Thai Restaurants in Holbrook

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Clad in a red cap and a white uniform, Siam First’s Chef Derm traces the surface of ginger root, lemongrass, and a chili pepper, expounding upon their health benefits on TV Diner. Ginger root is good for heartburn, and chili pepper helps digestion, he remarks, before showing his Thai twist on a New England favorite—Maine lobster.

Beneath Siam First’s gabled roof, Chef Derm and his team crank out Thai specialties that mingle local ingredients such as Maine lobster with spices and herbs imported directly from the land of smiles. Below small, hanging lights and glowing wall sconces, tables populate with duck and snapper in thai basil, mango curry, and garlic-ginger sauces. While noshing on dumplings or crab rangoon, guests can peek into Siam's giant aquarium, rife with fish, green plants, and Jacques Cousteau’s long-lost car keys.

1616 Main St
Weymouth,
MA
US

The chefs at Bamboo Thai Restaurant developed a menu that gives diners complete control over their gustatory experience, from the level of spiciness to the type of noodles accompanying their dish. Five distinct curries—red, green, yellow, panang, and massaman—pair with the guest's selection of one of nine proteins and one of 10 rice or noodle options, including udon, buckwheat, and vermicelli, resulting in more dinner options than a socialite's rolodex. The noodle selection process crops up again when ordering one of the six meal-in-a-bowl soups, and five pad thai options dare taste buds to pick from vegetables, chicken, shrimp, or a combination of all three, with rice or crispy egg noodles. To complement spicy bites, a lengthy list of Thai, Japanese, and American beers stands next to warm and draft sakes.

1616 Commonwealth Ave
Brighton,
MA
US

The chefs at Dok Bua Thai Kitchen use a range of traditional ingredients to craft Thai dishes that drew attention from Boston Magazine. The writers named the eatery Best Thai in their Best of Boston 2011 piece, citing dishes such as “miang kum, an ultra-flavorful combination of dried shrimp, toasted coconut, peanuts, lime, ginger, and tamarind sauce served with spinach leaves for wrapping.” Dok Bua also earned a "very good to excellent" Zagat rating. The servers in the dining room at the eatery deliver still-steaming plates of deep-fried snapper with red-curry sauce, crispy pork with chili and basil sauce over rice, and time-tested pad thai with sautéed rice noodles, egg, and peanuts. As satisfied sighs drift through the dining room, black-sesame dumplings in ginger syrup and smooth coconut ice cream cradled in a coconut shell bring pleasant endings to feasts, unlike the discovery that papier mâchè is not a good material for building tables.

411 Harvard St
Brookline,
MA
US

151 Pearl St
Boston,
MA
US

167 Massachusetts Ave
Boston,
MA
US

According to Robert Nadeau of the Boston Phoenix, the chefs at Thaitation Restaurant know when enough is enough. “You smell the garlic, but don’t taste it,” the columnist writes, going on to rave about the chefs’ willingness to forgo heavy-handed seasonings for perfectly balanced flavors.

Indeed, slight hints of coconut broth, galangal root, and lemongrass infuse the lengthy list of items on owner Ratana Chourattana’s dinner menu. But these fresh seafood stir-fries, curries, and noodles are not all that Thaitation Restaurant has to offer. The eatery ends meals on a sweet note with a large number of desserts—a feature not typical of Thailand, as Nadeau points out. Guests can dip spoons into sweets such as coconut mousse as plentiful sunlight filters through huge dining-room windows, illuminating golden walls and tables set with cloth napkins.

129 Jersey St
Boston,
MA
US