The chefs at The King and I make only one request of their patrons: please be patient. Because the kitchen’s repertoire includes a dizzying array of menu items, the skilled chefs only prepare a dish once it has been ordered. Diners can choose one of the familiar Thai dishes, including pad see ew with egg and broccoli and jasmine fried rice with cashews, pineapple, and a choice of meat. For more adventure, diners can try one of the house specialties, which, like a Martian ice-cream truck, introduce more exotic flavors: the pud phet ta lay finds shrimp, squid, and sea scallops stir-fried with green beans and bamboo shoots, and the pla rad prig ignites a fried whole fish with spicy chili basil sauce.
Vietnamese-born Tai Truong emigrated to the United States and worked his way up in the restaurant business until he became co-owner and chef at Saigon Cafe. Gayot describes the restaurant’s menu as “a refreshing and tasteful array of pan-Asian classics,” including grilled duck with tamarind and catfish in a spicy caramel sauce. Green, red, and mango curries envelop pieces of chicken, and vibrantly-hued broccoli and carrots pop against the bong cai’s brown sauce.
Tasty Thai Take Out's chefs kick up the heat as they spice curries, toss noodle dishes, and fire up the wok for sizzling stir-fries. To accommodate different tastes and diets, they can calibrate the heat on most dishes or swap out meats for vegetarian tofu. Customers usually take their MSG-free meals to go, enjoying Thai feasts back at home with their family, friends, or trained attack ferrets. For those who'd rather eat in, Tasty Thai Take Out welcomes diners to a small, casual seating area equipped with WiFi.
The chefs at Orchid Asian Bistro borrowed recipes from Japan and Thailand to build a menu bursting with flavor. They slather teriyaki sauce atop pieces of shrimp and simmer crispy red snapper in a thai chili sauce. Fresh pineapple finds its way into bowls of fried rice and a chicken entree doused in sweet and sour white sauce. The chefs also incorporate fruit into the eatery?s special sushi rolls, wrapping seaweed around mango and white fish tempura, and sprinkling toasted coconut atop a shrimp tempura roll.
Statues strike meditative poses atop Spicy Thai's front desk, as if they're contemplating each delicious scent that emanates from the kitchen. Beyond this checkpoint lies a dining room peppered with gilded masks, red ceiling tiles, forest-green napkins, and tablecloths as crisp and white as a freshly ironed snowflake. Here, friendly servers deliver colorful plates piled high with Thai dishes such as pad thai and panang curry with peanuts and broccoli. The chefs also prepare several house specialties, including an all-you-can-eat lunch buffet and phuket grouper, a deep-fried fish fillet accompanied by onions, green peppers, and a tangy chili sauce.
Spicy Thai crafts authentic, freshly prepared Thai dishes and conscientiously accommodates diners of differing dietary preferences, allergies, and spice-tolerance levels. Patrons can prime their digestive tracts with selections from Spicy Thai's list of starters, which includes vegetable spring rolls, an order of four crispy pastries filled with cabbage, carrots, onions, and hand-blown glass noodles ($4.50), and thai dumplings, six pastry shells stuffed with chicken, crab meat, and water chestnuts garnished with a sweet chili sauce ($6.25). Generously proportioned main courses include noodle dishes such as pad thai with chicken or shrimp ($9.99), and such entrees as deep-fried lemon chicken drizzled with a creamy sauce ($10.99), Spicy Thai's signature fried rice ($9.99), and basil chicken and chilies, a classic tongue scorcher festooned with bird chilies and hot sauce ($10.99).