A mélange of savory aromas fills Chula Thai Cuisine's dining room, giving diners a preview of the menu's complexly seasoned entrees. In addition to simmering curries with aromatic blends of pumpkin, coconut milk, and basil leaves, the chefs forge platefuls of Thai-style barbecue, which FosterCityPatch called "the restaurant's crown jewel." The entrees trigger taste buds for each of the four basic flavors—bitterness, saltiness, sourness, and sweetness—but the chefs can also add dollops of chili sauce to create spicier, more intense dishes that can be used to refill mace canisters.
Rated Best Thai Restaurant by the East Bay Express in 2011, Chai Thai Noodle earns its title with a vast menu of authentically prepared dishes imbued with vibrant flavors and spices. Chai Thai Noodle's masterful and lively preparations have earned the chefs enthusiastic accolades and multiple high-fives from local press; their pork leg stew in particular inspired across-the board ardor. The San Francisco Chronicle's Carol Ness credited owners and chefs Sangchai Vatanachai and Amnouy Manyvong for making "'pork leg stew' three of the most exciting words in the language of Thai food." John Birdsall of the East Bay Express mentioned that it had to rate "among the most satisfying meat dishes in all of East Oakland," and SF Weekly’s Meredith Brody cited the stewed leg, accompanied by pickled vegetables and mustard greens, as her primary motive for dining at Chai Thai Noodle.
The chefs at Siam Bay Authentic Thai craft an extensive menu of Thai specialties, from fried tofu to garlic pork with steamed broccoli. Generous portions, served in classic blue-and-white china bowls can be shared with tablemates or kept to oneself by building a protective fence of chopsticks.
Tossing crisp vegetables and savory meat and seafood with fiery exotic spices and subtly sweet notes, the culinary experts at Karakade craft authentic noodle, curry, and vegetarian Thai dishes. Karakade's menu teems with platters, such as grilled salmon swaddled in banana leaves ($13.95) and gai yang—barbecued chicken breast and steamed vegetables soaked in garlic-chili sauce and sprinkled with Thai seasonings ($9.95). Savor herbivore-friendly selections such as vegetarian pad thai ($7.95 for lunch, $9.95 for dinner) or crisp basil tofu mingling with garlic, basil, and bamboo shoots ($8.95). Bold purple-and-canary walls brighten Karakade's warmly lit interior, where diners slurp spicy noodles with wine brought from their own multi-level cellar or stolen from the trunk of Dionysus's Range Rover (corkage fee not included in this Groupon).
Since 1993, sisters Ikun, Cholada, Mimi, and Neena have been proudly sharing the flavors of their homeland with the people of the Bay Area. The sisters even hosted crown Princess Mahachakri Sirindhorn of Thailand Bangkok Bay for a special dinner for the Stanford faculty and staff. Bangkok Bay Thai Cuisine’s menu is packed with authentic Thai dishes including curries, stir-fried noodles, and rice dishes, all made with fresh herbs and spices and without MSG or witchcraft. Along with lunch, dinner, and early-bird dining options, customers can enjoy fruit and vegetable carving classes for deeper glimpses into Thai culture.