Owner Shawn Danapong spends a lot of time in Thai Pan’s kitchen, where he proudly observes his team of chefs doing what they do best: seasoning curries, stirring pots of soup, and baking heaps of shrimp in a clay pot. The resultant plates of steaming Thai fare make their way to a dining area filled with soft music and small plumes of vapor that swirl above pad thai, fried rice, and stir-fried veggies doused in oyster sauce. As diners dip into the generous portions and help themselves to BYOB libations, a small fleet of televisions flickers to life with sporting events.
Though its cuisine is Thai and Japanese, Zenna borrows from Spanish culture in the presentation of many of its dishes. The restaurant serves hot and cold tapas. The small, shareable plates range from sashimi seaweed salad to fried dumplings and chicken lettuce wraps. The menu also features curries and noodles, along with sushi. Elegant touches are seen throughout Zenna’s Dallas and Plano locations, which are set aglow by colorful light fixtures or decorated with ornate wall décor pieces.
ThaiBox whips up a menu of both authentic and fusion Thai meals compiled from nutritious ingredients and delightful flavors in a semi-service restaurant setting. Chefs appease vocal woks' sizzles for sustenance by tossing in broccoli, yellow curry, and your choice of meat or tofu to make a singapore noodles plate ($6.95). Red panang curries ($6.95) ladle an aromatic peanut and coconut milk potion over a bowl or jasmine rice to conjure spicy flavors and prophecies about Macbeth's job search. Take a traditional route with pad thai ($6.95) or pad kee mow ($6.95), or bulk up stringy teeth muscles by crunching through bamboo shoots, bell peppers, and carrots stir fried in the thai basil dish ($6.95). Kids' menu items line smaller bellies with proportionately sized portions of chicken fried rice, orange chicken, and chicken nuggets shaped like famous composers.
The diverse flavors of India and Pakistan come together in a culinary fusion that can be sampled at Shamiyana. That's because at lunch time, chefs whip up their favorite spicy dishes to fill out their daily lunch buffet or weekend dinner buffet. They use both spicy, sweet, and creamy flavors, which have all the necessary ingredients to satiate cravings or create a chart-topping pop group.
Sunrise Asian Cuisine takes taste buds on a tour of Vietnam, Thailand, China, and Korea without having to stamp your tongue's at the border. Fresh ingredients abound in bowls of pho, nestle into piquant banh mi sandwiches, top noodles, and shine in colorful curries. The only thing every single dish has in common is the chefs' commitment to bold flavors and classic recipes.