In woks at Bangkok Cuisine, snow peas, carrots, napa cabbage, and mushrooms sizzle in a symphony of familiar sounds and tasty smells. Prepared by a chef with over 25 years of experience in Thai cooking, ingredients indigenous to Southeast Asia mingle in traditional Thai dishes, which also draw on the culinary traditions of the country’s neighbors. Boneless duck marinates in red curry with green peppers, tomatoes, and pineapple, and papaya salad evokes Thailand’s palm-tree-sprinkled coast. Chefs tailor each dish’s spiciness to individual palates, delighting daring diners with thai peppers that can taste mild or hotter than two astronauts making out on the surface of Venus. Fusion dishes include Chinese staples such as sweet ‘n’ sour sauce.