Tara Thai's sociable staff presents lightly prepared dishes boasting potent aromas that tantalize patrons' olfactory glands with authentic Thai flavors. After practicing chew-and-swallow combinations on an appetizer of peanut-topped fried tofu accompanied by sweet and sour sauce ($4.95–$5.95), mouths can attack entrees including honey-roasted duck ($13.95) and red curry made with chicken, beef, pork ($7.95+), or shrimp ($9.95+). Taste buds can canoodle with noodle arrangements such as pad woon sen, cellophane noodles fried and stirred with shrimp, pork, hu-nu mushrooms, scallions, and egg ($10.95), and a peanut-topped masterpiece known only as pad thai, which can be prepared without egg for vegans or empathetic Humpty Dumpties ($7.95–$9.95). Other vegetarian options include gang jae, mixed veggies and tofu cooked in a traditional green curry ($7.95–$9.50), and veggie fried rice ($7.95–$9.50).
At Vannipa Thai restaurant, cooks introduce tastebuds to the complex, perfectly balanced flavors of Thai cuisine with dishes culled from all-natural, MSG-free ingredients. Like a Rodin sculpture made of marzipan, each dish is an edible masterpiece: Bone-white dishes frame colorful peppers and coriander leaves, slices of Thai eggplant, or morsels of roasted duck and fried fish. Palm sugar sweetens papaya salad and pad Thai, whereas spicy Thai peppers and curries add piquant notes to dishes including chicken stir fry and steamed rockfish.
At Burapa Thai's two locations in Arlington and Leesburg, the dishes on the menu tantalize with a fragrant cocktail of spices. The aromas of marinated beef mingle with those of honey, Thai herbs, and garlic, and crispy duck crackles sharply beneath sauce and basil leaves. Waiters pass through the dining room toting plates that highlight seafood and shrimp as well as lard na, a type of wide rice noodle. With steam from curries melding coconut, shrimp, and eggplant, chefs behind Burapa's sushi bar roll up eel and salmon held together by seaweed like Robinson Crusoe’s flat-screen TV. Amid the Arlington location’s booths, abstract tile work, and rich wood paneling, guests admire fresh-cut flowers.
"Seek Happiness" proclaims one of the pieces of colorful artwork on Thai At Corner's walls––and for some, happiness may come in the form of 60 asian wings. Served with celery and blue cheese or ranch dressing, the spicy wings are a main attraction, but far from the only one. Cinnamon duck, broiled in the traditional Thai style and served with a spicy lemon sauce, goes toe-to-toe with shrimp stir fried in garlic sauce for the title of Most Likely to be President. Beef marinates overnight before being stir-fried, topped with ginger, and fried bananas a la mode prove an appetizing conclusion to meals.
As the most populous city in the world, Shanghai has been shaped by travelers and settlers from all over. This is particularly evident in the city's food, which has been influenced by the culinary styles from both the northern and southern regions of China, as well as dishes from throughout the entire continent of Asia. This cultural integration holds true at Shanghai Café, where the chefs use recipes the Hu family has spent the past half-century perfecting. These recipes follow various Shanghai cooking principles—for instance, the original flavors of meats and fish are allowed to shine through rather than being drowned out by heavy marinades or sauces that are too sweet or salty.
Though the recipes are traditional, they respect modern, healthful eating habits by incorporating natural broths and stocks and limiting the use of oil. Some of the restaurant's signature dishes include boiled dumplings, steamed pork buns, and dim sum—a Shanghai staple. In the spirit of Shanghai's pan-Asian tendencies, the menus also include Thai dishes, such as pad kee mao (drunken noodles), nigiri, sashimi, and maki.