Baan Thai

Baan Thai Review

The city's first Thai restaurant, modeled on a traditional Thai baan (house), remains arguably the best. The entrance corridor is an Asian art gallery, and the formal dining room is partitioned by Burmese-teak latticework. Sit at a table, adorned with an orchid, or on a traditional Thai khantok (floor cushion) on the raised platform. The husband-and-wife chefs create traditional cuisine, from thod man koong (crisp golden cake of Thai-spiced prawns, served with plum sauce) to kai phad med mamuang (diced chicken stir-fried with cashews, mushrooms, and sun-dried chillis), all served on sage-green crockery. The lunch buffet is popular.