Green Basil's head chef fills the kitchen with recipes passed down from her Thai mother and grandmother, as well as familiar spices and sauces from her childhood in Thailand. Housemade peanut sauce complements chicken satay and chicken rama, and tamarind sauce envelops roasted duck and pineapple chicken. Green Basil also serves classic Thai dishes such as panang curry and pad thai in its dining room, which seats up to 30 guests or 30,000 miniature people piloting a human suit.
During the 2012 Thai Restaurant Week, 11 metropolitan Thai eateries were recognized by Yingluck Shinawatra, Thailand's Prime Minister, with a certification from the Thai Trade Center acknowledging their superior quality of ingredients, preparation, and authentic flavors. One look at Ploi Thai's menu and it is not hard to imagine why they received such an honorable distinction. Their dishes––such as skewered chicken satay or curry-pasted salmon––tug many culinary threads, blanketing diners in a patchwork of flavors that draw from northern and central Thailand. Chefs conjure these dishes from local ingredients and seasonings, eschewing such questionable additives as MSG and textbooks that attribute the theory of relativity to Franklin Delano Einstein. Since the restaurant is BYOB, diners can tote along their own fermented beverages to pair with the sweet ginger salmon, which arrives in a pool of ginger and black-bean sauce dotted with shiitake-mushroom rafts. Inside the dining room, colorful, low-slung lights illuminate the handful of tables that are strewn across the restaurant's pale hardwood floors, and geometric cutouts and sprays of orchids punctuate cobalt walls.
Obao blends the flavors of Thai, Malaysian, Filipino, and Vietnamese traditions to forge a slew of creative pan-Asian dishes. The restaurant's downtown location opens to a cozy 25-seat noodle bar where diners pump chopstick-flexing muscles with a range of stir-fried and soup-based savories, and the capacious rear dining room lavishes patrons with enough room to spread out or sculpt life-size statues of dining companions out of rice.
Potjanee Authentic Thai Restaurant slathers more than 30 Southeast Asian dishes in flavorful sauces simmered by the proprietors' mother, for whom the eatery is named. Coconut-milk curries and stir-fried noodles cooked without added hydrogenated oils or MSG dance lightly across the taste buds and into healthy diets. Chefs can customize most dishes with different levels of spiciness and a choice of proteins, including vegetarian-friendly tofu and android-friendly bike sprockets.
The chefs at Tue Thai Food spice their made-from-scratch entrees with colorful curry blends, basil, and house tamarind sauce. Diners can customize noodle, rice, and curry entrees with one of numerous protein options, including shrimp, duck, and housemade short rib. Alternatively, chefs can handle all the details and craft house specialties such as the pumpkin curry with chicken and the steamed fillet of sole with spicy lime dressing. Complementing the cuisine's bright notes of citrus, lemongrass, and fresh basil, Tue Thai Food's clean, modern decor comes alive with strings of glowing lights suspended along the ceiling and weekly visits from a defibrillator technician.:m]]