Muang Thai Offers Comprehensive Menu of Classics

STYLE

Authentic Thai in a bright space with traditional decor in the center of town, across from the waterfront.

THE SCOOP

After working in kitchens in Singapore, Malaysia and Thailand, and attending culinary school, Chanarong (Jack) Pongnoo, a native of northeast Thailand, opened Muang Thai in 2013 as owner and chef.

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THE MENU

Across 10 pages, the menu presents more than 125 plates with vegetarian options, including tofu. Begin with the refreshing tom yum gai, a chicken soup enriched with bell pepper, galangal, lemongrass, mushrooms and lime juice. Rice-paper summer rolls are filled with steamed shrimp and crunchy mixed vegetables and served with a sweet/salty peanut-plum sauce.

For entrées, pick a protein (chicken, beef, pork, shrimp or squid) and style (for example, spicy cashew nut, with cashews, zucchini, celery, scallions and mushrooms in Muang Thai’s mix of signature chili paste and brown garlic sauce). Specials include peanut chicken breast, tangy Jumbo shrimp tamarind, and sweet honey salmon, each with complementing veggies.

HEADS UP

Lunch specials ($13) offered weekdays, 11 am–2 pm. Thai staples like pad thai, coconut milk-infused panang curry and zesty pineapple fried rice come with salad and rice. Upgrade to shrimp or calamari for $3.