Bangkok Cuisine

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In a Nutshell

Chefs augment Thai dishes with flavors from India & China, whipping up chicken pad thai & hot, crispy catfish

The Fine Print

Promotional value expires Aug 8, 2012. Amount paid never expires. Limit 1 per person. Limit 1 per table. Dine-in only. Valid only at location purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The ability to differentiate between red and green curry is the mark of a good Thai chef and a common tell among children faking colorblindness to skip school. Test your rods and cones with today’s Groupon: for $10, you get $20 worth of Thai fare at Bangkok Cuisine Rochester or Bangkok Cuisine Sterling Heights.

The chefs at Bangkok Cuisine fry egg noodles, veggies, and meats to concoct a menu of authentic Thai dishes blended with the culinary traditions of India and China. Drape forks in rice noodles and crushed peanuts with the popular dinner portion of chicken pad thai ($11.75) or cast a fishing rod to dig into the pla dook pad ped, loaded with crispy catfish slices and thai hot curry ($14.95). Diners can enjoy a hearty entree selection with the pork gang dang's bamboo shoots, mushrooms, and green peppers ($11.75), and taste buds can leap in delight after sampling the curry salmon with lime leaves and red pepper ($12.95). The house-made thai coconut ice cream ($2) caps off chew-a-thons or calms the nerves of former tropical-island castaways.

Menu pricing and availability may vary by location.

Bangkok Cuisine

Winner of Oakland Press Best of the Best awards for 2011, 2012, and 2013, Bangkok Cuisine excites diners' palates with the exotic flavors of authentic Thai cooking. Gracious servers present plates prepared by master chefs, one of whom schooled newscasters about noodles on Fox 2 Cooking School. Exotic and nutritious ingredients indigenous to Southeast Asia mingle in each carefully prepared recipe, which have been refined over Bangkok Cuisine's more than 30 years in business. Snow peas, shrimp, napa cabbage, and scallops snap sizzling drumrolls in woks over the stove. Catfish fillets marinate before chefs cover them in breading and garlic sauce, and shrimp, scallops, and squid evoke Thailand’s palm-tree-sprinkled coast. Chefs tailor each dish’s spiciness to individual palates, delighting daring diners with Thai peppers hotter than a fully-suited astronaut in a sauna. Fusion dishes include Chinese staples such as sweet-and-sour sauce.

Customer Reviews

good food, good service
Kerry P. · December 12, 2013
mediuim was a bit too spice but very good food
Gary · October 11, 2012
Love it
Mari C. · October 10, 2012

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