Founded by two brothers descended from a long line of Thai chefs, Khom Fai whips up authentic cuisine in a relaxed, modern setting. The menu ranges from mouth-watering to mouth-scorching, but doles out ample servings of both for Thai bingers of all experience levels. Appetizers of seafood rangoon ($5.50) and coconut soup ($4) synchronize the taste buds for Khom Fai's traditional entrees. Newbies can wade into the timeless pad thai served with a choice of chicken, beef, tofu, or veggies ($8.50, $10 with shrimp) and those who have mastered the tiger-prawn uppercut head straight for the sizzling Khom Fai crispy chicken, fried with a honey-sesame glaze ($8.50). A plate of thai fried ice cream dolloped with vanilla custard and chocolate syrup gives the meal a sweeter finish than most episodes of Are You Smarter Than a Raptor? ($5).
Chefs at Lanna Thai Cuisine take guests on a culinary tour of of the region with a wide range of spiced curries, rice, and noodle dishes common in traditional Thai and northern Thailand cuisine. The aroma of lemongrass and ginger permeates the dining room as guests customize their orders, adding squid, mussels, shrimp or scallops to the basil-infused Pad Krapraow or a choice of meat and veggies to the spicy sriracha noodle. The heat of curry dishes, like the oxygen levels in a misbehaved astronaut’s shuttle, can be turned down.
The chefs at Mai's Authentic Thai Cuisine plate up a mélange of rice and noodle dishes spiced in five incremental levels of heat. Diners can request their dishes in a spectrum of spice, from one-pepper mild to five-pepper extra extra hot, transforming the casual dining room's freestanding and booth tables into elegant venues for a taste-bud showdown. Coconut milk in the house curries adds creamy sweetness and blessed relief from the heat, while scrambled eggs deliver a dose of protein to a flock of fried-rice preparations. Diners can customize most meals with a choice of vegetables, tofu, meat, or seafood, and free WiFi flows through the air like tom yum soup from a spoon.
In woks at Bangkok Cuisine, snow peas, shrimp, napa cabbage, and scallops sizzle in a symphony of familiar sounds and tasty smells. Ingredients indigenous to Southeast Asia mingle in traditional Thai dishes, which also draw on the culinary traditions of the country’s neighbors. Catfish fillets marinate before chefs cover them in breading and garlic sauce, and shrimp, scallops, and squid evoke Thailand’s palm-tree-sprinkled coast. Chefs tailor each dish’s spiciness to individual palates, delighting daring diners with thai peppers that can taste mild or hotter than two astronauts making out on the surface of Venus. Fusion dishes include Chinese staples such as sweet ‘n’ sour sauce.