Adventures In Kung Fu

A Thai Cooking Secret To Balance The Flavors

2012-02-28T07:00:00.000-08:00

While most people think Thai cooking is all about following a balanced recipe, more aspiring cooks are learning something else about Thai cuisine — just because you make the dish right one day, doesn't mean that the dish will turn out right the next time. Sometimes Thai dishes taste remarkably different, even if you think that you did everything the same.

"When some Westerners cook, they think in terms of balancing ingredients," says Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "But really, Thai cuisine is more about balancing taste and flavor. There is a remarkable difference between the two."

As an example, Wong looks to the chili pepper that has long become associated with Thai cooking. Two different chili peppers can be remarkably different based on the region they come from, the growing conditions that year, the maturity of the pepper, and dozens of other barely noticeable differences.

"It is easy to think that one chili pepper is the same as another, but the truth is that most chili peppers are not the same," smiles Wong. "One of them could be hotter than another or sweeter or more flavorful. You really cannot tell until the dish is being prepared."

Wong says the same holds true for many Thai ingredients, especially those imported from Thailand. Although some of them are becoming more common in the U.S. like kaffir lime and Thai basil, others are still a little more difficult to find such as Guinea pepper or piper sarmentosum.

Along with variations in the ingredients themselves, Wong says everything impacts the flavor of a dish. Temperatures and the order in which ingredients are added can all impact the dish. In some cases, something as simple as a sauce can be ruined if a cook attempts to combine it while cooking the main ingredients as opposed to separately in its own wok.

"One of the reasons we don't use packaged mixes here at Kung Fu Plaza is because our chef rightly insists that mixes do not blend ingredients properly," Wong said. "While some restaurants think that mixes increase consistency, we have learned that they only increase the wrongness of the flavor."

To cook authentic Thai food, the ingredients have to be combined or added at the same time. And in some cases, experienced Thai chefs know how sauces, accompaniments, and garnishes are supposed to taste before they are added to the main dish. At any stage during the cooking process, the chef or cooks will know exactly which ingredients to add to balance the flavor.

Wong says most people know the basics such as coconut milk can tone down spiciness or that fish sauce can add saltiness, but some ingredients are much more temperamental. Fish sauce, for example, also carries a distinct taste as does soy sauce and even various kinds of salts and sugar.

"This is one of the reasons my family has always taken pride in our food," says Wong. "Part of it is science, but so much of it is culinary art."

Founded in 1973, Kung Fu Plaza serves the most authentic Chinese and Thai cuisine of all Las Vegas restaurants. It is open daily from 11 a.m. to 11 p.m. The average entree is under $10 and most patrons order family style. You can find details about Kung Fu Plaza in Las Vegas here.

Gomez And Bieber Find Thai Love

2012-02-21T08:00:00.000-08:00

In one of the most heart-warming stories near Valentine's Day, Justin Bieber married six-year-old Avalanna Routh in a pretend ceremony in New York yesterday. Routh is battling cancer and Bieber decided to visit the girl, whose family made an appeal to him on Facebook.

After the 17-year-old musician saw the story on the US Today Show, he agreed to fly the little girl and her family from Boston to New York. The singer described the experience as one of the most inspiring days of his life and the "best part of my day."

The special date took place on Feb. 13. The day before he had met up with Selena Gomez for their valentine's date and the young couple made the right choice — Thai food, where Bieber gave Gomez a diamond ring in the shape of a J.

According to the stories circulating about Bieber, Gomez ordered chicken pad Thai and Bieber ordered Panang curry with chicken. They went out for Thai food in New York a few years ago too.

Just last week, Alan Wong had noted here how Thai food was becoming the meal of choice among Valentine's Day patrons. At the same time he was working on the story, Gomez and Bieber were ordering their dinner (unbeknownst to him).

"While pad Thai is more expected, Justin Bieber shows an experienced choice," said Wong. "Panang or Panaeng curry is a milder curry that was originally made for a beef dish but also works well with shrimp and fish."

When asked if there was anything that could be read into the dining choices, Wong laughed. He said if he could read relationships based on what people ordered off a menu, he would be on television in addition to running the kitchen.

He did add, however, that he looks forward to the day the young couple might visit Las Vegas together instead of New York. He said he would love to add Bieber to the long list of names that have dined with Kung Fu Plaza since it first opened in the 1970s. Even today, it is not uncommon to see the occasional celebrity dining in the restaurant because of its reputation and out of the way location.

"Justin Bieber has a big heart and I am continually amazed at the choices he makes beyond his musical career," says Wong. "He is very respected in Thailand, and what he did for Avalanna Routh is probably the best example why the Thai people feel the way they do about him. The right thing comes naturally to him."

Founded in 1973, Kung Fu Plaza serves the most authentic Chinese and Thai cuisine of all Las Vegas restaurants. It is open daily from 11 a.m. to 11 p.m. The average entree is under $10 and most patrons order family style. You can find details about Kung Fu Plaza in Las Vegas here.

A Thai-Style Valentine's Day

2012-02-14T08:00:00.000-08:00

Half a world away, the Thai people are celebrating Valentine's Day with more romantic zeal than ever as seven couples bring their lips together in one of the longest most exciting "kiss offs" on the planet. The event, hosted at the Thai beach resort of Pattaya near Bangkok, just may break the world record.

The marathon, which started yesterday, will continue through tomorrow, assuming the young couples are able to keep it together as they set their sights on the record. The current time stands at 46 hours, 24 minutes and nine seconds, which was set last year by Lakkana Tiranarat and her husband. They are back this year.

"I love that Thailand holds the world's record for the longest kiss, especially on Valentine's Day, because it shows the world how progressive and inventive the Thai people can be," says Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "I wish the event were held here in Las Vegas, given that we are the number one city in the United States for weddings. Even so, I would want Thai people to win. Although Las Vegas also has a few interesting ideas."

Unlike many kissing competitions, the world record standard is especially challenging. Participants cannot break their lip lock for any reason — bathroom breaks, drinks, food, or teeth brushing. The contestants who win will receive a 100,000 baht diamond ring and a hotel gift voucher for 200,000 baht.

The kissing contest is one of many celebrations in Thailand.

In Thailand, another record might have been set. Thirty-four couples took part in the the sixteenth mass underwater wedding where couples traded vows, kisses, and the "okay" sign to seal the deal for their marriage. The ceremony was staged just off the coast of Ko Kradan, which is considered one of the most picturesque islands in Southern Thailand.

"It started because young people started to fall in love with Valentine's Day, but it has since taken the country by storm. Everybody in Thailand loves the holidays," said Wong. "And now I am reading that everybody else in the world is in love with Thailand's love for Valentine's Day."

What's not to love? The romantic affair is observed with a grand celebration, romantic dinners, flowers, chocolates, and candies. And since young people have embraced the holiday, adults have started exchanging gifts and affections too.

What's more, some publications are starting to suggest that Thai food be the cuisine of choice among those who feel the pangs of love. About.com even suggested that all dinners for two ought to be Thai because of its special, spicy, and sensual overtones.

"I love the idea that Thai food could become the meal of choice among Valentine's Day patrons," says Wong. "The menu they suggested, however, all seems rather cliche. There are better ways to pick cuisine than red foods and so-called aphrodisiacs."

Instead, tom yum soup (which also has red highlights) is the best starter because it warms the heart. Any number of Thai-style sweet and sour dishes (jumbo shrimp, chicken, pork) would make a great choice or Kung Fu Plaza roast duck for those preferring Chinese. For dessert, Kung Fu Plaza serves six ice creams and two fruits (lychee and longan).

"I would advise that our guests ask our servers, and they will help customize a Valentine's Day dinner for you," mused Wong. "It all depends on whether your relationship is spicy or mild, contemporary or traditional. We have something that will make today memorable!"

Kung Fu Plaza was originally founded in 1973 as a small 25-seat restaurant in Downtown Las Vegas. It later moved to become one of the first independent Las Vegas restaurants inside the then-legendary Plaza Hotel at the urging of its owner. When Chinatown opened in Las Vegas, Kung Fu Plaza moved again so it could better serve the hotels and resorts along the Las Vegas Strip.

Kung Fu Plaza Wishes Andy Ricker Luck

2012-02-07T08:00:00.000-08:00

There is plenty of buzz surrounding the opening of Pok Pok in New York City, which is the Thai restaurant owned by James Beard Award-winning chef Andy Ricker. New York seems excited. It started in Portland a few years ago when Ricker decided to bring a taste of Southeast Asia (North and Northeast Thailand) to Portland.

The creations he made were surprisingly good for a non-Thai native, but maybe not surprising for someone who has studied the cuisine for 20 years in Thailand. It's not uncommon for him to invest as much as one full year learning a single dish. And this is very likely the reason The New York Times called Ricker the ambassador for Thai food in the United States.

"It might seem unusual for a Thai restaurant owner to wish another Thai restaurant owner good luck," said Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "But Ricker is one of the few chefs who knows what he is doing with Thai food. Somehow it got in his blood and once New Yorkers taste his take on Thai food, we're hoping it will expand their palates. Once you start to move beyond the typical dishes, everything about Thai food tastes better."

Although Ricker is known for being brazen about his dishes, Wong says Ricker is always respectful about Thai cuisine and the Thai people. And while Ricker tends to place his restaurant above others in the United States, he's earned the Wong family's respect for introducing a broader Thai menu to America. He does his research, learns the dishes in Thailand, and then brings them home. Recently, Ricker even put off a cookbook until he can visit the region again.

Authentic means you preserve the recipes as they were intended.

"I like that he is not trying to claim to be authentic or attempting to introduce an Asian fusion, which is not traditional or authentic," says Wong. "He is really trying to bring Northeastern Thai dishes to America. While the Northeast is heavily influenced by Laos, it helps to diversify the number of dishes available. But most importantly, he doesn't mess around with the food."

The Wong family, which moved to the United States in the 1970s and opened the first restaurant of its kind in Las Vegas, places the same emphasis on Thai food, except with dishes from Central Thailand. They frequently describe their cuisine as authentic, especially off-menu dishes, because most are family recipes brought over from Thailand.

"Much like Ricker says, the secret is to not mess with the recipes, except when you don't have a choice because the ingredients aren't available," says Wong. "Likewise, I trust he understands that not all Thai restaurants are authentic in Thailand. Many of the chefs that cook in Thailand are not Thai and many more have adapted recipes for tourists. Here in the United States, it is even more confusing because many Thai restaurant owners are afraid to cook real Thai food, assuming they know how."

Wong says that he isn't criticizing anyone, per se. He is just stating a fact. Even the Wong family had some challenges early on.

When his family decided to retain their family recipes brought over from Thailand in the 1970s, they soon found out that Americans weren't ready for cuisine they couldn't recognize. But because the family wasn't willing to alter the recipes, they did the next best thing. They placed their Thai dishes on the menu next to the Chinese dishes so many people ordered, including Mongolian beef and chow mein.

Most families aren't willing to take such a chance, and generally try to make a menu of Americanized Thai. What the Wong family did instead was create a menu for both the expecting patron and the more adventurous. The decision paid off. After only a few years, the Plaza Hotel and Casino asked Kung Fu to become the first non-property owned restaurant in the hotel.

Today, Kung Fu Plaza has since moved from the Plaza but still serves equal amounts of Thai and Chinese dishes to walk-in guests and patrons who order food from their hotel rooms. When you consider all the resorts in their delivery service area, Kung Fu Plaza might even have the mot expansive delivery area in the United States.

"When most restaurant owners want to expand, they have to duplicate their restaurant," said Wong. "We just wait until the next resort opens on the Las Vegas Strip."

Wong says his family did open a second location for a brief period of time a few years ago. While the second restaurant seemed to do fine, they closed it because it did not meet the Wong family's standards. Having a master chef on premises is the only way to ensure consistency.

"It's not like other food, which is why most Thai cookbooks produce mixed results," he said. "If even one ingredient is varied in maturity, flavor, or heat, it will change the entire dish. It takes years before a chef knows precisely what to do to correct it and achieve the same taste."

Founded in 1973, Kung Fu Plaza is the oldest and most authentic Chinese and Thai restaurant in Las Vegas. It is open daily from 11 a.m. to 11 p.m. It is also the most recent of all Las Vegas restaurants to become 100% Angus Beef Certified, and the only Asian restaurant to receive this certification.

Paula Deen Loves Thai Food

2012-01-31T06:00:00.000-08:00

If you follow any cooks and chefs whatsoever, you probably have heard the name Paula Deen. She is a Savannah, Georgia, caterer turned restaurateur turned cooking show host. She has had several shows in fact, including Paula's Home Cooking and Paula's Party.

The initial appeal of Deen was her rags to riches story. After her husband left her, she started a catering business in Savannah for $200 that primarily sold sack-lunches. They were so popular that she saved up enough money to open a restaurant in early 1990 before landing her own homestyle cooking show.

But just because Deen is the queen of Southern cooking and anti-chef of the Food Network (being self-taught), that doesn't mean she eats fried food daily. In fact, although she believes in doing what you know, there is one cuisine she always wanted to learn.

"I always had a hankering to be taught Asian cooking and learn Thai food," said Deen to The Sacramento Bee. "My husband and I love it, but we go out to eat for that."

Alan Wong, general manager of Kung Fu Plaza in Las Vegas, was happy to hear it. Although Deen also said she doesn't get too far from her roots, Wong said she should come to Las Vegas and learn how to cook Thai fried chicken wings.

"Our chef would love to teach Paula how to cook Thai fried chicken wings, which would not be too far from her roots at all," said Wong. "Maybe she could teach him how to cook Southern-style fried chicken in return."

Wong noted that the biggest difference Deen would see is that Thai cuisine seldom uses white meat. The Thai people, he says, prefers the juicer dark meat. That, of course, and the real challenge for anyone cooking Thai food is having enough heat to bind the ingredients correctly.

"Thai people consider duck a bigger staple than chicken, but some dishes like Thai fried chicken have really taken off," said Wong. "The batter reminds many people of Southern friend chicken, especially because it is thick and crunchy, not at all like buffalo wings. We also use different ingredients than Southern chefs do in order to achieve a Thai flavor."

Wong says the recipe is not as old as many of the traditional dishes that his family has gathered together from Thailand. It is, however, a very popular dish. In fact, it is one of the favorites of Roger Mayweather. He orders it any time he stops in Las Vegas.

"I also know what she means about people thinking that everything about Southern cooking is fried, even if it is not," said Wong. "Everybody thinks Thai food is all about stir-fried recipes with heavy spices. It's not. Every day, we help patrons explore new Chinese and Thai dishes so that they develop a deeper appreciation for authentic cuisine. Paula might also be surprised at some other dishes, which would fit well with her new lighter cooking style."

Founded in 1973, Kung Fu Plaza serves the most authentic Chinese and Thai cuisine of all Las Vegas restaurants. It is open daily from 11 a.m. to 11 p.m. The average entree is under $10 and most patrons order family style.

Kung Fu Plaza Enters The Year Of The Dragon

2012-01-24T08:00:00.000-08:00

Happy Chinese New Year! As we enter into the Year of the Dragon, everyone is looking forward to a bright and prosperous year ahead. The Year of the Dragon is the luckiest year in the Chinese zodiac and this one is even better.

"This Year of the Dragon also aligns with the water element, which represents intelligence and wisdom," says Alan Wong, general manager of the restaurant Kung Fu Plaza in Las Vegas. "In feng shui, water also represents luck and money, making the rest of 2012 and the beginning of 2013 especially promising."

As the longest and most important festivity in the Chinese calendar, many countries all over Asia will be celebrating and observing traditions during the 15-day celebration. China, Indonesia, Macau, Malaysia, Philippines, Singapore,
Taiwan, and Thailand all celebrate the Chinese New Year, along with Chinatowns located all over the world.

"Las Vegas has become especially taken by the Chinese New Year, both in Chinatown Las Vegas and various resorts Downtown or on the Las Vegas Strip," says Wong. "It represents renewal, and is the best time to wish everyone peace and happiness. This year is even more exciting because the Year of the Dragon carries a certain reverence with it."

Kung Fu Plaza Las Vegas Restaurant Will Recommend Traditional Dishes On Request.

"Yesterday, we were recommending vegetarian dishes as many people traditionally refrain from eating meat on the first day," said Wong. "But as the celebration continues, fish and seafood dishes are expected to be prominent. So are dishes with extraordinary flavors, like those seasoned with ginger, chili, and basil. Only the freshest and most natural foods will do."

Ordering kung pao chicken, orange chicken, roast duck, chili mint chicken, shrimp curry, red pepper shrimp, and deep fried catfish are all good choices as main entrees in the weeks ahead. And while each dish carries subtly different meanings, all of them will help usher in a very prosperous new year.

"Lo mein, pad Thai, and other noodle dishes are also very good choices," says Wong. "Noodles symbolize longevity. But in general, given this is the Year of the Dragon, many people will gravitate toward associations like seafood for water, orange dishes for wealth, and foods with a gold color [like spring rolls] to represent good fortune."

Wong says the emphasis on fortune, wealth, and luck are always associated with the Year of the Dragon. So much so, China is likely to see a spike in births this year as parents hope to impart the characteristics of the dragon to their children. In addition, Wong says in China and all over Asia, more people will start businesses and initiate new projects because money is supposed to come easier for everyone.

This is also why places like Las Vegas and Macau will likely see more visitors hoping to win. However, Wong cautions that although the dragon may help economic recovery, any fortune that can be won can also be lost. It is a good year for everyone, but too much extravagance will always run its course.

"Dragons are very passionate and brave, but you cannot mistake these qualities with being fickle or foolhardy," says Wong.

Kung Fu Plaza In Las Vegas Has Deep Ties To China And Thailand.

Wong's parents, who immigrated to the United States from Thailand in the 1960s, have strong ties to both Thailand and China. In Thailand, the Chinese New Year is one of three celebrations recognized. In Chinatown Las Vegas, Wong says several shops and stores will hang red banners. Others may decorate windows with cutouts that honor the dragon.

"Red has been associated with the Chinese New Year for hundreds of years," said Wong. "It started because the Chinese New Year was associated with the fight against the Nian. Parents would guard their homes by placing food outside the door. However, one year, a child wearing red once scared the beast away, which is how the tradition of red began. Nian, of course, has since been tamed."

Founded in 1973, Kung Fu Plaza serves the most authentic Chinese and Thai cuisine of all Las Vegas restaurants. It is open daily from 11 a.m. to 11 p.m. The average entree is under $10 and most patrons order family style.

The Science Behind Curing Spicy Food Burn

2012-01-17T23:10:00.000-08:00

Although Alan Wong, general manager of Kung Fu Plaza, has worked hard to dispel the myth that all Thai food is spicy, spice does make for a nice addition to any Thai meal. He says milk is the best remedy, but there are other drinks that can help beat the heat.

"About 8,000 years ago, it was Central and South Americans who began adding hot chilies to their food," said Wong. "But once the Portuguese brought chilies from the new world to Thailand, our people fell in love with the flavor, especially because chilies immediately help balance a dish."

As soon as Thai people began adding chillies (and probably before), people also started to look for ways to beat the heat they loved. Over the centuries, there have been plenty of myths about what might be the best remedy.

"My family has always known it was milk, but I recently caught an episode of MythBusters that proved the point," said Wong. "They tried several remedies ranging from water to beer. Water, of course, was the worst."

The reason water doesn't work is because chilies contain capsaicin, which spreads the heat-causing compound all over the mouth. Frequently, people who drink water with spicy food feel a brief period of relief and then a more pronounced sensation of heat.

"They also tested beer as a cure on the show and said it was a myth," said Wong. "But I know that some beers, especially dense and creamy beers, can provide some relief. It's one of the reasons people pair beer with Thai food. However, no beer beats milk."

There Are Several Cures For Spicy Foods, But Milk Is The Best.

Milk works because it contains casein, which is a lipophilic protein that washes away the capsaicin molecules. Coconut milk also produces relief to a lesser extent as does Thai iced tea, which contains cream. Iceburg lettuce, cucumbers, and yogurt can also cool spicy sensations, all for different reasons.

"Milk is still the champion for everything we know, which is one of the reasons we always keep at least a gallon of fresh milk in our kitchen," says Wong. "We don't really sell milk by the glass, but sometimes it is useful for people who over indulge in adding more spiciness in our foods. We have a scale of 1-10, like most restaurants with spicy food, even though we also advise that the taste is best when it follows whatever the chef intended. Thai food is about balance."

Kung Fu Plaza is the oldest and most authentic Thai food and Chinese food restaurant in Las Vegas. It is the authority on authentic Thai and Chinese cuisine, using its location in Las Vegas to introduce as many people as possible to new and timeless Asian dishes.

Comparing Beef and Broccoli, Chinese and Thai

2012-01-10T08:00:00.000-08:00

As a Las Vegas restaurant that serves both Thai and Chinese food, some people mistakenly believe that the cooking techniques are similar, if not the same. But this isn't always true. To illustrate, Alan Wong, general manager of Kung Fu Plaza in Las Vegas, chose two recipes for beef & broccoli (one Thai and one Chinese) to illustrate how very different they can be.

While both recipes have some similar ingredients, not even the broccoli or meat is necessarily the same. And, in this case, even though Thai cuisine is generally more complex, this particular Thai dish (the second one) is simpler and more flavorful than the better known Chinese counterpart. The recipe follows, with some notes from Wong noted by an asterisk*.

Beef & Broccoli, Chinese

12 ounces rump steak (or filets for extra tender meat*)
1 tbsp cornflower
1 tsp sesame oil
12 ounces broccoli florets
4 spring onions (if they are small, add a bunch*)
1 carrot (cut into matchsticks, optional*)
1 garlic clove
1/2 cup beef stock
2 tbsp soy sauce
2 tbsp dry sherry
2 tsp brown sugar

After the beef is trimmed and cut into stripe, stir fry in sesame oil over a high heat. Remove the beef and set aside. Add the broccoli, spring onions, garlic, ginger, carrots, and stock to the pan. Cover and simmer for three minutes. Return the beef to the pan. Then mix the soy sauce, sherry, and brown sugar together. Add and cook for another two to three minutes.

"Overall, this is a very straightforward recipe," said Wong. "You might notice how the Chinese attempt to balance the flavors with soy sauce (salt) and brown sugar (sweet). If it were me, I might follow the recipe, but add the garlic and ginger to the wok before the other ingredients so more of the flavor would spread evenly through the dish."

Beef With Broccoli, Thai

4 garlic cloves
1 egg
2 tbsp sugar
1/4 tsp white pepper
1 tsp sesame oil
2 tbsp rice wine
1 tbsp cornflour
2 tbsp fish sauce

8 ounces of tender beef (always the most tender beef*)
1 lb of Chinese broccoli (or brocollini, with a slight flavor change*)
2 tbsp vegetable oil
1/4 cup straw mushrooms
3 tbsp oyster sauce

Combine the marinade and then add the beef for about five minutes. Saute the beef until almost cooked and then add the other ingredients.

"This recipe is very simple, and very indicative of Thai cooking, which leans toward better cuts of meat and healthier greens," said Wong. "You can see how much care is given to the balance with the less salty fish sauce, which allows the dish to require less sugar than the Chinese version. This recipe also uses egg as a binding ingredient, which helps the flavors stick to the meat before it is fried. Oyster sauce contains its own blend of sugar, salt, and cornstarch."

Wong added that the Thai dish is also unique in that it creates a layer of flavors: the marinated beef versus the combined dish, which relies on the natural flavors of the raw ingredients and the oyster sauce. Overall, he said that the Thai dish has a much more dramatic flavor, even if it has a better balance. Some people add other vegetables too, such as peppers. Others sprinkle sesame seeds over the dish as a finishing touch.

"At our restaurant, we serve a Chinese recipe that is different from those included above. It is an older recipe that my ancestors brought to Thailand," said Wong. "However, there is no mistaking that there are some influences that were added by a few Thai generations. This includes a better cut of beef. We only serve Black Angus."

Kung Fu Plaza is the oldest and most authentic Thai food and Chinese food restaurant in Las Vegas. It is the authority on authentic Thai and Chinese cuisine, using its location in Las Vegas to introduce as many people as possible to new and timeless Asian cuisines.

The Growing Diversity Of Thai Agriculture

2012-01-03T08:00:00.000-08:00

Seeing central Thailand for the first time can be a breathtaking experience. Alan Wong, general manager of Kung Fu Plaza, remembers it fondly.

Although the region, which includes Bangkok, may not feel Westernized to suit everyone's level of comfort, there is no mistaking the grandeur. Bangkok and the Central Plains are important. Bordered by mountains on three sides and the ocean to the south, it is easy to see why the Chao Phraya became such an important part of the culture and heart of Thailand.

"As far as the eye can see on either side of the river is a complex system of irrigation that feeds vegetable gardens, orchards, rice fields, and other crops that make Thailand the garden of the world," says Wong. "While I have not seen it at harvest time, they say central Thailand turns from a sea of green into an ocean of pale gold."

Ancient cultures and agriculture helped distinguish Thailand.

Although the Thai people have ruled the area since the 1200s, Wong says there were two other notable civilizations that recognized the vast, flat, and fertile basin as an asset. The Mon, an ethnic group that also populated Burma, were one of the earliest people to live in the area and are most recognized for spreading Buddhism. The Khmer people, who now account for as much as 90 percent of Cambodia, also populated the northeastern portion of the basin.

"Sometimes it is important to trace the history of cooking to its earliest origins like we have done with Teochew cuisine," says Wong. "Even as a first generation American, it has helped me to reinforce the importance of authenticity and tradition."

Historically, the Thai people differed from earlier civilizations. After some periods of relative isolation, they were surprisingly resilient and open to other cultures. Among Europeans, Bangkok was quickly considered the "Venice of the East" and known for its endless processions of teak barges.

How a tradition of diversity sometimes impacts Thai cuisine.

According to Wong, it was Thailand's position in the world that helped it become one of the most important agricultural centers. While Americans have seen their crops lose variants over the last several decades, Thai people have been slowly expanding their ingredients.

"It is a significant difference between the Thais and Americans," says Wong. "They embrace diversity not only as a people but also in the foods they grow. It makes it especially challenging for us sometimes because as we work to revive some recipes, and it is nearly impossible to replace some of them."

When Westerners think of Thailand, the first thought that comes to mind is chili peppers (which were originally brought to Thailand by the Portuguese). But the area is richly diverse, which reveals various kinds of basil, sword-shaped pandanus leaves, kaffir limes, unique taramind pods, tiny eggplants (ma-khue pang), very different species of mangoes, and some 28 different varieties of bananas (to name a few).

With such a variety of ingredients, the diversity of Thai food is amazingly complex, especially in recent years. Wong says that for some time Thai people, especially those living in Bangkok, actually preferred Chinese and European dishes (although they would embellish them). This led to an understanding that the most authentic Thai dishes were cooked in homes or sometimes sold by street vendors.

"It was really fortuitous that my family was able to preserve so many recipes when they immigrated to America," says Wong. "Not all Thai recipes, those secret ones that were passed down from one generation to the next, survived especially because Thai people considered the art of cooking to be a lower station. We are also fortunate that we can add new dishes every year, those that borrow authentic techniques but are new in terms of how the dishes are prepared. We will be announcing one soon."

Kung Fu Plaza is the oldest and most authentic Thai food and Chinese food restaurant in Las Vegas. It is the authority on authentic Thai and Chinese cuisine, using its location in Las Vegas to introduce as many people as possible to new and timeless Asian cuisines.

Happy New Year From Thailand To Vegas

2011-12-27T08:00:00.000-08:00

Some people assume that Thailand has only recently taken to celebrating the New Year on January 1 with the rest of the world. It isn't true. Thai people have been celebrating the New Year with fireworks and countdowns since 1940.

While they also celebrate Songkran (สงกรานต์), a traditional Thai New Year water festival, every April 13 (about the same time that the sun moves into Aries), the January 1 New Year has generated a host of traditions that are unique too.

In the lead-up to December 31, many Thais exchange gifts, cards, and enjoy the long weekend made possible by the holiday. In places like Thailand, many people visit the Chiang Mai and Chiang Rai provinces (where the weather is cooler). In places like North America, many have taken to visiting Las Vegas.

"In Thailand, many people also visit Buddhist temples, host family gatherings, or simply get away," says Alan Wong, general manager of Kung Fu Plaza. "But you can see some Western traditions being adopted too as well as new traditions being added. Most of the newer traditions are being added because Thai people want to feel as connected to them as they are Songkran and the Chinese New Year."

According to Wong, some might be surprised to discover January 1 is the most ancient date that Thai people used to celebrate the New Year. In fact, Buddhist doctrine in Thailand held that the first day of the New Year was always on the first waning moon of the first month until 1889. Then, the country changed to adopt the Brahman doctrine (Hindu), which placed New Year's Day on the first waxing moon of the fifth month (April).

How Las Vegas began attracting Thai people for the New Year.

According to Wong, Las Vegas is becoming a favored destination for Thai people, especially over holidays like New Year's eve. Part of the reason is because Thai people are instinctively interested in how people around the world celebrate the holidays. Part of it is because New Year's Day is believed to be especially 'prosperous and joyful.'

"Most gambling in Thailand is illegal, except a state run lottery and horse racing," said Wong. "While some Thai people do gamble in countries like Cambodia and Laos or in underground gambling establishments, you have to be very careful there. So, more and more Thai people are joining other Asians on excursions to Las Vegas where they feel safer and there is much more to do."

Like many Asian visitors, Las Vegas has become a gateway to some of the United States' best known national treasures, like Hoover Dan and the Grand Canyon. The abundance of shops, shows, and nightlife is not as varied as in Bangkok but is still very interesting and memorable. It's also not uncommon for Thai people visiting Los Angeles to stay a few days in Las Vegas too.

"I think some people are very confused by Thai people because it has always been a progressive culture, and they tend to live for the moment, being more playful and lighthearted than most people realize," Wong said. "It is important for them to strive for 'sanuk,' which is the Thai world for fun. They want to have fun."

New Year's eve is also the only night of the year that Kung Fu Plaza in Las Vegas closes early. Wong says it is not only so his employees can have fun on the Las Vegas Strip, but also because Las Vegas closes the roads, making it impossible for hotel guests to visit or for Kung Fu servers to deliver to hotels.

"We will be open until 9 p.m. on New Year's eve, but will open again for regular hours, from 11 a.m. to 11 p.m. on New Year's Day," says Wong. "If you would like to try some Thai favorites on New Year's eve, try our pad Thai or green curry chicken."

Kung Fu Plaza will be open on New Year's eve with a full menu until 9 p.m. It is the oldest and most authentic Thai and Chinese restaurant in Las Vegas. It was opened in 1973 by Wong's parents.

Searching For The Perfect Mee Krob

2011-12-20T07:00:00.000-08:00

There have been more than a few times in the past year when we have been asked to make some special dishes. Most of the time, these requests come from Asian patrons. They know any authentic Thai and Chinese restaurant can make certain dishes, whether or not those dishes are on the menu.

The ability to cook on request is the difference between restaurants with chefs who can cook Thai food and those with chefs who can fake their way through a few Thai recipes (or worse, warm something precooked). It is not the same thing. We are very fortunate to have a master chef from Thailand who was willing to spend years learning my family's ancient recipes.

Of course, there are times that even we have to decline a request and recommend a different dish. Sometimes it is because we do not have the right ingredients on hand, and substitutions will not do. Other times, the dish requires special attention.

Mee krob is an amazing Thai dish that is nearly impossible to make. We sometimes do it anyway.

Anyone who loves Thai food, especially people who were blessed to have a Thai mom (or dad) who loves to cook, knows that mee krob (a.k.a. mi krob or Thai crisp fried noodles) is a tasty dish with very interesting and addicting textures and flavors. It is one of my favorites. Mee krob is delicious.

However, it is not easy to make. Yes, it looks easy, especially in Thailand where some street vendors cook nothing but mee krob. These cooks are able to make it look easy because they wake up very early in the morning to begin a dish that requires significant preparation.

There really is so much to do. Depending on the recipe, the rice noodles have to be fried until they puff to the perfect golden brown (sometimes at a lower temperature than any of our woks). If tofu is included, it has to be deep fried to a perfect golden brown too. And mee krob is one dish that requires a sauce reduction to make it stand out.

This extra work isn't the real challenge that keeps mee krob off the menu in most restaurants. The real reason is that it has to be served and eaten immediately, before the noodles begin to soften under the sauce. It happens in about ten minutes.

When specialty dishes receive special treatment at Kung Fu Plaza.

Some people already know that the Wong recipe for mee krob is one of the most flavorful, even if we do not include it on the menu. We might if it were extremely popular. But as it stands today, mee krob is served under special circumstances.

Ideally, this means a large party calls us at least one day in advance and remembers to request mee krob when they place their reservations. Because of the noodles softening, mee krob is not really recommended for catered affairs (unless cooking onsite) or takeout (because the noodles will be too soft).

I do know that some restaurants put it on their menus anyway. If they do, it is a good indication that they are using pre-blended sauces or other tricks that do not represent authentic Thai cooking. When you visit Kung Fu Plaza, I know you will taste the difference.

Kung Fu Plaza, which is the oldest and most authentic Thai restaurant in Las Vegas, originally opened in 1973. It is open from 11 a.m. to 11 p.m. and offers more than 800 dishes on its menu and a few "off menu" dishes for our very special guests. Ask about our catering or large group reservations any time. And more importantly, happy holidays!

Kung Fu Plaza Counts Down To Christmas

2011-12-13T06:00:00.000-08:00

There are two places in the world that people don't always associate with Christmas. And both of them make Alan Wong, general manager of Kung Fu Plaza, smile. He knows plenty about both places: Thailand and Las Vegas.

"Some of the most beautiful Christmas displays in the world can be found in Bangkok and Las Vegas," says Wong. "I think what surprises most people about Thailand celebrating Christmas is that more than 90 percent of the population is Buddhist."

Thai people, Wong says, have embraced some of the most beautiful decorative elements like Christmas trees (from Germany) as well as the long-standing celebrations that are tied to winter solstice. The celebration of joy, compassion, and peace is also cherished in Thailand. And Buddhism is also fairly relaxed in embracing other traditions.

All across Bangkok, in fact, Christmas has become a must. Many companies, businesses, and hotels even compete with each other to have the tallest, most beautiful, or sparkliest Christmas trees. Some stores even started putting decorations before Westerners (some as early as October). Others will join in later, transforming the entire city into a winter wonderland even if the temperatures will be close to 90 degrees.

"The first time my father visited Bangkok after Thailand had embraced Christmas, he was stunned," laughs Wong. "He called to say we would never believe it. It looked just like America, except with more twinkling lights."

Christmas In Las Vegas. Make Dinner Reservations Early.

Wong says people feel the same way about Las Vegas the first time they visit in December. While Las Vegas largely ignored holidays 50 years ago (in comparison to other cities), the more luxurious resorts and influx of shopping has created an environment where the displays are more and more lavish every year.

"While everyone added a few displays, I think Bellagio and the Fashion Show Mall really raised the bar a few years ago," Wong said. "The Bellagio especially, because from the first year of its opening, it always transformed its botanical garden into a winterscape. Nowadays, even the Fremont Street Experience is known for erecting a tree that nearly touches its outdoor canopy. And even the new City Center is really a sight to behold."

Wong says the additions have become increasingly dramatic. People can ice skate on the Las Vegas Strip at The Venetian, take a ride on Santa's Train, and tour the lighted garden at Ethel M (admittedly one of the oldest traditions). There are dozens of other activities and events.

"Christmas is no longer viewed as the slow week before New Year's Eve, which is the busiest day of the year for Las Vegas," says Wong. "Instead, Christmas has become very busy too."

He added that Christmas Eve and Christmas Day are two of the most difficult days of the year to make restaurant reservations in Las Vegas. Many restaurants have shortened hours, special menus, and select service times. Kung Fu Plaza, which is the oldest and most authentic Thai and Chinese restaurant in Las Vegas, will be open with a full menu and have regular hours during the holidays to help visitors. The Thai holiday favorite is always duck, Wong said.

Kung Fu Plaza will be open 11 a.m. to 11 p.m. every day, including Christmas Eve, Christmas Day, and New Year's Day. The only exception is that the restaurant closes early on New Year's Eve (at 9 p.m.) because of road closures in the area to accommodate pedestrian traffic on the Las Vegas Strip. During open hours of operation, Kung Fu Plaza will also deliver anywhere on the Las Vegas Strip.

Roxy Cottontail Likes Chili Mint Chicken

2011-12-06T08:00:00.000-08:00

Roxy Summers a.k.a. Roxy Cottontail will always be the kind of girl that books are written about. Originally making her mark in New York, she has catapulted herself to the top of the music industry as a promoter, producer and DJ.

She is well known for her collaborations, creating songs with Armand Van Helden, Drop the Lime, Party Squad and the legendary Larry Tee. She had an international club hit last year with Larry Tee and Afrojack, "Bounce Little Kitty." And, Roxy Cottontail likes chili mint chicken.

"One of the best parts of growing up in a city like Las Vegas is that it is still a small town in many ways," says Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "Las Vegas has been my family's home for so long, and many celebrities enjoy making it their home too."

Kung Fu Plaza, which is close enough to the Las Vegas Strip to be convenient but just far enough away to avoid too much attention, has always been considered a hideout of sorts for celebrities since it relocated from The Plaza in downtown Las Vegas. On any given night, television celebrities and top performers sneak in and sit down. Sometimes nobody notices. Sometimes a few people do. But other than quietly greeting their guests, the Wong family simply provides them service with a smile.

In Las Vegas, Cottontail is the hottest DJ in the city, making her unique blend of punk, dance, electro, house, hip-hop, reggae, and rock come together in the party town of the nation. Her home away from home is the Palms, where she is the resident female DJ at Ghost Bar every Wednesday night. But Ghost Bar isn't the only place you will find her. She plays everywhere.

Her roots are deep in the town too, often juggling her time between Los Angeles, Las Vegas, and New York. She recently launched her lifestyle enhancement and marketing agency Hey Girl Hey and independent music label Bunnyjawn.

"Everywhere in Las Vegas, Roxy Cottontail is hot," smiles Wong. "The only thing hotter is our chili mint chicken, but only upon request. Seriously, we love Roxy Cottontail. Everyone was excited that she was here and she is a class act. She was even nice enough to leave a note behind, saying that she loved us and the chicken. We can't wait to see her again. Thai people love Roxy too."

Wong said the secret to chili mint chicken is using imported Thai chili. Second, Kung Fu Plaza's blend of chili, garlic, basil, and mint is an authentic family recipe. If the ingredients are not cooked properly in the right order at the right temperature, the flavors will bond and the dish will be ruined. It takes an incredibly balanced hand to cook authentic Thai, he said.

Founded in 1973, Kung Fu Plaza is the oldest and most authentic Las Vegas Thai and Chinese restaurant in Las Vegas. It is open daily from 11 a.m. to 11 p.m. It is the most recent of all Las Vegas restaurants to become 100% Angus Beef Certified, and the only Asian restaurant to receive this certification.

Why Asian Food Is Better With Certified Angus Beef

2011-11-29T08:00:00.000-08:00

Personally, I've alway loved beef. Any time I dine out at Las Vegas restaurants, I always look for prime cuts or great steaks. No, I don't always order steaks or prime rib. Sometimes I order fish or chicken, but mostly I enjoy ordering great steaks, especially cuts that I cannot find to cook at home.

In fact, the main reason I enjoy ordering a steak when I eat out is because I know most restaurants take pride in ordering the cuts. Any reputable steak house or fine dining establishment will usually have a story about the meat. It's true in Las Vegas and it's true anywhere I travel in the United States. Well, almost. It is not true for most Asian restaurants.

I've often wondered why most Asian restaurants ignore good beef. Sure, I know that most Asian and Chinese restaurants order the cheapest meat and then tenderize it with chemicals or by pounding it with a hammer until it surrenders. But there comes a point when you have to ask yourself: Is this really what it takes to make cheap meat soft?

This is also why when I go to Las Vegas restaurants that serve Chinese beef dishes, I never order beef. No matter how much I want to, I just cannot trust it. I don't want to eat beaten meat. It reminds me too much of Star Trek. Resistance is futile.

Kung Fu Plaza in Las Vegas is the first Asian restaurant to be Angus beef certified.

For as long as I can remember, my parents have always bought a higher grade of beef because we cook Thai as well as Chinese dishes. Our ancestors never ate the cheapest meat so we don't want our guests to eat cheap meat either.

Recently, I mentioned this to one of our customers and he laughed. He said that even if we served 100 percent Angus beef, nobody would believe it because we are an Asian restaurant. I didn't know what to say. So I just said it.

"We do only buy 100 percent certified Angus beef," I said. And he laughed again.

I couldn't believe that everyone would think this way so I asked several more guests. They all told me the same thing: You might have the best Mongolian beef of all Las Vegas restaurants, but nobody believes you buy Angus beef.

I found this all very troubling. So many Asian restaurants buy cheap meat that nobody believes we buy better meat. So, I looked into what we could do and learned that we could apply to become a Certified Angus Beef Licensee. We are now certified!

Receiving certification is not easy. The certifying company reviewed our purchases for six months and visited our establishment during this period to make sure we were only using certified beef products. There were surprise visits. And they double check.

There is a reason they do. Certified Angus beef is considered the world’s premier brand of beef, usually known for its superior standards for marbling, tenderness, and leanness. Angus cattle are also evaluated by the USDA and never by independent graders or plant employees. Less than 8 percent of all beef can earn the brand’s approval for flavor and juiciness.

They only want the best restaurants serving the best beef to be certified. And personally, I do not blame them. My family is the same way. We want a reputation for being a good value, not cheap.

We are well known for our Mongolian beef and spicy beef salad. And now we have a story behind our beef too. In fact, Sysco, one of the largest food distributors in the world, told us that we are the first Asian restaurant and first among Asian Las Vegas restaurants to become certified.

Founded in 1973, Kung Fu Plaza is the oldest and most authentic Chinese and Thai restaurant in Las Vegas. It is open daily from 11 a.m. to 11 p.m. It is the most recent of all Las Vegas restaurants to become 100% Angus Beef Certified, and the only Asian restaurant to receive this certification.

A Thai Thanksgiving In Las Vegas

2011-11-22T08:00:00.000-08:00

In Thailand this week, a few international restaurants are preparing a rare Thanksgiving menu. It's not common, but not unheard of in cities like Bangkok.

I even read a story about one American couple who found a Thanksgiving buffet at an Irish pub in Pattaya. It served many traditional entrees, including turkey, pork roast, and ham. And it was same place they shared a meal with other Americans.

This is a wonderful story, because it embraces the spirit of one of my favorite American holidays for two reasons. I have always felt that Thanksgiving, more than any other holiday in America, represents the sharing of two cultures. The first Thanksgiving was shared between Europeans and Native Americans.

The original Thanksgiving was an international meal.

I imagine that the Europeans considered some of the food exotic; maize, beans, and squash among them. From what I know, turkey wasn't the only wild game they served at the table either. The two cultures (Pilgrims and the Wamapanoag people) also shared deer, duck, catfish, clams, and lobster, and other meats too.

This is one of many reasons that my family and I have decided not to create a special Thanksgiving menu. Much like the Irish pub wanted to make Americans feel at home in Thailand on Thanksgiving, we want Thai and Asian guests to feel at home in America. I also know many of our regular customers appreciate a choice other than turkey, and sharing my family's rich heritage and culture captures the true spirit of Thanksgiving.

If you would like to celebrate Thanksgiving differently, such as the beginning of a tradition rather than observing one, we have some wonderful alternatives. Our most popular dish over Thanksgiving weekend is always the Kung Fu Plaza roast duck.

Mostly it is because many Asian guests prefer duck over turkey since the meat is so moist and tender. But some patrons might be surprised to learn that duck was served right alongside turkey during the first Thanksgiving. And here, you can enjoy several different specialties. We also serve whole roasted duck and barbecued duck.

If you would like to share Thanksgiving with my family and our extended team members, we will be open from 11 a.m. to 11 p.m., like we are every year. Resort guests who would like to stay on the Las Vegas Strip instead are welcome to place orders for delivery.

Another common Thanksgiving tradition between Thai, Chinese, and Americans.

One of my favorite things about Thanksgiving is that it is a wonderful time to express how grateful you are for the people in your life. We have so very much to be grateful for at Kung Fu Plaza. We have been visited by many special guests this year, including Roger Mayweather and Benz Pornchita Na Songkhla. We have been honored to receive awards for customer service. We have been able to introduce new ideas like free WiFi.

But more important than all that, my family and I are grateful for every guest who appreciates our commitment to authentic Thai and Chinese dishes. We are proud to be the oldest and most authentic Thai and Chinese restaurant in Las Vegas. We cannot thank you enough for your support all of these years, since 1973. Thank you. And happy Thanksgiving. And for all the Thai people, happy Vajiravudh Day this Friday.

Roger Mayweather Adventures In Kung Fu

2011-11-15T08:00:00.000-08:00

Some guests had a super-sized surprise last week at Kung Fu Plaza in Las Vegas. Boxing great Roger Mayweather joined them, enjoying an authentic Thai restaurant in Las Vegas.

For those who don't know, Mayweather is a longtime and respected professional boxer who has won two major world titles in two different weight classes. He fought against scores of boxing champions in the 1980s and 1990s and is a well-known member of the Mayweather boxing family. Since 1996, he has trained Floyd Mayweather Jr. on and off throughout another great career.

Roger Mayweather was ready to watch last Saturday's fight.

Although the Mayweather family hails from Michigan, they aren't strangers to Las Vegas. Since so many of their fights have been held in the city for decades, they've become familiar with restaurants that are off the beaten path but still considered the best of the best. Kung Fu Plaza has been especially proud to have him as a regular patron for years.

"Roger Mayweather comes often enough that we don't make it a big deal very often. We love him, and consider him part of our extended family and want him to be comfortable while he is here," says Alan Wong, general manager of Kung Fu Plaza. "Last Wednesday though, it was hard not to be a bit more amped up about the fight between Pacquiao and Marquez. So we asked if Mayweather would take a picture with one of our staff. He agreed without hesitation. He is the real deal."

The Pacquiao vs. Marquez was considered a pivotal fight for the Mayweather family. The Mayweathers were especially interested to see how Pacquiao held up. He won, but not untouched.

"I watched the fight and wasn't sure if Pacquiao would win a major decision," says Wong. "And he left with 28 stitches over his right eye. So you have to ask yourself if Marquez could hold his own, maybe that is the right fight for Floyd Mayweather Jr. too."

Some people are still upset by the decision. One judge had scored the fight even. Two other judges gave it to Pacquiao.

The latest news on a Mayweather vs. Pacquiao fight.

Despite interest, the most recent reports say that negotiations for a potential megafight between welterweight champions Manny Pacquiao and Floyd Mayweather Jr. are over before they have even begun. Leonard Ellerbe and Richard Schaefer told ESPN.com that Pacquiao promoter Bob Arum was not interested. When Mayweather returns to the ring in May, it seems unlikely if not impossible that he will be fighting Pacquiao. Pacquiao is pursuing a fourth fight with Marquez instead.

While Roger Mayweather probably watched the fight, it was reported that Floyd Mayweather Jr. did not. He was making an appearance at a nightclub in Virginia. Floyd Mayweather Jr. is undefeated.

The Wong family thanks Roger Mayweather and family.

"We look forward to having Roger Mayweather and the Mayweather family back any time," says Wong. "He and his guests order different things, but one thing always remains the same. He enjoys the Thai fried chicken wings and we cannot thank him enough for honoring our restaurant."

Kung Fu Plaza is the oldest and most authentic Thai restaurant in Las Vegas. It was founded in 1973 after the Wong family moved to the United States from Thailand. The Wong family has gone to great lengths to preserve traditional Thai recipes. The restaurant also has one of the largest Las Vegas Thai delivery areas along The Strip.

Since Kung Fu Plaza has such a long history in Las Vegas, it is regularly frequented by celebrities and dignitaries from all over the world. It is especially popular among Thai people and those who visit Las Vegas frequently, such as professional boxers.

How To Help The Flood Victims In Thailand

2011-11-08T08:00:00.000-08:00

If you have been watching international news, you already know that Thailand is dealing with epic record-breaking floods caused by an overly wet monsoon season. Some areas have been flooded for as long as two months. More than 500 people have already lost their lives and the flood waters have started to to move out of the heartland and into Bangkok.

According to the Associated Press, evacuations are under way in 17 of Bangkok's 50 districts. While the evacuations are not mandatory, they continue to disrupt the lives of the Thai people. It is the worst flood in Thailand for more than half a century. The floods have already impacted 25 of Thailand's 64 provinces.

Thailand is also suffering because the floods have impacted the economy. The floods have not only impacted industrial and manufacturing sectors, but also the concerns of tourists and business travelers. Many shop owners have had to close their stores as it is not uncommon for flood waters to be 5 feet deep or more.

The Tourism Authority of Thailand recently suggested checking multiple sources before visiting central Bangkok, including the authority's own tourism update page. But many business publications are urging tourists to remember that much of Bangkok is still dry. In areas where it is not dry, however, the city is struggling to keep the streets free of rubbish that blocks the drainage system designed to drain the water.

"We come from a big family and we are worried for all our friends and family over there," said Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "Many of our employees are also in touch with or trying to get in touch with family members."

Wong says that they are relieved that Japan, Malaysia, Singapore, and New Zealand are among the countries that have pitched in significantly to help massive relief efforts. Some Americans are making individual donations to help aid flood victims in Thailand, but Wong said that the U.S. hasn't made as strong of a connection with the Thai flooding as it has other disasters in other parts of the world.

"I read the U.S. is giving about $2.7 million to aid Southeast Asia as a whole and some consult from what it learned from managing the Katrina recovery," says Wong. "Every little bit I am sure will help a recovery effort that will cost billions."

Wong says that while it is difficult for many Americans to help Thailand, he hopes those who can will consider making a contribution to assist the efforts of various recovery operations. One of several options is the Thai Red Cross Society. As an alternative, the International Federation of Red Cross and Red Crescent Societies has created a page that allows donors to direct donations to the Thailand flood relief efforts.

More than 9.8 million people have been directly affected by the flooding, nearly one million displaced. To appreciate the true extent of the flooding, Wong suggests viewing an aerial survey of the area posted on October 25. In the first few minutes, the flooding does not look severe, but then it becomes clear that miles and miles of land are underwater, especially in the rural areas of Thailand.

"The aerial footage puts the devastation into perspective," says Wong. "Entire highway systems are submerged and in one segment, a helicopter is making relief drops to people waiting by their homes in boats. Our hearts go out to the Thai people."

Although the Wong family has been living in the United States since the 1970s, Wong says his father frequently makes trips to Thailand and they feel very much connected. Thai people who visit Las Vegas almost always include Kung Fu Plaza as a destination because the restaurant has a reputation for authentic Thai food.

Kung Fu Plaza has been the oldest and most authentic Las Vegas Thai and Chinese restaurant since 1973. It is open from 11 a.m. to 11 p.m. every day. It was named Kung Fu before Thai food was ever popular in the United States as a way to distinguish it from Chinese.

Asian Cuisine Rivals Italian In America

2011-11-01T07:00:00.000-07:00

Sometimes mediocrity follows popularity. And for Thai food, it's especially true. With Asian cuisine second only to Italian in terms of what people shop for in a supermarket (Food Technology magazine), it might even unseat the Western European favorite in five or ten years.

"What we are seeing is a cultural shift where people love the products, flavors, and even the preparation of Asian food," says Alan Wong, general manager of his family's Thai and Chinese restaurant in Las Vegas. "There was even a Gallup poll last year that said six in 10 people regularly eat Asian food at home or in restaurants."

According to Wong, he has seen more of his friends' restaurants become chains in the last few years, even though some of them are operating more like franchises. The tastes, he says, are as different in one part of the country as another.

"There is this push to make Asian food more like fast food or more convenient to make, like mass production," says Wong. "That is the mixed blessing of Asian food's popularity. People are trying to duplicate a style of cooking with premixes. While it might work for some Asian dishes, they are never as good. And for Thai food, it's practically taboo."

Wong says that the Thai culture developed its dishes over centuries. But what often made Thai food so incredible was that one restaurant or sometimes one street vendor would create a single signature dish that nobody could duplicate.

"As funny as it sounds, the writers of the first Kung Fu Panda movie were mostly accurate. The father, who owned a noodle shop, had a secret recipes handed down for generations. In the movie, it turned out that there really was no secret at all, but in real life, Thai chefs have many secrets," said Wong. "It was extremely difficult to rescue some of my family's recipes because most Thai chefs would rather take their recipes to the grave."

Thai is among the front runners of all Asian foods.

Along with the Gallup poll, Wong learned that there are other indicators of just how popular Thai food is becoming. On some websites with recipes, Italian and Chinese are running neck and neck for searches. But now people are starting to distinguish Asian food and its varied contributions.

Wong says that eventually people will begin dividing some countries like Thailand and China into regions. People won't search for Chinese dishes as much as they will search for Cantonese. They won't search for Thai dishes as much as they will search for Bangkok dishes.

According to the Institute of Food Technologies, home cooks are especially interested in Japanese (34 percent), Thai (30 percent), Szechuan (21 percent), Indian (19 percent), Vietnamese (15 percent), Korean (13 percent), and Indonesian (12 percent). Wong says that he encourages people to took Asian dishes at home because many are healthier and it helps people appreciate the different tastes from restaurant to restaurant when they do go out.

"The down side, of course, is that with popularity, many restaurants are trying to pass off some dishes as Thai or Cantonese that are not," he said. "I do not mind Asian fusion, but I think it is important to distinguish between inspired dishes and authentic dishes. If you do not, then the flavors begin to meld and originality is lost."

Wong said that there are plenty of telltale signs if Thai food is not authentic. The first sign is if the food is too salty, greasy, or unbalanced. Balance, he said, is everything in Thai food, which is one of the reasons it cannot be duplicated by chains.

Founded in 1973, Kung Fu Plaza is the oldest and most authentic Chinese and Thai restaurant in Las Vegas. It is open daily from 11 a.m. to 11 p.m. The average entree is under $10 and most patrons order family style.

10 Tips For Anti-Aging With Food

2011-10-25T08:00:00.000-07:00

According to Dr. Nacha Harinrak, a specialist at the VitaLife Wellness Centre at Bumrungrad International, your diet could be the single most important aspect of your health, vitality, and longevity. In fact, according to the article, Dr. Harinrak suggested that people should consider food the most powerful medicine for better health and wellness.

"For as long as I can remember, my parents have always promoted nutrition and diet to ensure health and wellness," said Alan Wong, general manager at Kung Fu Plaza in Las Vegas. "While we eat American foods too, we balance our diet with Asian dishes because they tend to promote more health benefits. But what is unique about Dr. Harinrak's article is how foods are being directly linked to health and wellness by scientific means."

Ten Tips For Better Health and Anti-Aging Benefits from The VitaLife Center.

1. Proteins are extremely important to a diet, but deep sea fish such as salmon and tuna can provide more benefits without some of the side effects of other proteins. This means fish can help aid in maintinaing weight control, boost muscle mass, and stimulate the immune system.

2. Certain oils such as flaxseed oil , olive oil and fish oils are high in omega 3 and omega 6, which are proven to reduce inflammation, a root cause of cardiovascular disease, migraines, and obesity.

3. Even UCLA has linked vegetables to helping fight and prevent cancer because they contain natural antioxidants. But even more remarkable, specific vegetables can help ward off specific cancers. For example, broccoli, cauliflower, and cabbage can help prevent breast cancer. Tomatoes can help guard against prostate cancer.

4. Mushrooms are known as some of the most potent immune boosters and disease fighters. They have also shown to help protect the cardiovascular system, helping heart patients to avoid a worsening or recurrence of the disease.

5. Nuts are among one of the healthiest ingredients because many of them contain vitamins such as magnesium, selenium, vitamin B-12, and folic acid. However, before going nuts for nuts, always be selective in which nuts you purchase.

6. Thai cuisine is considered one of the healthiest for everyday meals because it includes ingredients such as basil, ginger, lemongrass, and others that promote healing and anti-inflammatory properties. Garlic has also been useful in helping to thin the blood.

7. Water is one of the most important but overlooked ingredients in a healthy diet. Some Asian doctors recommend as much as two or three liters of water per day, which should be enjoyed at room temperature. But even more important, dehydration can lead to negative health effects.

8. There is a reason green tea is hugely popular in Chinese medicine. It contains a great source of antioxidants and can lower blood pressure. ABC recently featured a study that shows it aids in the fight against lung cancer. Even coffee, provided it is enjoyed in moderation, can be beneficial too.

9. In recant years, a specific ingredient in fermented red wine grapes has been associated with fighting cancer and as a strong antioxidant. Ingredients such as resveratrol can aid against cardiovascular diseases and some cancers.

10. Too much sugar can lead to numerous ailments, even if those sugars are caused by carbohydrates, which are abundant in pasta and pizza crust. Some recent studies have even found that too much sugar can cause depression, cause diabetes, have an acidic affect on bones, and cause heart disease.

"One of the many great things about Thai cooking is that we rely on other ingredients to create sweet and sour tastes, but not sugar," said Wong. "People forget that there are natural ways to satisfy a sugar craving without eating a donut. Instead, you might consider eating fruit or certain Thai dishes that do not add sugar but satisfy the craving. Only after you eat fruit or something healthy should you consider something else. And even then, only in moderation."

Founded in 1973, Kung Fu Plaza is the oldest and most authentic Chinese and Thai restaurant in Las Vegas. It is open daily from 11 a.m. to 11 p.m. The average entree is under $10 and most patrons order family style.

The Subtleties Of Tom Yum Goong

2011-10-18T07:00:00.000-07:00

For most people, Thai cuisine is somewhat of a mystery. People order it based on the recommendations of friends, usually the one who has discovered a passion for Thai. The more adventurous, of course, ask the servers for suggestions, especially if they want to experience the most authentic Thai dishes.

There is an irony, however. As much as more people love Thai food, most would never dream of trying to cook it at home. And yet, Alan Wong, general manager of Kung Fu Plaza, suggests preparing your own Thai dish at least once. And he says tom yum goong is a good place to start — hot and sour shrimp is the most famous of all Thai soups.

"Thai food is part science and part art, which is why some people think it is especially easy even though it is especially hard," said Wong. "Since I know that Kung Fu Plaza's tom yum goong soup cannot be duplicated at home, I found a recipe that can be."

An At-Home Tom Yum Goong Soup Recipe

Ingredients

8 ounces of shrimp, shelled and deveined (reserve the shells)
3 cups of water
2 garlic cloves, minced
3 Kaffir lime leaves
3 thin slices of galangal
1/4 cup fish sauce
2 stalks of lemongrass
2 shallots
1/2 cup of straw mushrooms
5 green Thai chili peppers
1/4 cup of lime juice
1 teaspoon of black chili paste
1 teaspoon of cilantro

1. Rinse the shrimp shells and place them in large pot with the water. Boil and then discard the shells to make a pre-stock.
2. Add the garlic, Kaffir leaves, galangal, fish sauce, lemongrass, and shallots. Cook gently, and then add mushrooms and chili peppers. Cook for two minutes more on medium.
3. Add the shrimp and reheat to a boil until the shrimp are cooked, characteristically pink. Then add the lime juice and black chili paste in the serving bowl and pour the soup over the top. Garnish with cilantro.

There are many variations of this time-honored soup.

"I compared this dish to both our own and that of award-winning Chef Chai Siriyarn," says Wong. "And what I found was that his version is a much simpler, lighter fare with a surprising addition of tomatoes."

According to Wong, Chef Siriyarn uses chicken stock in lieu of water or a light fish stock. He also prefers button mushrooms, bird chilis, and uses a roasted chili jam as opposed to black chili paste. While Wong says most of the differences are regional (because each region has its own version of tom yum), the addition of the tomatoes adds thickness to the soup, adding a signature twist.

"Our dish attempts to stay truer to the original tom yum, which came from Northeastern Thailand. If our family recipe was influenced, it was likely by central Thailand, which is where most of our dishes were perfected," says Wong. "I will add that like Chef Siriyarn, we also have our blend of roasted chili sauce to make the dish our own. Because of that and our special ingredients, it's important to maintain the soup at 160 degrees when it is served."

With so many variations, Wong says that it is difficult to say which soup is the most authentic. However, like many of the recipes at Kung Fu Plaza, the Wong family uses the oldest version possible.

"Our tom yum soup is one of the oldest recipes I have ever tasted, which is probably why the temperature is so important to keep certain ingredients from blending and losing the balanced taste," Wong said. "But especially for those guests who live in Las Vegas or are visiting Las Vegas soon, I thought that they could try one of the most common recipes at home and then try our soup to pick up on the subtle, almost magical differences in taste."

Kung Fu Plaza is the oldest and most authentic Thai restaurant in Las Vegas. It was founded in 1973 after the Wong family moved to the United States from Thailand. The Wong family has gone to great lengths to preserve traditional Thai recipes. The restaurant also has one of the largest Las Vegas Thai delivery areas along The Strip.

*The top photo uses yet another recipe, substituting calamari for shrimp.

Authentic Thai On The Las Vegas Strip

2011-10-11T07:00:00.000-07:00

While there are many Chinese and Thai restaurants in Las Vegas, only one of them has a service area that encompasses the Las Vegas Strip. It is my family's restaurant: Kung Fu Plaza, the oldest and most authentic Thai and Chinese restaurant in Las Vegas.

While many people who dine in with us would never guess it, we deliver to more resorts, convention booths, businesses, and area homes than many other restaurants combined. Our location on Spring Mountain and Valley View puts us closer to more people in our service area than any other restaurant.

It wasn't always that way. For many years, my family operated Kung Fu Plaza at the legendary Plaza Hotel in Downtown Las Vegas. That resort first opened in 1971, just two years before my parents moved here from Thailand.

Back then, it was a remarkable time to be the first non-resort owned restaurant in Las Vegas, especially one that many people made their first stop when Las Vegas had a busy train station. It was also one of the most filmed in Las Vegas history, first appearing in the James Bond movie Diamonds Are Forever (while still under construction).

It was an amazing time to be part of the Plaza. And my parents took a big risk when they decided to move and become part of the next historic wave, when the Las Vegas Strip reinvented itself. They did not know what serving all Las Vegas Strip resorts might be like as opposed to only one Downtown resort.

Kung Fu Plaza's Reputation Preceded It For Las Vegas Thai Delivery.

As you can imagine, providing Las Vegas food delivery to such a broad service area is no easy task. Some nights we even make more deliveries than we serve dine-in guests, especially during major events and conventions.

It makes sense. There are more than 125,000 hotel rooms in Las Vegas, and most of them are on The Strip. To manage all of these deliveries, we have created an honest team of delivery specialists who know the best and safest routes to every property. They have to know because we deliver to almost any area in under one hour.

We also know that there are other options for food delivery in Las Vegas, but my family values our patrons too much to trust a service company to help with deliveries. It's too important that every worker is clean, uniformed, healthy, and has a health card. We know our delivery specialists. Many have been with us for years.

In addition to all the hotel rooms on the Las Vegas Strip, many businesses and families who live in the area trust us with their Thai and Las Vegas Chinese delivery. It is not even uncommon for conventioneers to place orders for delivery to their booths or to ask us to cater special events. We will even tell our patrons which dishes are best for delivery, on request.

Kung Fu Plaza Serves Rare Teochew Cuisine

2011-10-04T07:00:00.000-07:00

One of the most ancient forms of Chinese cooking is Chiuchow cuisine a.k.a. Teochew cuisine, dating back to 220 BCE. It was one of the cuisines that the Wong family wanted to include in its menu, alongside some of Chinese-American staples that customers used to ask for in the 1970s, before Thai food became popular.

"Teochew recipes were among the recipes my family brought with them to Thailand toward the latter part of the Chinese Diaspora," says Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "And when my parents moved to America and wanted to start a Thai restaurant, these recipes were among the first Chinese dishes they added alongside the popular Chinese-American dishes that everyone asked for in the 1970s."

According to Wong, one of the dishes is Kung Fu Plaza roast duck, which predates Peking duck. Another is "pork hock," which is a Thai variation of ancient Teochew cooking techniques. The pork is broiled and seasoned in a boiling pot with special sauces.

"It's the special stock that gives both dishes their characteristic flavors," said Wong. "In China, it was not uncommon for chefs to keep the same stock on the stove and continuously replenish it for decades. We don't do that here, of course, but it did create a challenge for my parents to recreate it. Thai and some Chinese chefs were notorious for never writing down recipes."

Although some Teochew cooking is influenced by Cantonese, the more ancient dishes were unique to the Teochew people. Much of the Teochew ancestry can be traced back to the Taihang Mountain range of north central China, which isolated them from other people in China. Later, the cuisine became more developed as people thrived in the northeastern area of the Guangdong province, which is located toward southeastern portion of China.

Teochew shares a few similarities with Thai food.

"The Teochew people have many connections to the Thais in terms of preparing food," said Wong. "For instance, Teochew cuisine is unique in that it is one of the few Chinese cuisines to use less oil and more fish sauce, which is similar to most Thai cooking. There is also a greater emphasis on cooking with the freshest possible ingredients."

While some dishes do use the common method of stir-frying, Teochew places more emphasis on poaching, steaming and braising. And for two Teochew signature dishes, Kung Fu Plaza broils the meat before adding it to the special stock. Wong said Teochew cooking can also be found in Singapore and Taiwan as well as Thailand.

While the house broth adds a stronger flavor, most Teochew cuisine has a light taste and is known for its equilibrium, which is especially important to Thai cuisine. Wong says when his parents decided to serve both Thai and Chinese, they also took special care to make sure the dishes complemented each other. Often times, parties that order family style order both Thai and Chinese dishes.

"When the restaurant was located inside the legendary downtown Plaza, Asian groups would visit by the busload, many of them hearing about the authentic Thai, Teochew, and Chinese food we served here," said Wong. "They still do, and even more order for delivery to their hotel rooms on the Las Vegas Strip because so many other Asian restaurants rely on fusion."

Kung Fu Plaza is the oldest and most authentic Thai food and Chinese food restaurant in Las Vegas. According to Wong, it is the authority on authentic Thai and Chinese cuisine, using its location in Las Vegas to introduce as many people as possible to new and timeless Asian cuisines.

Thailand Goes Green; Inspires Thai People

2011-09-27T07:00:00.000-07:00

Just prior to Father's Day in Thailand, which coincides with King Bhumibol Adulyadej's 84th birthday, Thailand is planning to reinvigorate its largest and most comprehensive green exhibition, the BOI Fair 2011. The "Going Green for the Future" event will be held Nov. 10-25, 2011, at the Impact Exhibition Center, Muang Thong Thani (which adjoins Bangkok).

According to event organizers, the Board of Investment (BOI) Fair 2011 will feature technology and innovations in every industry sector. The fair also coincides with the Board of Investment's new policy shift toward promoting investment for sustainable development.

"There is a shift occurring in Thailand unlike any other developing country in Asia," said Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "The Thai people know, especially because so much of the economy relies on agriculture, that economic and cultural prosperity hinges on sustainable, eco-friendly solutions."

According to Wong, even in Las Vegas, his restaurant has explored several energy efficient ideas that go beyond most restaurants. Kung Fu Plaza already relies heavily on super heated natural gas to cook food, but Wong has also explored solutions that capture the heat generated by the high-temperature woks to be used for heating water.

"There are so many innovations at our disposal and we continue to keep an eye on these technologies, waiting for them to become affordable as more and more restaurants start to embrace eco-friendly operations," said Wong. "One day, not too far into the future, I see establishments like ours not only conserving energy, but also producing it as we reclaim natural gas or even become powered by our solar power grids."

Wong sees the fair as an awakening for his parents' home country, and hopes to see his own home country (United States) become more concerned about the environment. In Thailand, which his father frequently visits, companies don't fight against environmental change as much as they try to prove their industrial sector's determination and readiness to protect it.

Even the event itself is being handled by organizers who want to make the BOI Fair 2011 the first low-carbon fair in Thailand's history. Organizers are not alone. Even exhibitors and visitors have been asked to reduce energy consumption or deploy alternative energy sources to cut down on the quantity of greenhouse gases such events produce.

Ecological Fair In Thailand Inspires Family-Owned Thai Restaurant In Las Vegas.

"Some aspects of the fair in Thailand are very inspired," said Wong. "For instance, all of the pavilions that will be built on the shore of Muang Thong Thani Lake will be eco-friendly and energy efficient, constructed from natural or recycled and recyclable materials."

In addition, fair organizers are powering the event with solar and wind power. The roof of the organizers' building is already being covered with solar cells to supply some of the power. Portable wind turbines will also be set along the shore of the lake to provide power to the event's lighting system in the evening. There are only 84 pavilions, in honor of the King's upcoming birthday.

"We saw so much success during World Environment Day in Thailand and even here in Las Vegas that it may have helped to inspire this year's BOI fair participants," said Wong. "Yes, this fair is in Thailand. But the progress there affects us here because it is so very important to protect the specialty ingredients that can only be grown in Thailand. What happens a world away really does affect what we serve right here in Las Vegas."

For more information about BOI Fair 2011, visit the special website recently launched by organizers. The site is written in Thai, but has a special mirror site in English. For more information about Kung Fu Plaza, visit the oldest and most authentic Thai restaurant in Las Vegas. It was opened in 1973, after the Wong family immigrated from Thailand.

Ten Renowned Chefs Battle For Iron Chef

2011-09-20T08:00:00.000-07:00

Elite Chefs Anne Burrell, Michael Chiarello, Elizabeth Falkner, Alex Guarnaschelli, Chuck Hughes, Robert Irvine, Beau MacMillan, Spike Mendelsohn, Marcus Samuelsson, and Geoffrey Zakarian will battle to become a member of the elite Iron Chef culinary society. The show will feature an eight-episode season. It will premiere on October 30.

It's one of the few shows that Alan Wong, general manager of Kung Fu Plaza, has his eyes on in Las Vegas. He won't be alone. His family, who has operated Kung Fu Plaza in Las Vegas since 1973, frequently watches shows that include elite chefs. Their love of food as well as their name Kung Fu (which means try harder) goes beyond the kitchen.

"When you own a restaurant, especially one that is part of your family, you have a tendency to always ask yourself what can you do to be better, try harder, and make everything more memorable," says Wong. "All ten of these chefs exemplify this quality, and they have to exhibit it on Iron Chef because they never know what they will be cooking."

Although Wong is not a chef at Kung Fu Plaza, he has worked for the authentic Thai and Chinese restaurant since he was a little boy. His first introduction to the restaurant beyond playing in his mother's office occurred when he was very young. The restaurant was extremely busy and the dishwasher never showed up for work.

Chefs And Owners Are Frequently Tested On The Spot

"I remember that day very well," smiles Wong. "I immediately felt a sense of pride in being able to work alongside my family. It didn't matter that I needed a step up to reach the sink. I was an equal contributor to my family."

Wong says he likes Iron Chef because the spontaneity of the "secret ingredient" of the show captures the essence of what it is like to run a restaurant. While every manager strives to create consistency, anything can happen and usually does. You quickly learn, even from the first day, that every role is vital. Even a dishwasher.

"There is a question on our minds all the time, from our servers to our chef from Thailand," says Wong. "How does one deliver on the promise of being a master chef? We do have some experiences that are similar, including cooking off-menu specialty foods that our Asian guests expect when they travel abroad. Iron Chef captures such greatness."

An Overview Of The Next Iron Chef: Super Chefs

According to the Food Network, the top ten chefs will include: Anne Burrell (Secrets of a Restaurant Chef, Worst Cooks in America); Michael Chiarello (Bottega Restaurant, Napa Valley; Easy Entertaining with Michael Chiarello); Elizabeth Falkner (Citizen Cake, San Francisco; Iron Chef America – challenger); Alex Guarnaschelli (Butter, The Darby, New York; Alex's Day Off, Chopped); Chuck Hughes (Garde Manger, Montreal; Chuck's Day Off); Robert Irvine (Robert Irvine's eat!, Hilton Head Island; Restaurant Impossible); Beau MacMillan (Sanctuary on Camelback Mountain, Phoenix; Iron Chef America – challenger); Spike Mendelsohn (Good Stuff Eatery, Washington D.C.; Iron Chef America – challenger); Marcus Samuelsson (Red Rooster Harlem, New York; 24 Hour Restaurant Battle, Chopped) and Geoffrey Zakarian (The National, The Lambs Club, New York; 24 Hour Restaurant Battle, Chopped). Extended bios can be found on The Next Iron Chef.

"The Next Iron Chef competitors this season are all superstars in their own right – they've won James Beard Awards, prepared menus for presidents and heads of state and are at the top of the culinary pyramid," said Bob Tuschman, general manager and senior vice president, programming and production for Food Network. "With these extraordinary chefs battling it out every week in true Iron Chef style, the show promises extraordinary culinary competitions, feats of bold imagination and nail-biting suspense."

Wong says that he is reluctant to forecast a winner. However, he said he would not be surprised to see Spike Mendelsohn or Geoffrey Zakarian make any final round. He said he wouldn't count Chuck Hughes out either, mostly because he knows how to roll up his sleeves and get busy with the food.

Kung Fu Plaza, which is the oldest and most authentic Chinese and Thai restaurant in Las Vegas, was originally opened in 1973. It is open from 11 a.m. to 11 p.m., 365 days a year.

LA Weekly Surveys A Taste For Thai

2011-09-13T08:00:00.000-07:00

LA Weekly has been running a great food series that they themselves call organized chaos. It's all fun nonetheless.

They asked Los Angeles residents what they think of when they think of Indian or Korean or Midwestern food and then compare those answers to people with a geographical or cultural connection. Then they find out what foods are truly crossing over and which foods are not. Yesterday, they covered Thai food!

Los Angeles residents answering the "unscientific survey" covered many of the topics we've covered here, including: why not all Thai food is spicy, the confluence of cultures in Thailand, and even that Thais do not eat with chopsticks (although some said they prefer chopsticks with noodle dishes). But there were other surprises for non-Thais living in Los Angeles, including that Thai people don't order pad Thai or tom yum soup so much.

"The answers that Thais living in Los Angeles gave very much match what Thai people do in Las Vegas," said Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "There are some noted exceptions, of course. Thai people do eat pad Thai and tom yum soup, but they don't eat it as often when they go to a restaurant. They would rather order something that they aren't going to make at home."

Still, Wong said he was happy to see plenty of shared dishes, such as pad see ew, pad eke mow, fish cakes, and papaya salads. According to Wong, the crossover shows that Los Angeles residents are slowly being introduced to a greater variety of Thai cuisine.

"Tom yum is one of our most popular dishes because we cook it like they do in Thailand," said Wong. "We take great care to make sure it is served at the right temperature and keep the soup hot for as long as possible. But Thai people are just as likely to order ten ta fo, glass noodles, or even the classic Chinese won ton soup. Instead of pad Thai, Thais are likely to order chopped chicken chilis and mint."

How Thai Food is evolving into an everyday cuisine.

While the article said that most people in the LA Weekly survey admitted to ordering familiar dishes (largely routine dishes), Wong sees the inclusion of the crossover dishes as a step in the right direction. He says that as people eat Thai food more often, especially authentic Thai food, the more they will become impressed with its complexity.

"We have some way to go, but all cuisines face similar challenges. Years ago, Italian restaurants sold more eggplant and chicken parmesan than any other dish," said Wong. "Today, diners order many more dishes from regions all over Italy. Thai cuisine is changing too. People are trying new dishes more often."

Kung Fu Plaza is the oldest and most authentic Thai restaurant in Las Vegas. It originally opened before Americans distinguished the difference between Thai cuisine and Chinese cuisine.

To appease the varied tastes of pre-Thai infusion, the Wong family integrated Thai food into a Chinese menu. The family, with both Thai and Chinese ancestors, is proud to have uncovered many recipes that date back several dozen generations. Prior to opening the restaurant, these recipes were never written down until the restaurant opened in 1973.