The chefs at The King and I make only one request of their patrons: please be patient. Because the kitchen’s repertoire includes a dizzying array of menu items, the skilled chefs only prepare a dish once it has been ordered. Diners can choose one of the familiar Thai dishes, including pad see ew with egg and broccoli and jasmine fried rice with cashews, pineapple, and a choice of meat. For more adventure, diners can try one of the house specialties, which, like a Martian ice-cream truck, introduce more exotic flavors: the pud phet ta lay finds shrimp, squid, and sea scallops stir-fried with green beans and bamboo shoots, and the pla rad prig ignites a fried whole fish with spicy chili basil sauce.
The chefs at Freshly Thai can whittle a fresh cucumber or crispy carrot into the intricate shape of a flower. These artful garnishes are just one sign of the attention lavished on every MSG-free meal. They sweeten sauces naturally with honey instead of white sugar or melted lollipops and squeeze fresh tamarind and lemon juice on-site. Medicinal herbs including turmeric and galangal flavour dishes such as panang curry with scallops and kaffir-lime leaves in creamy coconut milk broth and the Magnificent Mango, a dish of pan-fried mango, onions, carrots, and cashews with garlic and ginger served over a bed of broccoli. Many of the spot's dishes are vegan and gluten-free, substituting vegetarian sauce for the fish sauce ubiquitous in most Thai cuisine.
At Thai One On, chefs cull their recipes from the traditions of Thailand—a place where plump mangoes fall from towering trees and waters abound with colourful shellfish. To whip up the dishes of this faraway world, the culinary team folds fresh ingredients into curries, noodle dishes, and specialties such as beef with oyster sauce that's marinated in Thai wine. The kitchen overflows with the aromas of fresh basil, garlic, and ginger as stir-fries sizzle with pad-thai noodles and pots of red and green curries simmer. To craft one of their favourite dishes, the Fish Devil, chefs lightly deep-fry the best of the deep blue with onions, sweet peppers, and a fiery sweet-and-spicy sauce.
Out in the airy dining rooms, guests sip lychee milkshakes in cushy red booths. Vibrant paintings speckle the wall space, depicting traditional Thai scenes such as grassy fields with majestic temples and pristine beaches with tourists frantically searching for their passports.
Longrain's chefs use only natural ingredients as they craft Thai dishes in traditional and fusion styles. Without using MSG, they season dishes ranging from mango chicken to roasted duck ginger, starting to prepare them right when the customer orders to ensure the best taste and avoid the complicated effects of time-travelling dishes in from the future.
An Eastern-focused spice house, Thai Senses tickles tonsils with an eclectic menu, which escorts diners on a culinary tour of Thailand's varied edible delicacies. With an ambrosial essence wafting from the chef's quarters, guests can indulge their epicurean appetites with the orange cashew chicken, stir-fried with vegetables and chili paste ($10.95), or tangle their forks in a vessel of drunken noodles, garnished with chicken, beef, or tiger shrimp ($10.95, extra $3 for shrimp). For a taste of authentic Bangkok cuisine, submerge ladles in a thai street-noodle soup or challenge sweat glands with a spicy order of Mussels in the Jungle, freshly snared by camo-clad fishermen ($11.95).
Our Thai's expansive menu introduces diners to both popular and traditional Thai dishes, straddling the line between accessible and exotic. Like Picasso's scratch 'n' sniff period, each meal excites the senses of sight and smell by balancing fragrant herbs and spices with the deep reds, greens, purples, and oranges of fresh vegetables. House favourites include the salty and sweet pad thai with tamarind sauce and the basil-and-coconut-infused green curry, as well as stir-fries and fried rice dishes studded with tender morsels of chicken, beef, or seafood. Guests savour each forkful amid a modern dining room decked out with stained-wood walls, streamlined furnishings, and cloth-clad tabletops.