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.
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…
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…
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…
Their goal was simple: Offer "simply delicious" hearty Thai food full of fresh ingredients.
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…
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…
By keeping its menu simple, Bangkok Chef delivers on its promise of bringing delicious, affordable Thai cuisine to the masses.
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…