If you are obsessed with Thai Food, like our entire TulsaFood staff is, you will never be disappointed with Thai Village.
This was my first time here and we had only been seated for a few brief minutes when a Thai Iced Tea– a creamy, dreamy concoction – was placed in front of us.
Already I liked this place.
Paul Her, Owner of Thai Village Cuisine brought us some of his favorite entrees and while doing so, shared his vision for his restaurant. A former business student, He runs an efficient operation. Using lulls in the day, he keeps his staff busy with preparation and restaurant maintenance so that food, service and ambiance are constantly being monitored.
“Most of our staff are family and friends and we work to make sure everybody feels part of the family. Small things, like ensuring staff gets time off and shifts aren’t too long make all the difference.”
Thai Village creates extraordinary meals using these same values. All sauces are made fresh, in house as are the fresh vegetables used throughout the menu. The traditional ingredients in Thai cuisine – fish sauce, coconut milk and Golden Mountain Soy Sauce – are obtained directly from Thailand in keeping with Thai Village’ commitment to fresh taste.
The menu features an extensive list of entrees that can be created with chicken, beef, pork, shrimp and even other ingredients such as squid. Served with unlimited white rice, entrees can be customized based upon the diner’s preference. Thai Village uses a simple scoring system from 1 – 5: 1 being “mild”, 2 is “hot” , 3 is “Thai Hot”, 4 is “Extremely Hot”, while 5 is “Hot as can be made” Admittedly, the latter selections are for the more adventurous diners.
On our visit, we experienced Sesame Chicken created with lightly breaded chicken in sesame sauce surrounded by crisp broccoli. A traditional dish, I enjoyed it because of the balanced sweet and savory flavors. I also enjoyed the portion – large enough for lunch without being overbearing.
Next, we sampled Pad Thaiwith fresh rice noodles, bean sprouts, green onion, ground peanut and egg. Another traditional dish that was mildly seasoned and delicious. The noodles were cooked to perfection setting off the delicate flavors of the chosen protein – chicken.
Then, we gave Pad Ped– or as some might know it, “Red Curry” a try. This entrée features red curry, coconut milk, eggplant, onion, fresh mushroom and bell pepper. Again, the harmony of seasonings created a dish that was flavorful and enjoyable.
Finally, Gang Keaw Warn (or Green Curry) was enjoyed. This quickly became my new favorite dish with its spicy basil, green peas, eggplant, bell pepper, coconut milk and of course, green curry. Finishing off my Thai Iced Tea, it was the perfect ending to our visit. Just as impressive to me as the menu was the conversation shared with owner Her. His passion for being in his own business while creating jobs for others is admirable. When asked if he would share his secret to restaurant success, he quickly responded, “Guests are always #1 and employees are respected for their time and commitment.”
Clearly, in both passion and taste, Thai Village is into something good.