Authentic Thai Cuisine in Charlotte
The Thai Orchid Restaurant opened in 1994 by owners Opheth Vongsa and Ed Waters, to the delight of locals and visitors who enjoy fine Thai dining. These two, along with Chef Pho Vongsa — who has been with the restaurant since the beginning — are the reasons for the long-term success of Thai Orchid Restaurant.
All of the Thai dishes are prepared from scratch and only with the freshest ingredients. Specialties include the appetizer mee krob — crisp rice noodles topped with sautéed shrimp, chicken and water chestnuts and eaten “burrito style,” rolled up in fresh lettuce leaf. Vongsa’s pad Thai, one of the most famous Thai noodle dishes, has garnered a loyal following. Some entrées include kang dang, an exotic blend of Thai red curry in coconut cream sauce, with bamboo shoots, green peas, chili and sweet basil. Pla lard prik kaeng is another popular dish with fried whole fish and topped with red curry sauce and mint. Chef Vongsa can adjust the hotness of any dish from a sparkle to full fire.
Thai Orchid Restaurant has been voted in the Top Ten Charlotte Restaurants for 2005 by Charlotte Weekly. Come in today to see why our dishes are the top choice of locals and visitors.