Rated Best Thai Restaurant by the East Bay Express in 2011, Chai Thai Noodle earns its title with a vast menu of authentically prepared dishes imbued with vibrant flavors and spices. Chai Thai Noodle's masterful and lively preparations have earned the chefs enthusiastic accolades and multiple high-fives from local press; their pork leg stew in particular inspired across-the board ardor. The San Francisco Chronicle's Carol Ness credited owners and chefs Sangchai Vatanachai and Amnouy Manyvong for making "'pork leg stew' three of the most exciting words in the language of Thai food." John Birdsall of the East Bay Express mentioned that it had to rate "among the most satisfying meat dishes in all of East Oakland," and SF Weekly’s Meredith Brody cited the stewed leg, accompanied by pickled vegetables and mustard greens, as her primary motive for dining at Chai Thai Noodle.
Chao Thai Cuisine’s modest exterior belies the bevy of delicious and authentic fare produced by its speedy kitchen staff. A three-page menu displays nearly 100 dishes including beef, chicken, seafood, and vegetarian entrees. House favorites, such as pineapple fried rice, pad thai, and green curries, can be enjoyed upon the eatery’s cozy collection of indoor mosaic tabletops or stashed away into a sturdy take-out container or a water-sealed top hat.
The chefs at Siam Bay Authentic Thai craft an extensive menu of Thai specialties, from fried tofu to garlic pork with steamed broccoli. Generous portions, served in classic blue-and-white china bowls can be shared with tablemates or kept to oneself by building a protective fence of chopsticks.
Celebrating a grand reopening with a renovated dining room, Banh Thai splits its menu into two sections?lunch specials and an all-day menu. After a glimpse through the many offerings, it starts getting easy to imagine yourself contentedly eating Thai all day. The flavor-packed options begin with the appetizers, which comprise a lengthy selection of egg rolls, soft-shell crab, fried tofu, and stuffed chicken wings. Throughout the menu, there are plenty of vegetarian options alongside beef, chicken, pork, and seafood dishes. The chefs also get creative with their red, green, and yellow curries, offering dishes like deep-fried catfish in a red curry and prawns sauteed in a yellow curry with onions and potatoes. If there's still room left for dessert, dinner can end on a sweet note with fried bananas accompanied by coconut or vanilla ice cream.
A mélange of savory aromas fills Chula Thai Cuisine's dining room, giving diners a preview of the menu's complexly seasoned entrees. In addition to simmering curries with aromatic blends of pumpkin, coconut milk, and basil leaves, the chefs forge platefuls of Thai-style barbecue, which FosterCityPatch called "the restaurant's crown jewel." The entrees trigger taste buds for each of the four basic flavors—bitterness, saltiness, sourness, and sweetness—but the chefs can also add dollops of chili sauce to create spicier, more intense dishes that can be used to refill mace canisters.
Summer Summer Thai Eatery provides feasters with an expansive menu of flavor-punching, simplistically modern Thai plates. Begin fully filling an unfilled stomach with starters such as the organic chicken satay—strips of curry-marinated organic chicken charbroiled to smoky consistency—alongside a helping of creamy peanut sauce and crisp cucumber salad ($7.50). The house specialty, the yellow curry Kang Gari Kai, introduces organic chicken to bashful potatoes and carrots, and, like a supportive canasta coach, brings out the best in them with a rich yellow coconut curry sauce ($9.50).