Within the cozy confines of Thai & Sushi's scarlet-walled eatery, taste buds can surf the fusion of flavors surging through a menu teeming with traditional Thai dishes and Japanese-style sushi platters. Tuna, salmon, shrimp, crab, and masago snuggle in a blanket of avocado and soy nori bedded down in the pineapple-slathered Hawaiian roll ($11.95). Olympic-medaled vegetable rolls lithely springboard from a platform of cucumber, avocado, asparagus, inari, and shiitake mushrooms into awaiting mouth caverns ($8) and pad thai chicken roosts in a spicy nest of rice noodles ($9.75). The sweet aroma of fresh ginger mingles with the sizzling serenade of chicken, beef, or pork and a garden-torn quartet of onions, mushrooms, bell peppers, and expatriated lawn gnomes ($9.95).
Since opening more than 22 years ago, Taste of Thai Halal has celebrated the traditional flavors of Thailand with a halal menu of curries, noodle dishes, and seafood. In addition to classic dishes such as pad thai and fried rice, adventurous palates can sample squid tossed in tamarind-spiced curry, or duck flavored with fresh ginger root and hot peppers. Dessert takes the soothing shape of coconut ice cream or bites of rasmalai, an Indian delicacy made with cheese dumplings and sweet cream.
Surrounded by bamboo shoots and polished wood tables, diners at New Saigon Vietnamese Bistro Restaurant bow their heads over steaming bowls of pho, traditional vietnamese noodle soup. The eatery offers pho varieties to suit any palate, including rare and well-done beef, chicken tenders, and assorted seafood. Once the bowls are served and diners put on their slurp-guard suits, they can customize their dishes with traditional accoutrements such as thai basil, bean sprouts, sriracha, and fresh lime wedges. The menu also includes other authentic Vietnamese dishes, such as dumplings filled with shrimp, braised duck, and rare beef mixed with egg noodles and flavorful greens, as well as manager’s favorites such as singapore curry noodles and seafood lo mein.
Locally sourced produce and meats mingle with imported Thai spices on Surin's hefty menu, which considerately calls out spicy dishes with 0–3 chili-pepper symbols. Embark on an epicurean adventure to Southeast Asia with a helping of fancy Thai sausages ($6.50) or a suitcase filled with the tender beef fillets and spices of the nuer nom tok ($9.50), served with crisp cabbage leaves for wrapping. Shrimp and asparagus offer companionship to the star crustaceans of the soft-shell crab dish ($18), and egg, broccoli, and garlic exhibit their friendliness by offering to french-braid the flat noodles of the pad see-u entree ($10.50). Chefs can whip up Thai curries in three levels of spiciness, the highest of which comes with its own tongue-cooling ice sculpture melted into a water glass.
Mali Restaurant offers menus of fresh sushi and traditional Thai fare in a warm, chic setting. Lunchtime diners can sample starters such as the customer favorite basil rolls filled with homemade barbecued pork, shrimp, noodles, and vegetables, served with dip-encouraging tamarind sauce ($5). Make it a seasoning motif with a main course of Chinese eggplant with basil, sautéed with onion and pepper in a spicy basil sauce ($8). Dinner partakers can wake drowsing taste buds with an appetizer of satay marinated in Thai herbs and curry powder ($9) or nosh on sushi selections such as the hole-free bagel roll filled with smoked salmon, cream cheese, and scallion ($6.50). Entrees include classic noodle dishes as well as mouth-watering meats such as the grilled duck breast with red curry, bedecked with pineapple, peach, and vegetables ($16). Yowling sweet teeth can be silenced with a dessert of fried banana with coconut ice cream ($7), while of-age appetites can be sated with a quaff such as the restaurant's own Thai tea-ni ($8), a blend of tea-infused and vanilla vodkas, sweetened Thai tea, and milk, sure to whet whistles and inspire whistles and soft-shoe routines of admiration.
On Iron Chef America, Chef Tyson Wong Ophaso elevated curry to new culinary heights, incorporating the piquant spice into banana ice cream and braised sweetbreads. At King & I Restaurant, though, the lauded chef sticks to traditional Thai recipes and culinary techniques. Bamboo shoots and potatoes simmer in an antique steamer, and chefs grind spices with the same mortar and pestle that the original owner used 30 years ago. Additionally, Chef Ophaso enhances his menu of curries and seafood by plucking organic veggies from the restaurant’s own garden, nearby farmers' markets, or the fruit hats of passing conga lines.