Veteran chefs prepare Stir Crazy’s Chinese, Japanese, Thai, and Vietnamese dishes on sizzling woks right in the dining room. So while diners-to-be ponder the menu of more than 50 traditional and innovative Asian creations, they'll witness knives quartering veggies and flames lapping at the edges of the wok as the sights, smells and sounds of the kitchen come alive around them. Should your taste buds riot at the sight of all this mouth-watering action, satisfy them with an appetizer like the Ahi tuna and avocado poke ($8), a spicy stack of fresh fish and cool veggies. For main courses, choose from an array of entrees like the sweet and sour chicken, a dish featuring tender pieces of crispy chicken tossed with broccoli, red and green peppers, onions, carrots, and pineapple in a sweet and tangy sauce ($12.50). Or manage your intake with the Crazy Feature menu, which offers smaller-in-portion but towering-in-flavor classics like Mongolian beef or sesame chicken, served with a crispy veggie spring roll (all $8.88).
Pleasing aromatic combinations of meat and spices fill the air at Siam Square, an authentic Thai cuisine restaurant located in Indianapolis’ Fountain Square neighborhood. With limited street-side parking directly in front of its entrance, Siam Square is distinguishable from other nearby businesses thanks to an easily-visible red external awning. The restaurant’s interior is equally bright and lively, with predominantly yellow walls that merge into large sections full of orange and red tones. A small, wall-mounted chalkboard near the main entrance provides guests with one or two “Employee Picks” selections on any given day, though the usual assortment of classic noodle stir-fry, curry and seafood dishes still abound, utilizing various combinations of lime, coconut, peppers and even pineapple. Thai iced tea is a popular beverage choice there.
The ornate Asian tapestries that line the walls and tables of Thai Kitchen Restaurant reflect the authenticity and precision with which the eatery’s chefs craft signature curries and noodle dishes. The family recipes were tested and perfected over multiple generations, notable as much for their colorful presentation as they are for their piquant spices—though some entrees arrive on hot plates, others rest on beds of noodles and vegetables in the same clay pots used for baking. Though the house specials tend to evoke an air of the exotic, they share a menu with the dishes familiar to the first-time Thai-food eater, including the pad thai and pad kee mao dishes that have made Thai cuisine famous around the world. The soft glow of hanging lamps illuminates steam rising from the fragrant noodles and lends drama to chopstick duels over coveted spring rolls.
The chefs at My Thai Cafe know that you eat with your eyes first, crafting classic dishes and handed-down recipes with an artist's precision and whimsy. They prepare generous bowls of tom-yum soup brimming with shrimp, lemongrass, kaffir-lime leaves, and galanga root, and stir-fry dishes including the pad ped with choice of meat and chili paste—a spicy concoction originating from the kitchen of the owner's aunt. Chefs garnish dishes with edible handiwork: carrots cut into butterflies, rice formed into heart shapes, and bunches of cilantro woven into fans for cooling fiery tongues.
Though its name suggests a rather limited menu, Asparagus happily defies expectations with a range of Thai and Vietnamese dishes that pair various ingredients and flavors with its eponymous vegetable. Stalks of asparagus may arrive alongside a roasted Cornish game hen, stir-fried with tofu and baby bokchoy in a Thai chili paste, or mixed with sautéed shrimp and scallops in a ginger-soy glaze. If asparagus isn’t your thing, try the grilled rib-eye with house mustard sauce or the French-inspired lamb shanks braised with a reduced cabernet sauce. The restaurant’s chefs are known for their artistic arrangements, which certainly feel at home in a dining room decorated with cross-cut bamboo and artworks acquired by the owners on trips to Asia. A baby grand piano sits in the lounge, which comes to life every Saturday night as musicians hammer away at keys or drum with raw stalks of asparagus.
Asian Harbor serves a blend of Japanese and Thai dishes in a sleek, modern dining room. Rich Thai spices turn curries the same deep-orange hue as the walls, which glow with light from hanging cylindrical lamps. A neon-lined sushi bar dishes out more than 20 specialty rolls. And a lengthy list of cooling cocktails, sake, and wine balances hot dishes on the menu such as Spicy Basil, an entree of sautéed meat, snow peas, fresh basil, chili, and bell peppers. Unlike libraries beefing with Confucius, the wok section of the menu includes several Chinese classics, such as general tso's chicken and egg foo yong.