Chow Down Atlanta

Have you really seen or tasted street food in Bangkok? I have been there countless times and have eaten every single street food available. It is one of my most favorite cities for eating. And it is a very vibrant, very alive country. Here are some of the street food pictures I have taken throughout the years:

I first went to Tuk Tuk a couple of weeks ago to meet some foodie friends. The place is huge and I felt more like I was in a gastropub instead of a Thai restaurant. The menu is quite small. All these buzz going around about this place and street food (all in one sentence) got me all confused because I was expecting street food in form and fashion with dishes in the $4 to $5 range.  However, most small plates hover around $9 and entrees are about $14 with serving sizes tinier than kids’ meals.  Actually, it is not really surprising as this is an offspring of pricey Nan.  I did not take any of pictures on my visit (there are some here and here). I will include photos I have found (and borrowed) from Melissa’s flickr account and some that I found in my stash.

took this in Bangkok, circa 2000

took this in Bangkok, July 2007

photo courtesy of Melissa Libby

Moo Yang
This is my ultimate favorite street food and the most traditional in Thailand. These skewered thick strips of pork are marinated in a sweet, soy-based sauce. The taste should lean more toward sweet. The version here leaned more towards salty. I prefer the authentic sweet. I do love the presentation of this dish with its hanging skewers. Interestingly enough, the skewer handles were refrigerator-cold, yet the meat was warm. Verdict: Weak.

took this in Central Thailand, late 90s

Hoy Tod
This light pancake is made with mussels, bean sprouts, scallions, cilantro and then topped with sweet chili sauce. I have seen a lot of this sold at floating markets.  The version here is good but it is quite difficult to mess this up anyway.  By the way, if you ever get a chance to go to Bangkok, do NOT miss the floating markets.  It embody the culture of the land.  Just a caveat, the water is beyond dirty as sewage seeps from the pipes to the river, so make sure to cover your mouth if you are going through the river as the boats go really fast and water splashing in your face (read: mouth) cannot be avoided. Verdict: Ordinary.

photo courtesy of Melissa Libby

Mieng Kum
I have seen this mostly in Chiang Mai where the toppings are encapsulated in a fresh green leaf that is folded into a ball then about 5 or 6 are skewered together. In restaurants in Thailand, this popular appetizer is served on a big platter with leaves — usually bai cha plu (betel leaves) or spinach — and toppings which you must build on your own, much like the Thai Lettuce Wraps you see here in the US. The condiments are placed on top of the leaves and eaten in one bite. The result is an explosion of flavors in your mouth. Typical toppings and condiments include peanuts, onions, coconut, lime, ginger, chiles, some sort of sweet sauce, toasted coconuts, and even dried shrimp. Here, they have taken the pains (and the fun) out of building your own leaf and comes pre-built. This is one of the best things on the menu here and I recommend it highly. Do take note of the different flavors that you get in one bite — each flavor and texture is simple but become complex as a whole. Verdict: Outstanding.

rising buns taken at a street stall in South Thailand, around 1998

Sala Pow
Just about any Asian country has a version of steamed buns. The ones here resemble its Chinese cousins, with its barbecue pork filling. The buns are soft and moist and the filling is okay. You can get better ones at just about every other dim sum place on Buford Highway. Verdict: Meh.

photo courtesy of Melissa Libby

Ba-Mee Moo Dang
There is this street in Bangkok where the food stalls (make shift kitchens and dining area) are set up at night then packed up and gone (like nothing happened) before the sun rises. You must have an iron stomach to eat at stalls like these because the dining implements do not get washed that well. An assortment of noodles are either dipped in broth or stir-fried with meat and veggies. Ba-mee moo dang uses thin egg noodles as is the case here. The flavors are spot on: the noodles are bathed in flavorful broth, drained, then mixed with Thai BBQ pork, peanuts, scallions, cilantro and yu choy. Verdict: Delicious.

Pad Mee
This noodle dish is a very inexpensive street food that is served either as a soup or dry such as here. Vermicelli noodles are stir-fried with mushrooms, sprouts, scallions, and egg. There is really not much flavor going on here (and the portion is teeny-tiny) so I suggest you skip it. Verdict: So so.

took this in Bangkok sometime in Summer 2004

taken with my iPhone

Kra Pow
This minced pork sauteed with sweet basil, garlic, and red chilies is a Thai staple. It is literally found everywhere. Stir-fried in giantic woks all over the streets in Thailand, it is served in styrofoam containers on a bed of hot, steaming white rice and topped with a fried egg. Here, the perfect balance of sweet and salty plus the taste of spices were excellently captured. I consider this in the top two in the metro. Verdict: Beyond perfection.

While you will not be able to experience true Thai street food here, there are some dishes that are worth trying and coming back for. Prices are very steep and portion sizes are miniature (the Kra Pow which is a big plate on the menu is literally 5 bites/spoonfuls). We were still so hungry after our dinner here that we had to go to H&F a few blocks away to eat some more just so we can be full.

Insider tip:
Located in the old Taurus space.

The scoop:
Tuk Tuk Thai Food Loft
1745 Peachtree Rd
Atlanta, GA 30309
(678) 539-6181

Technorati Tags: Thai, street food, Peachtree Hills, Midtown

This is another place I grew up eating at. There were only a handful of Thai restaurants then and this and Thai of Norcross were among the first successful ones. I remember back in the late 80s, a group of (MBA) students were waiting tables here and my mom told me (in hush-hush tones) that one of them had married the divorced owner. My mom spared me all the details, after all, I was only in my preteens. But the good looking student became manager of the place and after many years, opened another Thai place on VaHi. The owner passed away a decade ago and his brother (a co-owner) has been left to manage King & I while the wife tended to the one on VaHi. Incidentally, two of the MBA students opened a Thai place of their own but more on that later on.

King & I isn’t necessarily the most authentic Thai in the city. But the food (quality and taste) has been consistently superior that you can pinpoint their dishes with your eyes closed. Service is consistently excellent as well. A must (and I mean, a must) here is the Chicken Curry Fried Rice. The rice is dry, not soggy wet, and has just the right amount of curry flavoring. The chicken pieces are tender and succulent. It’s a one-dish meal that never disappoints.

The spring rolls are made with rice paper and renders a chewy texture when fried. They’re the only Thai place in town that does it this way. The result is uniquely good with a creamy peanut sauce that goes well with the vegetarian filling. The Wonton Soup is so comforting with a clear, flavorful chicken broth.

Not on the menu, I have loved their Mongolian Beef since I was young. Don’t scoff, it’s not really Mongolian Beef, but for lack of a name, the chef has decided to name this such for me. Even at an early age, I’m known to ask chefs to make a dish for me — back then, I wanted thin slices of beef sauteed with onions, bamboo shoots, and celery in a secret brown sauce. They used to serve it over crispy rice noodles when I was young but as I grew older, I’ve decided that without is much better. This is a very good dish which I invented and I highly recommend it.

The curries, specifically the Panang Curry lacks the sweetness of authentic Southern Thai panang, but is very good, nevertheless. It is creamy, with a good sweet-spicy balance. Get it spicier as it tends to be mild.

The Pad See Ew here is fantastic. The flat rice noodles are soft and tossed with broccoli, egg, and sprouts in a mild soy-based sauce that will guarantee to make you go ‘yum’.

I have eaten literally everything on the menu and you won’t be disappointed with any of them. King & I has been an Atlanta institution. As with most ethnic restaurants, go for the food.

Insider tip:
They make a mean Thai Iced Tea.

The scoop:
King & I
1510 Piedmont Ave NE
Atlanta, GA 30324
(404) 892-7743

Technorati Tags: Thai, midtown, Atlanta, Thai food

I’ve been going here for many years. It’s a solid place for Americanized Thai and Malaysian food. Don’t get me wrong, though, as the food here is quite delicious — but milder in taste than its Southeast Asian counterparts. Still, food is consistently tasty.

A must try here is the Roti Canai. The crepe is flaky and chewy. The curry chicken dipping sauce is thick and has just a hint of spiciness.

The spring rolls are crunchy fried and filled with noodles and veggies. The complimentary side of pickled vegetables are very appetizing. It has a hint of curry, as well as a mixture of sweet and sour tastes.

Everything here is good. Like I said, the dishes are made in a way such that no one particular flavor overpowers anything else. Mild, but tasty, if there ever is such a thing. I highly recommend the Pad Thai, Lad Na, Pad See U, and Mee Hon for noodles. You can’t go wrong with any of the curry dishes and the Beef Rendang, Ikan Bakar, and the Sambal Eggplant. Whichever dish you choose, I’m sure you won’t be disappointed.

Insider tip:
Lunch is the worst time to go as wait times average 20 minutes.
Portions are huge.

The scoop:
Satay House
281 S Main St
Alpharetta, GA 30004
(770) 663-8666
LUNCH :: Monday-Saturday 11:00 am - 3:00 pm
DINNER :: Sunday-Thursday 5:00 pm - 10:00 pm;
Friday & Saturday :: 5:00 pm - 10:30 pm

Technorati Tags: Thai, Alpharetta, Malaysian

There were only a handful of good Thai restaurants in Atlanta when we were young. Back in the late 80s/early 90s, our family rotation included King and I, Thai of Norcross, and Taste of Thai (aka ToT). The former two have changed hands twice since then, while the latter is still with the original management. Two years ago, the family sold ToT to someone who used to work at the restaurant and branched out to the north and opened Lime Juice. This wasn’t known to me until I ordered a dish that I knew could only be found nowhere else but at ToT. Then, one of the young servers recognized us and asked us why she hasn’t seen us in a while. We gave her a quizzical look — well, what do you know, she was the same young ‘un as us back when we used to go to ToT every week and she was there helping serve in between doing homework. Small world.

The first thing that impressed me was that this place is packed every lunch time. By noon, there’s a wait out the door. But what’s most exciting to me is the food. The northern Thai chef cooks unbelievably great Southern/Central Thai food in addition to some Northern dishes which he does exceptionally well (as expected, of course). Papaya salad (som tam), a signature Northern dish, which uses crisp, shredded green papaya in a spicy sweet/sour sauce, is as genuine as you can ever get. You can really taste the nam pla (fish sauce), a heavy influence from the north. It is spicy and light.

Another must try here is the northern dish, Yum Woon Sen, with the requisite ingredients: bean thread noodles, ground chicken, shrimp, red onions, mushrooms, and peanuts in a spicy-sweet-sour dressing. It is delicious but very, very spicy. Beware, requesting for a 3-pepper heat level is only meant for asbestos-tongued like me.

The Yellow Curry Fried Rice, a childhood favorite at ToT, is the best I’ve had in town. This isn’t your usual sticky, risotto-textured, rice casserole version. Theirs is true fried rice in form: loose rice held together by delicious yellow curry with chunks of tasty chicken. The smoky flavor is addicting.

ToT makes Spicy Basil Chicken (another childhood favorite) like no other in town. I was surprised to see this signature dish in Lime Juice, not knowing in the beginning that Lime Juice is, in fact, ToT. They use ground chicken which creates great texture and stir fry it with jalapeno and green bell peppers, and sweet basil leaves. The result is the most flavorful Thai dish you’ve ever had. Couple that with a fried egg and you have a Thai meal eaten like a native.

I grew up to this family’s cooking so I love this place. Dining here is like eating at your grandma’s house.

Insider tip:
Lunch entrees either come with soup or spring rolls.
Soda refills are $1.
Lunch prices range from $8-10 and includes soup or spring roll.
Dinner entrees average $15 (but portions are big).

The scoop:
Lime Juice Thai Bistro
684 N Main St
Alpharetta, GA 30004
(678) 242-2991
Mon–Fri: 11:00 A.M. — 2:30 P.M. / 5:00 P.M. — 9:00 P.M.
Saturday: 12:00 NOON — 9:00 P.M.
Sunday: 11:A.M. — 4: P.M.

Technorati Tags: Thai cuisine, Alpharetta, Atlanta

I get delighted when a Thai restaurant serves food that is almost as authentic as it can be. My favorite type of Thai cuisine is the one from the south and central parts, with its creamy curries, tongue-numbing spices, and palm sugar-sweetened dishes. Here at KoKai Thai Bistro, the food is more North and Northeastern, with heavy influences from the Chinese and the Lao. Northeastern and North Thai food are more savory and employ the modest use of coconut milk (read: watery curry dishes). Second to Korean, Thai food is my favorite Asian cuisine. I’ve spent many summers in Bangkok and I can dare say I have eaten every single street food there. Yes, including the bugs of the north and the snakes of the south.

KoKai touts itself as serving authentic street food. Well, the thing is, every food in Thailand is also sold on the streets so I guess they serve Thai food in general. The Tea Rose dumplings is a sweetish-salty appetizer adopted from the Chinese. Soft, steamed wonton wrappers are filled with savory minced pork and crab then topped with fried garlic and served doused with sweetish soy sauce. The serving is big, with 6 pieces, and better for sharing.

Larb Kai is a measuring stick when it comes to Notheastern Thai food and this one’s spot on. The ground chicken is perfectly flavored with green chillies, red onions, and lime juice. Scoop it out onto a piece of fresh cabbage and you get a crunchy, flavorful sensation. You will fall in love with this.

The Thai Boat Noodle Soup is a very common street food particularly in Bangkok, more so in the Floating Market (literally a market on the river and canals where goods and food are sold in small wooden boats). It is called Boat Noodle Soup because, well, you guessed it, it is sold on the boats on the river. For $4.95, you get a medium sized-bowl of rice noodles in a spicy beef broth. If you want authenticity, then choose the pork as it is more common in Thailand. This is a hearty dish, good for sharing, and eaten with other dishes (although this and an appetizer is an ample enough meal). The broth here is bold, simmered for hours, and has the perfect balance of salty-spicy flavors. Comfort food at its best.

Curries here represent all the regional cuisines in Thailand. The KoKai Beef Curry from the North is simply fantastic. The chunks of meat are fork-tender, the curry is thick and spicy, and there’s hardly any coconut milk in it as it should be. It is a thick stew and not the same as what you’re probably most familiar with here in the US which is the Southern Thai variety (sweet and creamy). If you like the more common Southern type, then go for the Panang or the Red Chicken curries, both are on the menu.

Stir-fry dishes, an influence from the Chinese, are a mainstay in any Thai restaurant. Here, the KoKai Grilled Chicken is a must eat. Chicken pieces have a totally different texture which they get from being grilled first and then sauteed. The light brown, savory sauce is infused with curry and the resulting spicy dish is quite delicious.

Desserts are not popular in Asia but must be included in any menu here in our Western world. If you must have it, go for the Sticky Rice with Mango. The sweet, sticky rice here is made with coconut milk and paired perfectly with a sweet cheek of a mango. Their creamy Coconut Ice Cream is a vanilla ice cream with coconut bits. A good choice if you like ice cream.

Overall, I am pleased that we finally have a Thai restaurant that offers dishes from all the regional cuisines in Thailand. Food here is good and fresh, the menu is well thought-out, the serving sizes are big, and the prices are extremely reasonable. It’s become a favorite of mine.

Insider tip:
The Thai Iced tea is a spice extinguisher. Get it.

The scoop:

KoKai Thai Bistro
5495 Jimmy Carter Blvd.,
Suite B-21
Norcross, GA 30093
(770) 409-9219

Technorati Tags: Thai food, Norcross, Jimmy Carter Blvd

This Thai place in Alpharetta has been open for five years and is operated by an all-Thai staff. It has been consistently popular among office workers around the area wanting a quick, delicious, inexpensive lunch. I came in around noon and no tables were available. In fact, there was a wait of about 10 minutes and people were lining up all the way out the door.

The simple menu consists of mainstream Thai food — mainly stir-fry and curries. There are a few notable items such as the chicken wings that are well marinated and fried crispy and the salads (Larb and the Spicy Sausage salads) but I’d forgo the soups (which I think don’t justify the $3 price tag given the small bowl you get). The main entrees are very tasty with the right amount of spices and made with fresh ingredients. Lunch specials come with a tiny eggroll (literally, it takes two bites to finish it), and steamed or fried rice. Overall, I’ve always found their dishes to be consistent. A good place for cheap and quick eats.

Insider tip:
Don’t let the lunch crowd scare you — the kitchen and service are lightning fast. The service is courteous and very efficient.

The scoop:
Thai Thai
11525 Haynes Bridge Rd. Suite 150, Alpharetta, GA 30004
(770) 777-1306
Lunch: M-F 11am-3pm
Dinner: 5-10pm

Technorati Tags: Thai, Thai food, Thai Thai, Alpharetta, Haynes Bridge Rd., lunch, dinner, lunch specials

Opened just two months ago, Aroy-D is already attracting a lunch crowd. And with the humongous space they have, any lunch crowd can be accommodated. For a strip mall restaurant, I was really surprised to see how big the place is — with a good-sized beverage bar and a separate large sushi bar. Speaking of big, the portions are ginormous!

The menu consists of Thai staples and sushi items/combos. I settled for my favorite Gai Pad Gra Pow (minced chicken sauteed with basil leaves) which is the first thing I look for in any Thai restaurant. Here at Aroy-D, they have a funny name for it: Chicken Ka Proud. I give them major points for serving it with a fried egg automatically. None ever do. Saved me time from ordering. The dish was superb, tasty, with just the right amount of seasoning. I would’ve loved it more to be on the spicy side, but hey, you can always adjust that by asking for the condiment set (dry peppers, chili sauce, jalapeno slices in vinegar). I also give them points for using minced meat as most Thai places have gone to using slices of chicken instead.

Another favorite is the Thai barbeque chicken. Aroy-D gives you half a chicken that tastes more Americanized than I wanted it to be. The sauce tastes like, well, ordinary barbeque sauce with no hint of Asian flavoring whatsoever. A little addition of tamarind to the sauce would have elevated this dish to great heights. It came with shrimp fried rice which was flavorful. Read the rest of this entry »