It's true that the view of Thailand guests get at Bangkok View is limited to the tabletops, but even so the restaurant presents quite a panorama. Dozens of traditional Thai dishes such as pungent papaya salad, mild and creamy karee curry, and basil-scented stir-fries with a choice of five different proteins fill the menu. Beyond that, the chefs also expand their perspective to touch on other crowd-pleasing dishes from all around Asia: crab-cheese appetizers, egg-drop soup, pho, and szechuan chicken.
There's also an added layer of customization to every order: chefs cook dishes to requested spice levels from 0 (no spice) to 10 (spicier than the Human Torch's kiss). Should customers go the hotter route, servers are at the ready with creamy Thai iced coffee and tea to cool things off.
General Manager Yace Hang and the chefs at Rak Thai prepare authentic Thai fare for lunch and dinner, enlivening palates with five levels of spice scaled from mild to Bankai hot. Fresh veggies, fruits, and succulent sauces populate the eatery?s fusion dishes, which exhibit an unrelenting willingness to shake hands with neighboring plates and a penchant for juggling the tapioca balls at the bottom of delectable bubble teas. Rak Thai's clean, modern dining room streamlines dining aesthetics with burnished wooden tables and minimalist accents, vibrant lime-green walls, and a potted bamboo sentry to prevent noodles escapes.
Lai Thai’s skilled chefs mingle bamboo shoots and rice with seared scallops, shrimp, and other ingredients to craft a diverse menu encompassing the cuisine of Thailand, Vietnam, and China. Golden brown crab rangoons ($2.35) seal crab meat and cream cheese inside bite-size capsules, and spoons sift through the Vietnamese pho ga noodle soup to find sliced chicken and rice noodles hidden in chicken broth ($6.95). The sizzling wor bar seafood ($12.95) charges from the pages of Chinese cookbooks, inviting diners to rescue shrimp, scallops, and crisp vegetables from the clutches of a rich gravy. Taste the special curry pad thai's stir-fry of noodles and tofu beneath a blanket of fresh bean sprouts and green peppers simmering in a smooth curry sauce ($8.95) or fork through a shredded papaya salad ($6.95) seasoned with garlic and Thai pepper. Vegetarians calm roaring stomach without gnawing on carrots carved to look like a T-bone steak with vegetable-based entrees such as the curry chay ($8.65) or pad broccoli ($7.95).
The terms “coward” and “brave” are neither insults nor compliments at Bangkok Place Thai Restaurant; rather, they signify the level of spiciness a customer can handle. Chef Keo Phannavong and his wife Ann helm the casual eatery, where Keo brings 20 years of experience—and a slew of his mother’s recipes—to the kitchen. Using fresh ingredients, such as basil leaves, lemon grass, coconut milk, and chili, the master chef concocts a wide range of authentic Thai dishes that pack as little or as much spice as the patron desires or can trick his date into eating. The restaurant offers familiar Thai favorites, such as pad thai and tom yum soup, as well as some more obscure entrees, such as pla jien—a steamed fish topped with ginger and baby corn.
At the original Siam Thai Restaurant in South Bend, the eatery’s yellow walls are speckled with round mirrors in assorted sizes, each reflecting classic Thai dishes such as massaman curry with peanuts, potatoes, onions, and chicken. The recently opened Siam Fresh Asian Cuisine in Granger builds on owner Nat Buraprateep's Thai-cuisine expertise and focuses on Asian-fusion fare. Beneath bamboo light fixtures made by Buraprateep himself, diners sample vegetable pad thai, toasted-sesame ahi tuna steaks, and blackened-shrimp tacos topped with wasabi aioli, jalapeños, and mango salsa.
The chefs at Khun Daeng Thai Kitchen serve up classic curries, tasty noodle dishes, lemongrass-spiked soups, tropical salads, and shareable appetizers. Adventurous diners can sample inventive selections, such as The Evil Prince of a Wild Jungle or Twist and Shout Seafood, washing them down with thai iced tea, thai iced coffee, or a soft drink.