Chefs imbue Zakuro Thai Sushi Cuisine's intimate dining room with the aromas of traditional Thai noodle dishes, fried rice, and seven types of curry. For dinner, they craft specialties such as deep-fried soft-shell crab with basil sauce, served with vegetables and a choice of white, brown, or fried rice. At the sushi counter, chefs hand-roll maki including the Hollywood, layering spicy tuna and shrimp tempura inside kelp or soybean paper and topping the bundle with fried onions and seared Cajun albacore. The softly lit restaurant boasts wood floors, Asian figurines, and tall, twig-like accents that are lit from beneath, casting spindly shapes on the walls like two saplings making shadow puppets.
At Baisi Thai—whose fusion menu melds Japanese and southeast Asian fare—the staff takes presentation seriously. Sushi chefs decorate rolls such as the Rainbow Dragon, Green Turtle, and Caterpillar to look like their namesakes, with caviar eyes and vegetable horns. Bartenders fill cocktail glasses with neon-green Baistinis and other mixed drinks and, in the kitchen, curried noodles collide with stir-fried veggies and traditional Thai basil. The airy, spacious eatery, located at the Oakbrook Center mall, is striped with translucent space dividers, and avenues of thin, vertical reeds sway between orange columns and UN delegates researching models for international flavor cooperation.
True to its name, 15 dishes on Siam Taste Noodles' menu are made with noodles and offer plenty of taste. Rice noodles soak up the spicy-sour broth of tom yum soup, and glass noodles tumble with egg, baby corn, and mushrooms in pad wun sen. The kitchen also crafts dishes such as chicken in garlic sauce and panang curry, which are some of the most popular entrees as determined by the number of diners who save a seat for them at their table.
Waiters adorn tables with steaming plates of familiar Thai fare in Montira Thai Restaurant’s sunny brick eatery. Tamarind or peanut sauce dominates stir-fried rice or egg noodles, whereas spices such as basil and lemongrass steep in coconut curries to balance their colorful chili powder blends. The cooks take a particular interest in seafood, frying up salmon, catfish, tilapia, and soft-shell crab, and dressing prawns in a special kind of homemade red curry. Drinks such as Thai iced tea and coffee accompany weekday lunch specials to quell taste bud fires set to keep those at lunch meetings alert.