Winner of Oakland Press Best of the Best awards for 2011, 2012, and 2013, Bangkok Cuisine excites diners' palates with the exotic flavors of authentic Thai cooking. Gracious servers present plates prepared by master chefs, one of whom schooled newscasters about noodles on Fox 2 Cooking School. Exotic and nutritious ingredients indigenous to Southeast Asia mingle in each carefully prepared recipe, which have been refined over Bangkok Cuisine's more than 30 years in business. Snow peas, shrimp, napa cabbage, and scallops snap sizzling drumrolls in woks over the stove. Catfish fillets marinate before chefs cover them in breading and garlic sauce, and shrimp, scallops, and squid evoke Thailand?s palm-tree-sprinkled coast. Chefs tailor each dish?s spiciness to individual palates, delighting daring diners with Thai peppers hotter than a fully-suited astronaut in a sauna. Fusion dishes include Chinese staples such as sweet-and-sour sauce.
The chefs at Mai's Authentic Thai Cuisine plate up a mélange of rice and noodle dishes spiced in five incremental levels of heat. Diners can request their dishes in a spectrum of spice, from one-pepper mild to five-pepper extra extra hot, transforming the casual dining room's freestanding and booth tables into elegant venues for a taste-bud showdown. Coconut milk in the house curries adds creamy sweetness and blessed relief from the heat, while scrambled eggs deliver a dose of protein to a flock of fried-rice preparations. Diners can customize most meals with a choice of vegetables, tofu, meat, or seafood, and free WiFi flows through the air like tom yum soup from a spoon.
If you've got a taste for Japanese and Korean food, Cozy Cafe Sushi serves it up fresh. Whether you grab a seat at the outdoor patio, hunker down at the wooden bar, or lie down in the foyer with your mouth open, the restaurant ensures you get your fill of sushi, sashimi, bulgogi, and bibimbop.
The chefs at Bangkok Cuisine Express III craft a menu that features the complex flavors of classic Thai cuisine. Customers can ask for their preferred spice level, from mild to extra hot, as they order such dishes as drunken noodles, yellow curry, and tom yum soup. Other entrees include saut?ed broccoli, curry fried rice, and pad thai.
General Manager Yace Hang and the chefs at Rak Thai Bistro prepare authentic Thai fare for lunch and dinner, enlivening palates with five levels of spice scaled from mild to Bankai hot. Fresh veggies, fruits, and succulent sauces populate the eatery’s fusion dishes, which exhibit an unrelenting willingness to shake hands with neighboring plates and a penchant for juggling the tapioca balls at the bottom of delectable bubble teas. Rak Thai's clean, modern dining room streamlines dining aesthetics with burnished wooden tables and minimalist accents, vibrant lime-green walls, and a potted bamboo sentry to prevent noodles escapes.
The name of So Thai Restaurant is rooted in two meanings: So is the first part of the founding family's last name, and is also indicative of the eatery's degree of authenticity. By ensuring that each dish balances the five fundamental taste senses—spicy, sour, sweet, salty, and sharp—So Thai Restaurant is simply sooo Thai. The theme carries to the menu, where a chili-pepper icon denotes five levels of spice from no spice, which is similar to ketchup, to so spicy, which is similar to burning ketchup. Traditional Thai dishes including pad thai and drunken noodles comprise the majority of options, though chefs also prepare specialties with uncommon ingredients including barbecue pork, red snapper, and kaffir-lime leaves. With nearly a quarter century of experience in the Thai-restaurant business, the Sookthis family expertly prepares dishes that sync flavor and aromatic components.