By Hope S. Philbrick
If it’s been awhile since your last meal at Tin Drum Asian Kitchen, time to go again. Haven’t been yet? You’re long overdue.
Tin Drum Asian Kitchen (commonly referred to simply as Tin Drum) is an Atlanta-based fast casual eatery founded by Steven Chan. The restaurant aims to bring “less ordinary” Asian food products and culture to its 11 locations throughout metro Atlanta. The focus is on made-on-order, affordable dishes inspired by Asian street food.
Tin Drum Asian Kitchen is celebrating summer with its new “Urban Garden” menu. Available at all restaurant locations for a limited time only, the new menu is part of the restaurant’s new “Not In A Bowl” series.
“Not In A Bowl” menu items offer a creative twist on classic Asian street fare, while the classic menu items include longtime popular Asian curries, noodles and stir fries (in bowls, natch). Available now, the Urban Garden menu includes:
Saigon Summer Salad – Butter lettuce, season herbs, pickled carrot and daikon, basil, roasted peanut, cucumber, shallot crunch, chili powder, sweet soy glaze and chili lime vinaigrette (add chicken or shrimp).
Our Verdict: Delicious balance of spicy and sweet flavors.
Sumo Soba Noodle Salad – Chilled soba, spinach, seasonal herbs, pickled carrot and daikon, roasted peanut, cucumber, shallot crunch, sesame seed, seaweed, Sriracha mango dressing (add chicken or shrimp).
Our Verdict: Scrumptious combination of ingredients. Nice starter to share or entrée for one.
Spring Roll Lettuce Wrap – Two crispy spring rolls, carrot, cucumber, shallot crunch, toasted peanut, seasonal herbs, and chili lime vinaigrette wrapped in butter lettuce.
Our Verdict: Tasty sauce and interesting contrast of textures.
Firecracker Cauliflower – Tempura cauliflower, fiery chili sauce.
Our Verdict: Sounds delish; we didn’t try it but certainly will on our next visit.
We also taste-tested a couple of bowls off the classic menu:
Singapore Curry Chow Men – Rice noddle, cabbage, carrot, onion, mushroom, scallion, jalapeno, egg. (We added shredded chicken.)
Our Verdict: No wonder this is a favorite dish with restaurant regulars!
Bangkok Sweet Chili Curry – Coconut milk, baby spinach, toasted peanut, choice of grain. (We chose brown rice and added fried tofu.)
Our Verdict: Heavenly balance of spicy and sweet flavors.
“We wanted to have fun with Indian Street Pav by adding a continental Asian twist as well as offer a special rendition of the hugely popular Vietnamese baguette,” said Chan in press materials. “With the addition of our new unique salads and sautéed vegetables, we were able to create new and unusual texture and flavor profiles that are an unexpected surprise for our guests.”
“The addition of the ‘Not In A Bowl’ menu items allows guests to explore Pan-Asian cuisine outside of the typical noodles and rice,” said Amisha Popatiya, director of marketing in press materials. “Customers can now order Tokyo Crinkle Fries with their favorite Pad Thai Noodles or pair a Sriracha Mango Slider with our classic Coconut Soup. We want guests to have an all-inclusive experience that will take their taste buds on a journey throughout Asia.”
During the recent media event to showcase new menu items, company representatives explained that Tin Drum continues to evolve. Check out the new retail area by the front door of the Decatur location (1565 Church Street) where you can find unisex clothing, Asian snacks, candies and more in eye-popping packages.
SAVE…
Loyalty Club members can use promo code “URBANGARDEN” to receive a FREE Appetizer with $10 purchase. The offer is valid until September 30, 2019. Download the Tin Drum Rewards & Ordering App and use the coupon code at checkout.
More Information…
– Photos courtesy Tin Drum Asian Kitchen
Featured products, services and/or travel arrangements may have been complimentary in part or in full; this affords the research opportunity but does not sway opinion. Thanks to Tin Drum Asian Kitchen and Ellen Hartman for hosting the recent media tasting event.
Hope S. Philbrick is founder and editor-in-chief of Getaways for Grownups. She became a freelance writer and editor because she believes that work and fun should not be mutually exclusive. Her work has appeared in dozens of publications nationwide. When not writing, she can usually be found on the road or savoring something tasty.
