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.
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.
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.