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Master sushi chef, Elmer Bionson, serves authentic sushi and Japanese cuisine at Azumi's Garden in Auburn Hills. Drawing on culinary influences of the Far East, Mr. Bionson tastefully pulls together the finest dishes from Japan, China, the Philippines, Thailand, Korea, and Vietnam. Azumi's primary focus is moderately-priced take-out for the time being with soft drinks and bottled water.
Though it’s not the lightest version of Thai food around and a number of its dishes need work, you can get a good meal here and the service is friendly and able.
Montree and Somnuk Arpachinda were pioneers in bringing Thai fare to the area, and they carry on at the colorful hideaway they opened in 1983. Beef, pork, chicken, vegetable and seafood entrees come in styles ranging from simple sautes with bamboo shoots, mushrooms and green onions to hotter-than-Szechuan treatments like Thai curry, lime juice, lemongrass and hot peppers. Not a lot of Thai restaurants offer beer and wine. This one does. ****
Discover a new thai restaurant in your neighborhood. Our chefs specialize in thai hot curry, as well as dishes for milder tastes. Please come in and enjoy your favorite thai dish. It is always our pleasure to serve you.
Established in 1991. Great Thai food by Chef Chai. Offers a wide variety of dishes, but nothing beats the famous pad Thai. Items can be ordered from no spice to tear- and sweat-inducing hot. A delicious hot and sour soup is served at lunch and shrimp chips are included when dining in.
Bangkok Sala Café serves both spicy and mild Thai cuisine. The menu features more than 50 different dishes, prepared by Thailand-born chef Lue Yang. Owner Bee Yang recommends pad Thai (noodles with bean sprouts, egg, green onion, lemon and peanuts), gang gai (rice with various vegetables, Thai hot curry and coconut milk), and pad pak (rice with brown sauce and vegetables). Customers can also choose dishes that include chicken, beef pork, shrimp, scallops or squid. There’s even tofu. Lunch items are served with soup, dinner items are served with cookies. Free shrimp chips are also served when you dine in.
You can taste the care put into preparing each dish. Both the service and the food here make this a pleasurable dining experience.
Good, friendly service and fresh ingredients used in traditional dishes are the mainstay of this family-run restaurant.

This downtown Thai stop's great location in the Compuware headquarters pulls in a lunch crowd that can fill every chair in the commodious eatery. Portions are generous, staff is helpful, food is excellent, and prices are reasonable.

Are you a man or a mouse? At a Thai restaurant, your fellow diners will sit in judgment. The level of heat you ask for is not just a personal preference but an index of your toughness, nay, of your authenticity. Pi’s heat levels should be approached with caution. The prices are friendly, with $1.69 spring rolls that are superior. The pad kee mao (“spicy noodle”) has wide, slippery noodles heaped with generous amounts of smoky chicken and crisp vegetables. The gang gai (red curry chicken) has fiery red chili paste that's only slightly alleviated by the sweet blandness of the coconut milk. Limited seating. No credit cards, no booze. Call ahead 15 or 20 minutes to place your order. Open 11 a.m.-8:45 p.m. Monday through Friday and noon-8:45 p.m. Saturday.
Voted Best Thai by Metro Times readers 1996. Friendly, comfortable atmosphere where entrees are stir-fried or prepared in coconut milk with plenty of pepper. Curries are red or green and very flavorful.
Like all the best ethnic restaurants, you’ll find Sukhothai in a seedy strip mall. Here you'll find Koong Houm Pa, an appetizer in which a spring roll wrapper is folded into a triangle around ground pork and a jumbo shrimp, with the shrimp tail forming a handle (think of a flat ice cream cone), then deep fried. It is served with a sweet plum dipping sauce. The crispy spring rolls were also delicious.
"The first 4-star Thai restaurant in Detroit" -Molly Abraham. Authentic Thai cuisine. Fine dining and cocktails.
Colorful, creative, sizable portions. Intense flavors. Nam prik chiang rai with shrimp combines grilled shrimp with curried chicken and fresh vegetables.
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