When it comes to authentic Thai food in Dallas, most people think of restaurants—but the most unforgettable experience is found at the Buddhist Temple at 8484 Stults, just off Forest Lane near Central Expressway. This is a portal into Thailand itself, where flavors, rituals, and community converge in a way no restaurant can replicate. From the moment you arrive, the temple pulses with life, and the aromas alone are enough to pull you in.
Continue readingFiled under Steven Doyle
If you’re craving some authentic Thai and Lao flavors, Khao Horm Thai is your new go-to spot. From the moment you walk in, you’re hit with the mouthwatering aromas of sizzling spices and herbs that instantly get your appetite buzzing. The menu offers a delightful mix of both classic and lesser-known Thai and Lao dishes, each bursting with bold flavors and unique twists.
Continue readingFiled under Steven Doyle
Chef Eddy Thretipthuangsin has made some fairly sizable menu changes at Kin Kin Urban Thai, his Fort Worth-based Thai restaurant. The chef worked to streamline the often cumbersome menu, while adding some Asian standards often requested by guests. Eddy T’s (pardon us for shortening his name, but that is actually what he goes by for obvious reasons) restaurant have all undergone some changes recently as he adapts his cuisine to public demands. Continue reading
Filed under Steven Doyle
Bangkok at Beltline is a second location for restaurateurs and sweet couple Joe and Sunny Pumphaung. Bangkok at Beltline is a casual Thai restaurant serving authentic Thai cuisines with an added fun and elegant Thai twist to the traditional afternoon tea on Saturdays.
Expect the usual traditional Thai noodle, curry and rice dishes like their popular Pad Thai or crabmeat (real crabmeat) fried rice on the menu but also Afternoon Thai Tea. This concept was their way of serving Thai food in a modern style but enjoyed in a classic manner. Guests can truly sit back and enjoy Thai teas and food. Continue reading
Filed under Jennifer Thomas
by Steven Doyle
I remember Paul Singhapong from Beau Nash at the Crescent Court Hotel in Uptown. The renowned chef also worked alongside Kent Rathbun at the Melrose, Dean Fearing at the Mansion and an illustrious stint at the French Room where he enjoyed a five star rating. You may recognize his name from a few reports on craveDFW (here and here, and here) where he made a beautiful meal for a handful of guests at Malai Kitchen.
Today we are sent word that the Thai chef will be opening a restaurant in the Quadrangle along with restaurateur Jack Nuchkasem, and it will be called CrushCraft. We will make this easy by publishing the release below. Dallas i getting all Thai happy, right? Continue reading
Filed under Steven Doyle
by Andrew Chalk
I received an email from Malai Thai-Vietnamese Kitchen last week. They explained that they had revamped their wine list to make it more friendly to the Thai-Vietnamese recipes on the menu at their popular Uptown restaurant. Would I like to come and check it out?
I did not need to be asked twice. It is so good to see an Asian restaurant make a conscious effort to match their wine list with their food. So many just let their wine distributor load them up with overpriced jug wines and ‘restaurant only’ mediocrities. That makes me prefer to dine at the Asian restaurants that simply kick the whole issue into the long grass and say BYOB! Now, one of the most creative Asian restaurants in Dallas takes the issue really seriously. Hopefully, it will be the start of a trend. Continue reading
Filed under Andrew Chalk
by Steven Doyle
One food event I look forward to each year is a special dinner hosted by Malai Kitchen owners Braden and Yasmin Wages. The talented couple run what Yasmin calls an upscale mom and pop restaurant located in the West Village. For the past three years they have been open they have called upon their mentor Thai chef Paul Singhapong into their kitchen to create a special one of a kind Thai dinner. Do not feel left out that you did not attend this dinner because we gave you plenty of notice to buy seats before they sold out.
Now retired, Singhapong has worked in top kitchens throughout Dallas and San Francisco and serves as consulting chef for Malai. The chef’s name is synonymous for amazing Thai cuisine, and for a handful of guests we were enlightened a bit further into this special style of cookery. For this dinner Singhapong tapped into all the resources available, including a special fishmonger out of Louisiana, and even in the chef’s own garden where he grows his own herbs for just such special occasions. Continue reading
Filed under Steven Doyle
