With mention of Thai food, you may think about ingredients like curry, basil, peanuts, and coconut, and world-renowned dishes like Tom Yum soup and Pad Thai. Like most restaurants serving cuisine from the Southeastern Asian culinary hotspot, this Pawleys Island eatery’s menu is peppered with all of the above, as well as a full hibachi and fresh sushi menu.
Since introducing her raw fish and rice talents to Grand Strand palettes in 2004, owner Laura Heryadi has come to be known to locals as “Sushi Queen,” a moniker that she wears like a badge of honor.
First things first – let’s talk about the Thai fare. The list of starters features a selection of soups, salads, rolls, and dumplings that are just the right size to whet your appetite without infringing on the room you have for entrees. For something warm and savory, check out the chicken or shrimp Tom Yum, a hot and sour blend of chili paste, lemongrass, mushrooms, lime juice, and kafir leaves. For something light and fresh, consider the Nam Sod, a Thai salad consisting of ground chicken and shrimp, fresh ginger, peanuts, and lime juice. And for something uniquely Indo, try the Queen Spring Roll, a blend of ground chicken, carrots, mushroom, and bean threads, all tucked into a rice wrapper.
For the main course, Indo has four different categories to choose from – Specialties, Best Entrees, Thai Curry, and Thai Fried Rice. Standouts include Keang Nea, a dish of char-grilled filet mignon topped with house-made Massaman Curry sauce and herbs, and sautéed with avocado, Portobello mushroom, asparagus, and potato; Pad See Eiew, a cousin of the more famous noodle dish with broccoli, eggs, bean sprouts, and your choice of meat; Red Curry with bamboo shoots, pineapple, zucchini, peppers, and choice of meat; and the simple but flavorful Seafood fried rice, a combination of sea scallops, shrimp, crab, eggs, bean sprouts, and scallions.
On the Japanese side of the menu, Hibachi options include Rib-eye, Filet Mignon, Chicken, Jumbo Shrimp, Mahi Mahi, Salmon, Tuna, Scallops, Lobster, and Vegetable, each of them cooked to order and served with clear soup, fried rice, and veggies. And in addition to the familiar offerings on the Sushi and Sashimi a la Carte list, a whole host of interesting and tasty Specialty Rolls are available. Standouts include the Thunder Storm Roll (crab, cream cheese, cucumber on the inside, and Masago sesame seeds and baked spicy mussels on the outside), Special Myrtle Beach Roll (tuna, dolphin, salmon, cream cheese inside, Masago and avocado on top), and the Wu-Yi Roll (crab tempura, cream cheese, spicy salmon, and cucumber inside, Masago and salmon on the outside, served over a crab salad).
The sushi bar is also a great place to look for appetizers, with options ranging from Seaweed Salad and Edamame, to Tuna Tartar and Seafood Ceviche (salmon, crab, shrimp, octopus, white fish, cucumber, lemon, and tomatoes in a special house sauce). The look here is contemporary and suitably Asian, with artistic instillation hanging from ceilings, regional paintings adorning the walls, and a calming use of color throughout the restaurant. Tables are outfitted with black cloths, giving it an upscale edge, while booths are a comfortable and cozy option for small groups – each well-suited for the modern white plates coming out of the kitchen.