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 cuisine? It’s a vegetable-rich combination of healthy ingredients and exotic flavors that tantalize the taste buds. And at Bangkok Chef, you know it has to be fresh because the restaurant — or restaurants, since it now has three convenient locations in Honolulu — got its start in 2002 when Chang and his wife, chef Sansane Pornchairattanakun, who hails from Bangkok, opened a tiny takeout at their produce stand, Nuuanu Open Market.

This is a popular place. Nearly every dish on the menu here is a customer favorite. Pad Thai noodles and crispy spring rolls top the list, but the curries are big sellers as well.

Chang recommends (well, actually, he recommends everything on the menu) Thai Green Curry ($6.25 with jasmine rice; add 50 cents for brown or sticky rice; a larger a la carte portion without rice costs $7.80), a medium-spicy concoction of sliced chicken (just ask to substitute tofu), eggplant, bamboo shoots, lime leaf, peas and basil in a green curry sauce made with coconut milk.

Whether you’re craving exotic flavors or looking for value, at Bangkok Chef, it’s a Thai.

Bangkok Chef