"I really love Thai food," says Jazmine Thai co-owner Josh Morton. "I love how it reflects all the taste buds, all the sensations, from sweet to sour, to spicy to salty." He shares this passion with his partner and executive chef Somsak Kechat, who artfully prepares and plates a wide range of dishes from Thailand's vast culinary treasure trove. With a Kechat does everything from sculpt fried rice into a heart to serve the shrimp-chicken-veggie dish inside a masterfully carved pineapple. He also prepares dishes such as the Spicy Sea of Love?a blend of seafood and green peppercorns?and the Evil Jungle Princess, a red curry he saut?es with shrimp, chicken, and veggies. Meanwhile, a bartender compliments these interestingly named meals with a lineup of refreshing libations that includes wine, sake, and the My Thai cocktail, a tropical blend of fruit juices, liquors, and giggle zest.
While scanning the pages of Nooddi Thai Chef's eclectic and lengthy menu amid the eatery's oceanic murals, eyes are forced to stop at words that stand out against the traditional "dumpling," "curry," and "satay." The kitchen staff's specialties cause these double takes on a daily basis, as they introduce eccentric proteins such as wild boar in a garlic red curry sauce or saut?ed alligator in an aromatic herb sauce. In addition to their Thai classics, the cooks assemble flavors from across Asia, including those in Vietnamese pho, Japanese yakisoba, and Indonesian mee goreng.
The ingredients used in Chinese, Japanese, and Thai cuisine are vastly different, as are the methods of preparation. At Zhuang's Garden, they come together in surprising ways. Eight crackling hibachi-grill tables and a sushi bar represent Japan, and Chinese décor and the aromas of lo mein hint at the traditions of that nation. Glasses of wine clink together above plates of Thai food at the BYOB eatery, where the dishes include curry that is the brilliant yellow of turmeric or a banana salesman’s business card.
Erawan Thai Cuisine's dishes nourish bellies and eyes with a visually stunning blend of fresh veggies, vibrant sauces, and tender meats. Morsels of chicken pork, fish, and shrimp mingle with piquant chili and ginger, and 11 meatless entrees appease vegetarian palates with seasoned tofu and veggie blends. Thanks to the restaurant's liberal BYOB policy, guests can pair zesty papaya salads or mango-sauced duck meat with their favorite beverage, free from the oppressive limitations of corkage fees or taxes levied by King George. Customers can also work hand-in-hand with chefs to fashion catering packages for any occasion.
Thai 2 Go’s chefs draw on traditional and modern influences to concoct their own recipes for noodle dishes, curries, and sizzling stir-fries. Aromatic basil leaves, spicy chilis, and coconut milk season dishes such as pad thai and panang curry. No matter what you order, expect leftovers—even sturdy chopsticks begin to resemble toothpicks when considered beside the huge, family-size portions.
Chestnut Hill’s Thai Kuu is where to head for traditional Thai cooking with a modern twist in Philadelphia. The sleek atmosphere sets the stage; walls and leather chairs are cream colored and subtle, while vibrant lights and stand-out orange napkins make the room pop. A sheer drapery separates the smallish space, converting the large room into several smaller sections. Pad Thai and curries are favorites, as well as the spicy pad kee mao, consisting of stir-fried rice noodles, spicy sweet basil sauce, vegetables and your choice of meat. Chef’s recommendations include pad pong karee seafood, a mild yellow curry packed with seafood (crab meat, scallops, shrimp, calamari and mussels) or garlic soft-shell crabs.