At Siam Classic, owner and Bangkok-native Unchalee and her sons Christian and Christopher create a huge array of traditional Thai dishes. House specialties include fish or lamb curry, plus kung ob woon sen––a casserole of shrimp, crab, and bean curd noodles served in a clay pot––and classic noodle dishes like pad thai. And, to wash it all down, there's also an array of beers and cocktails along with exotic non-alcoholic beverages such as thai limeade and thai bubble tea.
Though it’s named after the most ubiquitous Thai dish in the world, Pad Thai has found plenty of ways to distinguish itself. The first thing that fans from the Washingtonian and Northern Virginia Magazine noticed was the prices, which seem paltry in comparison to the dishes’ big flavors. For well under $20, guests can indulge in a hearty entrée of crispy duck, marinated pork, or sautéed eggplant. Given the restaurant’s small size (there are only 38 seats, according to the Washingtonian), it’s best to make a reservation ahead of time and park your car outside.
Green-blue lights illuminate the oversized oceanic mural, hitting the paint in such a way that the tropical fish, coral, and whale seem to come to life. The underwater scene?complete with a sunken pirate ship?is the centerpiece of Tara Thai?s dining room, which accompanies d?cor such as a molded wave that spans the front of the bar, plates painted with colorful fish, and dangling lights fashioned to look like jellyfish.
With the aquatic ambience, you might make the mistake of thinking Tara Thai serves nothing but seafood. But in reality, dishes like fresh mussels with lemongrass and chili sauce are only part of the lineup of traditional Thai dishes. Those traditional offerings include the Chef recommended spicy roasted tofu and honey duck curry, as well as classics like crispy spring rolls which, despite their name, are served year-round.
At Vannipa Thai restaurant, cooks introduce tastebuds to the complex, perfectly balanced flavors of Thai cuisine with dishes culled from all-natural, MSG-free ingredients. Like a Rodin sculpture made of marzipan, each dish is an edible masterpiece: Bone-white dishes frame colorful peppers and coriander leaves, slices of Thai eggplant, or morsels of roasted duck and fried fish. Palm sugar sweetens papaya salad and pad Thai, whereas spicy Thai peppers and curries add piquant notes to dishes including chicken stir fry and steamed rockfish.
At Burapa Thai's two locations in Arlington and Leesburg, the dishes on the menu tantalize with a fragrant cocktail of spices. The aromas of marinated beef mingle with those of honey, Thai herbs, and garlic, and crispy duck crackles sharply beneath sauce and basil leaves. Waiters pass through the dining room toting plates that highlight seafood and shrimp as well as lard na, a type of wide rice noodle. With steam from curries melding coconut, shrimp, and eggplant, chefs behind Burapa's sushi bar roll up eel and salmon held together by seaweed like Robinson Crusoe’s flat-screen TV. Amid the Arlington location’s booths, abstract tile work, and rich wood paneling, guests admire fresh-cut flowers.