FOOD words by EMILY & STEWART LANE | photos by ANNA PETROW
East Meets (Mid)West. Emily Lane: Travel of any sort, much less international travel, hasn’t been at the forefront of people’s minds for nearly a year now. We’ve grown accustomed to our favorite local takeout, sometimes eaten at our coffee tables amidst an endless stream of news or Netflix. And, as much as I love a classic chopped salad or club sandwich, the flavors of this Asian culinary tour of Kansas City are sure to inspire, delight, and perhaps create new favorites in your go-to orders that will literally spice up the same old routine. Stewart Lane: The flavors of Thai cuisine have always been a favorite of mine. Deep, vibrant, and fresh – the exotic spices tickle your tongue and dance across your tastebuds as the heat of chilis warms your core. And Thai Orchid, located in Mission, Kansas, for more than 30 years, serves some of Kansas City’s best Thai cuisine, specializing in spicy curries and bold noodles. The menu is loaded with Thai classics and unique items like the deep-fried taro fries with house-made plum sauce. Super-crispy batter yields to a soft and delicate shredded taro root that is perfectly highlighted with the sweet sauce. The soft spring rolls, my personal favorite, were packed with shrimp, noodles and a medley of herbs to create a light and refreshing bite. Of course, we couldn’t ignore the crab Rangoon, unique in that they are made like a little dumpling, allowing for maximum crunch per savory cream-cheese-filled bite. The classic Tom Kha, a coconut-milk-based soup, is accented with ginger, lemongrass, galangal, bird’s eye chilis, and kaffir lime leaves, packed full of poached chicken, bell peppers, and straw mushrooms, bringing both levity and heartiness with every spoonful. The Panang Curry brought a bead of sweat to my brow and a smile to my face. The sweet, savory, and spicy curry was simmered with fresh vegetables and your choice of protein or vegetable. Deeply spiced with complex flavors and just the perfect amount of heat for an early spring day. EL: It’s very clear to see why Thai Orchid has such a long history and is beloved by so many. They are consistent and always provide a delicious meal. In general, Thai cuisine seems to be more ubiquitous nowadays, but the next two places are in a niche all their own. Chai Shai, nestled in a quiet corner of Brookside, is a cozy Pakistani restaurant built around the principles of street food, spiced tea, and socializing with friends. SL: While we are not doing as much socializing currently, the food at Chai Shai still radiates the same warmth that comes with friendly debates, shared stories, and laughter. The flavors profile of the cuisine is not of heat, but of the complex chemistry of spices blended in a way so that each play well together but distinct enough on its own to be recognized. The Pakora, potato chickpea fritters, would be the star of any street fare. Crispy bundles are loaded with fluffy potatoes, spinach, fresh herbs, chilis, onions, and spices, mixed with chickpea flour and fried to a perfectly crispy crust ready to dip into a spiced creamy yogurt
16 | TODAY KANSAS CITY | SPRING 2021
