Beyond the twinkling string lights that frame Thai Jasmine's front windows, traditional tapestries dollop the cream walls as framed artwork of bronze elephants stares down at cozy booths. But decorative flourishes take a back seat when waiters begin to drop off steaming noodle and rice dishes?all available vegetarian or vegetarian-repellant by request. Alongside steaming crocks of hot and sour soup lay morsels of flame-kissed chicken, beef, and shrimp amped up with coconut milk, sweet-and-sour sauce, or several varieties of curry. After polishing off the last Thai-style chicken wing, patrons can retreat to the gated outdoor patio for a banana sundae with fried ice cream.
Muang Lao Cuisine blends traditional dishes from Laos with familiar favorites from its neighboring country, Thailand, often splaying entrées out on the tables for entire parties to share at once. Along with dishes such as larb—meat with a splash of lime juice, cilantro, ground roasted peppers, and rice—bowls of Lao-style pho and vermicelli noodles with bamboo, mint, and cabbage waft authentic East Asian aromas into the air. In the cream- and mauve-colored dining room, emerald-green booths line a wall decorated with cloth hangings and paintings of the elephants that wove them with their dexterous trunks.
Cuisine Type: Authentic Thai cuisine
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Pad thai, duck mango, drunken noodles
Alcohol: Beer and wine only
Delivery / Takeout Available: Takeout only
Outdoor Seating: No
Pro Tip: Please ask our experienced staff for any help, diet preferences, or suggestions regarding our menu.
What?s the best reaction you?ve ever gotten from a customer?
Oftentimes someone will say our food tastes like what they experienced when visiting Thailand. The best may be when someone says their particular dish was the best of its type they have ever had.
Is there anything else you want to add that we didn't cover?
As co-owner with my wife, I bring over 35 years of fine-dining restaurant experience to our kitchen and dining room. We are passionate foodies, completely addicted to the Food Network and we put a lot of love into our food and service.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
Our head chef is from Chiang Mai in northern Thailand and our sous chef from Bangkok in the south. My wife is from Thailand as well, so we combine old family, traditional as well as recipes currently popular in the country. We are always on the lookout for new and interesting ideas.
In your own words, how would you describe your menu?
An extensive collection of authentic Thai dishes from all over Thailand, many not offered in other restaurants, as well as popular favorites. All foods are house-made and prepared to order. We travel yearly to Thailand and bring back taste profiles of current cuisine around the country and re-create those tastes here in Texas.
Most people don't like to admit when they should adjust their attitudes, but the customers at Blu Ginger Thai Cafe welcome "attitude adjustors" with open mouths. These appetizer dishes hope to change a group's day for the better through the likes marinated chicken-satay skewers or a tower of fish patties served with sweet-tangy sauce. This playfulness with names and Thai flavors extends to the rest of the menu, which includes "curious curries" and "slurpers:" over-sized soups such as Cinnamon Bull beef noodle. Other dishes highlight the restaurant's eponymous ingredient. Take the Ginger Bell for example, for which chefs stir fry the root with bell peppers, onions, mushrooms, and carrots.
Whether it's roasted duck or basil fried rice, the chefs can prep the dish to one of four spice levels, from mild to very hot. The only other question is where to devour these Thai flavors?perhaps out on the patio or beneath hanging lamps at a casual table for two, the perfect place to take a full-length mirror for a date.
Zense's menu of traditionally prepared dishes transports diners with an infusion of fresh ingredients, exotic spices, and complex sauces. Duos can begin jaw-powered journeys with an appetizer of summer rolls ($4.99–$5.99) stuffed with chicken or shrimp and slathered in a peanut-pineapple sauce that possesses an SPF of 45. Tender morsels of siam beef soak in thai spices before chefs impale them with skewers and prop them next to a scoop of cucumber salad ($9.99). Palates swerve like miniature Segways down the pad see iew's wide rice noodles, which wind through egg, broccoli, and black-bean sauce ($9.99), and flavor receptors balance on pad thai's thin rice noodles, which weave through bean sprouts, scallions, and peanuts ($10.99). The menu closes out with stir-fries and a spectrum of colorful curries that are perfect for impromptu face painting on dull first dates.
On any given day, Piman Asian Bistro?s chefs cook piles upon piles of noodles for the eatery?s Asian dishes. They add a helping of spice for drunken noodles, pan-fry noodles and veggies, and pair pad thai with crushed peanuts. They also craft a number of noodle-free meals in the kitchen, including beef and salmon flavored with oyster sauce, green curry, or a teriyaki glaze.