Cuisine:

• Thai
• Chilean
• Latin American
• Oriental

Thai Chili Description:
Thai Chili's décor may be bland, but there's plenty of punch in the multi-faceted menu. Chef-owner Chai Ngamsomjan uses "real Thai chilies," he claims, and the more that find their way into the mellifluous pumpkin curry, the better; it's called "old-style" but it will be news to most comers. Thrill-seekers should start at chili level seven and edge upwards from there---even in dishes such as the phad kee mao consisting of flat rice noodles with Thai basil, peppers, onions and a choice of chicken, pork or beef. We like the name and idea of the "pop-up seafood" steamed with curry and coconut milk in a foil packet, and we are more than mad for the spicy Thai lemon grass chicken, its ground grass giving it a more intensely herbal flavor than the usual stalks. In fact, the only item we do not recommend is the very odd spring roll in a crêpe-like wrapper topped with a strange gravy employing fried jalapeños. To soothe the ravaged palate at meal's end, there's house-made coconut ice cream, along with an unusual but effective dessert that's nothing more than a crêpe topped with a sugary butter sauce.


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