ThaiBox whips up a menu of both authentic and fusion Thai meals compiled from nutritious ingredients and delightful flavors in a semi-service restaurant setting. Chefs appease vocal woks' sizzles for sustenance by tossing in broccoli, yellow curry, and your choice of meat or tofu to make a singapore noodles plate ($6.95). Red panang curries ($6.95) ladle an aromatic peanut and coconut milk potion over a bowl or jasmine rice to conjure spicy flavors and prophecies about Macbeth's job search. Take a traditional route with pad thai ($6.95) or pad kee mow ($6.95), or bulk up stringy teeth muscles by crunching through bamboo shoots, bell peppers, and carrots stir fried in the thai basil dish ($6.95). Kids' menu items line smaller bellies with proportionately sized portions of chicken fried rice, orange chicken, and chicken nuggets shaped like famous composers.
Though its cuisine is Thai and Japanese, Zenna borrows from Spanish culture in the presentation of many of its dishes. The restaurant serves hot and cold tapas. The small, shareable plates range from sashimi seaweed salad to fried dumplings and chicken lettuce wraps. The menu also features curries and noodles, along with sushi. Elegant touches are seen throughout Zenna’s Dallas and Plano locations, which are set aglow by colorful light fixtures or decorated with ornate wall décor pieces.
Owner Shawn Danapong spends a lot of time in Thai Pan’s kitchen, where he proudly observes his team of chefs doing what they do best: seasoning curries, stirring pots of soup, and baking heaps of shrimp in a clay pot. The resultant plates of steaming Thai fare make their way to a dining area filled with soft music and small plumes of vapor that swirl above pad thai, fried rice, and stir-fried veggies doused in oyster sauce. As diners dip into the generous portions and help themselves to BYOB libations, a small fleet of televisions flickers to life with sporting events.
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.
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.