Asian flavors have been a part of the American appetite for decades, but we all know that most of it has been “Americanized”. Actual Chinese foodies laugh at General Tso Chicken even though we find it delicious, because it IS delicious. But it’s not the only thing. Ethnosh also visited Hua Mei restaurant where 130 Noshers experienced, savored and were amazed by authentic Chinese cooking. We’re still talking about it.

 

There are variations on Asian food on main roads in every city in America. Panda Express, P.F. Changs are well known. Chains like BIBIBOP offer fast casual food, and there are business models from quick-to-go places or build it yourself Asian plates
modeled after Subway. The variety is well worth studying.

 

Over the last couple of decades Thai food has become popular because it is varied, interesting and delicious. In authentic form it’s usually spicy hot, but most Thai restaurants have toned it down for American tastes. If you want it hot it’s certainly available but be aware that they’re not kidding around. A mixture of flavors is the general description for Thai food. There are lots of vegetables, many available proteins, and an impressive use of spices. A single dish might be sweet, salty and spicy.
Everything is aromatic. It is always advisable to try different dishes in Thai dining so this should be an especially tasty Ethnosh. The regular menu at Thai Kitchen makes that point by offering a special that includes appetizers, soup and an entree. They also have sushi because customers demanded it.

Thai Kitchen is a much different story than most of our other Ethnosh excursions. Su and Pom are from Thailand, they are the owners. Su has a degree in philosophy as well as a culinary degree which informs and oversees the food side while Pom has an MBA and handles the business side. They own three restaurants in the area including Thai Village in Centerville and Hello Thai in Beavercreek. These are business people, but their restaurants are not the sort of corporate chain operations that prize efficiency and cost control over culinary excitement, authenticity and flavor. They understand how that works. Both of them came to the US on a travel/study program in their home country and were introduced to America by working as teenagers at Frisch’s Big Boy. They also understand that real cuisine is a business model that works and you’ll know it too after this Nosh-Up.

We think you’ll want to come back too. They have a blackboard special called Drunken Master which is noodles with garlic, Thai basil and red chilis that is promised to be hot.

 

Allow an extra few minutes to find Thai Kitchen. It is located north of 725, across from Dayton Mall and in the midst of several other good restaurants. It’s a busy commercial strip that has only one entrance, somewhat hidden.