Geranium red walls and a seemingly endless supply of fresh Thai orchids contribute to the serene ambiance at Reka’s Thai Restaurant, where the kitchen staffers create classics of royal-style cuisine. With a focus on subtlety of flavors, they fuse both imported ingredients as well as those from local merchants when creating dishes like Escargot Thai Style, Green Papaya Salad, Crispy Duck with Crispy Kale, and Wild Boar Jungle Style, all of which are plated with an artful flair. To complement the leisurely dining style, chords from a classical guitarist permeate the dining room on every Friday and Saturday evening.
As its name suggests, two halves create Full Moon Asian Thai Restaurant. On one hand is a vibrant, bustling dining room that would not feel out of place in Manhattan. The sounds of lively chatter pervade the open space, hanging over rows of wooden tables where napkins stand upright on plates like swans engaged in staring contests. This electric atmosphere juxtaposes neatly with the quieter corners of the restaurant, where eyes are drawn to elaborate woodcarvings and ears perk up at the sound of water burbling across bricks and sandstones imported from Thailand.
This fusion between West and East—between fast-paced and meditative—carries over to the Zagat -rated restaurant's menu. Sweat-inducing spices strike a balance with the sweet flavors of papaya in colorful curries. Similarly, crushed peanuts and handpicked bean sprouts lend a pleasant crunch to the rice noodles of a traditional pad thai dish. Purple- and orange-tinged lamps dangle above guests as they sample the spread of Thai cuisine, giving them the appearance of tigers at a black-light rave.
Tom Yum's seasoned Thai chefs create authentic Thai dishes using trademark Thailand spices. The ingredient roster also extends to such flavor-enhancers as ginger, basil, and coconut milk, the kind of milk least likely to come out of a cantaloupe. Along with traditional rice, curry, and noodle dishes, they flame-grill and sauté exotic specialties, including a lobster pad thai and barbecue chicken with papaya salad.
The New York Times praised Tengda's Milford location—one of eight in a small regional chain—as "perfect for young-at-heart couples and groups," with a high-energy atmosphere bubbling around cuisine it called "very good." The chefs draw gustatory inspiration from China, Japan, and Thailand as they create their expansive menus of Pan-Asian fare, which include fiery stir-fries, grilled meats, and sushi and provide reading material for shy diners throughout a full meal. Moody red and yellow lights dapple sleek black tables and booths, and might occasionally catch knife-flipping and drink-slinging theatrics behind the sushi and cocktail bars.
With its menu of authentic Thai tastes, Thai Basil keeps taste buds and their corresponding bodies thoroughly sated and comfortably seated. While culinary classics such as chicken pad thai help diners reminisce about delectable meals past with its stir-fried rice noodles, scallions, egg, and ground peanut ($10), various wok-stirred ($12–$16) and duck ($19) provide the ground work for new eating experiences. After catching a movie or scenic glimpses of a fast-approaching asteroid, diners can stop by for bites of crispy red snapper ($20), or refuel midday with slurps of grilled-beef pho ($8).
Owners and family members Chandara and Achara Sysounthone harmonize the sweet and tangy flavors of authentic Thai and Lao cuisine in noodle and curry dishes and specialty noodle soups, drawing inspiration from their Thai mother and Lao father. Colorful mural representations of both countries plaster opposing walls as freshly prepared dishes float to tables, exemplifying the historic Mekong River market food-exchange between the two countries. Diners can customize many of the menu's meals with a one–five scale of spiciness to accommodate spice tolerance and turn up the heat on taste buds that refuse to talk.