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.
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.
Best Thai’s founder and chef, Booney, possesses Thai cooking skills that are a little bit highbrow, a little bit homegrown. Her first culinary experiences took place in the family kitchen, where her father passed down the recipes and cooking styles he had learned from his own parents. She soon refined those skills in the kitchens of the five-star Mandarin Oriental Hotel. With this two-pronged approach, she devises menus—which vary by restaurant location—brimming with pad thai, pineapple fried rice, and panang curries swimming with meat and veggies.