The best Thai food in the Salt Lake Valley is Thai Delight Cafe in West Jordan, and it’s not even close.
Change my mind.
Change my mind.
Thai Delight is at about 6200 S and Bangerter.What was the name of the one in downtown, just across 5th S from the library? Was that Thai Delight? Whatever their name was, I used to love their lunch special - you got, like, 2 entrees, soup, sticky rice, desert, all for about $6. And I could walk over and pick it up from work.
Other than that, Mekong.
I do miss the restaurants in Salt Lake. So much good food...
It has been a while, but off the top of my head, I've tried Thai Delight, Nuan's, Chang Noi, Chabaar and a few others.
My best bet would be Sawadee. You might want to call ahead and make your preferences known.It has been a while, but off the top of my head, I've tried Thai Delight, Nuan's, Chang Noi, Chabaar and a few others.
Kin Sen was ok. Biggest problem is lack of flavor (maybe not enough fish oil or dark soy sauce) and use of strange spices. I prefer fresh thai chili and garlic, but thai chili jam provides good flavor. Also sometimes less than fresh ingredients.
Places that give you a side of chili oil to spice yourself results in not nearly as good flavor as cooking the spice with the rice noodles.
There was a noodle bar that was decent. And I think My Thai was ok. I haven't found anything that comes close to the food stands in Thailand or many of the restaurants and food trucks in Thailand.
I meant to say "I haven't found anything that comes close to the food stands in Thailand or many of the restaurants and food trucks in Portland." I understand we won't get the same food as we can get in Thailand, but many Portland restaurants are very similar, but nothing in Utah I have tried comes close. I'll try Sawadee next time I am in town. I tend to travel there for business every month or every other month.My best bet would be Sawadee. You might want to call ahead and make your preferences known.
Problem with trying to find Thai food that is like the Thai food you had in Thailand is that there is an Americanized standard for Thai food (just like with almost all cultural food in the U.S.) and it's not easy to venture from that standard and succeed, especially in a place like SLC, Utah. But most of these places are owned and operated by people from Thailand, so if you reach out to them they can make the dish you want the way you want it, within reason. In a lot of cases things are the way they are because that's what's available in the local supply chain. But if it's a matter of a little more fish sauce or dark soy, they can probably do that, along with adding the spices/chilies to the cooking process (completely agree that it makes a HUGE difference).
Was that directed at me? If so, I never said "authentic" and clearly delineated what I was looking for (plenty of sauce, fresh thai chiles (fresh thai basil is good too).I generally have an issue with the term "authentic" when it comes to food. In Thailand there are almost certainly thousands of takes on what Drunken Noodles are, if that is even a traditional Thai dish and not just an exported recipe developed for the taste buds of people outside Thailand.
Any traditional dish is made countless ways. There is really no such thing as "authentic" in my opinion. The best that can be done is to make something that tastes good and is desirable by enough of the people in the location it is made to make it reasonable to put it on a menu.
Wanting something "here" to taste like it came from "there" is not unreasonable, but it's also frequently unobtainable. The local supply chain, local ingredients, etc, are all going to have an impact, but the biggest impact will always be commercial viability. What will people "here" eat, what will they pay for? You can't force food on customers and just yell at them about authenticity. You have to offer things they want to eat.
I don't really care if the Thai food I eat in SLC is the same as the Thai food in Thailand (or Portland). What I care about is if the food I'm eating tastes good to me. I can certainly try to better understand Thai cuisine and get closer to what people in Thailand enjoy. If that is my goal I'm far more likely to find success making that food myself, in my kitchen, sourcing ingredients diligently according to the standard I'm attempting to achieve. Short of that, **** holding a commercial restaurant to a standard that would bankrupt them.