West Newsmagazine 12-14-16

December 14, 2016
WEST NEWSMAGAZINE I 45
Authentic flavors take customers on journey to Thailand at Rice Thai Bistro
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By SUZANNE CORBETT
Bryan Prapaisilpa, owner of Rice
Thai Bistro, knows freshness and flavor
is what his customers crave. And that’s
exactly what he gives them – authentic
flavors derived from sourcing the best
Thai ingredients.
“Thai cooking is about fresh ingredients
with everything made from scratch,”
Prapaisilpa said. “We always start fresh,
so we can bring out the full flavor of the
foods. Some of our customers have never
tasted some of these flavors before and
they like it.”
Prapaisilpa owns the West County restaurant
with his wife, Nina. Both learned
to cook from their mothers.
Rice Thai Bistro’s cuisine is based
on traditional recipes and preparations
that produce lighter flavor profiles, such
as those found in Thai curries. Unlike
Indian curries that commonly use yogurt,
Thai curries use coconut milk and vary in
style based on the region where the dish
Rice Thai Bistro
was invented. Thai curries range in color
from red to green to yellow, colored by
the curry paste used, with each having a
unique combination of spices and herbs.
One of those spices is krachai, a key herb
in Thai Green Curry. At Rice Thai Bistro,
this fan favorite features a mix of bamboo
shoots, bell peppers and peppery-flavored,
golf ball-shaped Thai eggplants simmered
in curry sauce.
Massaman Beef, which is braised in
coconut milk with onions and potatoes
and accented with ground peanuts, provides
a nice balance of spiciness with
sweetness. Massaman is served with a
side of cucumber salad, making it a tasty
combo that has become a big seller.
“People love the Massaman Curry
and cucumber salad,” Prapaisilpa said.
“People also love Jungle Curry. It’s lighter
than the other curries because it’s made
without the coconut milk.”
Jungle Curry, a dish that originated in
Northern Thailand, has been a house specialty
since Rice Thai Bistro opened.
14536 Manchester Road • Winchester • www.ricethaibistro.com • (636) 220-1777
Lunch hours: 11:30 a.m.- 2:30 p.m., Tuesday-Friday; noon-4 p.m., Saturday and Sunday
Dinner hours: 5-9 :30 p.m., Tuesday-Saturday; 5 p.m.-9 p.m., Sunday
Curry continues as a main flavor element
is Shoo Chee Cod, a Chef’s Choice
menu selection. This sophisticated dish
is seldom seen on menus outside Thailand
and is considered by some to be
true Thai gourmet. The dish features a
seared cod filet that is plated and draped
in a coconut milkinfused
creamy Shoo
Chee Curry Sauce.
Shoo Chee is made
from a mild red
curry paste [without
coriander seeds and
cumin] before it’s
finished with kaffir
lime leaves, a distinctive
flavor element that makes this
dish a winner with gourmands.
Wok noodles, noodle bowls and stirfried
options also receive the same attention
as Rice Thai Bistro’s curries and
fancier fare, with special consideration
given to sourcing only the finest flavors,
such as the cuisine’s signature lemon
grass, mint, cilantro and glanaga, an
herb similar in look and flavor to
fresh ginger root.
Prapaisilpa recommends Drunken
Noodles [Pad Kee Mao] as his
noodle pick for guests looking to
Nina and Bryan Prapaisilpa, owners of
Rice Thai Bistro; [at left] customer favorite
Crab Rangoon
taste something different. The dish features
flat rice noodles paired with basil,
bell peppers, tomatoes and onions and
“drunk” with flavor. Protein choices, such
as beef, chicken, pork, tofu and shrimp can
be added to create a satisfying and hearty
meal.
Rice Thai Bistro provides a full-flavor
dining experience that encourages exploration
from its Chicken Satay appetizer
to its Red Bean Ice Cream. It’s a culinary
journey that’s sure to have you returning
soon for more.
“Some costumers say they would like
to lick their plate it was so good,” Prapaisilpa
said.
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Sat 12 pm - 4 pm & 5 pm - 9:30 pm • Sun 12 pm - 4 pm & 5 pm - 9 pm
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