Though the low-lit amber tones of its dining room create a darkly romantic atmosphere, Singha II Thai Bistro has nothing to hide. In a surprisingly gutsy move, the owners opened a message board on the bistro's website and gave diners free reign to speak their minds. The resulting forum crackles with tips (the chefs keep a stockpile of habanero peppers if you like your curry spicy), recommendations (Mike is a fan of the shrimp with cilantro sauce), and a panoply of plaudits (including "best thai food in nc"). Though the authentic Thai menu features a handful of signature dishes, you probably won't go wrong with the roasted duck basil. The boneless crispy fowl flavored with garlic, chilis, and fresh basil leaves seems to be a real crowd-pleaser.
Each dish at Thai Herb Authentic Thai Cuisine incorporates dozens of fresh ingredients, creating taste profiles that are complex and painstakingly balanced. The chefs adhere to age-old techniques to create such harmonious blends, whether it's by complementing sweet basil with spicy peppers or by brightening the flavors of rich red curry with tropical mango and fresh coconut milk. It takes nearly a full day to craft each curry dish on the menu, meaning that diners should refrain from talking about sports-games outcomes until the chefs can visit their DVRs.
Taste of Thai offers up authentic cuisine with lunch and dinner menus boasting traditional favorites. Savor the fruit of the Artist Formerly Known as Siam with noontime favorites. At lunch, starters such as chicken or pork satays ($4.95) and shrimp-stuffed fresh rolls ($4.50) help the stomach settle in for a full feast. Entreewise, Taste of Thai's gang ped, a red curry with coconut milk, bamboo shoots, and thai basil, can be sidekicked with land-based chicken, beef, or veggies and tofu ($7.95 each), or seafood sustenance of fish or shrimp ($8.95 each). Pad thai ($7.95+) and fried rice ($7.95+) also make culinary cameos.
A peek inside Thai Corner Kitchen’s crispy spring rolls reveals an edible tapestry woven from cellophane noodles, cabbage, and mushrooms, all rolled up into thin shells and destined for sweet and sour dipping sauces. The rest of Thai Corner Kitchen’s menu features the same kind of ingenious ingredient mixing, pairing noodles, curry, and rice with Thai herbs and spices and a choice of meat, seafood, or veggies. As diners munch away, natural light streams through dining-room windows and free WiFi sweeps across the room in search of mobile devices to impregnate with its signal.
After ogling the nearly 60 items on Bangkok Garden's dinner menu, patrons can rev their mouth engines with starters such as shrimp in a blanket—a mix of shrimp, cabbage, carrots, and onions wrapped in rice paper, deep-fried, and served with a thai sweet sauce ($6 for four)—before devouring one of the chef's specialties, such as the ped pik poaw—roasted duck sautéed with vegetables, chili paste, and basil leaves ($13). A plethora of curry, stir-fry, and noodle dishes are served with your choice of tofu ($9), meat ($10 for beef, chicken, or pork), seafood ($11 for shrimp, squid, or scallops), or a seafood combination ($12). Add your chosen protein to yellow curry, slow cooked with coconut cream, potatoes, carrots, and onions, or have it stir-fried with fresh ginger and green and white onions in the pad khing sod entree.
Kyjo?s builds a bridge between Asia?s diverse culinary traditions, uniting the spicy curries and noodle dishes of Thailand with the delicately arranged sushi rolls and sashimi of Japan. Chefs bustle about the kitchen, tossing ginger and bamboo strips into woks or drizzling spicy Volcano rolls with wasabi sauce and magma. Other signature sushi rolls include the deep-fried Gucci roll, loaded with spicy scallops and tied together with a belt of designer seaweed. Sips of wine, beer, and sake accompany sushi entrees, and creamy Thai tea or coffee temper the spices of curry dishes.