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Cuisine with a difference; Tiger Bills Whitley Road, Whitley Bay. Tel: 0191 290 2509 Web: Open: From 5.30pm daily Disabled: Yes Parking: On street 3.5/5.


FUSION seems to be all the rage in restaurants these days but a new venture up the coast has taken it to a new level.

Thai and Tex-Mex may not seem an obvious choice to gel together, but that is just what Tiger Bills in Whitley Bay has done.

It's been open for a few weeks now and we ventured there last month to give it a go.

Diners at the 75-cover restaurant can choose from more than 40 Thai dishes as well as some US favourites such as fajitas, grills and burgers. But how would mixing Thai with American sit with the palete? For starter I went Thai and had the tom kha gai (PS6.10), which is a chicken soup in coconut milk.

It had a lovely texture and a taste to match, with galangal, lemongrass and kaffir lime leaves among its ingredients.

My friend tried the hot and sour mushroom soup tom yum hed (PS5.10), which was equally as delicious.

Fusspot and our other mate opted for the US selection for starter, with the latter having a rather tasty Caesar salad (PS6.95) and the former enjoying a veggie delight (PS4.95) made up of jalapeno peppers and sweet potato fries serves with sour cream and chilli and lime mayo. I had a wee taste too, and it was delicious.

Usually for main course I would perhaps have a chicken dish or maybe some sort of steak. Here, you get both together and so I decided to give that a go.

The chicken and steak (PS15.25) is marinated chicken with an 8oz rump steak cooked to your personal taste with fries.

The chicken was OK, but it was the steak which really dleivered, being both tender and moist and cooked perfectly.

One of the diners had similar, with the steak and rib (PS16.75), which he also enjoyed, while the tofu skewers (PS10.95) also went down a treat. These came with tofu, onions, peppers, corn on the cob and mushroom and were served on a bed of rice with sweet chilli and peanut sauce. It was back to Thai with Fusspot who had kang kra ree (PS7.70) for his main course.

This is a yellow curry with chicken and vegetables cooked with coconut milk, onions, potatoes and peppers.

While he enjoyed it, he thought it lacked an extra kick which would have lifted it somewhat.

Other Thai treats include starters such as goong hom pa - deep fried tiger prawns in filo pastry with sweet chilli sauce - and khanom pung na gai, deep fried minced chicken and herbs on toast.

If you prefer seafood you could try pla nueng - steamed fillet of sea bass with vegetables and ginger - and plah chuchi, fried salmon with red curry paste, coconut milk, lime leaves and chilli.

Just as we did, you can pick from a particular cuisine or mix and match and you can also adapt the dishes with a variety of sauces or by choosing different meats to suit your own tastes.

Tiger Bills had only been open a matter of days when we went and it still needed some work to be done, not least on the toilets.

I have been reliably informed that work has now been carried out and the premises is up and running fully.

Staff are lovely and attentive and when it comes to choice you are certainly spoiled here.

Variety is the spice of life, very apt for Tiger Bills.


Tiger Bills
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Title Annotation:Features
Publication:Evening Chronicle (Newcastle, England)
Date:Dec 13, 2013
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