Karma's interior flawlessly blends ultra-modern designs with traditional Zen-like fixtures, creating a peaceful atmosphere that compliments its fusion menu of pan-Asian favorites. Begin the gastro journey eastward with shiitake-mushroom potstickers ($9) or black-salt and Szechwan-pepper calamari served with garlic-lime aioli ($8). Other stomach stretchers before the main game include the stir-fried Thai-basil noodles mixed in a spicy lime peanut sauce ($5) and the jumbo Thai vegetarian spring roll ($11), which is rolled up with carrots, napa cabbage, marinated tofu, and sweet chili sauce. Karma's entrees—such as the Asian BBQ salmon ($19), orange-peel tempura chicken ($16), and yellow mango vegetable curry ($15)—gather symphonies of savory spice alongside elegantly simple flavor profiles to accommodate a range of visiting palates.
Asian Bowl's menu is loaded with both iconic and unique dishes from Thailand and Japan. The roasted duck, a boneless slab of poultry slathered in homemade soy sauce and escorted by pineapples and steamed broccoli ($10.95), represents Thailand's cuisine more effectively than Ms. Thailand dressed in a gown of rice noodles. Patrons can taste the Land of the Rising Sun noodle by noodle with the Japanese tempura soba, which arrives at the table submerged in a seasoned fish broth and accompanied by shrimp and veggie tempura ($8.95), or let their uvulas high-five the seafood delight ($10.95), loaded with fresh shrimp, squid, crab, and scallops, then stir-fried to perfection with veggies and garlic sauce.
Tasty Thai’s chefs have been keeping the citizens of Vernon Hills stuffed with Thailand’s spicy, basil-speckled food for more than 15 years. During that time, they have served countless orders of homemade egg rolls, color-coded curries, and Thailand’s beloved stir-fry dish, pad thai. To complete meals, the eatery’s entrees can be bookended with a bowl of hot-and-sour tom yum soup and a plate of Thai custard made with a blend of eggs and coconut milk.
More than 2,500 miles separate Japan and Thailand, a fact that is made apparent by their cuisines’ contrasting values—an adherence to clean, simple flavors on the one hand, and complex mélanges of fragrant herbs and spices on the other. Embracing both sides of this spectrum, Bangkok Tokyo’s menu features an extensive selection of fiery and savory curries as well as freshly sliced maki and nigiri.
Soft light floats in through the shoji-style windows at Bangkok Thai & Sushi, where the menu lists a diversity of Thai curry and noodle dishes such as garlic pepper chicken or roast duck in Thai chili sauce. Sushi chefs prepare rainbow rolls, which wrap the traditional California roll in red tuna, salmon, and avocado, as well as black dragon rolls, which contain spicy salmon, shrimp tempura, and eel.
In their Cheap Eats section, the Chicago Tribune complimented Siri Thai II’s red and gold décor and took note of some of the more exotic items on the menu, such as the steamed escargot, mussels stir-fried with sweet basil leaves, and sizzling duck à la Siri. Owners Pam and Rath Lanpouthakoun draw upon their Thai and Laotian heritages as they serve up theses adventurous dishes alongside MSG-free classics including pad thai, curries, and fried rice.