The chefs at The King and I make only one request of their patrons: please be patient. Because the kitchen’s repertoire includes a dizzying array of menu items, the skilled chefs only prepare a dish once it has been ordered. Diners can choose one of the familiar Thai dishes, including pad see ew with egg and broccoli and jasmine fried rice with cashews, pineapple, and a choice of meat. For more adventure, diners can try one of the house specialties, which, like a Martian ice-cream truck, introduce more exotic flavors: the pud phet ta lay finds shrimp, squid, and sea scallops stir-fried with green beans and bamboo shoots, and the pla rad prig ignites a fried whole fish with spicy chili basil sauce.
Our Thai's expansive menu introduces diners to both popular and traditional Thai dishes, straddling the line between accessible and exotic. Like Picasso's scratch 'n' sniff period, each meal excites the senses of sight and smell by balancing fragrant herbs and spices with the deep reds, greens, purples, and oranges of fresh vegetables. House favourites include the salty and sweet pad thai with tamarind sauce and the basil-and-coconut-infused green curry, as well as stir-fries and fried rice dishes studded with tender morsels of chicken, beef, or seafood. Guests savour each forkful amid a modern dining room decked out with stained-wood walls, streamlined furnishings, and cloth-clad tabletops.
At Sushi & Thai, chefs furl tender morsels of seafood into more than 30 varieties of sushi, futomaki and sashimi. A skylight illuminates dark-wood floors, red walls, and geometric designs, whose crisp lines frame orchids and Thai statues. A six-seat sushi bar affords prime views of chefs as they garnish rolls with unusual flourishes such as cheese, red peppers, and the occasional four-leaf clover. Stir-fried meats and five varieties of piquant curries preside over the Thai menu, starring seafood drizzled with tamarind and mango sauces.
Glass noodles—named for their translucent appearance when cooked—pair with chicken dumplings and seasoned broth to form Chef Pi-Tom's bowls of glass noodle soup. Each pot of simmering soup and pan of fried rice and lemongrass beef takes Pi-Tom back to his childhood, when he helped his mother cook the very same dishes for family meals and special occasions. Pi-Tom’s eatery carries on his mother’s legacy by crafting home-style Thai food, including his recommended pad thai, curry chicken, and duck salad.
Absorb the tastes and textures of gourmet Thai, Chinese, and other Asian dishes with a meal at Green Basil. Starters such as two spring rolls ($3.95) or two skewers of chicken satay ($5.25) set the stage for globetrotting gastronomy, and soup selections include Thai mushroom ($5.45) and hot 'n' sour ($5.95). In the realm of curries, Green Basil serves up varieties of the spiced dish for meat-eaters and veggilantes alike—the yellow beef curry ($10.95) and the green chicken curry ($10.25) quell carnivorous cravings, while the tofu curry ($8.95) brings eggplant-infused ecstasy to eaters of non-meat. Other Green Basil goodies include pad thai ($9.75) with chicken, shrimp, tofu, egg, and the house tamarind sauce; cashew-nut chicken ($10.25), drawing spicy strength from sweet peppers, onions, and dried chillies; and Thai fried rice with shrimp ($10.25). Lunch is served daily from 11 a.m. to 3 p.m., and a cache of cocktails, beer, and wine keeps business lunches from turning into mandatory business naps.