Visitors to Tom Can Cook quickly confirm that Tom, whoever he is, isn’t just feigning confidence. He's a master of Asian cuisines, fusing Thai, Korean, Szechuan, and Vietnamese influences for a menu with dozens of different sauces and proteins. Spicy kimchi fried rice hosts morsels of chicken or beef, and the similarly Korean okdol bibimbap mixes meat with veggies and an egg in a stone pot or sturdy top hat. Cooks sauté roasted duck in curry sauce before adding in snow peas, pineapple, and basil sauce to make it siam duck choo chee, and boneless pork loin enjoys a dressing of spicy basil sauce and bamboo shoots in the wild boar basil dish.
Inside the dining room, patrons nourish their bellies at white tablecloths while casting glances at Asian screens, decorative floral gewgaws, and oblong hanging lamps stationed throughout.