Thaifoon features an extensive menu of eclectic Asian fare. Start with an order of the crispy crab wontons ($8.25) drizzled with a sweet chili-citrus sauce, or savor podded protein-rich edamame ($4.25) sprinkled with kosher salt. Entrees are grouped by the sea, land, or plant organism from which they were born, and include the signature evil jungle princess shrimp ($14.75), a spicy-hot wok'd medley of veggies in a peanut red-curry sauce, as well as the classic noodle nest of pad thai (regular $14.25, veggie $14). A separate gluten-free menu offers delicious dining options for dissenting digestive systems, complete with dessert. The semi-casual eatery boasts a sunny décor accented by yellow walls, warm wood accents, and a bright, busy carpet to entertain the eyes attached to the soles of the feet.
They might specialize in Thai food, but Bangkok Classic certainly pulls culinary influences from throughout Asia. It's apparent from the first glance at the appetizer list, where guests will see egg rolls filled with glass noodles, wontons with sweet chili sauce, and curry puff pastries. Curry reappears later in the menu, in seven varieties such as an eggplant-salmon blend with coconut milk and bell peppers. The specialty entrees are steadfastly Thai, including pad palam, a choice of stir-fried meat mixed with peanut sauce and a blend of carrots, zucchini, and steamed cabbage.
Thai Garden Restaurant's chefs carefully spice a menu of Thai cuisine awarded Best Southeast Asian fare by Salt Lake magazine in 2006 and 2007. In the dining room, ornate wood dividers stand stark against exposed brick, displaying intricate carvings of animals, workers, and Judd Nelson with fist triumphantly raised. Floor-to-ceiling front windows cast light on dishes of chicken, beef, pork, or tofu coated in flavors such as red curry and spicy Thai basil sauce, and customized to one of five levels of spice. Classic pad thai and pan-fried flat noodles conveniently fill entree-shaped voids in diners' stomachs with fresh sprouts, meatballs, and ground peanuts.
Lacquered tables lit by sunlight from expansive windows gleam in Rice's modern dining room. Spicy aromas waft in from the kitchen, foretelling the arrival of entrees that blend the culinary traditions of Japan, China, Thailand, Vietnam, and the United States. Some of these flavors meld within the dishes themselves: combining grilled steak, asparagus, and eel sauce, the Cowboy sushi roll melts away boundaries between East and West, much like a blast furnace full of old compasses. But chefs also cook traditional Asian recipes, such as a Thai curry with coconut milk or Japanese udon noodles with tempura shrimp. And they're accommodating of other diets, too. Several vegetarian dishes incorporate soy chicken substitute, whose tender texture pleased the writer of a 2009 In This Week review.
Thai Siam’s dishes have won numerous awards from City Weekly, including the title of Best Thai for five years running. Whether visiting the original Salt Lake City location or the brand new Draper location, Thai Siam creates mouthwatering shrimp, duck, and salmon dishes in green, red, and massaman curries. The curries and plates of duck infused with ginger and honey parade into the dining room beneath statuettes, framed artwork, and prehistoric cave drawings of Betty Crocker.