Many restaurateurs defer to their chefs’ better judgment when devising their menus, but Punya Tipyasothi wasn’t content to sit on the sidelines. Before opening Racha Thai & Asian Kitchen, he embarked on a two-month culinary tour of Thailand, stopping to sample dishes from street carts, esteemed restaurants, and vending machines throughout the country. From this trip, he gleaned enough recipes to craft a versatile, exciting menu of Thai fusion cuisine upon his return to the States.
Chef Deang works to match this remarkable commitment, crafting five styles of curry from scratch and with varying levels of spiciness. When he isn’t cooking traditional Thai entrees such as duck in ginger sauce or pud thai, Chef Deang fills his wok with Asian dishes inspired by the lands that border Thailand.
The chefs at Thai Gold Triangle Restaurant reach for traditional ingredients such as coconut milk, lemon grass, chili, and curry as they cook up the authentic cuisine of Thailand. The menu at this family-run eatery starts with shareable appetizers such as fried or fresh spring rolls and garlicky chicken wings, then moves on to stir-fried noodle dishes, fried rice flecked with eggs and spices, and curries of the red, green, and panang varieties. The kitchen can substitute tofu or veggies to make any dish meatless.