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.
Water gurgling down glass walls and a golden dragon etched into the host's stand hint at the exotic origins of Thai Spice Cuisine's menu items. From colorful, heat-packed curries to sesame-miso salmon stacked atop a bed of fresh greens, each dish is a work of art, meant to be appreciated for its beauty before being eaten or autographed by Jeff Koons. However, the menu still makes room for less high-minded treats: the cinnamon-sugar banana spring rolls harks back to the classic banana split with drizzles of caramel sauce and a solitary cherry accompanying its dollop of vanilla ice cream.
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.
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.