Thai Restaurants in Boerne

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The icy wind howled as the Thai House food cart ambled down the streets of Madison, Wisconsin, sending the spicy aroma of simmering curry and hot soups through the winter air. It was subzero mornings like these that were hardest on Thai natives Somchai and Jiraporn Namarsa. That didn't stop them from working 18-hour days, though, chopping pounds upon pounds of fresh vegetables and meat and rolling hundreds of spring rolls each week for their popular Thai cart in the hopes of saving enough money to send their daughter to medical school.

The Namarsas’ years of hard work paid off—not only did they put their daughter through college, they now own their own restaurant, Thai Topaz, in the sunny town of San Antonio. Within the cheerful, orange-walled eatery, the couple draws inspiration from their years of Thai cooking experience and longtime family recipes to craft a variety of traditional and innovative dishes. They captain a kitchen crew as they fold fresh herbs, spices, and produce into spicy curries, flavorful noodle dishes, and their new grandson's favorite—homemade coconut-mango ice cream.

9386 Huebner Rd
San Antonio,
TX
US

Yum Yum Thai Cuisine's chefs craft a creative Thai and Chinese menu that garnered features in the Express News "Just a Taste" column and on KTSA's "The Dish." The team allows seafood to flourish by placing it on a plate with chinese shrimp and lobster sauce or in an "ocean deep" clay pot filled with glass noodles, squid, scallops, and maybe a sunken treasure. They grant pineapple a break from its day job as headwear by hollowing out its halves and fashioning them into a bowl for boneless roasted duck in red curry or shrimp-and-pineapple fried rice. By preparing starters, such as crispy deep-fried dragonfly rolls, and refreshing desserts, such as house-made coconut ice cream, the kitchen staff bookends the dining experience with cuisine as appealing as the entrees that form their centerpieces.

13777 Nacogdoches Rd
San Antonio,
TX
US

Executive chef Leu Savanh fuses a sophisticated menu of traditional Texan fare and Asian cuisine at August E's, an upscale eatery highlighted in the New York Times and Southern Living. The imaginative meal creator uses local suppliers and his own garden of herbs, tomatoes, and peppers to create such delectable dishes as the citrus truffle salad, a bed of organic butter lettuce spritzed with a citrus-truffle vinaigrette and adorned with goat cheese, strawberries, mango, and crushed pecans ($9). Heartier appetites will be appeased by such offerings as the Long Island duck breast, grilled and served alongside whipped mascarpone sweet potatoes and a citrus soy-dressed mix of carrots and broccolini ($33). The eclectic restaurant also stocks a copious sushi menu with items such as the screaming salmon maki—salmon tangled with spicy sauce, shaved scallion, cucumber, and sesame ($9)—the hamachi scallion roll with chopped hamachi, cucumber, and scallions, veiled in nori and rice and wrapped in sashimi sliced hamachi ($16), in addition to a smattering of seasoned and uncooked Swedish Fish.

203 E San Antonio St
Fredericksburg,
TX
US