Even those who haven?t been to SATAY Restaurant in the more than 25 years it?s been in business might recognize the name of owner Foo Swasdee. That?s because the celebrated restaurateur?s flavorful sauces and spices have become so popular that she now sells them to retailers nationwide. Guests at her Austin eatery can taste these signature creations fresh from the kitchen, where they?re used in Thai and South Asian dishes such as Thai Duck Curry, Tiger Cry, and grilled flank steak with hot peppers and a fish sauce with lime vinaigrette. Swasdee further enhances cuisine with organic herbs from her own garden.
Thai House's chefs customize popular entrees, such as green curry, Pad Thai, and basil fried rice, with the diner's choice of protein. In addition to these Thai standards, the kitchen slings unique house specialties including barbecue pork, red curry with roasted duck, and whole fried fish. The restaurant also assembles a weekday lunch buffet, as well as take-out orders to supply family dinners or arm family food fights.
When Gene Kobboon arrived in the United States in 1985, he initially sought a career as a commercial artist and took odd jobs in kitchens around Austin to help pay his way through school. He quickly realized he loved his work more than his classes, and switched his focus to becoming a chef. He then opened Thai Passion, combining his love of cooking with his artistic eye.
From his artfully plated Thai dishes to his handmade carvings that deck the walls, Mr. Kobboon's ample artistic talent flourishes throughout the restaurant. Each morning, he arrives at the restaurant with a bundle of fresh orchids and adorns each table with one of the delicate blooms. Golden lighting keeps the restaurant as warm and inviting as its cuisine's spicy aromas, which waft from the kitchen until 3 a.m. catering to late-night partiers and those trying to stay awake late enough to tuck in the moon.
Tucked into an unobtrusive strip mall near the University of Texas campus, the character-filled Coco's Café immediately sets itself apart with a colorful, sunny sign and bright purple and yellow interior. In front of the glass-block counter and hanging lights, Coco's Cafe's pictographic menu displays the wide variety of Taiwanese drinks and snacks on offer. The cafe's main claim to fame is their bubble tea, an Asian specialty beverage that involves chewy balls of tapioca served directly inside the drink. There are smoothies, fresh juices and coffees available as well, as well as hearty bowls of curry fried chicken with rice and steamed vegetable dumplings. The campus-adjacent location makes it an easy choice for students eager to grab a quick Taiwanese drink with friends.
A mouthwatering aroma wafts from Thai Cuisine?s kitchen as chefs douse veggies, pineapple slices, and catfish nuggets in creamy curries. Fresh from the stove, oyster sauce glazes stir-fried beef, mushrooms, and broccoli. Colorful d?cor complements the menu?s bold flavors: Waiters shepherd brigades of noodle and rice dishes to tables swathed in blue, pink, and yellow, or to buffet tables set against crimson walls. TVs and wide windows occupy eyes during meals, and free Wi-Fi helps mobile devices distract hands from sculpting wrist pillows out of soft tofu.
Banh mi is the quintessential Vietnamese handheld: layers of meat, crispy cucumbers, jalape?os, Vietnamese mayo, and shredded pickled carrots tucked into a sliced baguette with just a sprinkling of cilantro. This sandwich is one of the specialties at Mekong River Restaurant, where the chefs craft a menu full of authentic Vietnamese and Thai flavors. They toss bean sprouts and peanuts into bowls heaping with pad thai noodles, and stir-fry chicken with Thai chilis, jalape?os, and basil. Vietnamese soups combine noodles and bites of brisket, tripe, and shrimp. Even the desserts offer diners the flavors of Asia, with bowls of fried bananas, sticky rice, and Thai custard.