After ogling the nearly 60 items on Bangkok Garden's dinner menu, patrons can rev their mouth engines with starters such as shrimp in a blanket—a mix of shrimp, cabbage, carrots, and onions wrapped in rice paper, deep-fried, and served with a thai sweet sauce ($6 for four)—before devouring one of the chef's specialties, such as the ped pik poaw—roasted duck sautéed with vegetables, chili paste, and basil leaves ($13). A plethora of curry, stir-fry, and noodle dishes are served with your choice of tofu ($9), meat ($10 for beef, chicken, or pork), seafood ($11 for shrimp, squid, or scallops), or a seafood combination ($12). Add your chosen protein to yellow curry, slow cooked with coconut cream, potatoes, carrots, and onions, or have it stir-fried with fresh ginger and green and white onions in the pad khing sod entree.
Using recipes passed down from generation to generation, chef Maneejun Sihavong, aka “Mom,” introduces palates to traditional Thai cuisine for lunch and dinner. At Deejai Thai Restaurant, her menu encapsulates a wide range of flavors that span from pork-stuffed dumplings in a light, sweet curry sauce to spicy crab and avocado salads. The kitchen team gladly modifies the spice level of each dish to meet guests’ personal preferences, whether they’d like mild bites or the intense heat of fresh chilies.
During the day, light pours in through the large windows in the dining room, where a light yellow accent wall adds to the sunny atmosphere. On the outdoor patio, diners polish off their plates while taking in fresh breezes and watching Wienermobiles in their natural habitat. Deejai’s bar keeps the good times flowing with wine, beer, sake, and specialty cocktails that pair harmoniously with meals.
Nothing but Noodles has a casual dining environment, fast service (customers eat within 15 minutes of arriving in the store), and a vegetarian-friendly menu packed with delicious pastas and made-to-order noodles. Start with Thai lettuce wraps, a cozy bundle of wok-seared chicken, fresh-cut jicama, and button mushrooms splattered with a signature sauce with carrots, red bell peppers, and Thai peanut sauce on the side ($5.99). Kids can nibble on cheese pizza ($4.49), while non-child diners go for fettuccini alfredo with parsley and fresh-grated parmesan and romano ($6.89). Or opt for the sesame lo mein, which mingles mushrooms, red bell peppers, Napa cabbage, and scallions ($6.99). Avoid sweet-tooth defections by ordering a cannoli inflated with ricotta cheese and chocolate chips and drizzled with chocolate syrup ($3.99). Adulty eaters can irrigate their arid throats with hot herbal tea ($1.69), premium beer ($3.89), or wine ($4.50 per glass).
Captained by a chef with 20 years of experience and employing authentic ingredients such as galangal, lemongrass, and fresh coconut milk, Thai Herb packs its menu full of blandness-defying southeast Asian classics. Diners can start their meals with a serving of steamed basil-lemongrass mussels ($6.95) before moving on to house specialty pra raam chicken, a succulent dish showered with cashews and drenched in peanut sauce ($10.95). A team of heat-hardened firefighters ushers out the slab of crispy spicy duck, which dresses a piquant quackbird with mushrooms and bell peppers ($15.95).