At Vannipa Thai restaurant, cooks introduce tastebuds to the complex, perfectly balanced flavors of Thai cuisine with dishes culled from all-natural, MSG-free ingredients. Like a Rodin sculpture made of marzipan, each dish is an edible masterpiece: Bone-white dishes frame colorful peppers and coriander leaves, slices of Thai eggplant, or morsels of roasted duck and fried fish. Palm sugar sweetens papaya salad and pad Thai, whereas spicy Thai peppers and curries add piquant notes to dishes including chicken stir fry and steamed rockfish.
At Burapa Thai's two locations in Arlington and Leesburg, the dishes on the menu tantalize with a fragrant cocktail of spices. The aromas of marinated beef mingle with those of honey, Thai herbs, and garlic, and crispy duck crackles sharply beneath sauce and basil leaves. Waiters pass through the dining room toting plates that highlight seafood and shrimp as well as lard na, a type of wide rice noodle. With steam from curries melding coconut, shrimp, and eggplant, chefs behind Burapa's sushi bar roll up eel and salmon held together by seaweed like Robinson Crusoe’s flat-screen TV. Amid the Arlington location’s booths, abstract tile work, and rich wood paneling, guests admire fresh-cut flowers.
Many of the dishes listed on the menu at Thai Square are rarely tasted in the U.S.––even at American Thai restaurants. The chefs pride themselves in crafting faithfully authentic dishes, only altering recipes to accommodate timid palates upon request. As co-owner Soon Rojurai explained to reporters from Arlington Magazine, "We cook the way Thais like to eat. We say, let the American customer adjust to our food." That commitment to tradition has earned Thai Square a loyal following among American and Thai diners alike, and has also earned high praise from local media publications such as [The Washington Post](http://gr.pn/16JdlhS) and Washingtonian. Deep in the restaurant's kitchen, the chefs fold fresh ingredients and flavorful herbs into soups, noodles, and rice dishes. They simmer up red and green curries with beef and chicken, sauté crispy roasted duck in basil and chili, and stir pots of pig-knuckle stew with cinnamon and ginger, adding in sprigs of crunchy lettuce. Diners await these authentic dishes while sipping on bottled beers imported from Thailand, which can help tame the spiciness of the cuisine or inspire a spirited chorus of "99 bottles of Singha on the wall".
"Seek Happiness" proclaims one of the pieces of colorful artwork on Thai At Corner's walls––and for some, happiness may come in the form of 60 asian wings. Served with celery and blue cheese or ranch dressing, the spicy wings are a main attraction, but far from the only one. Cinnamon duck, broiled in the traditional Thai style and served with a spicy lemon sauce, goes toe-to-toe with shrimp stir fried in garlic sauce for the title of Most Likely to be President. Beef marinates overnight before being stir-fried, topped with ginger, and fried bananas a la mode prove an appetizing conclusion to meals.
Though it’s named after the most ubiquitous Thai dish in the world, Pad Thai has found plenty of ways to distinguish itself. The first thing that fans from the Washingtonian and Northern Virginia Magazine noticed was the prices, which seem paltry in comparison to the dishes’ big flavors. For well under $20, guests can indulge in a hearty entrée of crispy duck, marinated pork, or sautéed eggplant. Given the restaurant’s small size (there are only 38 seats, according to the Washingtonian), it’s best to make a reservation ahead of time and park your car outside.
After strolling past clusters of Chinese eateries and shops, it might be a bit surprising to find an authentic Thai restaurant in the heart of Chinatown. The aroma wafting out of Kanlaya Thai Cuisine’s kitchen is unmistakably one of Thai cooking—a tangy mixture of basil, chili, black bean spice, and kaffir lime leaves. The fragrance only grows stronger and more enticing upon entering the bright, clean dining room and taking a seat at one of the glossy wood tabletops. Attentive servers bustle across the hardwood floors of the elegant space, taking orders, making suggestions, and noting diners’ spice preferences. Bartenders dart about behind a tiny corner bar, doling out imported beers and garnishing fruity cocktails with umbrellas and fresh fruit.
Meanwhile, in the kitchen, chefs are hard at work, folding natural ingredients into a sweeping array of aromatic traditional dishes. Using time-honored Thai cooking techniques, the chefs whip up fiery coconut curries, tangy fried rice, and noodle dishes with meat, seafood, and tofu. To craft their specialty pottery shrimp—a favorite of food critic Robert Shoffner of the Washingtonian—the chefs simmer shrimp, cellophane noodles, napa cabbage, and mushrooms in exotic spices. The chefs take great care in the presentation of their dishes, decorating meats with swirls of carrot flowers, serving rice in bowls made of pineapple halves, and dishing pad thai noodles onto plates made of Renaissance oil paintings.