Featured on Food Network’s Heat Seekers for its fiery pad thai chicken, Zagat-rated Thai Place Restaurant has been bathing traditional family recipes in spices ranging from mild to sweltering hot for more than two decades. A kaleidoscope of succulent seafood such as squid, scallops, and catfish spangle fried-rice and stir-fried dishes as ribbons of rice noodles interlace with traditional napa cabbage, chinese broccoli, and bok choy. Coconut-milk-infused curries come in red, yellow, and green varieties like a traffic light on a spice trade route, suffusing ample slices of chicken, beef, or tofu.
Although Penny has been perfecting her traditional Thai recipes for over 20 years, it wasn't until 2013 that she began sharing them with others. For this was the year she took over as owner of Thai House, where she was previously a cook. Penny specializes in seafood dishes, whether sautéing scallops in a spicy siracha sauce or using a catapult to toss pad thai with squid, crab, and shrimp. She's also known for her sauces, coating roast duck in tamarind and drizzling other meats with massaman curry.
Next to the cash register at Mai Thai, a small white saucer next to a statuette holds crackers or other offerings made every morning to signify wealth and good luck. The diminutive goddess and happy Buddha statues subtly hint at the eatery’s roots beneath pendant lights and a tile mosaic. Servers glide across the wooden floors, toting dishes including pad thai and panang, which further solidify the connection to Thailand. Chefs draw from adventurous ingredients when crafting sweets, which Kansas City Star reporter Jill Wendholdt Silva expounded on in a recent review, saying, “Another dessert that I'm not likely to soon forget is the taro ice cream made from a tuberous potatolike vegetable with a purplish tinge. The color is both beautiful and odd, but the taste is reminiscent of pistachios and coconut. The ice cream is accompanied by fried bananas.”
Roaring flames rise and fall inside the kitchen of Wai Wai Thai Place Express. Some might think that a dragon lives there, but it’s just the dramatic cooking methods of Pa Noi and Pa Nut, the restaurant’s culinary team. The pair also makes noodles tumble through the air at this edible circus, where flavors from Thailand coalesce in classic dishes such as pad thai, panang curry, and galanga chicken soup. Guests can witness the performance from nearby booths and tables that sit within view of the kitchen, where cooks chop bell peppers rather than fashioning them into clown noses. The stove’s heat summons the veggies’ crunch for ginger-laced stir-fries, and scallions and garlic unlock the flavors that dwell within the peppers' colorful shells. At a handful of outdoor tables, diners can marinate in fresh air and sunshine as they munch soft spring rolls and crispy pork ribs kissed with garlic and sriracha.
After a fire gutted Bangkok Pavilion Restaurant in 2005, the eatery rose like a phoenix as the owners rebuilt it from the ground up. Bright-blue seating now adds color to the new dining room, but the food hasn’t changed in the kitchen, where chefs infuse spicy, sour, sweet, salty, and savory flavors into their Thai dishes. They drape chicken in a blanket of thai peanut sauce, submerge bits of beef in sweet coconut-milk curry, and sauté jumbo shrimp in a spicy red sauce. During lunch hours, guests can sample tom yum soup, crispy spring rolls, and red-curry chicken–a buffet lineup that earned the eatery a “Best Lunch Buffet” callout from The Pitch in 2007.
Pho 2's chefs send taste buds on a tour of Southeast Asia charted by a menu of family recipes hailing from Thailand, Laos, and Vietnam. Diners can start meals by sharing fresh spring rolls, ladling cups of spicy tom yum soup, or conducting blindfolded taste tests with papaya salad prepared either Thai-style or Laos-style. A rainbow of red, green, and yellow curries decorates tables alongside noodle dishes such as pad thai. Vietnamese coffee and thai iced tea sweeten palates, and, on weekends, Pho 2's chefs re-create authentic Southeast Asian desserts.