FOOD

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

Masala Paneer & Sampler Platter from Chai Shai

sauce. Each fritter is big enough to pull apart, allowing you to enjoy the perfect mixture of crunchy outside with a soft inside.

And you can’t miss the samosas – tender and flaky pastry dough wraps a bold mixture of chicken, beef, or vegetables. Make sure you dip them into the house-made mint chutney. Masala Paneer, a classic Pakistani dish, brings together a sauce of sweet and spicy crushed tomatoes enhanced with fenugreek and house-made garam masala with cubes of Indian-style paneer cheese. The blend of savory spice and heat was perfectly balanced with the firm, yet yielding, texture of the cheese. A perfect dish, especially when paired with the fresh garlic naan. Then you can finish your meal with a refreshing mango shake made from fresh mangos, ice, and a dash of spice, perfect for a warm spring day.

EL: Everything we ordered from Chai Shai was devoured quickly. Stewart and I kept going back for seconds, and repeatedly told each other that “we must order this more often!” It should be noted that this is a great place to order if you’re vegetarian; however, even if you’re a diehard carnivore, you won’t miss the meat in these delicious and filling dishes. And now for one more Asian stop… and this time, we’re heading to Nepal.

SL: The culinary traditions of Nepal are not common in our Midwest community, but luckily for us Chef Hemanta Timsina has brought his worldly experience and unique dishes from his homeland to our neighborhood in the form of Olathe restaurant Yuva Eats. What started as a passion for Chef Timsina took him to culinary schools in India and Austria before he landed in Kansas City. His progressive Nepalese cuisine is a passion project, and his dishes reflect his talent.

Being new to the foods of Nepal I asked the chef what I must try, and he was more than happy to share.

Momo Chaat is a traditional street food of crispy fried dumplings filed with spiced meat, shredded vegetables, onions, ginger, and spices. It’s topped with thick soy sauce, yogurt, savory and sweet tamarind, and a fresh and invigorating mint chutney, finished with a squeeze of lemon for a mix of textures, flavors, and spices. The aromas are familiar, yet they feel brand new as each bite brings a new sensation of low warming spices mixed with high acidic and bright flavors. It was a unique and craving-inducing combination that I will surely be back to experience.

The Kukhura Ko Jhol Masu, or “Everyday saucy chicken,” was another departure from the norm. The introduction of

Momo Chaat & Kukhura Ko Jhol Masu from Yuva Eats

Szechuan peppercorn, showing the influence of Western China, combined with traditional spices from India create a wholly unique taste journey, a gentle softness of heat and warming spices together with bright hints of ginger and chilies wrapped in a thick sauce around tender chunks of chicken. It is served with the most perfectly light and fluffy basmati rice, or tender buttered naan. Yuva Eats allows you to travel to the foothills of the Himalayas just a curbside pickup away.

EL: As we’ve stressed for the past several editions, the pandemic is still very much a part of our lives and restaurants continue to need us in order to survive. By supporting Thai Orchid, Chai Shai, or Yuva Eats, you’re not only enjoying a culinary journey to a different part of the world, but you’re also supporting a local business who needs us now more than ever. We hope you grab dinner from one, or all, of these innovative restaurants, pull out some of your favorite dishes and linens, and enjoy traveling from the comfort and safety of your own home.

Thai Orchid is located at 6504 Martway in Mission, Kansas, and more information can be found at thaiorchidkc.com. Chai Shai is located at 651 E. 59th Street in Kansas City, Missouri, and more information can be found at chaishaikc.com.

Yuva Eats is located at 14967 W. 119th Street in Olathe, Kansas, and more information can be found at yuvaeats.com.

ABOUT THE AUTHORS

Emily and Stewart Lane are Kansas City natives who have an affection for hospitality. Stewart, a former executive chef, makes his career at SMG and loves to cook for friends and family, and Emily manages community impact and philanthropy at JE Dunn Construction. Along with their two-year-old daughter, Evie, they live a life filled with food and culture.

ENVIED IN THE INDUSTRY, AND CRAFTED—GORGEOUSLY—IN AMERICA.

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