Tuesday 29 Jul
 
 

Food briefs: You’re toast, er, pretzel

There’s a new food truck on the scene.
07/22/2014 | Comments 0

Upward mobility

Locals can have fresh microgreens and herbs for cooking in a new and convenient way. Microgreens, a chef favorite, are petite vegetable greens that add color, nutrition and flavor to dishes.
07/23/2014 | Comments 0

Vietnamese comfort food

I’ve always had a love affair with the refreshing, healthy cuisine of Vietnam. I love the fragrances, the fresh herbs, cilantro, basil, mint and other Asian herbs: perilla, Vietnamese coriander and sawtooth cilantro. And I love the contrast and balance in almost every dish: spicy vs. cool, salty vs. sweet and steamed vs. crispy.
07/16/2014 | Comments 0

OKG eat: Cool places, cooler drinks

We know. It’s hot. It’s summer in Oklahoma. Cool down by sampling cocktails that local bars and restaurants have concocted just for you. Find a nice, air conditioned space or a shaded patio and while away the hours drinking the flavors of summer. You might decide it’s not that bad after all.

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

07/23/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

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

07/16/2014 | Comments 0

OKG Eat

Ah, the perils of working with special dietary needs. It can make dining out a pain. Luckily, with restaurateurs becoming more savvy to their diners’ needs, there are a bevy of places in OKC to satisfy your craving for the foods you love without losing taste. All choices this week have been road-tested by gluten-sensitive foodies to guarantee satisfaction.
07/09/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Thai times two
Restaurant Reviews
 

Thai times two


Cuisine from all regions of Thailand are brought together in a cozy corner cafe.

Doug Hill December 7th, 2011

Thai Thai Asian Bistro boasts a duo of chefs who have been preparing the food of their native Thailand together for a long time. Daughter Koi Strickland and her mother, Samer Charoenpibool, are the core culinary team at this new restaurant that’s already developed a large loyal following.

Koi and her spouse, Clint Strickland, opened the diminutive dining room 10 months ago. Already, they have customers who drop in for lunch or dinner three or four times a week, except Monday when they’re closed.

“I started cooking when I was 7. My family lived in Kanchanaburi. You might know that town because it’s where the bridge on the Kwai River is,” Koi said. “We have a lot of coconut trees where I lived. My mom taught me to use coconut milk making fried rice, first, and then all the curry dishes.”

Thai Thai uses recipes passed down from Charoenpibool’s mother. The family’s history on the same immense rice paddy fields goes back more than 200 years. They raised chickens, and Koi’s father and brothers caught fish in the river using bamboo box traps. The rural tradition of using only the freshest ingredients is continued at Thai Thai.

“We spend a lot of time picking out our fresh vegetables and basil every day,” Koi said. “If they aren’t good, we don’t use them, because we care about the food.”

She considers papaya salad, pictured, ($7.99) to be the dish on their menu most representative of authentic Thai cuisine. Finding the fruit at just the right stage can be a challenge.

“Sometimes the papaya is just too ripe,” Koi said, noting she often hits all the Asian markets in Oklahoma City to find the right ones.

Thai Thai’s selections cast a wide net across the Siamese culinary spectrum. Kao soi ($8.99) is a Northern-prefecture egg-noodle dish in a spicy, yellow curry sauce. Squeezing lime wedges over the bell peppers, bamboo shoots, pickled cabbage, bean sprouts and your choice of beef, chicken, pork or tofu makes it a happy festival in your mouth.

From southern Thailand, they’ve brought Massaman curry ($9.50), a coconut-milk stew flavored with lime leaves, cardamom, cinnamon and star anise. It had big chunks of potato, carrot and peanuts swimming in the delicious broth.

Fresh rolls ($5.99) are almost too pretty to eat. Almost. You can see the colorful red cabbage, carrot and lettuce leaf through translucent rice paper. It’s a salad in a roll, served with sides of chili and house-made peanut sauces.

Vegans should be delighted to learn that all of the many dishes on the menu have a meat-free version.

Thai restaurants in America always have pad Thai ($8.99), and it’s the most popular item among customers here. Thai Thai’s sauce is a wicked-good blend of tamarind paste, mild fermented anchovy sauce, brown sugar and chiles.

Famous for their flame-thrower curry plates, Thai Thai’s orders use a one-to-five scale of mouth tingle.

Many dishes are indicated on the menu with two little peppers, meaning they start out at level 2. I ordered pad kee mao ($8.99), a flat-noodle entree at the No. 5, all-hands-on-deck, “the place is burning down” level, but it didn’t taste any hotter than the level 2 choices. Next time, I’ll make sure they understand I mean Thai-hot, because I’m certain that’s no problem.

Charoenpibool speaks very little English, but I was charmed when she came from the kitchen and said, “I love you.” The family uses the phrase as a generic greeting. She may not really have a crush on all her customers, but you wouldn’t know it from her cooking.

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

Photos by Mark Hancock

 
  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
 
 

 

 
 
 
Close
Close
Close