Bangkok CafCB), located on the corner of Hampden Avenue and Downing Street in a strip mall with drycleaners on one side and a liquor store on the other, is a Thai restaurant worth visiting, although you can’t tell that from the outside.
It looks like your typical hole in the wall with a plain black sign and Christmas lights hanging from the windows.
But once inside, you will find yourself in an environment filled with a warm, family touch and excellent food. Most diners are either family friends or have heard of the restaurant from other satisfied customers. A Thai-American family owns Bangkok CafCB) and operates it in a mom-and-pop style. The husband runs the front while his wife razzle-dazzles in the kitchen.
If you’re in the mood for a traditional dish, or just willing to try something new, then you’re in the right place.
Thai cuisine combines some of the most exotic flavors that the American tongue has only begun to enjoy. For instance, Tom Kha Gai, a traditional coconut milk with chicken and lemon grass soup, brings a variety of flavors together to form one of the most delectable savors.
While Bangkok CafCB) may offer many of these typical Thai dishes, they are sure to surprise you with the appetizers all the way to the desserts.
During one visit, I ordered a chicken puff as the appetizer. This was chicken satay stuffed in a wonton skin and accompanied by a peanut sauce that was astonishing in coloring, texture and flavor.
The wonton filling consisted of ground chicken mixed with a curry, chili pepper and peanut butter paste. The wonton skin was crisp. The chicken puff provided a crunchy first bite and moist interior.
Among the entrCB)es, Lad Na, a chicken, thick noodles and broccoli dish, did not live up to expectations. It had flat, thick noodles, broccoli, black pepper chicken and brown gravy. It was served in a white bowl with the thick giant noodles rising just above the sauce.
For an extra feature, whole chives were placed on top of the brown gravy to provide the contrasting color of rich green. I tried the dish tasting every ingredient used, but what I found was that none of them complimented each other.
But the panang curry, Pad Thai and orange peel chicken were winners.
Out of all three of them, my favorite was the orange peel chicken, which wasn’t your ordinary fried food blowout. It brought a new take on traditional dishes. In fact, both in presentation and in taste, I must give this one a full ten.
The orange peel chicken dish was steamed and was served with a fiery chili pepper and nam pla (fish sauce) glaze and shredded orange zest, orange slices, onions and carrots. The citrus tang complemented the powerful spicy chilies, which balanced the essence of the dish.
The presentation of the food is not the only thing to point out at the Bangkok CafCB). In fact, the quaint layout of the restaurant is just as special. It is designed to resemble the comforts that family can provide. All of the tables seat four, and can be pushed together in a matter of seconds for larger parties. They, in an interesting way, resemble kitchen tables with their stainless steel surfaces and wooden legs.
The floor on the other hand has an industrial appearance, but it is contrasted by the warm auburn color of the walls. In general, the dCB)cor of the restaurant is modern with a hint of family values.
A full dinner with appetizer, two entrCB)es and dessert will set you back about $25. And you’ll come back to sample Bangkok CafCB)’s other offerings.
