Thai House

Celebrating 23 Years of Excellence and Authentic Thai Cuisine.

Photography by Bruce Law.

Lauded by locals and tourists alike, the Thai House Restaurant Group has evolved into one of Vancouver’s most reputable and recognizable restaurant chains. Frequented by lovers of authentic Thai flavour, especially those who have traveled to Thailand, many claim these recipes are the real deal. “We’re successful because of our staff,” explains Director of Operations Desmond Chen. “All of our chefs are Thai born and trained, and many of them have been with us since the beginning.”

Celebrating 23 years of excellence since first opening in 1986, the Thai House now boasts six locations. Their inaugural spot above Robson Street still does booming business, catering to those enjoying some of the best shopping in the city. Standout dishes include their horw mok, boneless chicken in a red Thai curry with fresh coconut meat, served in a fresh whole coconut. Near Granville Island, the Kitsilano Thai House has been a neighborhood favourite since 1988, while the North Vancouver location makes for a nice diversion before taking a day trip to Whistler, Lonsdale Quay or the Capilano Suspension Bridge. The Richmond location is just moments away from YVR, where spicy pad thai tossed with fresh prawns, tofu and crumbled cashews helps take the edge off a layover.

In English Bay, the Chilli House Thai Bistro sparkles for its alluring Thai cuisine that offers spectacular million-dollar views from its large heated patio, making it one of the best spots in the city to catch a sunset. Their specialty is live seafood, where fresh lobster or crab is prepared in a plethora of exciting ways; sautéed with a fresh ginger, garlic and yellow curry sauce or simply steamed with lemongrass, Thai spices and glass noodles in a savoury hot pot. In swanky Yaletown, the Urban Thai Bistro focuses on innovative fusion cuisine. Here traditional recipes are given a contemporary twist and served tapasstyle, while refreshing lychee and coconut milk cocktails reign supreme. The lively atmosphere is infectious, making this spot as hot as the peanut sauce that garnishes their signature satays.

A perennial winner for Best Thai by all of the major publications, the Thai House Restaurant Group recently won the Reader’s Choice Award from the Georgia Straight’s Golden Plate Awards.

Menu Highlights

APPETIZERS

New Zealand Lamb Loin Chops – Charcoal grilled with Thai herbs

Yum Woon San – Traditional – Thai salad minced pork and shrimps mixed with Thai spices

Thai Style Lettuce Wrap – Lean ground ostrich with fresh basil

Som Tum Malagor – Green papaya strips seasoned with fresh lime juice, dried shrimp, peanuts & Thai 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 & tantalizing Matsaman curry topped with ground peanuts

Khao Pad Sapparod - Fried rice with fresh pineapple, peanuts, raisins topped with egg & 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 & roasted chilli

Poou - Live Crab - choice of yellow curry sauce, curry powder, house sauce or Thai black bean sauce

Pad Thai Traditional – Stir-fried rice noodles with shrimp, grounded peanut, chili paste & bean sprouts

Best of the Cellar

WHITE WINES

Ganton and Larsen Prospect Pinot Grigio from Canada
Yalumba Y Series Viognier from Australia
Geyser Creek Sauvignon Blanc from USA
Sumac Ridge Private Reserve Pinot Blanc from Canada
Simonsig Chenin Blanc from Sout Africa

RED WINES

Oyster Bay Merlot from New Zealand
Ruffino Chianti from Italy
Oxford Landing Cabernet Shiraz from Australia
J. Lohr Seven Oaks Cabernet Sauvignon from USA
Trivento Reserve Syrah from Argentina

MARTINIS AND COCKTAILS

Koh Samui Sangria: Red wine with orange juice & pineapple juice topped with citrus fruit
Chiang Mai Sunset: Alize setting down on pineapple juice and cranberry juice with a hint of grenadine
Thai Tango: Malibu and Rum tangoing with pineapple and orange juice
Thai-Tanic: Vodka, Triple Sec and Melon liqueur with pineapple juice

Pictured above: Traditional Thai Cuisine.

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