Best Thai’s founder and chef, Booney, possesses Thai cooking skills that are a little bit highbrow, a little bit homegrown. Her first culinary experiences took place in the family kitchen, where her father passed down the recipes and cooking styles he had learned from his own parents. She soon refined those skills in the kitchens of the five-star Mandarin Oriental Hotel. With this two-pronged approach, she devises menus—which vary by restaurant location—brimming with pad thai, pineapple fried rice, and panang curries swimming with meat and veggies.
At Chilli Thai, talented chefs anoint plates with enticing and colorful Southeast Asian fare. Like a decorative tapestry knit from pasta, the elegantly plated curries, noodle dishes, and desserts combine masterful cooking with striking visual art, awakening palates and eyeballs with mouthwatering spices and vivid colors. Throughout the space, dark, varnished wood surrounds diners with an aura of elegance as fried rice, marinated meats, and sweet thai iced tea serenade taste buds with flavorful lullabies.
Though its cuisine is Thai and Japanese, Zenna borrows from Spanish culture in the presentation of many of its dishes. The restaurant serves hot and cold tapas. The small, shareable plates range from sashimi seaweed salad to fried dumplings and chicken lettuce wraps. The menu also features curries and noodles, along with sushi. Elegant touches are seen throughout Zenna’s Dallas and Plano locations, which are set aglow by colorful light fixtures or decorated with ornate wall décor pieces.
ThaiBox whips up a menu of both authentic and fusion Thai meals compiled from nutritious ingredients and delightful flavors in a semi-service restaurant setting. Chefs appease vocal woks' sizzles for sustenance by tossing in broccoli, yellow curry, and your choice of meat or tofu to make a singapore noodles plate ($6.95). Red panang curries ($6.95) ladle an aromatic peanut and coconut milk potion over a bowl or jasmine rice to conjure spicy flavors and prophecies about Macbeth's job search. Take a traditional route with pad thai ($6.95) or pad kee mow ($6.95), or bulk up stringy teeth muscles by crunching through bamboo shoots, bell peppers, and carrots stir fried in the thai basil dish ($6.95). Kids' menu items line smaller bellies with proportionately sized portions of chicken fried rice, orange chicken, and chicken nuggets shaped like famous composers.
With green curries, vibrant orange shrimp, and a rainbow of veggies, Sawadika—the Thai word for “hello”—introduces eyes and mouths to the beauty and flavor of traditional Thai cuisine. Past polished wooden booths and earth-toned walls that alternate between a laddered wood pattern and a sea of pinks and creams, past paintings of sailboats and gardens, past a granite-topped bar with wine glasses dangling above, the chefs combine their spices and herbs like artists, dappling plate canvases with a menu of curries, noodle bowls, and seafood. They sauté salmon and catfish in coconut milk and curry, and they stir-fry meats in housemade sauces such as fragrant lemongrass and tangy sesame, creating balanced meals and edible portraits of their customers dressed in royal costumes. They also celebrate the sweeter side of Thai cuisine with desserts such as mango sticky rice and coconut ice cream.