thai


V.23 No.17 | 4/24/2014
Nam neung Platter
photos by Eric Williams ericwphoto.com

Restaurant Review

Following the River

The Asian variety at Mekong Ramen House

By Ari LeVaux
Ari LeVaux finds that the food at this Laotian-owned restaurant is just as diverse and pan-Asian as the river for which it is named.
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V.22 No.39 | 9/26/2013
One of Thai Saweiy’s several curry offerings
Eric Williams ericwphoto.com

Restaurant Review

American Blend

Thai Saweiy offers pan-Asian Tex-Mex

By Ari LeVaux
Tex-Mex meets pan-Asian at Downtown’s Thai Saweiy
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V.22 No.28 | 7/11/2013
The pumpkin red curry is a decadent, spicy treat.
Eric Williams ericwphoto.com

Restaurant Review

Thai Cuisine Express

It isn’t, and that’s just fine

By Ari LeVaux
Ari LeVaux samples the “irreversibly” spicy food at this hard-to-find restaurant.
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News

The Daily Word 05.14.10: Blood, Bangkok, Bondage

Dozens of people may have been exposed to Hepatitus B, C and HIV by UNM physician assistant students who made mistakes when testing blood at the Indian Pueblo Cultural Center during the Gathering of Nations.

Violence in Bangkok between anti-government forces and troops grows.

The really, really bad oil spill may actually be really (to Avogadro's number) bad.

Jewish group says, hey, don't compare Arizona's bullshit to the Holocaust. Discuss.

Beck's new Record Club cover album, this one of INXS' Kick, is out. Devil Inside.

Islamic hijab high fashion.

Breaking up with Facebook is hard to do. The site's privacy policies are forcing more to consider it, though.

Crazy upper-class D.C. bondage murder mystery goes to trial. Has "Law and Order" done this one yet?

Speaking of, "Law and Order" looks like it's about to be cancelled after 22 years on the air (one short of breaking the record held by "Gunsmoke").

Koo-koo preacher to try President Obama in absentia today for the usual Birther stuff, plus some crazy spy angles.

It's the birthday of Robert Zemeckis, director of Back to the Future. Also George Lucas, who ruined Star Wars.

V.19 No.17 | 4/29/2010
Pineapple red curry—spicy, sweet, fragrant and creamy with coconut
Sergio Salvador salvadorphoto.com

Restaurant Review

Thai Cuisine II

A garden of surprises

By Ari LeVaux

Stepping into the pragmatically named Thai Cuisine II is like taking a 15-hour plane ride in the blink of an eye. While it’s not exactly Thailand inside, the dining room is a pleasant sanctuary, warmly painted in earthy red and sunset orange, and hung with near-florescent paintings of colorful, idyllic scenes. You quickly forget that you just walked into a red metal roofed A-frame that looks like an old Dairy Queen.

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V.19 No.4 | 1/28/2010
A colorful presentation of Thai beef salad
Sergio Salvador salvadorphoto.com

Restaurant Review

Siam Café

Bangkok’s best in Burque

By Ari LeVaux

One of my favorite ways to eat fish is fried with Thai curry on top. It’s the best of two worldsfried fish being a favorite dish of mine and Thai curry being another. The crispy coating provides a barrier between fragrantly rich sauce and soft flesh, and when that barrier is broken all heaven breaks loose.

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V.19 No.2 | 1/14/2010
Peppery and packed with ingredients, Best Lee’s makes a mean hot-and-sour soup.
Sergio Salvador salvadorphoto.com

Restaurant Review

Best Lee’s

Far East flavors in the Northeast Heights

By Ari LeVaux

After two trips to China, I’ve noticed a trend: The dishes I remember from China don’t often show up on American Chinese restaurant menus, and vice-versa.

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V.18 No.47 | 11/19/2009
Sangkaya   is a tasty juxtaposition between sweet and starchy squash flesh and creamy coconut custard.
Ari LeVaux

Eating In

Pumpkin Thai

Rule the Thanksgiving table with a Thai-style pumpkin custard

By Ari LeVaux

I'm no stranger to pumpkin pie. I owned and operated a small pumpkin pie business after college, where I experimented widely, trying countless permutations on the basic theme, and tweaked my way to some fantastic pie. I thought I knew most everything there is to know about pumpkin pie. But walking around a night-market in Bangkok, Thailand, I had an experience that turned my concept of pumpkin pie inside-out.

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