Ai's menus are replete with classic and creative plates. A selection of traditional rolls, such as tuna or salmon ($4 each), will fill the usual sushi strongholds, but for hardened appetite bunkers, call in the game-changing bombs of special rolls such as the rainbow (a California roll topped with assorted sashimi and rainbow caviar, $9.95). There are also hearty chef's specials, including mango passion shrimp (sautéed shrimp and mangos in a special Thai pepper sauce, $13.95), and dinner entrees, including teriyaki beef negimaki (thin-sliced beef and scallions in teriyaki or Asian garlic sauce, $12.95).
Green-and-blue mosaic booths, light wooden chairs, and a curved ceiling bring a fresh, airy feel to Bangkok Cuisine. This décor mimics the bright flavors of each Thai dish, from the lime leaves and lemongrass that go into the seafood bouillabaisse to the tamarind seasoning of crispy, boneless duck. A pre fixe menu allows customers to try an assortment of items, finishing up with a traditional dessert such as taro custard with caramel sauce.
Pinang Malaysian Restaurant's behemoth menu packs a smorgasbord of eats that spans from India to Malaysia. The roti-canai starter preps bellies and fanny packs for main courses with a homemade Indian pancake dunked in curry-chicken sauce ($3). Shredded-mango entrees strike a sweet chord alongside the bass notes of tofu ($9), chicken, beef ($12.50 each), shrimp, or fish ($13 each), each steeped in a spicy sauce. Diners can bury forks or priceless family heirlooms in the num-yee duck casserole's savory layers, lined with bean paste, ginger, and scallions ($9.50). Adventurous eaters boldly go mouth first into the chicken or beef peppercorn sizzling platter that defies diners with a fiery brown sauce ($11).
Chao Thai’s narrow storefront gives way to a compact eatery decorated with little beyond a few wall hangings. But those who press past the unassuming facade are rewarded with dishes that don't skimp on the fiery flavors—if they can convince their servers they really do want true "Thai spicy" and not the comparatively mild "American spicy."
Japanese recipes and culinary techniques heavily influence the menu at Sho Japanese & Asian Fusion Restaurant, but the chefs refuse to play favorites by incorporating Thai and Chinese elements into their dishes as well. Szechuan peppercorns, lemongrass, or red curry lend a variety of pan-Asian flavors to the seared orders of steak and shrimp. The sushi selection also goes beyond traditional california rolls to feature specialty maki with innovative cores of jalapeño, steamed lobster, or hand-polished macadamia nuts.
New York Magazine writes, “the secret to great Thai food is the artful intermingling of flavors—hot, sour, salty, sweet.” And at Arunee Thai, the chefs are more than hip to this secret. From the panang curry to tom kha gai soup, they pay careful attention to how their flavors meld together—something that shines throughout the hefty menu options.