Orchard Thai’s menu features well-spiced, authentic Thai dishes. Begin with the Thai summer roll, a montage of lettuce and carrots nestled within vermicelli noodles and served with hoisin sauce and crushed peanuts ($4), or sip your way into satisfaction with the traditional spicy lemongrass soup seasoned with kaffir leaves, lime and chili tamarind oil with chicken, tofu or shrimp ($5). The braised short rib massaman sautés potatoes and bell peppers in a sweet chilli sauce ($25), while the larb chicken lobs minced chicken with spicy red onion, cilantro, scallions, mint and lime into your mouth mitt ($18). Soothe spice-laden palates with Thai iced coffee ($4) or sticky coconut rice crowned with a fleshy slab of mango ($7).
Early each morning, when darkness is still fading from the sky, one of Thai Cuisine Restaurant?s chefs is already wide awake, breathing in the aromas of spices from an asian market. He or she plucks fresh vegetables and traditional ingredients from vendors' stands, selecting flavors for the day?s Thai dishes.
Back at the restaurant, curry sauces as colorful as they are flavorful drench bite-size pieces of meat, seafood, or tofu, which also feature in a variety of soups. Traditional pad thai and lo mein dishes share table space with spicier plates stir-fried with basil leaves, peanut sauce, and bamboo shoots. The accommodating chefs can customize meals according to taste requests, dietary restrictions, or allergies to foods that begin with q.
At Thai Singha, cooks specialize in fusing authentic flavors with meats that aren't typically found in Thai cuisine. Here, cognac-infused red curry coats grilled rack of lamb and housemade curry smothers chunks of alligator. Thai Singha's selection isn't limited to its adventurous signature creations, however. Sweet chili paste spices boneless duck, and cubes of chicken, beef, or pork stud popular dishes such as pad see ewe and drunken noodles. In addition to all these meaty mains, the culinary team also crafts vegetarian versions of pineapple fried rice and lemongrass soup.
Although Thai cuisine typically earns praise for its bold, spicy flavor combinations, the chefs at Red Bamboo Thai Restaurant aim to make their cuisine accessible to all palates, personalizing the level of spice from mild to Thai hot. Using red, green, and yellow curry pastes, the culinarians lend a piquant touch to the fragrant combinations of basil, coconut milk, and scratch-and-sniff bamboo shoots that make up the menu. They also wield sweet and spicy chili sauces to lend dichotomous flavors to entrees such as deep-fried red snapper or prawns.
Although each bite of food features complex combinations of herbs and spices, the dining room embraces a more subdued aesthetic. Earth-toned walls surround the booths and tables, remaining relatively unadorned except for a scattered collection of framed pictures and small tapestries.
Aiming to emulate the tucked-away wine bars and cafes of Europe, Le Rouge Wine Bar and Tapas accommodates its guests in the low-lit, loungey atmosphere with chic, comfortable chairs and warm tones. Of course, there's wine. Along one wall, rows of wine bottles are displayed adjacent to a line of intimate tables where couples share small plates, or wait for the next course in a tasting menu coupled with wine pairings.
Upon walking into Purple Orchid Cafe & World Grocery, it’s not uncommon to witness Nisa Fanou or her daughter, Sonia, warmly greeting regulars, introducing themselves to newcomers, or snapping photographs of grinning guests. They do more than just offer salutations, though. When the friendly mother and daughter aren’t fraternizing with customers, they’re folding fresh ingredients into authentic Thai curries, noodles, and rice dishes. They adorn plates with the likes of steamed dumplings, red curry with bamboo shoots, and pad Thai noodles with tamarind sauce.
To quell the kick of some of the spicier dishes, Nisa and Sonia offer sweet Thai iced tea and fruits topped with shaved ice, flavored syrup, and milk. They also peddle a variety of groceries and pastries that hail from all over, from fruity soda from Mexico to hovering cupcakes from the future.