VA2007 - Thai House

Celebrating 20 Years of Excellence

Photos: Bruce Law

Since opening in 1986, Thai House has been setting the standard for authentic Thai cuisine with authentic dishes served in an ornate, welcoming setting. Vancouver Magazine's Reader's Choice Award Winner for a mind-boggling fourteen years in a row, the Thai House has also been consistently recognized by the Georgia Straight and the Westender as the best in its class. This critic's darling and local favourite successfully conjures the exotic allure and addictive flavours of faraway Thailand.

Their diverse array of traditional Thai dishes and their signature and innovative fusion creations are crafted with painstaking attention to detail and are always prepared with just enough spice to suit your palate. The fresh prawns with kaffir lime leaves, chili and green beans delight and chicken in a creamy red curry is served in a whole fresh coconut. Lunch brings ample selection and generous portions, many priced at under $10, making it one of the best values in town.

The Thai House has pioneered affection for Thai food in Vancouver with an unwavering dedication for the most authentic ingredients. "We've developed strong relationships with our suppliers over the last two decades," says Director of Operations Desmond Chen, "ensuring the absolute best product for our customers." To commemorate their 20th anniversary last year, they added twenty innovative new dishes to the menu.

Increased popularity has brought Thai House locations to downtown, Kitsilano, North Vancouver and Richmond, as well as two variations of their winning concept. Their Chilli House Thai Bistro along the Sea Wall on Beach Avenue has one of the best patios in the city, boasting a million dollar view of False Creek, and the Urban Thai Bistro caters to the Yaletown crowd.

Annual trips to Bangkok provide elaborate chinaware and striking decorations to furnish their various locations. It also brings a renewed passion for the exotic allure of the food. "We're constantly discovering new dishes and concepts," exudes Desmond. "Our menu has evolved over the years as Vancouver's palates have. As people's tastes become more discriminating, we've been able to really push the envelope with our cuisine and provide the most authentic taste of Thailand this city has ever seen."

Menu Highlights

Appetizers

New Zealand Lamb Loin Chops
Charcoal grilled with Thai herbs and spices

Yum Woon San
Traditional Thai salad with minced pork, shrimp and glass noodles

Thai Style Lettuce Wrap
Lean ground ostrich with fresh basil and bell peppers served with lettuce cups

Som Tum Malagor
Green papaya strips seasoned with fresh lime juice and spices (seasonal)

Entrées

Kaeng Phed Bhed Yang
Boneless roasted Long Island Duck stir-fried with seasonal vegetables and fresh basil

Horw Mok Maprao
Boneless chicken with red curry sauce served in a fresh whole young coconut

Neua Kaeng Mat Sa Man
Beef simmered in a rich and tantalizing Matsaman curry topped with ground peanuts

Golden Prawn Flame
Tiger prawns topped with mushrooms, bell peppers and spicy sauce

Khao Pad Sapparod
Fried rice with fresh pineapple, peanuts and raisins topped with pork floss served in a fresh pineapple shell

Buddhist Vegetables
Steamed vegetables foil wrapped Thai style

Gai Pad Ma Maung Hin Ma Pan
Boneless chicken stir-fried with cashew nuts and roasted chilli

Poou
Live crab, choice of curry powder sauce, garlic butter sauce or Thai chili and fresh basil

Pad Thai Traditional
Stir-fried rice noodles with shrimp, ground peanuts, chili paste and bean sprouts

Best of the Cellar

White Wines

Ironstone Vineyards Obsession Symphony from USA
Louis Latour Ardeche Chardonnay from France
Mezzacorona Pinot Grigio from Italy

Red Wines

Peter Lehmann Clancy's Legendary Red from Australia
Masi Passo Doble Malbec Corvina from Argentina
Wente Cabernet Sauvignon from USA

Martinis and Cocktails

Koh Samui Sangria: Red wine with tropical juices and fresh citrus fruits
Golden Buddha: The good luck drink
Thai Tango: Malibu and Rum tangoing with pineapple and orange juice
Thai-Tanic: Vodka, Triple Sec and Melon liqueur with pineapple juice
Pink Lips: Vodka mixed with fresh lime juice and pink grapefruit juice

Above: Lobster topped with signature fragrant and delicately spiced yellow curry sauce and bell peppers.

Thai House
1116 Robson Street, Vancouver, B.C., 604-683-3383
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1766 West 7th Avenue, Vancouver, B.C., 604-737-0088
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180 West Esplanade, Vancouver, B.C., 604-987-9911
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129-4940 No. 3 Road, Vancouver, B.C., 604-278-7373
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1018 Beach Avenue, Vancouver, B.C., 604-685-8989
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1119 Hamilton Street, Vancouver, B.C., 604-408-7788
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