The chefs at The King and I make only one request of their patrons: please be patient. Because the kitchen’s repertoire includes a dizzying array of menu items, the skilled chefs only prepare a dish once it has been ordered. Diners can choose one of the familiar Thai dishes, including pad see ew with egg and broccoli and jasmine fried rice with cashews, pineapple, and a choice of meat. For more adventure, diners can try one of the house specialties, which, like a Martian ice-cream truck, introduce more exotic flavors: the pud phet ta lay finds shrimp, squid, and sea scallops stir-fried with green beans and bamboo shoots, and the pla rad prig ignites a fried whole fish with spicy chili basil sauce.
Our Thai's expansive menu introduces diners to both popular and traditional Thai dishes, straddling the line between accessible and exotic. Like Picasso's scratch 'n' sniff period, each meal excites the senses of sight and smell by balancing fragrant herbs and spices with the deep reds, greens, purples, and oranges of fresh vegetables. House favourites include the salty and sweet pad thai with tamarind sauce and the basil-and-coconut-infused green curry, as well as stir-fries and fried rice dishes studded with tender morsels of chicken, beef, or seafood. Guests savour each forkful amid a modern dining room decked out with stained-wood walls, streamlined furnishings, and cloth-clad tabletops.
The menu at Five Asian Cuisine artfully melds cuisine from Thailand, Japan, China, and Vietnam. Meals begin with appetizers such as tempura, ricepaper rolls, or grilled skewers and progress on to piping hot soups, dim sum nibbles, or fried noodles. Main courses range from Thai curries and Japanese teriyakis to Cantonese chow mien and Szechuan string beans. Even the selection of rice offers palates a variety, including coconut sticky rice, jasmine rice, and fried rice, all of which can be thrown at nearby couples who you think recently tied the knot.
At Thai One On, chefs cull their recipes from the traditions of Thailand—a place where plump mangoes fall from towering trees and waters abound with colourful shellfish. To whip up the dishes of this faraway world, the culinary team folds fresh ingredients into curries, noodle dishes, and specialties such as beef with oyster sauce that's marinated in Thai wine. The kitchen overflows with the aromas of fresh basil, garlic, and ginger as stir-fries sizzle with pad-thai noodles and pots of red and green curries simmer. To craft one of their favourite dishes, the Fish Devil, chefs lightly deep-fry the best of the deep blue with onions, sweet peppers, and a fiery sweet-and-spicy sauce.
Out in the airy dining rooms, guests sip lychee milkshakes in cushy red booths. Vibrant paintings speckle the wall space, depicting traditional Thai scenes such as grassy fields with majestic temples and pristine beaches with tourists frantically searching for their passports.
At Sushi & Thai, chefs furl tender morsels of seafood into more than 30 varieties of sushi, futomaki and sashimi. A skylight illuminates dark-wood floors, red walls, and geometric designs, whose crisp lines frame orchids and Thai statues. A six-seat sushi bar affords prime views of chefs as they garnish rolls with unusual flourishes such as cheese, red peppers, and the occasional four-leaf clover. Stir-fried meats and five varieties of piquant curries preside over the Thai menu, starring seafood drizzled with tamarind and mango sauces.
Glass noodles—named for their translucent appearance when cooked—pair with chicken dumplings and seasoned broth to form Chef Pi-Tom's bowls of glass noodle soup. Each pot of simmering soup and pan of fried rice and lemongrass beef takes Pi-Tom back to his childhood, when he helped his mother cook the very same dishes for family meals and special occasions. Pi-Tom’s eatery carries on his mother’s legacy by crafting home-style Thai food, including his recommended pad thai, curry chicken, and duck salad.