Taste Thai delivered another great meal. After dashing out from the Wan Chai MTR subway station, Taste Thai is located on the second floor and is truly a hidden gem.

Look around and you will find authentic Thai grocery shops but just glance slightly toward the sky and you will locate the signage Taste Thai.

Taste Thai
1/F, Wui Fu Bldg, 10-12 Stone Nullah Lane Wan Chai
Hong Kong, China(click for more Taste Thai food photos)

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Located in seedy Wan Chai district Hong Kong, Chili Club delivers great Thai food with flavors that simply makes the appetite sing.

With a milky texture, the chicken curry goes well with a bowl of pillowy rice. For flavor thrill seekers, the basil beef stir fried with vibrant chili will stir the appetite.

The interior is one open space dinning hall so expect the place to be loud but playing center stage is the food. I would suggest ordering a noodle dish, a salad with sour notes, and at least a curry to start things off.

Very rarely, do I come across and poorly run restaurant that delivers also poor food. After a three hour hike in Hong Kong, I was ready to reward my stomach with some great food.

Unfortunately, Shek O Chinese and Thailand Seafood Restaurant just disappoints. First, the service was not attentive and simply wanted our party to rush our order.

More importantly, the Thai flavors were not on par. The curry was simply watered down the Tom Yum soup lacked the inviting sour and sweet combination the diners are looking for.

Simply, a bad experience.

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There are thousands of restaurant in the Hong Kong, which is a vibrant dense city. So with so many choices, restaurants need to be on their “A” game.

As a former published food writer in San Francisco, I look for many things when tasting a dish from color, texture, and taste.

Arriving in a round dish, their curry not only lacked vibrant colors but just came out watery.

Served on a bed of lettuce, the basil beef was poorly presented in a sloppy way.

Let me shed some advice, save your money and instead visit Chili Club, the best Thai restaurant in Hong Kong.

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Sriracha adds “kick” to food dishes instantly. Sushi chefs mix Srircha suace with mayo to make spicy tuna rolls.

A bowl of pho beef noodle soup is just not complete without Srircha sauce.

Read (DIY Sriracha) for the homemade recipe + here is some background info on the addicting hot sauce from Serious Eats-Sriracha.

Note: Thanks to Travis Darrow for source

Bringing street food dish into a posh ambiance requires sophistication. After all, who want to pay a hefty price on a dish we can find else where. This is where ambiance plays a major role and Lian delivers.

Located in the posh IFC (International Finance Center) in Central district, Lian is a Vietnamese and Thai restaurant. The main attraction is not just the food, but the modern décor that is worth visiting. With a dim dining room, the mood is set for a casual yet refined dining place.

The window side seats overseas the charming commercial building while the middle table that offers communal seating entices the eyes. In the middle of the communal table is an active water fall, charming I thought.

Dressed in black shirts, our waiter greets us with a smile. In Hong Kong, it has been raining so Vietnamese beef noodle soup (Pho) would be my order. Split into two bowls, the rich soup was on par.

The sweet tones from the cinnamon and star anise rocked my palate. Tender beef just paired well with velvety rice noodles. A fried doughnut added crunch along with thinly sliced scallions.

One major thing to notice is knife skills when dining out. Proper knife skills from master culinary education will result in a more tender slice of meat or simply better looking vegetable garnish.

We eat with our eyes first.

Arriving with a few loaves of crunchy French bread, the chicken curry was on par. The sweet and slightly spicy curry tones made the bread and sauce combination a winner.

Expect to pay about $20 per person just for mail courses. Call early to reserve a window seat.

{click for address + food photos}

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149 2nd St
(between Minna St & Natoma St)
San Francisco, CA 94105
(415) 278-9991
www.oshathai.com (multiple locations)

She finally arrived on Fremont Street. Dressed in high heels and a red candied color jacket, she was fit for litigation. Despite being an attorney, Apple (pen name) is a great college friend.

In her 5ft 2 frame and porcelain skin, Apple could easily star in an Asian rendition of Sex and the City. She would of course playing Sarah Jessica Parker’s role.

Planted firmly on the corner of my eye, I was ready for fish tacos and crispy chips with lightening spiced up salsa at Baja Fresh.

As any proper gentle would, I offered. “I’m taking you out, your pick.”
In a slurring slow motion, “Ooooooooooha Thaiiiiiiiiiiiiii!”

Thought to myself, “crap!” Swanky, Yuppie. Far from the border, far from Baja Fresh. Galloping in her 4 inch heels and me hip hopping comfortably in my Nike hiking shoes, we marched toward Osha.

Welcoming the senses, the high ceiling and busy chattering heightened my appetite.
The forefront of Osha Thai is great food presentation complimented by a modern twist on Thai food that is on point.

With a stern looking face Apple said, “Stop slurping!” Pillowy rice all gone, but that would not stop me from slurping the remaining green curry ($11).
Hitting the palate, the smoky chili flavors marry perfectly with velvety texture from the coconut milk.

Made green from curry paste, the spectacular dish often includes kefir lime leaves, Thai basil leaves, sugar, and fish sauce. Despite thinly sliced, the chicken lacked tenderness. Hint to chef: Use dark meat.

Arrived in a U-shaped bowl, Apple ordered the Tom Yum Noodle ($10). Filled with floating fish balls, this order is great on a foggy day.
All the while, the Lychee Iced Tea ($3) finishes a great meal.

Osha Thai at this location, provides good Thai dishes, served on great presentation along with a modern interior design.

Marnee Thai
1243 9th Avenue
San Francisco, CA 94122
Tel: (415) 731-9999
11:30am-10pm daily
Price range ($15 and up)

2nd Location
2225 Irving Street (btw 23rd and 24th)
San Francisco, CA 94122
Tel: (415) 665-9500
11:30am-10pm daily

Stepping foot at Marnee Thai on 9th Avenue, an immediate sense of authenticity heightens my senses. Right behind the sidewalk window, chefs demonstrate their knife skills preparing fresh garnishes on their many vibrant dishes. Dressed in dark Thai silk shirt, Kas (son of founder Chai and May Siriyarn) greet us with a smile.

Coffee mug sized spotlights highlight the fixtures on the table, including a purple orchid on the orange table. Amber colored walls reveals a sense of calmness. On my many visits to this popular neighborhood restaurant, service has been attentive and consistent.

For starters, the spicy angel wings ($7.50) have been known to rival the popular dry fried chicken at San Tung. Garnished with fried basil leaves, the spicy angel wings is all about flavor combination Drenched in a honey glaze, the wings are amplified with a stir fried chill-garlic sauce.

For a cool contrasting appetizer dish, the green papaya salad (shredded papaya with dried shrimps, tomatoes and peanut) with the sour and spicy lime dressing does the trick. With smoky char flavor, the chicken satay ($7.50) is sweetened with their peanut curry sauce.

A similar rendition to sweet and sour soup, the tom yum ($7.50-chicken) with obvious citrus notes of lemongrass and lime juice stimulates the appetite.

Arriving in a colorful orange red sauce, the pad thai ($7.50) is especially great here. Chef Chai has won numerous awards for this popular rice noodle dish. Texture is what seperates this tangy dish from other Thai restaurants.

The sweet and sour sauce seeps into the noodles cooked al dente. Another taste observation is the well balanced use of fish sauce and tamarind juice, which other chefs have yet mastered. Pairing a dish on that foggy night, the panang beef ($8.95) was a great choice.

Made tender from hours of stewing, tender beef chunks bathe in a gravy like sauce. The full bodies sauce displays a slight spicy flavor from the curry paste but the coconut milk creates a silky finish. Served in a silver grand container, rice compliments the dish.

Reminding me of a funnel cake from carnivals, the chewy roti with coconut is great dessert to finish the meal. The dessert is all about temperature contrast. Chill coconut ice cream pairs well with a circular room temperature roti cake.

After graduating from UC Riverside, Kas Chai (22) has chosen the entrepreneur route and continues his father’s legacy. Kas Chai said, “I finally get to know may dad more as a person by working with him daily. During my childhood, the restaurant hours made it impossible for me to spend time with him.”

He also advises that aspiring restaurateurs must be prepared to make sacrifices. While his college friends are going to clubs and partying over the weekends, he commits himself to the restaurant. In the business, he noted that he works when his friends are ready to have a good time out.

With a smirk on his face, Chai cautioned “Don’t get into the restaurant business simply for the money because the stress you’ll experience will be enough to make you crack if your heart is not in it.” After the restaurant closes, Kas and his father work in the kitchen to mix the coveted pad Thai sauce and other family recipes. He admits that it is a lonely life for him but his vision to continue the legacy acts as the primary drive.

Marnee Thai’s road to success had been a long one. With the first location (between 23rd and 24th) opening in 1986, his father worked sixteen hours a day. With the restaurant now established with a consistent clientele, father Chai has become a guest lecturer at Culinary Institute of America.

His father’s cookbook, Thai Cuisine Beyond Curry, is a tribute with recipes from Chai’s grandmother that can be purchased at the restaurant.

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King of Thai
346 Clement Street
San Francisco, CA 94118
Tel: (415) 831-9953
11am-2:30pm Daily
Price range: $7-$12

Thai food has always been so dear to my heart. On a foggy day in San Francisco, yellow curry with potatoes is a great comfort food dish that warms the heart. Many Thai dishes are light in taste but infused with many flavors.

After interviewing the King of Thai chef, I learned that different sauces blend well with different dishes. The papaya salad is a great example of a great spring starter. Thinly slice papaya sliced and mixed with a tart dressing. Below is a review I wrote for the local newspaper I work for. At the end of this blog, I will address more about how restaurateurs approach financing.

In a city peppered with Thai restaurants, picking one for dinner can be as daunting as making your own pad thai blindfolded. But fear not, just make a beeline to King of Thai on Clement Street. It’s a fast casual dining restaurant reflecting chef- owner Anthony Chaichana original intentions of serving affordable Thai cuisine.

Decorated lavender walls, it’s hard to miss despite being on eatery row on Clement. As a tribute to the King and Queen of Thailand, gold framed portraits dress the barren back wall. Dressed in purple shirts and expressing an anxious smile, servers scurry around the sixty seat restaurant. Trying not to be overwhelmed by extensive menu and hard to pronounce dishes, focus on choosing key ingredients and the method of cooking from boiling to stir fry

For starters, the fresh duck salad special ($6.75) stimulates the appetite. Savory duck meat and fat from the skin, the dish is complimented by sprinkles of chopped mints. Raw cabbage, red and green onions provide crunch while the chili- lime dressing adds a tangy flavor.

In gang graree ($6.75), sweet chopped onions lay alongside soft buttery potatoes all bathe in a smooth milky yellow curry sauce. A few spoonfuls of curry over the mound of fluffy white rice result in comfort food paradise. Refreshing the plate, a small serving of cucumber salad add crunch and tangy flavor.

For flavor thrill seekers, two spoonfuls of vinegar jalepeno from the spice rack will enhance the ride. As their name suggest, the restaurant is famous for their noodles. Beef lovers should try the beef stew noodle-$5.75. Acting as the core of the dish, the sweet flavored soup is extracted from hours of brewing beef meat and bones but more distinctly, the overuse of rock sugar.

Taking a bird’s eye view of the dish, it looks likes a collection of beef offerings. The beef balls lack flavor, only providing a bouncy texture but the thin slices of beef were flavorful. The best meat ingredient, beef stew pieces feature a coat of gelatinous tendon with a brisket under layer.

Soften by the minute, the noodles were nothing spectacular. Bean sprouts provide crunch and wilted spinach add an earthy taste to the otherwise heavy noodle soup. Skip the pork noodle soup -$5.75 (soup simmered with ground and slice pork along with fish cake and balls) which lacks flavor in soup and ingredients.

Crowned the best dish of the night, the koa pad gai tod ($7.25) is all about crunch. Boneless chicken breast coated with a thin batter is fried till gold brown served over a mound of fried rice.

Made pungent from eggs, pillow white rice compliments the sweet onions and tomatoes. Dunk the chicken into the sweet and sour sauce as a flavor enhancer. Having dined at other sister locations, I would suggest their pad thai-$6.75. Cooked al dente, the noodles are chewy and seep into their acetous sauce.

With a refreshing spicy lime dressing, the papaya salad flavored with dry shrimps and peanuts is a great choice for cooling appetizer-$6.45. With a taffy like texture, the sticky rice and mango dessert end a good meal. For a party of four, the total came out to $11 per person.

As a new immigrant to the United States in 1994, Chaichana started his first location with loans from friends and maxing out the limit on his credit cards. Despite working long hours, he stay focused with his goal of bringing wok style street food to San Franciscans.

His early customers included foreign Thai students and community. By word of mouth, the business became thriving. Also crediting his great people skills, Chaichana said, “I like to spoil my customers. I give discounts and free desserts to my customers.” Fourteen years later and six restaurants in his reins, he has continued to serve flavorful dishes while keeping core culinary root taught by his mother.

King of Thai Noodle is a good value eatery that targets stir fried dishes and rice plates. With quick food preparation, moderate prices, and decent quality, King of Thai noodle is a good neighborhood choice for Thai food.

Restaurant Consultant.
From interviewing Tony, the owner of King of Thai, I am amazed by the number of hours he worked to start his operations. He would often work from 10am to past midnight daily. As an immigrant, he did not have money so he had to take a loan from his brother. Let me go into more details about financing a restaurant operation.

Restaurant financing: Top 6 tips

1) Every person that gives you a loan, draft a contract and have the details looked over by an attorney. Families and friendships can be destroyed over money issues. The terms, payment method, and other details must be clear.

2) Identify non profit agencies that provide free service for entrepreneurs. TMC Working Solutions is just one program. I have worked with them when I was considering purchasing a franchise. My counselor viewed my business plan and provides insights. It a free service.

3) An idea is not a business. Our front part of our brain is logical while the back is emotional. Don’t let your emotions make business decisions. For instance, consider buying used equipment as oppose to new ones. Also, consider a franchise that has been successful. For instance, banks have are more likely to approve a loan if you are purchasing an established franchise such as Subway oppose an unproven one.

4) Score is a free service. I was able to get advice from past entrepreneurs. They can also share past mistakes they have made in financing their projects.

5) The Small Business Administration (SBA) provides educational workshops that range from financing to accounting practices. Workshops are usually free or a minimal fee is charged.

6) Hire a good small business tax accountant. While you are busy managing your operation, make sure you keep track of your revenue, expenses, and food cost. There are tax breaks such as tax deductions for equipment so make sure you keep track of the dollar amounts.

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