Aromas of curries, sautéed vegetables, and spicy sauces permeate Krung Thep Thai Cuisine’s sunny space. Meat-packed entrees of beef curry, spicy thai fried rice, and lime-infused rib-eye steak fill tables alongside hearty vegetarian platefuls, such as stir-fried tofu and sautéed bean sprouts. Authentic Thai soups simmer with spicy herbs or succulent ground pork, and classic noodle dishes entangle chinese broccoli, baby corn, and your choice of protein, such as chicken, pork, or tofu. To wash down meals or water its epicurean bonsai tree, the eatery conjures Thai iced teas and coffees, and fresh juices made from lemongrass, coconut, and palm.
Rambutan's elegant eatery welcomes diners to colorful feasts of coconut-milk curry, small plates of skewered barbecue, spicy papaya salad, and fragrant lemongrass noodle soups. Like a chauffeur wearing skinny jeans, the décor is cosmopolitan hip with a refined elegance, surrounding diners at close-knit tables with soft lighting. As guests sit on luxurious, padded seating, they tweeze lacquered chopsticks around morsels of water-chestnut-stuffed steamed dumplings, or they plunge spoons into aromatic galanga seafood soup or oyster mushroom tom yum. Weekends often find revelers sipping craft cocktails in the adjacent lounge area while DJs churn out danceable beats.
Hae Ha Heng is the essence of Bangkok Life Style. The restaurant decorated in a contemporary Asian inspired style, yet we serve a top quality Authentic Thai Cuisine, using the freshest and the best ingredients. We also offer wide variety of tea, coffee, and unique Thai desserts that hard to find anywhere.
Charm Vegan's menu draws from an eclectic assortment of international cuisines, but every dish demonstrates the same commitment to healthful, vegan-friendly cooking. Soy-based meat and seafood alternatives find their way into dishes that embrace the flavors of southeast Asian cuisine. Although the wealth of spicy chilies, sweet basil leaves, and bold curries demonstrates the chefs' dedication to Thai recipes, they also draw culinary inspiration from other regions. American standbys also find their way into the menu in the shape of burgers made with grilled tofu instead of traditional patties formed with ground beef and copies of the U.S. Constitution.
Sweet and spicy aromas dance around the interior of Monora Thai Cuisine accompanied by soothing music. Tables fill with noodle soups, fried-rice dishes, and numerous styles of curries, including duck curry with infusions of pineapple and coconut. House specials, such as salmon with panang sauce and BBQ spare ribs, come with two egg rolls, two wontons, soup or salad, rice, and an extra stomach to fit everything.
Chefs at the brand-new Aura Thai evoke Thailand's lush tropics with a menu of modern, fragrantly spiced dishes. Inside the dramatic burgundy dining room, groups of diners dunk beef and vegetable pot stickers ($6.95) in tangy sauce or settle for layups in soy sauce. Boat noodle soup with beef or pork buoys rice noodles and chinese broccoli in savory broth ($6.95), and the fried catfish ($12.95) dons a robe of thai chili and cilantro fit for a mad king. A sweet and tangy curry sauce accented with pineapple and basil pigments white rice in the classic Aura duck curry ($9.95). At meal's end, flurries of spoons dip into the Aura Thai parfait ($5.95), with its layered blend of coconut sticky rice, ice cream, and deep-fried banana. Aura Thai's chefs are happy to convert most entrees into vegetarian-friendly dishes upon request.
BBQ pork spareribs marinated overnight with a special blend of Asian spices. A half-duck marinated, steamed, deep-fried, and served alongside honey sauce. A whole deep-fried fish coated with chili-garlic sauce. All of these dishes are made using house recipes put together by the cooks at Bamboo House, who make Thai food infused with bold flavors.
Specialties aside, the culinary team focuses on classic curry, noodle, and vegetarian dishes such as deep-fried tofu smothered in crushed peanuts and plum sauce. Of the meat- and seafood-focused options, there’s the spicy seafood, a pan-fried medley of shrimp, mussels, and imitation crab—a fancy name for mussels with pincers tied to their shells.