 

327 4th Ave, San Diego

(619) 501-8424 | Visit website