Most people don't like to admit when they should adjust their attitudes, but the customers at Blu Ginger Thai Cafe welcome "attitude adjustors" with open mouths. These appetizer dishes hope to change a group's day for the better through the likes marinated chicken-satay skewers or a tower of fish patties served with sweet-tangy sauce. This playfulness with names and Thai flavors extends to the rest of the menu, which includes "curious curries" and "slurpers:" over-sized soups such as Cinnamon Bull beef noodle. Other dishes highlight the restaurant's eponymous ingredient. Take the Ginger Bell for example, for which chefs stir fry the root with bell peppers, onions, mushrooms, and carrots.
Whether it's roasted duck or basil fried rice, the chefs can prep the dish to one of four spice levels, from mild to very hot. The only other question is where to devour these Thai flavors?perhaps out on the patio or beneath hanging lamps at a casual table for two, the perfect place to take a full-length mirror for a date.
On any given day, Piman Asian Bistro?s chefs cook piles upon piles of noodles for the eatery?s Asian dishes. They add a helping of spice for drunken noodles, pan-fry noodles and veggies, and pair pad thai with crushed peanuts. They also craft a number of noodle-free meals in the kitchen, including beef and salmon flavored with oyster sauce, green curry, or a teriyaki glaze.
Best Thai’s founder and chef, Booney, possesses Thai cooking skills that are a little bit highbrow, a little bit homegrown. Her first culinary experiences took place in the family kitchen, where her father passed down the recipes and cooking styles he had learned from his own parents. She soon refined those skills in the kitchens of the five-star Mandarin Oriental Hotel. With this two-pronged approach, she devises menus—which vary by restaurant location—brimming with pad thai, pineapple fried rice, and panang curries swimming with meat and veggies.
Beyond the twinkling string lights that frame Thai Jasmine's front windows, traditional tapestries dollop the cream walls as framed artwork of bronze elephants stares down at cozy booths. But decorative flourishes take a back seat when waiters begin to drop off steaming noodle and rice dishes?all available vegetarian or vegetarian-repellant by request. Alongside steaming crocks of hot and sour soup lay morsels of flame-kissed chicken, beef, and shrimp amped up with coconut milk, sweet-and-sour sauce, or several varieties of curry. After polishing off the last Thai-style chicken wing, patrons can retreat to the gated outdoor patio for a banana sundae with fried ice cream.
Cuisine Type: Authentic Thai cuisine
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Pad Thai, Duck Mango, Drunken Noodles
Alcohol: Beer and wine only
Delivery / Take-out Available: Takeout only
Outdoor Seating: No
Pro Tip: Please ask our experienced staff for any help, diet preferences or suggestions regarding our menu.
What?s the best reaction you?ve ever gotten from a customer?
Often times someone will say our food tastes like what they experienced when visiting Thailand. The best may be when someone says their particular dish was the best of its type they have ever had.
Is there anything else you want to add that we didn't cover?
As co-owner with my wife, I bring over 35 years of fine-dining restaurant experience to our kitchen and dining room. We are passionate foodies, completely addicted to the Food Network and we put a lot of love into our food and service.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
Our head chef is from Chiang Mai in northern Thailand and our sous chef from Bangkok in the south. My wife is from Thailand as well, so we combine old family, traditional as well as recipes currently popular in the country. We are always on the lookout for new and interesting ideas.
In your own words, how would you describe your menu?
An extensive collection of authentic Thai dishes from all over Thailand, many not offered in other restaurants, as well as popular favorites. All foods are house-made and prepared to order. We travel yearly to Thailand and bring back taste profiles of current cuisine around the country and re-create those tastes here in Texas.
With green curries, vibrant orange shrimp, and a rainbow of veggies, Sawadika—the Thai word for “hello”—introduces eyes and mouths to the beauty and flavor of traditional Thai cuisine. Past polished wooden booths and earth-toned walls that alternate between a laddered wood pattern and a sea of pinks and creams, past paintings of sailboats and gardens, past a granite-topped bar with wine glasses dangling above, the chefs combine their spices and herbs like artists, dappling plate canvases with a menu of curries, noodle bowls, and seafood. They sauté salmon and catfish in coconut milk and curry, and they stir-fry meats in housemade sauces such as fragrant lemongrass and tangy sesame, creating balanced meals and edible portraits of their customers dressed in royal costumes. They also celebrate the sweeter side of Thai cuisine with desserts such as mango sticky rice and coconut ice cream.