Tengu Asian Bistro — Restaurant in Town of Colonie

I don't usually write such lengthy reviews unless they enter one of two categories (I would have written more if not for the character limit):

Absolutely Unacceptable or Beyond Exceptional.

Note: I have not tried the sushi nor beverages. This is a food review that's not critiqued with consideration of pricing.

Beef/Chicken Satay — A big disappointment—a clear misnomer of the sweet, tangy and nutty 'satay' that I grew up eating. This is steak teriyaki on a stick and that is already over-stating it. It is just (pan fried?) meat on a skewer stick basted with a layer of watered down teriyaki sauce. Not the satay that has been marinated hours before grilling, giving it its complex flavor, nor is it the satay that's served with a distinct, peanut satay sauce. I'm sorry, but I can't say it's teriyaki either. To Tengu: research what ‘satay’ actually is or look up the meaning behind ‘teriyaki’.

Tengu Wantons — The best appetizer I've eaten here! The long, rectangular, dark-grey slate accentuates the evenly spaced wontons, placed on top of avocado paste, a splash of a (sweet?) second sauce that I regretfully didn't pay much attention to and a laced line of what seems to be wasabi mayo. Topped with a drizzle of spicy mayo and garnished with chopped scallion, the Tengu Wontons stimulate your palate and is perfect as a meal starter. The nice presentation of this dish adds to the overall likability of the dish (seems to be the handiwork of a trained Sushi Chef). Picking up the wonton by the base with your chopsticks, the sweet avocado paste is the first to touch your tongue. Then, the fried wontons give a nice crunch before the tuna and cream cheese filling melts and spreads around in your mouth leaving you in absolute bliss. To Tengu: This should be the level of attentiveness every dish should have.

Thai Panang Curry / Thai Red Curry — bland. There is a reason why I put these two dishes together. They are one and the same–at least I haven't been able to taste the difference between the two dishes. Tofu is one of the easiest ingredients to prepare-do it right. Ridiculously irregular shapes and beyond bite-sized pieces were mashed together in these dishes. I won't comment on the canned veggies and take-out food styled proteins, but I'll have to comment on a crucial ingredient in Thai curry that's missing here: coconut cream. It's also a bit too light in flavoring. It can't be served with rice like this. It's served with hot and sour soup - I only taste the salt.

Yakinasu — A failed attempt at recreating a popularized Japanese dish. This is a Chinese eggplant dish. Should inform customers of the correct way to divide eggplant (peel lengthwise in strips) or provide knives. To Tengu: research how to give the correct texture to the skin of the eggplant. It's not supposed to be a sloppy mush.

Pineapple Fried Rice — Sugar Rice. Canned pineapple. No, no, no. Doesn't include the elements of a true pineapple fried rice dish.

Sesame Chicken — up to standard for a dine-in restaurant and not of take-out Chinese food restaurant quality.

Will I come back? Probably not. Unfortunately, it was closer to the former than the latter (See Top). Most of the dishes were either of substandard quality or just ordinary. There are a few saving graces here and there that led to my overall rating of a 3 out of 5.

+1.5 — Presentation in service

+1.0 — Not all bad - Tengu Wontons

+0.5 — New place - give it the benefit of the doubt.

Despite not having tried all of the dishes, from my first impressions and experiences in Tengu I question whether or not it is worth it to pay attention to a restaurant whose kitchen staff (not inclusive of the sushi chef) don't seem to put forth any effort in making the dishes. All in all, Tengu Asian Bistro doesn't seem to take Asian Fusion seriously. Japanese-like yet not. I can't even mention the 'Thai food' and other whimsical international additions to the menu. If the satay is like that, what is the...

I was initially very disappointed upon arrival, when the host informed me that there was NO SEATING AT THE SUSHI BAR (which I'd thought was available, as it was visible in a few of the on-line photos I had earlier previewed). Grrr. As a small consolation, the chef still uses this station to prepare sushi, and his work can be seen through most of the main dining area (photo), so I asked to be seated nearby. Not really a problem, as I arrived for a late weekday lunch with only two other diners in the building.

My server presented me with a large menu with only a few pages, but lots of photos - confirming my initial expectations as I examined the place setting of a fork, waribashi and paper napkin. My mostly attentive server brought warm tea in a metal pot and plastic teacup.

I tried to order some maki and individual nigiri, but several of my choices were not available, which was not surprising. However, I was concerned that after each miss, the server repeatedly tried to recommend the most basic tuna or salmon, "They are very popular." I was hoping she would notice from my requests that I was not looking for a generic entree, one sushi from combo A and one from combo B. Should I take offense that the normal "up-sell" was replaced with a "down-sell"? Meh.

In any event, she quickly brought over an acceptable soup, strangely served as very hot in a chilled bowl. As I was waiting for my main, I glanced around at the decor, seemingly focused upon pink flowers, culminating with a seven-foot lighted tree covered in the same, situated in the middle of the dining room. The TV was off in the actual bar, which was walled off from the dining area with a partial glass wall, so the only sounds were a strange collection of American pop music.

The main arrived pretty quickly, although the chef forgot one of the nigiri, and had to run over with a third plate. With only two other customers, and no take out, I had hoped this would be a time for the chef to shine, not to make simple mistakes. The main was without any adornment, but on three different styles of plates (photo).

While the rice itself was not overly seasoned, the tamago had begun to break apart, and the hotate and ikura seemed only borderline fresh, but edible. I began to see why the server recommended the most popular items, as it may be that these are not popular enough for the chef to order frequently. I hope they realize that they can change their menu and they don't have to sell unwanted or unprofitable items. It's allowed.

The maki were the most predictable of the presentation, with bland paste in a not-spicy salmon roll. The remaining nigiri were pleasant enough, and had the usual lack of wasabi under the fish that is too common here in Albany.

When I return, I hope that they have returned seating to the sushi bar. Also, I think that most of these other minor problems can be overcome with only a small amount of effort.

2019...

Great sushi at a fair price

Our first 'visit' to Tengu Asian Bistro was actually in the form of a home delivery and were extremely pleased with our dinner. Not only do we feel it was a fair price, but the food was also fresh, had great flavor, looked impressive, and got to our house in record time.

We ordered fried dumplings, three different basic rolls and two specialty rolls. Our total came to around $80 which, again, we felt was a fair price especially when you consider the overall experience: taste, presentation, and packaging.

The sushi was so good that this was the first time in a long time that we ate everything that we ordered. There are many reviews raving about their specialty rolls, and we can definitely understand why; they were delicious!

The packaging was amazing is amazing as well. The sushi was so perfectly packed that no matter how bad a delivery person might be, the rolls would be safe. I thought they might end up being a mess once I started opening the containers, but you can see in the pictures that the rolls came out perfectly. Finally, the rolls were rolled tight, so they stayed together when you picked them up.

If you like good sushi, give Tengu a try. You won't be...