Chopstick masters are capable of amazing acts of dexterity, such as juggling rice and tuck-pointing a sandcastle one grain at a time. Boost your mitt fitness with today’s Groupon: for $25, you get $50 worth of pan-Asian fare and drinks at Thanh Do in St. Louis Park.
Thom Pham, the culinary mind behind Azia Restaurant and Caterpillar Lounge, builds a menu of pan-Asian cuisine from Chinese, Vietnamese, and Thai recipes at Thanh Do. Pham's team infuses many dishes with hints of local flavor, such as cranberry curry with mushrooms, scallions, and a choice of meat or seafood ($12.99–$17.98), or inscribes them with local catchphrases. Chinese chow mein brims with celery, onions, and crunchy noodles ($7.99–$8.99), and its Vietnamese variant comprises cabbage, crispy egg noodles, and a choice of eight protein sources ($10.99–$14.99).
The nutty chicken ($12.99+) bolsters heart health with cashews, almonds, and peanuts, and seafood lovers can cavort with the sweet-and-sour salmon dressed in a colorful medley of pineapple, tomatoes, and bell peppers ($13.99). Sunny yellow walls and fiery orange lanterns infuse each meal with a sense of warmth, preventing diners from kindling campfires with chopstick friction.
Kai & Little Crustacean
Thom Pham, the founder of Kai & Little Crustacean, Azia, and the Caterpillar Lounge, first learned to cook as a child in the Vietnamese village of Qui Nhon. As a youth, he helped his grandmother, Bo, run her catering business. After a Minneapolis family adopted 14-year-old Thom, his culinary sensibilities began to shift, creating the mix of local Minnesota flavor and Chinese, Vietnamese, and Thai influences found on Kai & Little Crustacean's menu. When not digging into cranberry curry, diners can chew through spare ribs that chefs have marinated overnight, then cooked over a gentle flame for six hours while reading Goodnight Moon aloud. Pham's team can also cater to vegetarian diets with tofu or mock duck. Sunny-yellow walls and fiery orange lanterns infuse each meal with a sense of warmth, preventing diners from kindling campfires with chopstick friction.