For a quick curry, Plano's Samui Tai Cuisine is a great lunch or dinner spot.
Vegan diners won't have a hard time finding a tasty meal at Samui Tai Cuisine.
Round out your meal with a little tipple — Samui Tai Cuisine has a terrific drink list, including beer, wine, and more.
Little guys and gals will also love dining at Samui Tai Cuisine, which offers a family-friendly environment (and menu).
At Samui Tai Cuisine, you can connect to wifi for a small surcharge.
Patio tables and chairs are ready for Samui Tai Cuisine diners who prefer their meals al fresco.
Samui Tai Cuisine is well-known for being able to seat large parties.
Enjoy the vibe here with a business casual dress code.
Getting your food to go is also an option.
Prices at Samui Tai Cuisine are moderate — most diners plunk down about $30 per meal.
You can stop by at almost any time, since Samui Tai Cuisine offers breakfast, lunch, and dinner.
For a quick curry, Plano's Jasmine Thai Cuisine is a great lunch or dinner spot.
Diet schmiet! Catch a break from low-fat fare at Jasmine Thai Cuisine, where low-fat options aren t an option.
Jasmine Thai Cuisine is great for families with kids.
The dress code at Jasmine Thai Cuisine is as relaxed as the ambience, so wear whatever suits you.
Jasmine Thai Cuisine also offers delivery and carry out if you're in the mood for the restaurant's cooking but prefer to provide your own ambience.
Jasmine Thai Cuisine will even bring the amazing food from their kitchen to yours.
At Jasmine Thai Cuisine, diners can make use of the safe bike rack.
Super-savers will adore the low-prices at Jasmine Thai Cuisine, too — meals there usually cost less than $15.
You can stop by at practically any time, since Jasmine Thai Cuisine serves breakfast, lunch, and dinner.
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.
With green curries, vibrant orange shrimp, and a rainbow of veggies, Sawadika—the Thai word for “hello”—introduces eyes and mouths to the beauty and flavor of traditional Thai cuisine. Past polished wooden booths and earth-toned walls that alternate between a laddered wood pattern and a sea of pinks and creams, past paintings of sailboats and gardens, past a granite-topped bar with wine glasses dangling above, the chefs combine their spices and herbs like artists, dappling plate canvases with a menu of curries, noodle bowls, and seafood. They sauté salmon and catfish in coconut milk and curry, and they stir-fry meats in housemade sauces such as fragrant lemongrass and tangy sesame, creating balanced meals and edible portraits of their customers dressed in royal costumes. They also celebrate the sweeter side of Thai cuisine with desserts such as mango sticky rice and coconut ice cream.
For Shelly Nan, the decision of whom to put in the kitchen of her new restaurant, Bambu Asian Cuisine, was a simple one—her mother. Together, the pair has created a home-like ambiance that draws patrons and wayward teddy bears almost as much as the food. Dallas Observer food critic Hanna Raskin gushed that the “warmhearted owners and servers will explain everything to you (including, by your second visit, your own likes and dislikes).”
Nan had connections to the defunct Sushi Rock, and some of its Japanese-style dishes made it to Bambu. However, the heart of Bambu’s menu is Esan-style cuisine, regional specialties from the northeastern part of Thailand. Some dishes spell out their affiliation—as with the Esan waterfall beef salad tossed with cilantro, fresh mint, scallions, red onion, and crushed, toasted rice—while others sneak it in. Dallas Morning News columnist Leslie Brenner said the Esan dishes “set [her] heart aflutter,” particularly the crying tiger beef with sticky rice, whose grains can be balled up and used to pick up both the beef slices and citrus-chili sauce. Like Raskin, Brenner also became quite attached to chef Bounmee Nanthaphak, admitting that “if someone condemned me to a desert island with only three ingredients, I’d ask if we could make it two ingredients and include Bounmee Nanthaphak to cook them.”