All reviews are from people who have redeemed deals with this merchant.
September 17, 2012
September 16, 2012
September 16, 2012
What You'll Get
Sharing a meal with loved ones is a way to connect, create memories, and discover which family member has been a robot all along. Refuel your clan with today's Groupon: for $10, you get $20 worth of Thai cuisine during dinner at Racha Thai & Asian Kitchen, located in Southcenter Mall in Tukwila.
The chefs at Racha Thai & Asian Kitchen stir-fry noodles, season curries, and spice up meats in traditional and fusion Thai dishes. Succulent appetizers, such as the thai barbecue pork ($6), are perfect for sharing with friends or tandem-bike partners. The thai catfish basks under a blanket of panang curry ($19), and flavors of the east meet the Empire State in the new york curry, in which pumpkin, shallots, pineapple, dill, and cashew nuts bustle through a massaman curry sauce ($26). The Garlic Delight sates stomachs with tofu ($12) or meat doused in garlicky oyster sauce ($12 for chicken or pork; $14 for beef or prawns). A softly lit outdoor patio illuminates diners at dusk, and graceful white umbrellas stand ready to create a shady refuge from the setting sun. Red and gold hues warm up the dining room, and a watchful bronze elephant keeps an eye out for left-behind doggy bags and runaway noodles.
The Fine Print
Promotional value expires Sep 16, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table; may not use multiple Groupons with split bills. Valid only for Dinner. Dine-in only. Valid only at Southcenter Mall location. Not valid at the bar. Not valid for happy hour. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Racha Thai & Asian Kitchen
Many restaurateurs defer to their chefs’ better judgment when devising their menus, but Punya Tipyasothi wasn’t content to sit on the sidelines. Before opening Racha Thai & Asian Kitchen, he embarked on a two-month culinary tour of Thailand, stopping to sample dishes from street carts, esteemed restaurants, and vending machines throughout the country. From this trip, he gleaned enough recipes to craft a versatile, exciting menu of Thai fusion cuisine upon his return to the States.
Chef Deang works to match this remarkable commitment, crafting five styles of curry from scratch and with varying levels of spiciness. When he isn’t cooking traditional Thai entrees such as duck in ginger sauce or pud thai, Chef Deang fills his wok with Asian dishes inspired by the lands that border Thailand.