Yellow, green, and red curries bubble slightly in pans, ready to be poured over pieces of pork and shrimp. Nearby, chefs flip teriyaki-glazed salmon filets and barbecue chicken on the grill inside Thai California Kitchen. They also pan-fry noodles and sauté proteins in a variety of dressings including peanut sauce or Thai chili paste.
Siam Kitchen concocts a bountiful menu of flavorful, authentic Thai cuisine culled from fresh ingredients. Customers can commence feasts with deep-fried tofu drenched in peanut sweet-and-sour sauce ($7.95) or crab angels stuffed with cream cheese, wrapped in wonton skin, and topped with halos fashioned from bent chopsticks ($3.95). Rice noodles treat taste buds to stir-fried sensations in pad thai ($7.95) or sautéed succulence in lard nar ($7.95), and a roasted duck fillet ($8.95) reclines beside chinese broccoli on a luxurious rice bed. As Emerald curry ($8.95) heats up sweet peas, carrots, and bamboo shoots trundling down tongues, chopped eggplant slathered in spicy chili dark sauce ($8.95) thaws mouths frosted from kissing snowmen.
Black-and-white photographs provide a stark contrast to Tasty Thai's bright fuchsia walls. The chefs strive to strike this same balance between bold flavors and delicate accents in their traditional Thai dishes. Accents of pineapple, lemongrass, and coconut milk appear in pan-fried noodles and fried rice. For many dishes, guests can choose from a host of proteins, such as chicken, shrimp, and tofu, then select a spice level, which, like lists of your favorite fingers, is on a scale of 1 to 10.
From panang curry to crispy pork in garlic and oyster sauce, chefs use USDA-certified meats and quality ingredients to create fresh Thai dishes with no MSG or preservatives. The kitchen combines three distinctive cooking styles—authentic, signature, and Bangkok style—to highlight Thailand’s diverse recipes. Expansive leather booths and spacious tables give customers space to stretch out and do short sprinting drills as they dig into the chefs’ creations.