An unfortunate fire forced husband-and-wife team Brad and Pui Wales to find a new location for their popular My Thai restaurant. But it turned out to be a blessing in disguise, as the conflagration led to the newly reopened eatery at the Holland Tack Factory, which is near the Little Italy and Harbor East area. The eatery now boasts a spacious interior full of large communal tables, a 40-foot bar, private rooms for groups, and an Open Street Food kitchen, where guests watch chefs prepare "Drunken Noodles," pad thai, curries, soups, and a multitude of seafood and fish specialities. For the adventurous, specialities at the Open Street Food kitchen include fried silkworms, beef tongue, and pork brains. The newly resurrected dining destination also serves spicy eggplant in chili garlic sauce or pork in creamy red Panang curry, as well as Thai foods such as crispy green beans. Tropical cocktails complement the experience—exotic lychee juice laced with peach vodka, or sour apple liquor mixed with absinthe—along with Thai beers and local favorite, Natty Boh.
If you haven't heard of Stang of Siam's Baltimore's Crab Fried Rice, it's time to get acquainted. Fried rice might seem like a surprisingly simple standout. But the Baltimore Sun proclaims the dish a perfectly executed "must-have" that is so elegantly plated, it "earns its place on a Saturday night table."
Stang of Siam has quickly built its reputation for serving dishes that taste as good as they look, which is no surprise coming from owner Chuchart "Bobby" Kampirapang, a DC-area chef also responsible for Dupont Circle's acclaimed The Regent. Duck gra prao is one of the more popular signature dishes, sweetening boneless, crispy duck with basil and chili-garlic sauce. That same sauce reappears in the restaurant's take on classic drunken noodles, but is refreshingly absent from its custard and sticky rice desserts.
Red Parrot Asian Bistro puts a fresh take on Thai, sushi, and other pan-Asian specialties. The chefs pack the huge menu with specialty sushi such as the royal mountain roll, complete with steamed lobster, asparagus, and seared white tuna. Freshly cooked dishes also abound, including Thai noodles and Korean short rib, which guests can pair with cocktails or bubble tea.
When Thailand native Penelope Chungsakoon and her husband, Bangkok native Tom Chungsakoon, opened Thai Yum Restaurant in 2010, the Baltimore Sun declared it the city's "best Thai restaurant." It's a testament to the ardent work ethic of Penelope and Tom, who flavor each beautifully plated dish with spices hand-ground in their open kitchen.
Besides staples such as massamun curry, the duo crafts Thai specialties such as duck breasts coated in curry-roasted peanut sauce and frog legs saut?ed in garlic and chili paste. Feasts unfold inside a dining room of shiny hardwood flooring and white brick walls decorated with traditional artwork depicting animals such as dragons and elephants.
Spice & Dice Thai Restaurant livens up meals with bold flavors and equally bold surroundings. Beginning with traditional family recipes and spices imported from Thailand, the chefs prepare a menu of homestyle Thai cooking with a near-perfect Zagat score. These dishes include familiar favorites, such as pan-seared duck with a tamarind sauce and homemade curries, along with many appetizers and entrees that can be prepared vegan or gluten-free.
The casual, homespun spirit of Spice & Dice's menu carries through to its whimsical decor. "Spice and Dice's decor is so playful you can't help but be in a good mood," wrote The Baltimore Sun. Moods become even lighter on Thursday evenings when the restaurant hosts live jazz performances.
The ingredients stocked in the kitchen at Noodle Charm have a unique history. While half of the ingredients?such as produce and meats?are sourced from local farmers, the spices, chilis, and herbs have traveled half way across the globe. The chefs go to all this trouble because they know that the best ingredients are a key component of the best dishes. The freshly cut green veggies offset the rich flavors of the creamy peanut sauce slathered onto rice noodles, while the five Thai spices and herbs create a complex marinade for the pork shoulder that stews to a tender finish after 48 hours.
But the flavors of these fresh ingredients aren't just up to the chef. Customers can design their own dish by choosing the style of noodles, type of meat, and variety of soup stock. They can then make each dish their own without figuring out how to write their name in noodle cursive by adding in splashes of fish sauce, vinegar, bits of powdered chilis, and scoops of ground peanuts that are all conveniently stationed at each table.