Lotus Thai House's dedication to healthy food begins with the basics, such as the use of pure vegetable oil and low-sodium soy sauce. Chefs also eschew the use of MSG in all their dishes and can adjust a plate's spiciness to accommodate different taste buds. They craft a range of authentic Thai dishes, such as beef and pork curries and basil or mango fried rice. The pillars of the menu, though, are the signature dishes, which include pad kee mao with chicken and shrimp and the Tropical Bird's Nest: a m?lange of seafood and chicken in thai sauce. Hot tea and a range of imported and domestic beers help wash down bites.
At Austin's Wood Fire Grill, hand-carved hunks of filet mignon and swordfish sizzle over wood-fueled flames, soaking up a smoky aroma. The restaurant’s refusal to use gas or the pages of paperback romance novels reflects a commitment to traditional, down-home cooking. This commitment also surfaces in their made-from-scratch breads, pan gravy sauce, and cognac cream sauce.
Chef Kevin Greaves spent years travelling the world studying the spices and cuisine unique to each region. Of all that he tasted, the foods that stood out in his mind and palate hailed from three distinct locales: Thailand, Louisiana, and the Caribbean. Rather than limit himself to a single favourite, the head chef of Jambalaya Restaurant incorporated flavours from all three regions into his eclectic menu.
The menu highlights traditional dishes from each region, including pad thai from Thailand, gumbo and jambalaya from the Louisiana bayou, and curried goat from the Caribbean. In addition, Chef Greaves prepares some dishes with a fusion twist, adding jerk spices to vegetable pad thai or moulding a plate of shrimp creole into the shape of Thailand. The chef flavours each dish with the restaurant’s signature brand of spices and sauces.
Inside the olive-hued dining room, Bangkok Pad Thai Restaurant’s chefs serve up dishes derived from many influences. Within traditional Thai cuisine, one can see the imprint of Szechuan-style cooking, the creamy coconut bases of South Indian curries, and the exotic flavours of Malaysia. The house special, pad thai, exhibits this merger of taste profiles with stir-fried rice noodles tempered by scrambled egg, bean sprouts, and crunchy peanuts. A slew of curry dishes add to the menu, along with vegetarian mains and traditional Thai soups such as tom yum goong, a spicy lemongrass broth filled with shrimp, mushrooms, and kaffir-lime leaves. After their forays into spicy territory, guests can cool off by sharing a slice of ice-cream peanut pie or pouring their complimentary ice water over their head.
Within the Cafe Milagro's kitchen, red and green curries simmer in pots alongside woks of sizzling stir-fries, sending the aroma of ginger and lemongrass wafting into the casual dining room. Chef Lisa and her kitchen staff bustle about stoves, adding sprigs of lime leaves and dashes of chilies to dishes to procure authentic Thai flavours. Their vast repertoire of meat, seafood, and tofu dishes ranges from tangy pad thai to spicy tofu curry to savoury fried noodles. The chefs extend their diverse culinary expertise to Western favourites such as pork tenderloin and barbecue ribs served with a side of money salad.