Friday 18 Apr
 
 

Permanent parking, mobile food

A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country, including places like New York, the Dallas/Ft. Worth-area and Austin, Texas.
04/18/2014 | Comments 0

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0

Egg-static

No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.


— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · My Thai
Restaurant Reviews
 

My Thai


Find this out-of-the-way Norman Thai spot for a lunch buffet or dinner.

Ryan Querbach October 12th, 2011

There are plenty of Thai food options in the metro. Some are no doubt better than others, but in Norman, one especially stands out. Thai Kumkoon, although relatively hidden in its hard-to-notice location, stands tall as a delicious option for authentic Thai food.

The restaurant has been open for some 15 years, but owner Chun Lai took over the operation in 2001. Ever since, the family-owned and operated establishment has built up quite a reputation around Norman. University of Oklahoma students and professors frequent the restaurant, as do many other Norman residents. In fact, Lai claims that many students make it back to the restaurant after they leave Norman.

“Even after they graduate, when students come back for meetings or whatever else, they choose here,” he said.

Upon my first visit to the restaurant with a guest, I decided to go with dishes that I’m a little more familiar with. We started with chicken satay ($5.50) as an appetizer, and then split a cup of po-tak seafood soup ($5.50). The satay, broiled chicken on a skewer, was seasoned to perfection with Thai herbs, and paired nicely with the accompanying peanut-curry sauce. The soup was equally delicious, but had a much different mesh of flavors. The combination of seafood (oysters, fish and shrimp), lemongrass, lime, vegetables and spices provided for an exceptional taste. The soup was spicy, yet flavorful, and the variety of ingredients helped keep it from being overly simple.

above, Chicken pad Thai is the most popular dish at Thai Kumkoon.

For our entrées, we both went with curry dishes. I chose the panang curry with pork ($8.95), and my guest had the vegetarian curry ($7.95). I’ve always been a big curry fan, and this only added to that adoration.

The panang curry was especially flavorful and spicy, combining the meat, curry sauce, lime leaves, chili peppers and sweet basil. Poured over steamed, white rice, it made for a deliciously spicy experience. The vegetarian curry was just as tasty, although it was less spicy, and had similar ingredients, excluding the meat. Also served with steamed, white rice, this dish had more vegetables than the panang curry, allowing for more variety in flavor. The portions are large, and both of us left with to-go boxes filled nearly to the brim.

For my second visit, I decided I would just get takeout. This time I chose chicken po-piah ($4.75), essentially chicken spring rolls, for an appetizer. They were crispy and delicious, especially when dipped into the accompanying sweet and sour sauce.

My entrée selection was something very new to me, phad phed catfish ($9). This dish was somewhat similar to curry, but included green beans and a surprisingly Southern ingredient: fried catfish. I had never tried catfish in this kind of setting, but it was nothing short of fantastic. The fish was cooked perfectly, and melded well with the green beans, mild curry sauce and crisp basil leaves. Carrying out my order made no difference in the taste or freshness of the food: It was just as good this time as it was when I ate in the restaurant, and I had leftovers for the next day.

Lai said that chicken pad Thai ($6.50) is their most popular dish. He also was quick to mention their healthy and vegetarian options.

“Some customers don’t like it too oily or too salty, and we can do that,” he said.

Hidden in a small shopping center, Thai Kumkoon might not catch most people’s eyes. The inside of the establishment matches the outside and the location — nothing too fancy. However, the small, somewhat dimly lit restaurant gives off warm vibes, making for a very comfortable dining experience. Upon both visits, the service was speedy and the staff was friendly, helping contribute to the already cozy atmosphere.

Thai Kumkoon also has a lunch buffet Monday through Friday from 11 a.m. to 2:30 p.m. Lai said the food is not catered to anyone specifically, and that anyone who enjoys Thai food would enjoy his restaurant.

“The food is good, and with a good price,” he said.

Photo by Mark Hancock

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

 
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