Bangkok Cafe's Thai chef Vue Oor sprinkles his curry and noodle entrees with traditional spices to spark palates, prompting the Anchorage Daily News to praise the restaurant's authentic "layers of flavor." Guests can practice stealthily unfolding a rival's origami collection with an appetizer of fresh spring rolls, whose cucumber, egg, chicken, shrimp, and noodle filling welcomes dips into homemade peanut sauce. The Gang panang mingles veggies and a chosen meat—beef, pork, chicken, or shrimp—in a coconut milk panang curry, and a classic portion of pad thai pairs stir-fried rice noodles with bean sprouts, peanuts, eggs, and green onions. For a satisfying crunch without gnawing on squares of bubble wrap, feasters can sink teeth into the pad cashew's blend of cashews, carrots, and water chestnuts. Chefs splash orders with mild, medium, or hot spices by request, and quell herbivorous cravings with a roster of vegetarian dishes that substitute tofu for meat.