You want the spice? You can't handle the spice! That's how most Thai chefs feel about Americans in their restaurants. Order chili-laden fare medium strength, the food comes out mild. Ask for it extra hot, it just might verge on medium, if you're lucky. That's not enough for even the lamest endorphin rush. Well, gringos with iron palates who are tired of being the objects of discrimination can relax. Siam Gourmet makes no distinction among its customers. So if you order your tom yam kai soup -- a hot 'n' sour broth blended with lemongrass and chicken -- medium, it'll be positively murky with spices. Beef massaman curry is so powerful even the potatoes in the stew can't dumb down the blast. And zesty yam pla meuk, more commonly known as "jumping squid," is aptly named. But it's the customer who'll be doing the jumping -- through hoops, if necessary -- for a soothing, creamy Thai iced tea.
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