At Kawa Thai and Sushi, chefs concoct tasty, authentic Thai and Japanese specialties. Sushi-bar creations include the Shrek roll, a combo of crunchy lobster, tuna, and avocado with masago in green soy pepper. Noodles, curry, and tempura dishes also abound, helping guests conquer any number of cravings.
The back of a plush, red banquette meanders along Coconut Bay Fusion Cuisine's bright-orange wall, which is adorned with Asian-style artwork in bas-relief and a trickling waterfall. Designed to follow the guidelines of feng shui, the dining room provides an elegant and relaxing space in which to indulge in upscale cuisine from the East. World Chinese Culinary Olympics gold-medal-winning chef Man Wong, who has received accolades from many internationally renowned culinary associations, puts a modern twist on dishes from all over the continent. His collection of signature dishes nod to Thailand's pad thai noodles and China's sesame chicken, but his innovation shines on his list of star entrees. Chef Wong fuses flavors to create Malay pineapple shrimp and Thai cashew chicken. In addition to hot entrees, he also serves a variety of sushi, showing off his flair for impeccable presentation and the flavor combinations in his signature rolls.
The chefs at Lemongrass fill two different Annapolis eateries with visions of modern Thai cuisine. To do so, they keep an array of spices at their fingertips—dried red peppers, curry powder, kaffir-lime and basil leaves, ginger, and blades of that eponymous lemongrass. Pinches and spoonfuls of such seasonings lend nuanced flavors to a long list of dishes, including pad thai, sautéed mussels, panang curry, and pepper beef. Cocktails and desserts such as sticky rice with mango top off each meal with a tasteful style that recalls Abe Lincoln's signature cake hat.
When Thailand native Penelope Chungsakoon and her husband, Bangkok native Tom Chungsakoon, opened Thai Yum Restaurant in 2010, the Baltimore Sun declared it the city's "best Thai restaurant." It's a testament to the ardent work ethic of Penelope and Tom, who flavor each beautifully plated dish with spices hand-ground in their open kitchen.
Besides staples such as massamun curry, the duo crafts Thai specialties such as duck breasts coated in curry-roasted peanut sauce and frog legs sautéed in garlic and chili paste. Feasts unfold inside a dining room of shiny hardwood flooring and white brick walls decorated with traditional artwork depicting animals such as dragons and elephants.
Like Hanoi distilled and transported to Boothwyn, Oriental Pearl Restaurant serves up authentic Vietnamese flavors that whisk Pennsylvanian taste buds to Southeast Asia. The menu, packed with appetite-whetting Vietnamese and Thai dishes, includes popular staples such as chicken teriyaki and sweet and sour fish that act as appealing introductory foods for first time Thai eaters. Pho dishes create soup bowls filled to the brim with pools of broth, noodles, herbs, and pork, shrimp, beef, or chicken, making people born with spoon-fingers finally happy that they were born with spoon-fingers. The dining room, gracefully decorated and free of fuss, lends intimacy and a peaceful atmosphere to those seeking a lunchtime oasis, a romantic dinner, a family night out, or an escape from a diet of blandness.
Ocean Asian Cuisine unites diverse, yet delicious Asian culinary styles under one roof, from savory sautéed lo mein noodles to spicy thai curries or delicate morsels of nigiri. Like a wizard-powered tablet computer, the restaurant's surroundings blend old-fashioned influences and futuristic design, with leafy bamboo plants and stone walls complementing angular, geometric furnishings and colorful neon-light accents. Guests bite into juicy teriyaki steaks and crispy vegetable tempura, or sample the rich flavor of salmon tartare.