At Siam Kitchen, skillful chefs whip together a multitude of noodles, rice, curry, teriyaki, and other authentic Thai dishes to create an expansive menu of flavors. A choice of pork, beef, chicken, or tofu is the main star in the pad gra tiem prig thai dish, where adoring chefs shower it with garlic-pepper sauce and heartfelt love letters on a stage of lettuce and cilantro ($8.95). Nosh on traditional fried rice ($7.95) or slurp up the pad woon sen ($7.95), where chicken, shrimp, a host of vegetables, and silver noodles mingle with a house brown sauce. In a teriyaki dish, a choice of meat or tofu mingles with chopped cabbage and carrots in a homemade teriyaki sauce ($8.95), teaming up to satisfy cravings for zest and fit the pieces of their friendship necklaces together.
Black-and-white photographs provide a stark contrast to Tasty Thai's bright fuchsia walls. The chefs strive to strike this same balance between bold flavors and delicate accents in their traditional Thai dishes. Accents of pineapple, lemongrass, and coconut milk appear in pan-fried noodles and fried rice. For many dishes, guests can choose from a host of proteins, such as chicken, shrimp, and tofu, then select a spice level, which, like lists of your favorite fingers, is on a scale of 1 to 10.
Thai Juan On features a menu that is chock-full of authentic Thai taste foundations, slightly altered to fit the grooves of American Thai eaters' taste buds. Kick things off with the likes of crispy noodle/mee krob ($6.95), before diving mouth-first into the rest of the menu. The dinner terrain covers more than 40 soup, noodle, rice, and entree dishes, including the magnificent noodle/mee phat num prik poa, which melds egg noodles with shrimp, scallop, calamari, and veggies ($15.95). The mermaid's dowry/pla prik lets diners sample the spicy taste of grilled sole, bell peppers, carrots, mushrooms, and onions before awkwardly explaining to their parents that they're in love with a human-fish hybrid. Thai Juan On's daily lunch menu features midday palate jolts like the Crying Tiger ($9.95)—grilled beef with spicy lime sauce—and the Red Devil ($10.95), spicy beef masaman curry with potato and onion.
Siam Thai Food's culinary masterminds dice fresh ingredients to create authentic Thai cuisine for lunch and dinner from their convenient location across from the Promenade Temecula. An appetizer of fresh rolls ($3.25) high-fives taste buds with ground chicken, veggies, and a giant foam hand, and deep-fried breaded shrimp ($4.50) show off doggy paddles in a kiddie pool of sweet-and-sour sauce. Foodies can forage through a lengthy list of rice and noodles and entrees before outfitting the spicy noodles ($7.50) or coconut-milk-blended panang curry ($8.50+) with one of seven meat options, including chicken, beef, tofu, and shrimp. Diners can dive tongue-first into the specialty platter of salmon with tamarind ($15.50), a whole, deep-fried fillet that doles out a healthy portion of omega-3 and confirms the age-old rumor that pink fish is made of cotton candy. Siam Thai Food's attentive staff will also gladly assist meat-free patrons in vegetarianizing a variety of their dishes.
Bhan Baitong's menu boasts a few Chinese dishes, such as chow mein and fried wonton. But the restaurant mostly sticks with Thai classics: tom yum soup, spicy fried rice, red curry with chicken. Some come with fun names, including the crying tiger, a medley of greens with charbroiled beef and chili lime sauce. Ditto on the disco shrimp salad, whose succulent grilled shrimp are tossed with lemongrass and carrot rather than leftover glitter from KC and the Sunshine Band's last tour.
Seafood stands out among the culinary team's specialties, whether in the form of deep-fried trout coated with green-apple relish or fried rice tossed with scallop, crab claw, squid, and shrimp. Each artfully plated dish adds bursts of color to a cozy dining room of textured white walls, black furnishings, and green napkins.
In addition to classic curries and traditional noodle dishes, the chefs at Little Thai Hut serve up creative specials and sweet desserts. Some of the kitchen's inventive entrees include the volcano chicken, an upright Cornish game hen set aflame to seal in its juices, and crying tiger, a marinated cut of charbroiled prime beef. Steaming hot pot soups come spiked with ingredients such as coconut milk, seafood, or glass noodles.