If you've got a taste for Japanese and Korean food, Cozy Cafe Sushi serves it up fresh. Whether you grab a seat at the outdoor patio, hunker down at the wooden bar, or lie down in the foyer with your mouth open, the restaurant ensures you get your fill of sushi, sashimi, bulgogi, and bibimbop.
The chefs at Mai's Authentic Thai Cuisine plate up a mélange of rice and noodle dishes spiced in five incremental levels of heat. Diners can request their dishes in a spectrum of spice, from one-pepper mild to five-pepper extra extra hot, transforming the casual dining room's freestanding and booth tables into elegant venues for a taste-bud showdown. Coconut milk in the house curries adds creamy sweetness and blessed relief from the heat, while scrambled eggs deliver a dose of protein to a flock of fried-rice preparations. Diners can customize most meals with a choice of vegetables, tofu, meat, or seafood, and free WiFi flows through the air like tom yum soup from a spoon.
In woks at Bangkok Cuisine, snow peas, shrimp, napa cabbage, and scallops snap sizzling drumrolls over the stove. Ingredients indigenous to Southeast Asia mingle in traditional Thai dishes, which also draw on the culinary traditions of the country’s neighbors. Catfish fillets marinate before chefs cover them in breading and garlic sauce, and shrimp, scallops, and squid evoke Thailand’s palm-tree-sprinkled coast. Chefs tailor each dish’s spiciness to individual palates, delighting daring diners with Thai peppers hotter than a fully-suited astronaut in a sauna. Fusion dishes include Chinese staples such as sweet-and-sour sauce.
The chefs at Bangkok Cuisine Express III craft a menu that features the complex flavors of classic Thai cuisine. Customers can ask for their preferred spice level, from mild to extra hot, as they order such dishes as drunken noodles, yellow curry, and tom yum soup. Other entrees include saut?ed broccoli, curry fried rice, and pad thai.
The majority of the dishes that parade out of The Local Thai Lounge's kitchen originated in Thailand, from the nutty pad thai noodles to the tangy pineapple fried rice to the creamy coconut curries in red, green, and yellow varieties. But there is also a selection of specialties from other countries, including Mongolian-style beef and the Three?s Company, a combo dish with shrimp, beef, and chicken that is flown in daily, along with spices and vegetables. Diners sample dishes in between sips of sweet Thai-style iced tea out in the sleek dining room, where warm hanging lights shine down on the purple and orange decor.
Bangkok Cuisine first started slinging authentic Thai food in 1983, throwing a bowl of spiced coconut milk across metro Detroit’s culinary landscape. The restaurant took taste buds by storm and quickly began opening full-service and express locations across the state. Today, it serves specialties such as bangkok chicken, vegetable curry, and shrimp or scallops pad thai from eight locations. All entrees roll out in queen-, king-, or Bigfoot-sized portions and come spiced to order in mild, medium, hot, or extra hot.