Celebrating a grand reopening with a renovated dining room, Banh Thai splits its menu into two sections?lunch specials and an all-day menu. After a glimpse through the many offerings, it starts getting easy to imagine yourself contentedly eating Thai all day. The flavor-packed options begin with the appetizers, which comprise a lengthy selection of egg rolls, soft-shell crab, fried tofu, and stuffed chicken wings. Throughout the menu, there are plenty of vegetarian options alongside beef, chicken, pork, and seafood dishes. The chefs also get creative with their red, green, and yellow curries, offering dishes like deep-fried catfish in a red curry and prawns sauteed in a yellow curry with onions and potatoes. If there's still room left for dessert, dinner can end on a sweet note with fried bananas accompanied by coconut or vanilla ice cream.
Siam Orchid weaves fresh organic ingredients into upscale Thai dishes, served in a bright and airy dining room. Rolled lavender napkins and crisp white tablecloths greet patrons as they slide into a high-backed seat and begin perusing a menu of aromatic dishes. Each dish is based on traditional Thai classics, such as the pad thai with river shrimp or complex curries with stewed organic beef, slow-braised New Zealand rack of lamb, or organic sliced chicken breast. Homegrown kaffir lime leaves star in a curried dish of fried prawns, and shrimp, and a crispy taro nest cradles a medley of crispy chicken breast, vegetables, and spicy brown sauce.
The restaurant?s respect for the environment shines in their choice of eco-conscious ingredients, while their d?cor evokes the natural world with tall arrangements of branches and sprays of flowers painted on violet walls. Gold-striped curtains part over wide picture windows to allow views of the street and of petite tables that sit outside.
Chef Andy Ye and his staff of cooks at Banh Thai Restaurant believe their classic dishes deserve an exquisite flavor balance as well as artistic presentation. “Thai chefs focus on creating a blend of the spicy and subtle, the sweet and sour, so that all are equally satisfying to the nose and palate,” says one post on the restaurant’s Facebook page. Luckily, the seemingly endless list of traditional Thai ingredients these chefs have access to allows for ample opportunities to make that happen. Among their creations is a sauce flavored with curry spices that bestows rack of lamb with a bright yellow hue. Seafood isn’t excluded from their artful touch either, as green curry paste, basil, and string beans add pops of green to be soaked up by delicate sea bass. That blend of visual and tasty also extends to more than 30 vegetarian entrees and noodle dishes on the menu that come decorated with savory and sweet touches of eggplant, mango, and cashew.
Banana Leaf blends the flavors of Malaysia and Thailand, with notes of Indian and Chinese cooking added for good measure. The result: surprising, spicy, sometimes-tropical dishes that feature fresh fruits. From the open kitchen diners watch chefs prepare prawns with peppers, shredded mango, and mango sauce, or grilled seabass in banana leaf.
A mélange of savory aromas fills Chula Thai Cuisine's dining room, giving diners a preview of the menu's complexly seasoned entrees. In addition to simmering curries with aromatic blends of pumpkin, coconut milk, and basil leaves, the chefs forge platefuls of Thai-style barbecue, which FosterCityPatch called "the restaurant's crown jewel." The entrees trigger taste buds for each of the four basic flavors—bitterness, saltiness, sourness, and sweetness—but the chefs can also add dollops of chili sauce to create spicier, more intense dishes that can be used to refill mace canisters.
The chefs at Buri Tara Thai Cuisine draw culinary inspiration from regions across Thailand when crafting dishes such as panang curry and bangkok duck. They intersperse local and sustainable veggies and meats into their courses whenever possible, melding pan-fried Thai rice noodles with bean sprouts and ground peanuts in the familiar pad thai, and salmon green curry with bamboo shoots and basil. The menu also includes vegetarian options for non-meaters or werewolves trying to change their ways.