From Our Editors
Seven days a week, Ploy Thai’s Chef Wan sprinkles sweet or spicy dishes with herbs and spices from the fields and trees of Thailand. In his kitchen, red-hot woks throw off clouds of steam as chefs mix basil sauce, thai chili, and shrimp in shrimp basil. The duck curry provides a vivid palette of red curry, vibrant fresh pineapple, and roasted duck that proves more delicious than spoonfuls of finger paints. The kitchen also crafts vegetarian dishes such as green curry tofu, veggie pad thai, and stir-fried eggplant.