Refreshing eats that give diners a ‘bang’ for their buckA La Carte
August 18, 2019
Story By: Kyle Galdeira | Photos by: LAWRENCE TABUDLO
By offering stellar service and delicious contemporary Thai cuisine that is fresh, simple and delicious, Bangkok Chef serves up smiles that are noticeable as customers enjoy the local eatery.
Owner Patrick Chang and his wife opened Bangkok Chef 17 years ago after initially selling fresh produce and groceries. Chang explains that his wife is an excellent cook, and one night, was preparing dinner for the couple as a customer entered the store. She smelled the alluring aroma and asked if she could buy some to take home. The inquiry launched Bangkok Chef, and customers keep coming back for more of their tasty favorites.
“By serving contemporary Thai cuisine, we allow everyone to enjoy the taste; traditional Thai food is very spicy and exotic, and we try to bring this type of food to the mainstream so everyone will enjoy it!” Chang says. “We don’t overdo the presentation or spice level, and by using simple, delicious and fresh ingredients, we can keep our prices down and offer high quality options.”
Diners can visit the five convenient Bangkok Chef locations in Nuuanu, Manoa, Iwilei, Ewa Beach and Moiliili. The Ewa Beach location is gaining popularity in the Laulani Village Shopping Center along Fort Weaver Road across from the Hawaii Prince Golf Club.
“People like the service and look forward to the consistency of our food,” Chang says. “We still offer very reasonable prices and nicely prepared dishes that are healthy for the entire family. Some people ask if the curry is edible, because they hear misconceptions that curry is too spicy, but don’t let that fool you!”
Mango Salad ($10.95) is as beautiful as it is tasty with shredded mango, carrot, red onion, Chinese parsley, chili peppers and cashews all mixed with a special house-made sauce with a “medium spicy” heat level. Shrimp Long Rice Salad ($10.95) is another local favorite that is constructed with shrimp, long rice with onions, Chinese parsley, cherry tomatoes, shredded mango and chili pepper in a tangy lemon and olive oil sauce.
Pad Thai ($9.95) is one of Bangkok Chef’s top sellers and remains a mainstay for multiple generations of loyal customers. The dish features rice noodles fried with egg, chicken, bean sprouts and chives all tossed in a house-made Pad Thai sauce. Diners may substitute fish ($11.95), shrimp ($12.50) or beef ($11.45).
Chang notes that Pad Thai is “very popular, we sell a lot! And, no matter what location you go to, you’ll find consistency in the dishes and our sauces, so you can look forward to the same great taste.”
Thai Green Curry ($9.95) is another popular choice as sliced chicken breast, eggplant, bamboo shoots, lime leaf, peas and basil are paired with a green curry sauce and coconut milk. Diners can enjoy the dish with brown or sticky rice for 50 cents more, and may substitute fish ($11.95), shrimp ($12.50) or beef ($11.45).