Chaba Thai Cuisine & Sushi

Scarborough

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In a Nutshell

Sweet coconut milk tempers the heat of chili paste in curries, which pair with other Thai dishes or plates of ocean-fresh sushi

The Fine Print

Promotional value expires Feb 27, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per table. Dine-in only. Not valid for the purchase of alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Thai cuisine is intense and complicated, like the reasons your uncle is staying with us for a while. Make room for this Groupon.

$20 for $40 Worth of Thai Food and Sushi

Appetizers such as crab rangoon ($4.95) set the table for salmon teriyaki ($12.95), stir-fried golden mango duck ($16.95), or a signature Dragon roll with eel and avocado ($10.95) . See the full menu.

Chaba Thai Cuisine & Sushi

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.

Chaba Thai Cuisine & Sushi

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.


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