Clad in a red cap and a white uniform, Siam First’s Chef Derm traces the surface of ginger root, lemongrass, and a chili pepper, expounding upon their health benefits on TV Diner. Ginger root is good for heartburn, and chili pepper helps digestion, he remarks, before showing his Thai twist on a New England favorite—Maine lobster.
Beneath Siam First’s gabled roof, Chef Derm and his team crank out Thai specialties that mingle local ingredients such as Maine lobster with spices and herbs imported directly from the land of smiles. Below small, hanging lights and glowing wall sconces, tables populate with duck and snapper in thai basil, mango curry, and garlic-ginger sauces. While noshing on dumplings or crab rangoon, guests can peek into Siam's giant aquarium, rife with fish, green plants, and Jacques Cousteau’s long-lost car keys.
Lime Leaf's menu teems with a veritable array of flavors, seasonings, and heat levels to suit every taste. To navigate the enormous menu of Thai dishes, it's probably wise to begin at the chef's specials, where you'll find the lime leaf duck, a half boneless crispy duck that comes glazed in the a homemade sauce. Then, of course, there's the mango curry, a potpourri of chicken, shrimp, and veggies that play off the sweetness of sautéed mango cubes, all mixed together in a yellow curry sauce. Other not-to-be-missed tastes include seafood clay pots, sautéed lobster tails, and crispy pad thai, while desserts such as mango with sweetened sticky rice are sure to leave a lasting impression on your memory and your upper lip.
The chefs at Bamboo Thai Restaurant developed a menu that gives diners complete control over their gustatory experience, from the level of spiciness to the type of noodles accompanying their dish. Five distinct curries—red, green, yellow, panang, and massaman—pair with the guest's selection of one of nine proteins and one of 10 rice or noodle options, including udon, buckwheat, and vermicelli, resulting in more dinner options than a socialite's rolodex. The noodle selection process crops up again when ordering one of the six meal-in-a-bowl soups, and five pad thai options dare taste buds to pick from vegetables, chicken, shrimp, or a combination of all three, with rice or crispy egg noodles. To complement spicy bites, a lengthy list of Thai, Japanese, and American beers stands next to warm and draft sakes.
Tom Yum Koong's chefs build on traditional Thai recipes to load their menu with exciting and eclectic ingredients ranging from tangerines and mango to wild boar and squid. Sugar and spice join forces to season the thick sauce simmering in the black-pepper-mango curry ($10.95), a flavorful bowl of vegetables and cashews mixed with a choice of meat. A medley of seameats such as mussels and squid sizzle in the Phuket fried rice ($10.95), and the fantasy tilapia ($13.95) takes time off from reading J.R.R. Tolkien to glide out of the kitchen atop a bed of veggies simmering in chili sauce. Basil leaves join peppers, onion, and pork in a skittering dance across the skillet in the pan-fried wild-boar basil ($9.95). Fresh-fish cravings recede at the sushi bar to prevent persistent urges to trawl through exhibits at the local aquarium.
If the food at Sala Cafe tastes particularly authentic, that’s because it is. Preparing fresh sushi alongside Thai curries, the chefs at Sala Cafe have years of experience cooking Thai food in the U.S. as well as at the family’s restaurant in Thailand. Fresh ingredients make their way into every stir-fry and rice dish, including seafood teriyaki and volcano chicken. Expertly prepared sushi rolls, including the Dance with Shrimp roll and the Savannah Snapper roll, continue to serve up the restaurant’s fresh flavors.
Pan Thai serves up traditional, savory Thai dishes ranging from mild to spicy in a chic, green-tinged setting. Kick off meals with the crab rangoon, a mélange of crab meat and cream cheese that blends dairy with the sea better than brie-coated wetsuits ($5.95). Pan Thai's salads, such as the green-papaya salad stuffed with tomatoes, green beans, peanuts, and a spicy house dressing ($6.95), make a slimming supper. Pasta plates are completely solid and topped with options such as the red-curry noodle in a spicy basil sauce ($9.95) or the pad thai, which comes in chicken, pork, and veggie-and-tofu incarnations ($9.95). Wash down spice-laden sustenance with a sweet thai iced coffee, a creamy, caffeinated concoction with a strong java flavor ($2.50).