The chefs at The King and I make only one request of their patrons: please be patient. Because the kitchen’s repertoire includes a dizzying array of menu items, the skilled chefs only prepare a dish once it has been ordered. Diners can choose one of the familiar Thai dishes, including pad see ew with egg and broccoli and jasmine fried rice with cashews, pineapple, and a choice of meat. For more adventure, diners can try one of the house specialties, which, like a Martian ice-cream truck, introduce more exotic flavors: the pud phet ta lay finds shrimp, squid, and sea scallops stir-fried with green beans and bamboo shoots, and the pla rad prig ignites a fried whole fish with spicy chili basil sauce.
The chefs at Freshly Thai can whittle a fresh cucumber or crispy carrot into the intricate shape of a flower. These artful garnishes are just one sign of the attention lavished on every MSG-free meal. They sweeten sauces naturally with honey instead of white sugar or melted lollipops and squeeze fresh tamarind and lemon juice on-site. Medicinal herbs including turmeric and galangal flavour dishes such as panang curry with scallops and kaffir-lime leaves in creamy coconut milk broth and the Magnificent Mango, a dish of pan-fried mango, onions, carrots, and cashews with garlic and ginger served over a bed of broccoli. Many of the spot's dishes are vegan and gluten-free, substituting vegetarian sauce for the fish sauce ubiquitous in most Thai cuisine.
At Thai One On, chefs cull their recipes from the traditions of Thailand—a place where plump mangoes fall from towering trees and waters abound with colourful shellfish. To whip up the dishes of this faraway world, the culinary team folds fresh ingredients into curries, noodle dishes, and specialties such as beef with oyster sauce that's marinated in Thai wine. The kitchen overflows with the aromas of fresh basil, garlic, and ginger as stir-fries sizzle with pad-thai noodles and pots of red and green curries simmer. To craft one of their favourite dishes, the Fish Devil, chefs lightly deep-fry the best of the deep blue with onions, sweet peppers, and a fiery sweet-and-spicy sauce.
Out in the airy dining rooms, guests sip lychee milkshakes in cushy red booths. Vibrant paintings speckle the wall space, depicting traditional Thai scenes such as grassy fields with majestic temples and pristine beaches with tourists frantically searching for their passports.
Longrain's chefs use only natural ingredients as they craft Thai dishes in traditional and fusion styles. Without using MSG, they season dishes ranging from mango chicken to roasted duck ginger, starting to prepare them right when the customer orders to ensure the best taste and avoid the complicated effects of time-travelling dishes in from the future.
Chef Kevin Greaves spent years travelling the world studying the spices and cuisine unique to each region. Of all that he tasted, the foods that stood out in his mind and palate hailed from three distinct locales: Thailand, Louisiana, and the Caribbean. Rather than limit himself to a single favourite, the head chef of Jambalaya Restaurant incorporated flavours from all three regions into his eclectic menu.
The menu highlights traditional dishes from each region, including pad thai from Thailand, gumbo and jambalaya from the Louisiana bayou, and curried goat from the Caribbean. In addition, Chef Greaves prepares some dishes with a fusion twist, adding jerk spices to vegetable pad thai or moulding a plate of shrimp creole into the shape of Thailand. The chef flavours each dish with the restaurant’s signature brand of spices and sauces.
Inside the olive-hued dining room, Bangkok Pad Thai Restaurant’s chefs serve up dishes derived from many influences. Within traditional Thai cuisine, one can see the imprint of Szechuan-style cooking, the creamy coconut bases of South Indian curries, and the exotic flavours of Malaysia. The house special, pad thai, exhibits this merger of taste profiles with stir-fried rice noodles tempered by scrambled egg, bean sprouts, and crunchy peanuts. A slew of curry dishes add to the menu, along with vegetarian mains and traditional Thai soups such as tom yum goong, a spicy lemongrass broth filled with shrimp, mushrooms, and kaffir-lime leaves. After their forays into spicy territory, guests can cool off by sharing a slice of ice-cream peanut pie or pouring their complimentary ice water over their head.