Chef Bupar acquired her culinary prowess alongside her mother, who operated a street-side café in Bangkok for more than 20 years. Today, she draws on recipes she learned from her mother to conjure up the bustling, spice-tinged air of the city of her youth. The traditional Thai flavors of ginger, lemongrass, and garlic flood dishes and thick coconut milk helps lower the potency of red chilies in a range of curries to a pleasant warmth. Beneath the eatery’s saffron-hued walls and decorative greenery, bouquets of basil, cilantro, and fresh sprouts bestow portions of noodles and rice with textural variety.
Diners can sit outdoors if the weather and 80-foot sentient dragon statue permits, or enjoy after-dinner entertainment at the nearby Matthew Knight Arena. Downstairs in The Underground Lounge, diners can feast on the main restaurant’s full menu in a more casual atmosphere adorned with pool tables, HDTVs, and dartboards.
Sweet basil, a pungent and spicy herb with a flavor akin to cloves, originated in India, where it is believed to be a sacred protection against evil. The basil might not be fighting dark spirits at Sweet Basil restaurant, but things are going right for the eatery.
Aromas of fresh garlic, cilantro, and coconut milk waft across the cozy eatery, tempting customers to choose items such as garlic prawns, ba mee nam egg noodles, and three-flavor halibut. Deep-fried to a golden brown, the halibut comes topped with sweet-plum sugar, sour tamari, and garlic chili, making it a favorite of the Eugene Review. Dessert tempts tongues with a fried banana topped with powdered sugar and honey or with housemade coconut ice cream.