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Bangkok Chef

June 17 - 23, 2012

Savory ‘Street Food’ Brings the World of Bangkok to the Islands

Some foodies might be skeptical when Patrick Chang, owner of Bangkok Chef, describes his restaurant’s cuisine as Thai “street food.” But Chang explains that the restaurant derives its inspiration from Bangkok’s vibrant world of food vendors found in the streets of the country’s capital. “In Thailand, almost everywhere you go, there is food all over,”…

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Picking a Plethora of Pineapples

Hop aboard the Pineapple Express, Ono readers, it’s time to get your fruit on! This week, I’m featuring my favorite fruit of all time. Let’s give three cheers for pineapple! Regarded as a tropical plant, it’s no surprise that pineapple is a beloved fruit of our island home; however, Southeast Asia actually dominates world production…

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April 8 - 14, 2012

Bangkok Chef

Dining Out headed down Nimitz Highway to visit the newest location of Bangkok Chef, which has more than 30 entrees on its menu from curry to noodles and salads. Not only is the menu extensive, but the portions are enough for lunch and then an afternoon snack. Main course dishes are served with jasmine rice,…

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March 4 - 10, 2012

The True Essence of Thai Cuisine

Whether intensely chili-hot or comparatively bland, Thai cuisine is a blending of various cultural influences that result in a marriage of richly decadent flavors and fresh ingredients.

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February 5 - 11, 2012

Blossoming Bangkok Flavor

Describing the appetizers at Bangkok Chef is not easy. It’s difficult to dawdle over slight flavor profiles when you are inhaling food at a rate that would make Joey Chestnut proud. Call it an occupational hazard. But if you’ve tried them you know what I mean. Chicken Sateh ($7.90) is served with lettuce, sliced cucumbers…

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January 8 - 14, 2012

Bangkok Chef’s Spicy Flavors

In the nature of expressing the culture of Thailand, Bangkok Chef keeps it hot and keeps it spicy with its customer favorite, Thai Green Curry. “The taste is like nothing else and that’s why this dish sells more than any other — except maybe for our Pad Thai,” owner Patrick Chang says with a laugh….

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October 9 - 15, 2011

Flavor or Value? It’s a Thai

Here’s some welcoming words for veggie lovers: Right at the top of its menu, Bangkok Chef states: “For vegetarian, tofu may be substituted for meat.” “We substitute tofu whenever possible,” says owner Patrick Chang. It’s music to the ears for Thai food fans who don’t eat meat — and what’s not to love about this…

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August 7 - 13, 2011

Bangkok Chef Adds Full Service to Repertoire

Their goal was simple: Offer “simply delicious” hearty Thai food full of fresh ingredients.

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June 19 - 25, 2011

Savoring the Sweet and Spicy

Off Nimitz Highway, you can slip into an inviting, elegant oasis to get away from the hustle of downtown and enjoy a tasty Thai meal. Started in 2001 by the husband-and-wife team of Patrick Chang and Thai Sansane Pornchairattanakun, Bangkok Chef combines authentic knowhow with fresh ingredients from local farmers. But what is now a…

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April 24 - 30, 2011

Spicing Things Up with Thai Curry

Trying to narrow the origin of curry down to any one country can be a difficult endeavor, but there’s no disputing the spicy dish enjoys a firm foundation in Indian and Pakistani cuisines, and is a common delicacy in Southeast Asian countries such as Indonesia, Malaysia, Laos, Cambodia and Thailand. Historically, curry, with its zesty…

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