At Kura Thai and Sushi, chefs concoct tasty, authentic Thai and Japanese specialties. Sushi-bar creations include the Shrek roll, a combo of crunchy lobster, tuna, and avocado with masago in green soy pepper. Noodles, curry, and tempura dishes also abound, helping guests conquer any number of cravings.
While scanning the pages of Nooddi Thai Chef's eclectic and lengthy menu amid the eatery's oceanic murals, eyes are forced to stop at words that stand out against the traditional "dumpling," "curry," and "satay." The kitchen staff's specialties cause these double takes on a daily basis, as they introduce eccentric proteins such as wild boar in a garlic red curry sauce or saut?ed alligator in an aromatic herb sauce. In addition to their Thai classics, the cooks assemble flavors from across Asia, including those in Vietnamese pho, Japanese yakisoba, and Indonesian mee goreng.
"I really love Thai food," says Jazmine Thai co-owner Josh Morton. "I love how it reflects all the taste buds, all the sensations, from sweet to sour, to spicy to salty." He shares this passion with his partner and executive chef Somsak Kechat, who artfully prepares and plates a wide range of dishes from Thailand's vast culinary treasure trove. With a Kechat does everything from sculpt fried rice into a heart to serve the shrimp-chicken-veggie dish inside a masterfully carved pineapple. He also prepares dishes such as the Spicy Sea of Love?a blend of seafood and green peppercorns?and the Evil Jungle Princess, a red curry he saut?es with shrimp, chicken, and veggies. Meanwhile, a bartender compliments these interestingly named meals with a lineup of refreshing libations that includes wine, sake, and the My Thai cocktail, a tropical blend of fruit juices, liquors, and giggle zest.
The back of a plush, red banquette meanders along Coconut Bay Fusion Cuisine's bright-orange wall, which is adorned with Asian-style artwork in bas-relief and a trickling waterfall. Designed to follow the guidelines of feng shui, the dining room provides an elegant and relaxing space in which to indulge in upscale cuisine from the East. World Chinese Culinary Olympics gold-medal-winning chef Man Wong, who has received accolades from many internationally renowned culinary associations, puts a modern twist on dishes from all over the continent. His collection of signature dishes nod to Thailand's pad thai noodles and China's sesame chicken, but his innovation shines on his list of star entrees. Chef Wong fuses flavors to create Malay pineapple shrimp and Thai cashew chicken. In addition to hot entrees, he also serves a variety of sushi, showing off his flair for impeccable presentation and the flavor combinations in his signature rolls.
Erawan Thai Cuisine's dishes nourish bellies and eyes with a visually stunning blend of fresh veggies, vibrant sauces, and tender meats. Morsels of chicken pork, fish, and shrimp mingle with piquant chili and ginger, and 11 meatless entrees appease vegetarian palates with seasoned tofu and veggie blends. Thanks to the restaurant's liberal BYOB policy, guests can pair zesty papaya salads or mango-sauced duck meat with their favorite beverage, free from the oppressive limitations of corkage fees or taxes levied by King George. Customers can also work hand-in-hand with chefs to fashion catering packages for any occasion.
Thai 2 Go’s chefs draw on traditional and modern influences to concoct their own recipes for noodle dishes, curries, and sizzling stir-fries. Aromatic basil leaves, spicy chilis, and coconut milk season dishes such as pad thai and panang curry. No matter what you order, expect leftovers—even sturdy chopsticks begin to resemble toothpicks when considered beside the huge, family-size portions.