Owner Shawn Danapong spends a lot of time in Thai Pan’s kitchen, where he proudly observes his team of chefs doing what they do best: seasoning curries, stirring pots of soup, and baking heaps of shrimp in a clay pot. The resultant plates of steaming Thai fare make their way to a dining area filled with soft music and small plumes of vapor that swirl above pad thai, fried rice, and stir-fried veggies doused in oyster sauce. As diners dip into the generous portions and help themselves to BYOB libations, a small fleet of televisions flickers to life with sporting events.
Sunrise Asian Cuisine takes taste buds on a tour of Vietnam, Thailand, China, and Korea without having to stamp your tongue's at the border. Fresh ingredients abound in bowls of pho, nestle into piquant banh mi sandwiches, top noodles, and shine in colorful curries. The only thing every single dish has in common is the chefs' commitment to bold flavors and classic recipes.
Though its cuisine is Thai and Japanese, Zenna borrows from Spanish culture in the presentation of many of its dishes. The restaurant serves hot and cold tapas. The small, shareable plates range from sashimi seaweed salad to fried dumplings and chicken lettuce wraps. The menu also features curries and noodles, along with sushi. Elegant touches are seen throughout Zenna’s Dallas and Plano locations, which are set aglow by colorful light fixtures or decorated with ornate wall décor pieces.
The diverse flavors of India and Pakistan come together in a culinary fusion that can be sampled at Shamiyana. That's because at lunch time, chefs whip up their favorite spicy dishes to fill out their daily lunch buffet or weekend dinner buffet. They use both spicy, sweet, and creamy flavors, which have all the necessary ingredients to satiate cravings or create a chart-topping pop group.
With green curries, vibrant orange shrimp, and a rainbow of veggies, Sawadika—the Thai word for “hello”—introduces eyes and mouths to the beauty and flavor of traditional Thai cuisine. Past polished wooden booths and earth-toned walls that alternate between a laddered wood pattern and a sea of pinks and creams, past paintings of sailboats and gardens, past a granite-topped bar with wine glasses dangling above, the chefs combine their spices and herbs like artists, dappling plate canvases with a menu of curries, noodle bowls, and seafood. They sauté salmon and catfish in coconut milk and curry, and they stir-fry meats in housemade sauces such as fragrant lemongrass and tangy sesame, creating balanced meals and edible portraits of their customers dressed in royal costumes. They also celebrate the sweeter side of Thai cuisine with desserts such as mango sticky rice and coconut ice cream.
At Tom Yum Thai Restaurant, the eponymous soup arrives bearing a fragrant mix of coriander, lemongrass, lime leaves, and galangal roots, as well as a choice of chicken, shrimp, or tofu. Customers can adjust each bowl's spiciness, ordering soup to suit their palate's heat tolerance or to punish their tongue for licking telephone poles last winter. In addition to flavor, the soup may even have hidden health benefits. Once soups are slurped up, thai salads, noodle and rice dishes, and curries take their place, filling stomachs with stir-fried pork, pineapple chicken curry, and spicy peanut noodles.