Siam Pasta has been serving classic Thai dishes since 1993 with a focus on the bouquet of aromatic, fiery spices that give each dish its personality. Diners whet their appetites with nibbles of chicken satay or baby egg rolls before savoring plates of spicy, crispy duck or cashew chicken. The cooks also toss rice, glass, or egg noodles with barbecue pork, roast duck, and sauces that transform the dish into spicy crazy noodles, pad thai, or curried chicken pasta.
A quick glance at Thai Sookdee's menu shows that many Thai staples are well represented, from pad Thai to crab Rangoon. Closer inspection, however, reveals some unexpected surprises. Peanut sauce coats piles of steamed broccoli, a homemade sesame-ginger dipping sauce accompanies gyoza dumplings stuffed with pork and veggies, and homemade duck sauce tops roasted duck tossed with steamed greens and pineapples. Thai Sookdee's chefs also craft eight curry dishes, two of which are original recipes. To counterbalance the heat of these curries, guests can order a creamy Thai iced coffee or politely ask to use the restaurant’s fire extinguisher.
The chefs at Dozika fuse Asian flavors from multiple regions, including Japan, Thailand, and Korea. Spider maki roll combines soft-shell crab and masago together with avocado, cucumber, and unagi sauce, and sashimi and vegetarian rolls provide colorful additions to boards of sushi. Noodle, curry, and fried rice dishes abound for diners looking to sample something new or finally learn how to spell “umami.”
At Lai Thai Restaurant, daintily named appetizers often turn out to be savory, fried surprises. Golden bags, for example, are really wonton skins filled with crab and cream cheese. Likewise, the angel wings are stuffed chicken wings, battered and brimming with bean thread noodles, veggies, and more ground chicken. The menu’s entrees typically bear more transparent titles: spicy catfish, fried rice, and pad thai all constitute popular specialties. Five types of curries—from panang coconut to pineapple shrimp—quell spice cravings, and the sweet almond beef mixes almonds, water chestnuts, and onions in a brown sauce, allowing for a more satisfyingly crunch than eating uncooked noodles out of impatience.
Waiters adorn tables with steaming plates of familiar Thai fare in Montira Thai Restaurant’s sunny brick eatery. Tamarind or peanut sauce dominates stir-fried rice or egg noodles, whereas spices such as basil and lemongrass steep in coconut curries to balance their colorful chili powder blends. The cooks take a particular interest in seafood, frying up salmon, catfish, tilapia, and soft-shell crab, and dressing prawns in a special kind of homemade red curry. Drinks such as Thai iced tea and coffee accompany weekday lunch specials to quell taste bud fires set to keep those at lunch meetings alert.