Chef Bupar acquired her culinary prowess alongside her mother, who operated a street-side café in Bangkok for more than 20 years. Today, she draws on recipes she learned from her mother to conjure up the bustling, spice-tinged air of the city of her youth. The traditional Thai flavors of ginger, lemongrass, and garlic flood dishes and thick coconut milk helps lower the potency of red chilies in a range of curries to a pleasant warmth. Beneath the eatery’s saffron-hued walls and decorative greenery, bouquets of basil, cilantro, and fresh sprouts bestow portions of noodles and rice with textural variety.
Diners can sit outdoors if the weather and 80-foot sentient dragon statue permits, or enjoy after-dinner entertainment at the nearby Matthew Knight Arena. Downstairs in The Underground Lounge, diners can feast on the main restaurant’s full menu in a more casual atmosphere adorned with pool tables, HDTVs, and dartboards.
Sweet basil, a pungent and spicy herb with a flavor akin to cloves, originated in India, where it is believed to be a sacred protection against evil. The basil might not be fighting dark spirits at Sweet Basil restaurant, but things are going right for the eatery.
Aromas of fresh garlic, cilantro, and coconut milk waft across the cozy eatery, tempting customers to choose items such as garlic prawns, ba mee nam egg noodles, and three-flavor halibut. Deep-fried to a golden brown, the halibut comes topped with sweet-plum sugar, sour tamari, and garlic chili, making it a favorite of the Eugene Review. Dessert tempts tongues with a fried banana topped with powdered sugar and honey or with housemade coconut ice cream.
The bamboo steamers sit conspicuously behind the glass counter, spirals of steam escaping their closed lids as guests peer at the expansive menu and consider their options. There are three types of dumplings and four kinds of bao filled with the likes of barbecue pork, Szechuan chicken, coconut custard, and adzuki bean paste. In addition, the menu offers pad thai noodles and banh mi sandwiches. Guests sip loose-leaf teas to complement the meals, soaking in the sun from the large windows or out on the sidewalk patio.
In the kitchen of Thai Dish, chefs walk between steaming pans of thai barbecue sauce and woks full of sizzling eggplant as they prepare dishes ranging from pineapple stir-fry to a plateful of pale green curry. Nearby, intricate wood paneling and framed artwork surround the bar and dining room, where diners eagerly await colorful plates of meat, seafood, and veggies.
Owned and operated by husband-and-wife team Mao and Ting, E-San prepares rich cultural cuisine from Thailand’s Issan region. The extensive dinner menu consists of tasty tod, pad, and yum options that are distinctively Thai with Laotian influences. After an appetizer such as the deep-fried thai fish cake with cucumber sauce ($6), extend your tongue toward the yum goong salad, which features boiled shrimp prepared with tomatoes, onions, lime juice, and lemongrass ($10). Then, feast on the roasted duck curry, a serving of quacker cooked with red curry sauce, pineapple chunks, bamboo, and other greens ($13.50). Mao and Ting spend their mornings chasing down the day’s culinary necessities, ensuring that each menu item is prepared with nimble fingers and crisp, fresh ingredients.