Part of the Blue Spice Restaurant's network of luxurious Thai eateries, Water House Blue Spice surrounds visitors with the scents of curry, fresh mango and pineapple, and thai basil. Inside, right next to the windows and a few big pots of broad-leafed tropical plants, there's an elevated dining area with floor cushions for relaxing at the low-slung tables. Traditional table-and-chair seating is available too. Regardless of where you sit, the food's the same—green-papaya salad, salmon in panang curry, jasmine rice, and pork and shrimp dumplings, all of it shredded, grilled, fried, steamed, or karate-chopped to perfection.
Part of the Blue Spice Restaurant's network of Thai eateries, Delmar Blue Spice surrounds visitors with the scents of curry, fresh mango and pineapple, and thai basil. Inside, right next to the windows and a few big pots of broad-leafed tropical plants, there's a dining area filled with the clatter of silverware tearing into noodles, curries, and seafood. The menu brims with green-papaya salad, salmon in panang curry, jasmine rice, and pork and shrimp dumplings, all of it shredded, grilled, fried, steamed, or karate-chopped to perfection.
The chefs at Bangkok Bistro not only prepare dishes, such as pad thai and a rainbow of curries, they also plate up roll after roll of inventive sushi creations. The Schenectady roll marries crab, spicy tuna, and baked salmon with fried onion, eel sauce, and spicy mayo, whereas the Facebook roll showcases crab, cream cheese, asparagus, and roe. Bento boxes come neatly packed with appetizers, teriyakis, and salads and platters of fried rice come spiked with ingredients such as pineapple or basil leaves.
Determined to introduce the public’s collective palate to creative Asian-inspired food, the cooks at Noodles prepare their namesake dish following both traditional Thai recipes and their own unique formulas. They craft a multitude of soups ranging from the classic udon noodle soup to the unconventional nava noodle soup, which combines seafood, minced chicken, fish balls, fish cake, and crushed peanuts in a spicy lime broth.
Customers shouldn’t let the name fool them, though—the culinary team has more than noodles and broths in their wheelhouse. They also prepare six meat-based rice bowls and 10 salads that combine ingredients such as steamed shrimp, mint, crushed peanut, and carrots. The chefs also have their own specialties, including shrimp and tofu curry and Duck in Red—roasted duck simmered in panang-curry sauce and topped with string beans, bell peppers, and herbs. This is not to be confused with Duck in White—a female duck on her wedding day.
Studio lighting illuminates the colorful paper umbrellas hanging from the ceiling at Siam Glastonbury, sending red and yellow hues to the plush leather booths below. Amid this warm ambiance, waiters flit from the kitchen to the tables with heaping dishes of fresh, MSG-free Thai favorites. Dumplings and spicy soups pave the way for four types of fried rice, six noodle dishes, and seven curries, all of which come with your choice of nine proteins, including pork, shrimp, and duck.
At Mae Kong Thai—a restaurant named after the river that separates Thailand and Laos, they serve up the foods of their homeland. Mouthwatering aromas drift from Mae Kong Thai's kitchen, emerging from pans of duck stir-fry with Thai herbs and spices and coconut-milk curries flavored with lemongrass and sweet basil. Diners at the BYOB restaurant might also opt for a plate of pad thai or simmering pho, pairing the meal with a glass of thai iced tea with freshly squeezed lime. Dishes can be made with seafood, such as red snapper, or their choice of meat, and they also feature a variety of vegetarian dishes with colorful, fresh vegetables.