Chicken Larb ($9.95)
Serving food that simply tastes fresh and delightful, Bangkok Chef churns out dishes that provide a taste of Thailand at five locations on Oahu. Established in 2002, the company has sites in Nuuanu, Manoa, Iwilei, Ewa Beach and Moiliili.
Co-owner Patrick Chang and his wife, Sansane, started the business 17 years ago. Originally from Bangkok, she’s fervently dedicated to crafting the best flavors from her childhood home and throughout Southeast Asia.
Mango Salad ($10.95)
In fact, the idea for creating Bangkok Chef sprouted back in 2001 when the couple operated a market selling Asian groceries and island produce. One day, when Sansane was preparing the couple’s own family dinner, a market customer arrived and loved the smell of that cooking and wished she could buy it. Although it wasn’t for sale then, it planted the seeds that later became the Bangkok Chef business.
Shrimp Long Rice Salad ($10.95)
For example, one of the delectable dishes Bangkok Chef offers is Mango Salad ($10.95). It consists of shredded colorful and tasty mango with carrots, red onions, Chinese parsley, chili peppers and crunchy cashew nuts. It’s served with a delicious in-house special olive oil sauce.
Meanwhile, the Beef Noodle Soup ($11.45) includes rice noodles, chunky slices of meatball and beef in a house-made beef bone broth that’s carefully crafted. Onions, Thai ginger, lime leaf and lemon-grass kick up the flavor. Garnishes include green onions, parsley and more.
Beef Noodle Soup ($11.45).
You’ll be “livin’ large” when you dig into the Chicken Larb ($9.95). This delectable dish features minced chicken in a starring role, combined with onions, mint and spices in a lemon sauce. It is served with cabbage leaves to scoop up all those amazing flavors.
Seafood lovers can rejoice over Bangkok Chef’s Shrimp Long Rice Salad ($10.95). This item is studded with juicy, plump shrimp, long rice, onions and Chinese parsley. The salad also has cherry tomato, shredded mango and chile pepper in a special lemon/olive oil sauce.
See more articles from: Bangkok Chef
