Thai Cuisine at Thailand's Best (40% Off). Two Options Available.


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$30 40% $12
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In a Nutshell

Chefs prepare classic thai dishes with fresh ingredients and original recipes that gives an authentic taste

The Fine Print

Promotional value expires 180 days after purchase. Amount paid never expires. May be repurchased every 120 days. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $18 for $30 worth of thai food
  • $36 for $60 worth of thai food

Soy Sauce: A Tale of Two Condiments

A dab of soy sauce can enrich almost any dish with a salty, distinctly Asian flavor. Soak up Groupon’s study of this liquid seasoning to discover what gives your meal its zest.

Although it’s often applied in a quick dash, the dark liquid that adds salt to sushi or a stir-fry may have been fermented for months according to centuries-old methods. Then again, it’s possible the entire process took only three days. Because the United States doesn’t require soy-sauce manufacturers to disclose how they make their product, it’s hard to pin down what process produced any given brand.

Soy sauce is made one of two ways. Traditionally, Japanese producers have brewed their soy sauce, known as shoyu, from a blend of soybeans and wheat called koji. The active ingredient in koji is a seed mold that, when mixed with saltwater, brine, lactic-acid bacteria, and yeast, helps ferment the soybean-wheat mash into a semiliquid that can be filtered and refined into soy sauce. The months-long process produces a translucent, reddish-brown liquid that imparts a mild, salty-sweet flavor to Asian cuisine.

Because of the high demand for soy sauce around the world, some manufacturers have figured out how to create nonbrewed soy sauce in a manner of days. Instead of koji, they begin with a hydrolyzed vegetable-protein mixture, made from soybeans or other proteins boiled for almost a day in hydrochloric acid. After neutralizing and filtering the mixture, they add salt and caramel color, and sometimes sweeten it with corn syrup. In contrast with mellow, semitransparent shoyu, the nonbrewed soy sauce often has an even saltier flavor and an opaque appearance, which is why it’s rarely used to fill aquariums. In the supermarket, authentic shoyu can be discerned by checking that the ingredient list is free of nonbrewed giveaways such as hydrolyzed soy protein and corn syrup.

Customer Reviews

Delicious food and top notch service!
Ralph · 4 days ago
Great food and very friendly.
John S. · January 11, 2017
Our favorite Thai restaurant. I wouldn't describe the service as fast, but then waiting a bit for food this good is well worth it. Our waitress last night , Fern, was pleasant and friendly as usual. Amy, the owner, wasn't there last night but when she is around she always makes it a point to come to the table for some much welcomed conversation.
Robert S. · December 15, 2016
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