Bangkok Cuisine

comment
Montree and Somnuk Arpachinda were pioneers in bringing Thai fare to the area, and they carry on at the colorful hideaway they opened in 1983. Beef, pork, chicken, vegetable and seafood entrees come in styles ranging from simple sautes with bamboo shoots, mushrooms and green onions to hotter-than-Szechuan treatments like Thai curry, lime juice, lemongrass and hot peppers. Not a lot of Thai restaurants offer beer and wine. This one does.

We welcome readers to submit letters regarding articles and content in Detroit Metro Times. Letters should be a minimum of 150 words, refer to content that has appeared on Detroit Metro Times, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at letters@metrotimes.com.

Support Local Journalism.
Join the Detroit Metro Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Metro Times Press Club for as little as $5 a month.