What’s In Cattleya

What’s In Cattleya

The presentation at Cattleya is most impressive. The Punang nua’s broccoli is lightly steamed and served flower up, adding a nice bright green to the dark color of the curry. The Ka Pow, with its little bits of red and green pepper tossed in, also adds to its visual appeal. It is difficult to find restaurants these days that have not abandoned the fine art of garnish carving, but at Cattleya one will be certain to find a rose-cut carrot or a similar decoration on one’s plate.

After such a fine meal, dessert may be far from one’s mind. However, the Thai custard is both unique and equally divine in the presentation. An underlying chocolate and cherry sauce is artfully spiked on the plate, and will leave one savoring every morsel. It provides a nice finish to any meal since the custard is not too sweet or filling.

The service is also far from lacking. Diners will be greeted emphatically at the door and servers are not shy about making recommendations, should this be a first Thai experience. They will even go so far as to make wine-pairing suggestions to ensure a pleasant tasting adventure. The staff at Cattleya truly knows what they are talking about. A member of the Cattleya family is one of George Mason University’s own and will be seen passing around menu’s on campus. Take one, tell a friend and spread the word: friendly, helpful, and enthusiastic, Cattleya is a red-carpet invitation to every diner.

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Silk Restaurant and Bar

Silk Restaurant and Bar

We havent taken the crunch, keeping our prices at great value for money without compromising on the excellence of our food: our daily specials are ever turning so that you can treat yourself to the Early Bird Special at only £9.95 per person or the popular Signature Lunch at only £6.95 per person.

The Thai Silk A la Carte menu with Chef Recommendations and vegetarian options is always available whether for a special occasion, important lunch meeting or table for two.

Whilst currently running very busy weekly nights Thai Silk Southwark holds two private rooms and private bathroom facilities, call our booking team today to see how we can tailor to you.

If you should have any enquiries, reservation needs or questions, dont hesitate to call, we pride ourselves on the loyalty we have encouraged over the years and are confident that with our know by name nature our staff will warmly welcome the new faces and keep the old ones smiling.

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King and I Restaurant

In 1980, the first Thai restaurant opened its doors in St. Louis. Since then, the King and I has made its mark in St. Louis’s culinary history winning numerous awards and accolades. The King and I has been selected by the Riverfront Times newspaper as the best Thai restaurant 16 times. The restaurant is well-known for its authentic Thai cuisine and excellent service. The Prapaisilp family saw the potential to add flavor to the area already known for its vast diversity of culture and dining. From these humble beginnings, the first Thai restaurant in St. Louis was born.

As the first Thai restaurant in the city, the King and I serves not only as an authentic Thai restaurant, but as an ambassador to the Royal Kingdom of Thailand. The restaurant prides itself in introducing and expanding people’s knowledge of Thai cuisine. It is common to hear customers who have been to Thailand share their experience about the country and comment on how the dishes taste just like the ones prepared in Thailand. The King and I uses authentic recipes and only uses the freshest ingredients. The curry paste and sauces are made from scratch, and the restaurant focuses on maintaining the food’s authentic Thai taste. The King and I is famous for its Chicken Satay, Thai Ravioli, Papaya salad, and many other dishes.

The interior is a mix of Thai and Western styles. The King and I can seat more than 175 people in the main dining area. There are also six “Kantok” style tables where patrons may sit in the traditional style of Northern Thais. The bar seats 12, and the restaurant can accommodate up to 120 people for banquets.

Apart from serving delicious food, the restaurant is also focused on its social responsibility to the community. The King and I is a member of the South Grand Development District whose aims are to build up the South Grand community. The King and I has also participated in Dining Out for Life, a fund-raise that donates part of the restaurant’s profit to AIDS research. Mr. Prapaisilp, the main proprietor of the restaurant was recognized by then Attorney General Janet Reno for being one of the first restaurants to comply with the Americans with Disabilities Act. Local projects that the King and I is involved in are the Dog Parade and Pride Fest, in the St. Louis community, the King and I is not only a restaurant, but a neighbor and community icon.

The King and I has become a staple for many people in St. Louis. Come customers have been coming since the earliest days of its opening and have remained loyal customers to this day. One couple first visited the restaurant when they were dating, now married with kids, they continue to patronize the restaurant. The King and I can cause a sense of intense loyalty among some. One customer, upon learning of his flight being delayed at the airport, took a cab to the King and I and had a meal, while the cab waited outside.

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Thaiphoon Phongs Balasiri

Thaiphoon Phongs Balasiri

A night out dining at Thaiphoon is always a unique and intimate experience. Once seated you will find yourself in an elegant interior that has all the formality and prestige of a high-end Thai food restaurant. Each plate carries a creative spin fusing classic traditional recipes with a modern zesty flavor. Thaiphoon’s intension to uphold the genuine Thai style cuisine and superior service has been recognized as “one-of-a-kind.” Its’ warm decorated interior compliments the cuisine which is an array of creamy, grilled, salty, and spicy flavors. The chef’s masterpiece is backed by an outstanding cocktail list and flawless service all in which is orchestrated and handpicked by the owners of Phongs Balasiri, and Woody Tongrugs.

Mr. Balasiri and Mr. Thongrugs have been in the restaurant business for over 30 years establishing Thaiphoon in the year 2000. They pride themselves on the upkeep and authenticity of Thai Cuisine, while striving for an excellence in customer service.Their dedication is rampantly displayed as each guest leaves with their taste buds saturated with flavor and complete and utter satisfaction of a meal well done.The dim lighting in the restaurant in always contrasted with the bright attitudes and total gratification of each guest.

Thaiphoon, located in the heart of DuPont Circle in Washington DC, and Pentagon city, has been recognized on numerous occasions as, “The city’s best dining for 2005 and 2006” by Washington Post and City Guide articles.

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Overlooked Asian Restaurants

Overlooked Asian Restaurants

When you have a seat by candlelight on the outside patio you should prepare to be whisked away by the most extraordinary Thai cuisine this side of the Beltway. A family owned and operated establishment, Cattleya offers diners an exquisite experience. Once a small operation in D.C., Ulanee Methasate decided to move her business to Virginia four months ago, and what a wonderful decision.

Although appetizers at most Asian restaurants are typically overlooked, with the exception of a spring roll or soup, the appetizers at Cattleya are not to be missed. For starters, the Satay, often drenched in a dull, Skippyesque peanut sauce at other restaurants, is served with sauce on the side mixed with a bit of curry and also comes with a small dish of sweet and sour. The sweet and sour is not too thick or sweet and a garnish of fresh cucumber heightens the fabulous taste.

It is now my duty to urge patrons to order the Moo Yang, a grilled, marinated pork appetizer that is truly mouth watering. The pork is chargrilled for added flavor and arrives tender and sumptuous on the plate. Both are alive with the rich flavoring that one experiences with a home grill.

Cattleya does more than justice to curry lovers everywhere. Upon the server’s request, the Punang Nua, sliced beef in Punang nua, sliced beef in punang curry paste with coconut milk, arrives at the table with a side of rice. One will not find himself through an excess of sauce to find a shred of beef at Cattleya. The beef is tender and plentiful, as if the accompaniment of broccoli that it is served with. Another entree that is highly recommended is the Ka Pow, a choice of meat stirred with garlic and chili sauce. The dish is furnished with fresh green and red pepper as well as a nice compliment of fresh basil. Both ingredients infuse this dish that is reminiscent of Italian cooking, but the extra spice from the chili brings one right back to Thailand.

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Kittichai’s overnight success

Kittichai’s overnight success

Kittichai was an overnight success when it opened in 2004.The shadowy, aqueous dining room, which wraps itself around a shimmery wading pool, is the perfect backdrop for the well-heeled crowd that has been filling the room ever since.Suspended orchids, floating candles and lily pads, wood trellised walls draped in tufted, jewel-toned raw silk add to the sensual allure.

A giant goldfish filled birdcage at the entrance adds a touch of whimsy.The staff that greets you there; and those that serve you are extremely knowledgeable and help you navigate the creative offerings, which have a refinement rarely seen on Thai inspired menus.Sharing is a must with appetizers like the texturally wonderful Crispy Jasmine rice crackers with Coconut and organic chicken relish, Northern Thai beef salad, Chinese long beans and sticky rice powder, and banana blossom and artichoke salad with roasted cashew nuts and chili jam.An exceptional Coconut and galangal soup with organic chicken and straw mushrooms riffs on the classic.Monkfish and hearts of palm in lesser ginger curry and a Lamb shank in Massaman curry with roasted butternut squash and pineapple relish breathe new life into their category.Wok fried pineapple rice with Chinese sausage and Thai omelet with lump crabmeat and siracha sauce are unexpected sides.

Yes, the menu is vast but soulful and assertive, clearly declaring its Thai roots in the recurring flavors of kafir lime and lemongrass, Thai basil, chilies, coriander, and coconut.This chef orchestrates a flawless harmony of sweet, salty, yet cleverly juxtaposes sour and spicy, sublime and bold, smooth and crunchy, hot and cold.These familiar themes appear on a backdrop of products of superb quality and through seasonally driven dishes.And only a handful of dishes pack a fiery punch.There is a lot of conceptualizing here, from the front door to the last sip of tea, and it’s all very appealing.At lunch, simpler dishes showcase the chef’s hand with subtle flavors and delicate usage of spices.

Word of advice: arrive fashionably early for your reservation so that you can linger out in the orchid-studded lounge and take advantage of the bar’s excellent cocktails, like the immensely refreshing Ginger Lemongrass and Watermelon Coolers.The wine list offers options by the glass and a very reasonable selection of bottles.

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Lanna Thai Restaurant

Lanna Thai Restaurant

It’s been 9 years since Lanna Thai Restaurant opened its doors to the public and has now become an acclaimed restaurant receiving first place awards year after year for categories such as “Best Thai”, “Best Place for Dinner Party” and “Local Favorite.

Owners, Teerakun and Nongnat Karnchanakphan began the restaurant with the inspiration to enlighten others of Thai culture and Thai food along with a warm friendly upscale dining experience.Teerakun and Nongnat have spent 21 years living TulsaOK working in the oil & gas industry. Both of them wanted to share their experience from their homeland with locals so they decided to take action.

On March 15, 1998 they opened their first restaurant seating 110 people.Today, the restaurant atmosphere is flourished in Thai decorations like various antique pottery, brown woven baskets and the family’s treasures in order to create the authentic Thai accents and rustic setting.The sophistication and the details reflect a comfortable and pleasing environment.After three years of success at the first location, Lanna Thai opened a second restaurant seating 333 people on March 18, 2001.The new restaurant gave Teerakun and Nongnat the opportunity to add a spectacular new stage for live entertainment and a full bar.This is one of the reasons Matt Greenwald of Urban Tulsa Weekly reported that, “Lanna Thai is one of those incredible places that’s actually managed to stand out in a seemingly endless ocean of Place Name Tulsa restaurants“.

Lanna Thai’s ultimate success is credited to its succulent and flavorful dishes.The menu has over 4 pages of entrees, appetizers and desserts and each one is unique in its own way. Ingredients are always fresh and vary from herbs to spices and from meats to seafood. Writer Katherine Kelly of Urban Tulsa Weekly commented that her dish was an explosion of flavors, each being courteous of the other so as to be complementary to each other rather than dominating.

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Leigh – Callahan join forces

Leigh – Callahan join forces

Early in 2004, Robin Leigh and partners Michael Callahan, Jean-Marc Houmard and Huy Chi Lee (each already known for such landmark establishments as Indochine, BondSt, Republic and Town) joined forces to bring to New York a world-class culinary paean to Thai cuisine.They assembled a stellar team: Rockwell Group principal Diego Granda gave the room its rich decor, Paris based budding Thai fashion designer Chomwan Weeraworawit made the already photogenic staff even more camera-worthy, London based Thai designer and director Opas Chantkam created the restaurant’s iconography, and Feng Shui master Patrick Wong helped create a zen mood and flow to match the sublime décor.

The crowning jewel of the creation was Chef Ian Chalermkittichai who was lured away from the rarified world of the Four Seasons Hotel in Bangkok.The superstar toque was best known for his work at Darley Street in Sydney, and his weekly cooking show, Chef Mue Thong.

Designed to serve the guest population of the hotel as well as the daily rhythms of broader downtown diners, Kittichai benefits from its principals’ strong track record in hospitality. The restaurant not only embodies the cuisine of Thailand, but also other aspects of the culture including design and dress. With ottoman seating, private gazebos and black bamboo screens, the Rockwell Group has interpreted Thailand’s vibrant design and architecture on a smaller scale in the restaurant’s sleek space.

The dining room is decorated in a color palette of crimson, orange and dark woods and anchored by two enormous banquettes facing a pool. Arranged on an intimate scale with seating for 140 people, Kittichai encompasses both a bar and dining room.The restaurant also provides table service in season on the hotel’s street front open-air terrace.

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Lanna’s Donations

Lanna’s Donations

Not only does Lanna Thai offer a wonderful atmosphere and unforgettable authentic dishes, they add in live music and shows to enhance the restaurants’ dining experience. With Teerakun’s keen interest to great music, he wanted to spice things up.For many years, Lanna Thai has presented their original Thai Band created by its own talented staff to perform on the stages of both restaurants.The Thai Band performs Thai classical, country, pop, and standard and western music.The exotic tones and distinctive melodies give an extraordinary experience. Other key musicians are local groups playing anything from jazz, blues, pop, rock & roll and classical music. World Entertainment Writer, Suzanne Holloway said in her article, “Best of all they have turned Lanna into a cozy spot with a fun atmosphere.”

Lanna Thai’s many awards and recognitions is one way the restaurants measure their success. For example, it has been voted first place award for Tulsa’s Best Thai Restaurant”, “Local Favorite”, “Best Asian”, and “Best Place for a Dinner Party” for eight consecutive years by Oklahoma Magazine, Urban Tulsa Weekly and Tulsa People Magazine.

Lanna’s recognitions are not all due to its quality but also its never-ending involvement in local fundraisers, donations and educations. One event in particular, that touched the owners’ at heart, was the December 2004 tsunami that devastated Asia and Africa and in return American Red Cross rewarded them with a certificate of appreciation for their generosity.Lanna has been actively supporting the fundraiser for Wat Buddhasamakeedham FortsmithArkansas. It has organized many concerts and has brought many top singers and movie stars fromt1 Thailand try and country-region Laos to participate in many of the fund raising events. The events were very successful and left great memories to all participants. Teerakun is currently serving as the President and Chairman of the Board of Arkansas International Buddhist Society. The Society is focusing on the education and culture of the Buddhist heritage.

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Star of Siam restaurant

Star of Siam restaurant

My wife, Dao, and I opened The Star of Siam restaurant on the near north side of Chicago in 1984 after spending several years in the restaurant business. I received a business degree from Roosevelt University in Chicago in 1975 and my observation of the city during my school years was that all of the Thai restaurant catered to the growing Thai community, and I observed that many Americans went to the Thai restaurant as a special treat or novelty…but no one had thought to bring Thai cuisine to the downtown area where all the people worked and shopped.I returned toThailand for a brief period of time and attended cooking school; I then came back to Chicago and opened a very small low-budget Thai restaurant to gain some experience.Since I could not expand my small operation to the type of restaurant I wanted at that location, I sold the business and began a search for the perfect location to realize my dream.

We found a spot that was ideally located close to Chicago’s loop but needed major ronovation, so we hired on the city’s well-known architects to design a unique upscale setting with a Thai accent.The interior of the restaurant features an open stylized “loft” look with carpeted bench seating and sunken”island” seating for small groups.We also build the lower level to accommodate the party of up to 90 people.This is and ideal restaurant for the private party, where they can have the whole room for themselve.I am happy to say that The Star of Siam was an instant success and has been consistentlyvoted one of the favorite Thai restaurants in Chicago for the past twelve years.We were voted #1 Favorite Thai by the Food Industry News four years in a rows from 1993-1996.Received 4.5 rating (in a scale of 5) by A Statistician’s Guide to Chicago Restaurant and City Highlight.We also believed that we are the busiest and the most popular Oriental restaurant in Chicago, perhap The United States.

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