Thai Place infuses authentic Thai dishes with locally sourced ingredients for a mélange of more than 100 traditional and contemporary Southeast Asian dishes. Though some may view Thai food as merely spicy, the recipes at Thai Place run the gamut from the loving, noodly arms of a sweet pad thai ($6.50/lunch, $7.50/dinner) to the tangy gastronomic fireworks of hot-basil calamari ($9.95). Wrap your mouth around Bangkok beef, an eastern barbecue amalgamate of soybean sauce and sirloin ($9.50), or ponder the savory mysteries of a hypnotic yellow curry ($6.50/lunch, $9.50/dinner).
Thai Time's authentic menu bombards taste buds with classic Thai ingredients and recipes. Five types of curry jockey for taste-bud attention, with the sweet pineapple and corn of the yellow curry chicken juxtaposing spicy pepper flavors ($7.50 lunch, $10.95 dinner). House specialties, such as the Furious Trio, a triumvirate of pork, chicken, and beef in spicy siracha sauce ($7.95 lunch, $12.95 dinner), treat diners to the chefs' favorite dishes and inspire jealousy in the other entrees. The Boston volcano swims to the forefront of the duck dishes, towing a delectable flotilla of carrots, peas, mushrooms, and coated in tamarind sauce and burning hot magma ($8.50 lunch, $15.95 dinner).
Sunshine Fine Thai Cuisine's pan-flipping masters churn out menus of authentic Southeast Asian fare with market-fresh produce, high-quality meat and seafood, and 100% vegetable oil. Fiery native chilies ripple beneath a seemingly peaceful pool of sweet coconut-milk curry, waiting to pounce on tongues and bites of mango fried rice with cashew nuts. The menu ranks many dishes' spiciness levels on a scale of one to three chili peppers, but chefs will happily customize any entree for patrons with low heat tolerances or those who regularly slurp bowls of lava. Smoking-hot plates of crispy chicken basil excite tongues with a special chili brown sauce, whereas the rama garden's mixed vegetables coddle taste buds with a gentle peanut sauce. Sunshine Fine Thai Cuisine plays host to midday dalliances and nights on the town, and its armada of drivers delivers piping-hot panang to those comfortable at home or up to their ankles in fresh concrete.
Krua Khun Yah's vast lunch and dinner menus encapsulate the many and varied flavors of Thailand's culinary history with dishes such as massaman curry, tamarind duck, and Bangkok beef. Chefs willingly adjust the spice level of dishes based on how many ounces of sweat bead on customers' brows from just the smell. Authentic ingredients include rich coconut milk and native chilies, and fresh ingredients come from local farmers' markets. Meals are also cooked in pure vegetable oil to bring out each flavor, coaxing any shy ingredients out of hiding.
It’s not uncommon for the dishes at Baan Thai to arrive with elegant garnishes such as roses carved into carrots or, even better, a bite-size dumpling tied to the plate. Even without the accessories, though, Baan Thai’s elaborate menu garners attention with a wide range of dishes, from sweet pineapple fried rice to spicy Thai curries poured over chicken, duck, or tofu. After guests munch on sushi, pad thai, or the plates themselves, servers appear bearing desserts of sticky rice with mango or crispy fried bananas.
Visitors to Tom Can Cook quickly confirm that Tom, whoever he is, isn’t just feigning confidence. He's a master of Asian cuisines, fusing Thai, Korean, Szechuan, and Vietnamese influences for a menu with dozens of different sauces and proteins. Spicy kimchi fried rice hosts morsels of chicken or beef, and the similarly Korean okdol bibimbap mixes meat with veggies and an egg in a stone pot or sturdy top hat. Cooks sauté roasted duck in curry sauce before adding in snow peas, pineapple, and basil sauce to make it siam duck choo chee, and boneless pork loin enjoys a dressing of spicy basil sauce and bamboo shoots in the wild boar basil dish.
Inside the dining room, patrons nourish their bellies at white tablecloths while casting glances at Asian screens, decorative floral gewgaws, and oblong hanging lamps stationed throughout.