A bachelor’s degree in international language has lent Chaba Thai Cuisine & Sushi's owner, Lawan Seelawongsayree, an advanced understanding of human communication. However, at her restaurant—which she opened in 2004 and where she perpetuates family recipes passed through generations—Lawan speaks to her customers through her cuisine: a language primal yet international and sophisticated all at the same time.
Spicy, sweet, bitter, and citrusy flavors collide in dishes that hold true to Thai tradition while playfully thumbing their noses at stodgy conventions such as chewing. Curry dishes marry sweet coconut milk with spicy red-chili paste, a combination sewn with coriander and cumin threads in the massaman version. With every guest’s meal, Lawan aspires for a dining experience rich with sanuk, a term that denotes fun and pleasure at the table without forcing guests to sculpt mashed potatoes into Bobcat Goldthwait.
Born in Bangkok, Pom Boobphachati has spent her career inside Thai restaurants since 2000, picking up skills in the kitchen and using management expertise from her MBA in hotel and restaurant management from Johnson & Well University. Pom currently oversees a trio of Thai restaurants in Portland, including Pom's Thai Restaurant. Here, an extensive menu of more than 100 items unfolds before diners' eyes, offering everything from salads spiked with lime juice and curries simmered in coconut milk to noodle and fried rice dishes made from tofu, meat, seafood, or soy chicken. Customized stir-fry entrees come together with your choice of protein, vegetable, and sauce, including garlic, sauce, ginger sauce, or molten-basil sauce.
When Bangkok native Pom Boobphachati was obtaining her MBA in hospitality at Johnson & Wales University, she wasn't content to just learn her trade in theory. She also picked up a job serving in a local restaurant, where she impressed her boss so much she was asked to manage a new eatery. The experience encouraged her to open her own place, Thai Taste, which has been serving authentic Thai flavors since 2002.
To ensure her dishes were completely authentic, Pom made a trip back to Thailand to brush up on the modern techniques and presentations being used there. What she learned resulted in the creation of an extensive menu that features more than 100 dishes, as well as vegetarian, gluten-free, kid-friendly options.
These dishes range from a Dancing Shrimp entree that Portland Magazine proclaimed a "theatrical, savory treat" to popular options including create-your-own noodle bowls, pho, boat noodles with braised beef short ribs, and chicken and salmon teriyaki.
Three more locations with nature-inspired decor are currently open.
Born in Bangkok, Pom Boobphachati has spent her career inside Thai restaurants, picking up skills in the kitchen and gathering management expertise with each new eatery she opens. Pom currently oversees a trio of Thai restaurants in Portland, including Pom's Thai Taste. Here, an extensive menu of more than 100 items unfolds before diners' eyes, offering everything from pho, a boat noodle of braised beef short ribs, maine shrimp dishes, vegetarian dishes made with soy nugget and gluten-free sauce, create your own stir-fry dishes, spicy stir-fried bamboo to mango curry and tamarind duck.
The spicy aroma of curries and noodles crafted from locally sourced, organic ingredients emanates from the three-story home that houses Thai Paradise. Chefs at the family-owned-and-operated restaurant impart special focus to its dishes cooked with fresh seafood, such as pineapple fried rice with scallops, pad thai with lobster, or yellow curry with tofu sculpted into the shape of a kraken. The hardwood-floored dining room hosts noodle-twirling guests at glossy tables, and prismatic wall art and verdant plants watch enviously from their hooks and pots.
Sunshine Fine Thai Cuisine's pan-flipping masters churn out menus of authentic Southeast Asian fare with market-fresh produce, high-quality meat and seafood, and 100% vegetable oil. Fiery native chilies ripple beneath a seemingly peaceful pool of sweet coconut-milk curry, waiting to pounce on tongues and bites of mango fried rice with cashew nuts. The menu ranks many dishes' spiciness levels on a scale of one to three chili peppers, but chefs will happily customize any entree for patrons with low heat tolerances or those who regularly slurp bowls of lava. Smoking-hot plates of crispy chicken basil excite tongues with a special chili brown sauce, whereas the rama garden's mixed vegetables coddle taste buds with a gentle peanut sauce. Sunshine Fine Thai Cuisine plays host to midday dalliances and nights on the town, and its armada of drivers delivers piping-hot panang to those comfortable at home or up to their ankles in fresh concrete.