In woks at Bangkok Cuisine, snow peas, shrimp, napa cabbage, and scallops snap sizzling drumrolls over the stove. Ingredients indigenous to Southeast Asia mingle in traditional Thai dishes, which also draw on the culinary traditions of the country’s neighbors. Catfish fillets marinate before chefs cover them in breading and chili sauce, and shrimp, scallops, and squid evoke Thailand’s palm-tree-sprinkled coast. Chefs tailor each dish’s spiciness to individual palates, delighting daring diners with thai peppers hotter than two astronauts hugging on Mars. Fusion dishes include Chinese staples such as sweet-and-sour sauce.
Chef Kevin Greaves spent years travelling the world studying the spices and cuisine unique to each region. Of all that he tasted, the foods that stood out in his mind and palate hailed from three distinct locales: Thailand, Louisiana, and the Caribbean. Rather than limit himself to a single favourite, the head chef of Jambalaya Restaurant incorporated flavours from all three regions into his eclectic menu.
The menu highlights traditional dishes from each region, including pad thai from Thailand, gumbo and jambalaya from the Louisiana bayou, and curried goat from the Caribbean. In addition, Chef Greaves prepares some dishes with a fusion twist, adding jerk spices to vegetable pad thai or moulding a plate of shrimp creole into the shape of Thailand. The chef flavours each dish with the restaurant’s signature brand of spices and sauces.
Inside the olive-hued dining room, Bangkok Pad Thai Restaurant’s chefs serve up dishes derived from many influences. Within traditional Thai cuisine, one can see the imprint of Szechuan-style cooking, the creamy coconut bases of South Indian curries, and the exotic flavours of Malaysia. The house special, pad thai, exhibits this merger of taste profiles with stir-fried rice noodles tempered by scrambled egg, bean sprouts, and crunchy peanuts. A slew of curry dishes add to the menu, along with vegetarian mains and traditional Thai soups such as tom yum goong, a spicy lemongrass broth filled with shrimp, mushrooms, and kaffir-lime leaves. After their forays into spicy territory, guests can cool off by sharing a slice of ice-cream peanut pie or pouring their complimentary ice water over their head.
Traditional Thai culinary techniques imbue Thai Delight's menu with authentic stir-fries, noodles, and curry entrees. Aromas from kaffir-lime leaves, lemon grass, and galangal perfume the air, wafted from boxed specialties such as chicken pad thai with stir-fried rice noodles ($8.96), which can be devoured at home or hung from rearview mirrors. Chicken or beef sizzle with cashews and veggies ($8.96), and shrimp sets the senses to smoking in a spicy penang curry ($9.96). Chefs craft scratch-made sauces for each dish and for separate purchase ($5.99 for 16 oz) in flavours such as thai curry, stir-fry sauce, and peanut sauce, perfect for painting delicious moustaches onto thai fresh rolls ($4.05+) so other diners don't recognize them.
Within the Cafe Milagro's kitchen, red and green curries simmer in pots alongside woks of sizzling stir-fries, sending the aroma of ginger and lemongrass wafting into the casual dining room. Chef Lisa and her kitchen staff bustle about stoves, adding sprigs of lime leaves and dashes of chilies to dishes to procure authentic Thai flavours. Their vast repertoire of meat, seafood, and tofu dishes ranges from tangy pad thai to spicy tofu curry to savoury fried noodles. The chefs extend their diverse culinary expertise to Western favourites such as pork tenderloin and barbecue ribs served with a side of money salad.
Pomelo's menu packs a flavourful diversity of Southeast Asian dishes prepared with high-quality ingredients and fresh produce. Eventide eaters can browse the dinner menu and begin with an appetizer such as fresh avocado-and-crab rolls ($3) or skewers of marinated tiger shrimp, which are easily distinguished from real tigers by their 10 legs ($8). Entrees include a spicy serving of mango chicken with roasted cashew nuts ($14) and a Saigon rack of lamb ($24), as well as some herbivore-friendly options cooked with fresh veggies and tofu.