March 3, 2012
Bangkok Chef
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.
February 4, 2012
Bangkok Chef
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…
January 7, 2012
Bangkok Chef
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…
October 8, 2011
Bangkok Chef
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…
August 6, 2011
Bangkok Chef
Their goal was simple: Offer "simply delicious" hearty Thai food full of fresh ingredients.
June 18, 2011
Bangkok Chef
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…
April 24, 2011
Bangkok Chef
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…
March 20, 2011
Bangkok Chef
By keeping its menu simple, Bangkok Chef delivers on its promise of bringing delicious, affordable Thai cuisine to the masses.
January 2, 2011
Bangkok Chef
In a former garage on Nuuanu Avenue, Patrick Ching draws crowds of enthusiastic diners to his humble storefront for some of the city’s favorite Thai food. We stopped by and asked regular diners Bruce Nakaoka and Eric Martinson what they’d…
