Thaifoon features an extensive menu of eclectic Asian fare. Start with an order of the crispy crab wontons ($8.25) drizzled with a sweet chili-citrus sauce, or savor podded protein-rich edamame ($4.25) sprinkled with kosher salt. Entrees are grouped by the sea, land, or plant organism from which they were born, and include the signature evil jungle princess shrimp ($14.75), a spicy-hot wok'd medley of veggies in a peanut red-curry sauce, as well as the classic noodle nest of pad thai (regular $14.25, veggie $14). A separate gluten-free menu offers delicious dining options for dissenting digestive systems, complete with dessert. The semi-casual eatery boasts a sunny décor accented by yellow walls, warm wood accents, and a bright, busy carpet to entertain the eyes attached to the soles of the feet.
Kulnapa Siripong learned to cook Thai cuisine at a young age alongside her mother in the kitchen. Now she shares those recipes at Bangkok Terrace, an eatery she opened in the Gallivan Center in 2012. Marinated duck served with her special honey sauce, fresh papaya salad, and Thai-style barbecue are a few of her specialties. She also simmers seven types of curry, infusing it with the piquancy of curry pastes imported from Thailand. After the main course, diners can sweeten palates with housemade coconut or coffee ice cream.
Visitors to the Utah Arts Festival stride across concrete promenades and grassy lawns sprawled out between fountains and modern buildings, which have glass walls that reflect the fest’s vibrant paintings and eclectic sculptures. Since its inception more than 35 years ago, the four-day festival has taken over a multiblock radius to accommodate hundreds of visual artists, musicians, performers, and culinary artists, each celebrating modern art and the local community. Throughout indoor and outdoor exhibitions, visitors explore varied works of visual art represented through special exhibitions and hands-on workshops with featured artists. A marketplace also gives artists a place to sell their paintings, wearable art, and sculptures to help disseminate their crafts and raise enough money for van Gogh’s ghost to move out of their basements.
Musicians score the festival throughout its days with worldwide genres on several outdoor stages, and storytellers and other literary artists tickle ears with eclectic tales and recitations of the UN staff directory. Across the grounds, festival staffers recycle the fete’s discarded plastic, aluminum, and cardboard as well as food scraps and vegetable oil, and promote eco-friendly practices with a protected bicycle lot and bike valet.
Executive chef and owner Jitrada Dreier creates signature Thai dishes using the same techniques she learned in her native Thailand while working in catering for government officials. Using fresh ingredients from local suppliers, she makes thai squid salad, Tom Kha coconut soup, and an array of stir-fry, noodle, and rice dishes.
They might specialize in Thai food, but Bangkok Classic certainly pulls culinary influences from throughout Asia. It's apparent from the first glance at the appetizer list, where guests will see egg rolls filled with glass noodles, wontons with sweet chili sauce, and curry puff pastries. Curry reappears later in the menu, in seven varieties such as an eggplant-salmon blend with coconut milk and bell peppers. The specialty entrees are steadfastly Thai, including pad palam, a choice of stir-fried meat mixed with peanut sauce and a blend of carrots, zucchini, and steamed cabbage.
Lacquered tables lit by sunlight from expansive windows gleam in Rice's modern dining room. Spicy aromas waft in from the kitchen, foretelling the arrival of entrees that blend the culinary traditions of Japan, China, Thailand, Vietnam, and the United States. Some of these flavors meld within the dishes themselves: combining grilled steak, asparagus, and eel sauce, the Cowboy sushi roll melts away boundaries between East and West, much like a blast furnace full of old compasses. But chefs also cook traditional Asian recipes, such as a Thai curry with coconut milk or Japanese udon noodles with tempura shrimp. And they're accommodating of other diets, too. Several vegetarian dishes incorporate soy chicken substitute, whose tender texture pleased the writer of a 2009 In This Week review.