At Chilli Thai, talented chefs anoint plates with enticing and colorful Southeast Asian fare. Like a decorative tapestry knit from pasta, the elegantly plated curries, noodle dishes, and desserts combine masterful cooking with striking visual art, awakening palates and eyeballs with mouthwatering spices and vivid colors. Throughout the space, dark, varnished wood surrounds diners with an aura of elegance as fried rice, marinated meats, and sweet thai iced tea serenade taste buds with flavorful lullabies.
Best Thai’s founder and chef, Booney, possesses Thai cooking skills that are a little bit highbrow, a little bit homegrown. Her first culinary experiences took place in the family kitchen, where her father passed down the recipes and cooking styles he had learned from his own parents. She soon refined those skills in the kitchens of the five-star Mandarin Oriental Hotel. With this two-pronged approach, she devises menus—which vary by restaurant location—brimming with pad thai, pineapple fried rice, and panang curries swimming with meat and veggies.
Most people don't like to admit when they should adjust their attitudes, but the customers at Blu Ginger Thai Cafe welcome "attitude adjustors" with open mouths. These appetizer dishes hope to change a group's day for the better through the likes marinated chicken-satay skewers or a tower of fish patties served with sweet-tangy sauce. This playfulness with names and Thai flavors extends to the rest of the menu, which includes "curious curries" and "slurpers:" over-sized soups such as Cinnamon Bull beef noodle. Other dishes highlight the restaurant's eponymous ingredient. Take the Ginger Bell for example, for which chefs stir fry the root with bell peppers, onions, mushrooms, and carrots.
Whether it's roasted duck or basil fried rice, the chefs can prep the dish to one of four spice levels, from mild to very hot. The only other question is where to devour these Thai flavors?perhaps out on the patio or beneath hanging lamps at a casual table for two, the perfect place to take a full-length mirror for a date.
Zense's menu of traditionally prepared dishes transports diners with an infusion of fresh ingredients, exotic spices, and complex sauces. Duos can begin jaw-powered journeys with an appetizer of summer rolls ($4.99–$5.99) stuffed with chicken or shrimp and slathered in a peanut-pineapple sauce that possesses an SPF of 45. Tender morsels of siam beef soak in thai spices before chefs impale them with skewers and prop them next to a scoop of cucumber salad ($9.99). Palates swerve like miniature Segways down the pad see iew's wide rice noodles, which wind through egg, broccoli, and black-bean sauce ($9.99), and flavor receptors balance on pad thai's thin rice noodles, which weave through bean sprouts, scallions, and peanuts ($10.99). The menu closes out with stir-fries and a spectrum of colorful curries that are perfect for impromptu face painting on dull first dates.
On any given day, Piman Asian Bistro?s chefs cook piles upon piles of noodles for the eatery?s Asian dishes. They add a helping of spice for drunken noodles, pan-fry noodles and veggies, and pair pad thai with crushed peanuts. They also craft a number of noodle-free meals in the kitchen, including beef and salmon flavored with oyster sauce, green curry, or a teriyaki glaze.
With green curries, vibrant orange shrimp, and a rainbow of veggies, Sawadika—the Thai word for “hello”—introduces eyes and mouths to the beauty and flavor of traditional Thai cuisine. Past polished wooden booths and earth-toned walls that alternate between a laddered wood pattern and a sea of pinks and creams, past paintings of sailboats and gardens, past a granite-topped bar with wine glasses dangling above, the chefs combine their spices and herbs like artists, dappling plate canvases with a menu of curries, noodle bowls, and seafood. They sauté salmon and catfish in coconut milk and curry, and they stir-fry meats in housemade sauces such as fragrant lemongrass and tangy sesame, creating balanced meals and edible portraits of their customers dressed in royal costumes. They also celebrate the sweeter side of Thai cuisine with desserts such as mango sticky rice and coconut ice cream.