Adventures In Kung Fu

Chinese Food From A Thai Perspective

2012-05-22T08:00:00.000-07:00

Although Kung Fu in Las Vegas is a Thai and Chinese restaurant, the family who owns it is predominantly Thai, with some ancestors from China. As a result, the Wong family tends to focus on Thai cuisine over Chinese when they talk about culinary skills, but both styles are equally important.

"Originally, my parents' menu was only Thai food," says Alan Wong, general manager. "But in the early 1970s, Las Vegas visitors did not know anything about Thai food. They would come in and order Mongolian beef and chow mein."

To accommodate their earliest guests, Wong's father returned to Thailand to collect his family's ancient recipes for a number of Chinese dishes. Some of them included recipes from their eldest ancestors who were part of the Teochew people. But other dishes, those that were originally created by Chinese immigrants, were recreated all over again.

"Essentially, my father wasn't satisfied with Americanized recipes next to authentic Thai recipes so he looked for recipes that closely resembled them," says Wong. "This is one of the reasons our Mongolian beef is so popular. It was recreated in Asia using Thai ingredients then returned to the United States with them."

The reverence of cooking proper Chinese dishes by Thai people.

In Thailand, many Thai people have Chinese ancestors so it is not uncommon to see some Chinese recipes infused into the Thai culture. The most common are noodles, which are almost as ancient as Chinese cooking, but there are many other influences as well.

"Food is an important part of the Chinese culture too," says Wong. "It began with the Han people, even before they coalesced into a civilization. Their first hero was Fu Hsi and his main activities were to hunt and fish. He also invented cooking and the concept of the kitchen."

Following Fu Hsi was Shen Nung (plow, hoe, and farm animals) and Huang Ti (the patron saint of Taoism, who also planted grain and invented the pestle and mortar). Along with these figures, Emperor Yu, who founded the Xia Dynasty (21st to 16th century BC), not only unified the Chinese but also helped to develop early water control systems.

"It was an amazing accomplishment in contrast to what Europe was doing at the time," says Wong. "Many civilizations have icons of their development but it was food for the Chinese people. Add to that how diverse and interesting all the foods are in a country that is twice as large as Europe, excluding Russia."

According to Wong, Americans only know a small sampling of Chinese dishes, with some of the most common — Shandong, Szechuan (Sichaun), and Cantonese (Gaungdong) — easily identifiable in the United States. But there are many others, much more the typical eight cuisines most often cited by articles and stories.

"In a land so vast, there were many people who developed entirely new ideas about cuisine within a single ravine, never knowing what the people in the next ravine were doing," said Wong. "Look at the United States and consider how different California and Texas cuisine might be and then apply that to a land as large and geographically diverse as China. The varieties are impossibly complex."

At his family's restaurant, some of the dishes are especially authentic Chinese creations and others sometimes carry Thai influences like chicken in brown sauce, which is made with a Chinese sauce that has Thai influences. Others are more straightforward like beef with Chinese bok choy. And, most importantly, Wong says that all white rice is jasmine rice, which is always associated with Thailand.

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 Thai & Chinese Restaurant in Las Vegas here.

Picking The Best Pork For Thai And Chinese

2012-05-15T08:00:00.000-07:00

Most people would never know it, but there were no domesticated pigs in America when Christopher Columbus first arrived in the new world. He brought pigs with him on his voyage to Cuba in 1493.

The pigs he chose were tough, could survive the voyage, and could be used as food in case of an emergency. Almost 50 years later, another settler would bring the first pigs to the American continent. Hernando de Soto brought 13 pigs with him to Tampa Bay, which quickly grew to 700 in just a few years and earned de Soto recognition as being the father of the American pork industry.

"While Cortes and Walter Raleigh also brought pigs with them, the entire pork industry was started by relatively few pigs," says Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "And while there is nothing wrong with America's pigs, it does provide a basis for why my chef prefers to import pork from Europe."

Specifically, Wong says his chef prefers to import the meat from Denmark because it tends to be leaner and more tender. And there may be something to his decision. While Europeans began raising pigs as far back as 1500 B.C., the Celts in northern Europe specifically bred large-bodied, well-muscled pigs.

These pigs were significantly different from those raised in southern Europe, which had smaller frames. And chances are, Wong speculates, the earliest pig populations in America included the smaller variety. The pigs in Denmark, which is also the world's largest pork supplier, are most likely descendants of the larger variety.

"Because pork exports have become so important to the Danish economy, the country has also done a great job staying ahead of high standards for animal health and welfare," says Wong. "We usually order the pork butt, which actually comes from the shoulder. It's a great cut of meat for our pork recipes because it is tender, although we use pork bellies for Thai crispy pork."

Kung Fu Plaza prepares its imported pork in a variety of ways.

Barbecued Pork. Kung Fu Plaza prepares its barbecued pork using a family recipe, originally brought to Thailand from China. The pork is prepared in a large stationary wok with premium homemade sauces that are seared to the meat at temperatures up to 500 degrees. Once prepared, the pork is used in a number of dishes, ranging from won ton soup with barbecued pork to chow mein.

Sliced Pork. To capture the unique flavors of Thailand, Kung Fu Plaza steams, stir fries, or prepares the pork for its signature dishes to order. In every case, the premium pork is already significantly more tender, which means it does not require any alterations that may damage the integrity of the cut (which is not uncommon at other restaurants).

Crispy Pork. A Thai classic, crispy pork is made from the pork belly cut, creating a thick bacon. In order to make crispy pork, the meat must be marinated, seasoned, dried, and then deep fried to the right crispness. Thai-style crispy pork is used in four different dishes served at Kung Fu Plaza.

"Asian cultures have an affinity for pork because, depending on what you believe, western Asians domesticated the pig as far back as 7000 B.C. and the Chinese as far back as 4900 B.C.," says Wong. "The recipes we have today are very old, coming from an era that is believed to have perfected the flavor. The fact that these recipes have withstood the test of time suggests that they might be right."

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 Thai & Chinese Restaurant in Las Vegas here.

Pornanong Phatlum Win Felt Worldwide

2012-05-08T08:00:00.000-07:00

When I was growing up, people assumed I was a Chinese-American or Asian-American if they wanted to be "politically correct." But while my family has both Chinese and Thai ancestors, we consider ourselves as having Thai heritage. Thailand is the country my parents immigrated from to America in the 1970s.

Of course, it's different because I was born in the United States and I am an American. When I visit Thailand, even though that is where my ancestors are from, it does not feel like home. Some people find this surprising until I remind them that most European-Americans do not think of European countries as home either. For most Thai people, we adopt the country where we are raised.

Still, there is something changing in the United States and around the world, I think. People with Thai ancestors are beginning to feel a sense of cultural pride, which is unique to a country that doesn't even have a word that means "culture." Yesterday was a good example. Everybody seems to have felt Thai pride as Thailand's Pornanong Phatlum won the US-based LPGA Tour Brazil Cup.

For Phatlum, this is a very big finish. She won 13 under 133 in the two-day, 20-player tournament at the Itanhanga Golf Club. She closed with a bogey-free 6-under 67, which was four strokes over Taiwan's Amy Hung. Every newspaper you looked at yesterday quoted her.

“We just have fun today and my caddie, my brother, he helped me to concentrate,” Phatlum said. “He helped me to focus on my game and kept me in the round.”

I can only imagine this win being especially exciting news in Thailand. A few days ago, the country was celebrating the 62nd anniversary of the coronation of King Bhumibol Adulyadej, who the world's longest-serving head of state and longest-reigning monarch in Thai history. And as I have mentioned before, Thai people love celebrations.

Lately, there is much for them to celebrate. Thai food is becoming popular all over the world. Thai agriculture is booming in Asia. The country has focused on being environmentally friendly and technologically advanced. And more and more Thais have made an impact, Phatlum included.

Sure, the win was at an unofficial event on the LPGA schedule but it is still a major win for the talented golfer. She has had three top 20 finishes this year already. And even though there have been other Thai golfers, with the best (besides Tiger Woods) being Stacy Prammanasudh, I don't think many people expected her to win. No one will be surprised next time. Congratulations, Pornanong Phatlum!

The only thing that would have made that win more spectacular to me would have been if it happened for her here in Las Vegas. Unfortunately, Las Vegas is not on the LPGA tour and hasn't been since 2006. The best I can offer up is to turn on the televisions over our bar during the next tournament so our patrons can watch her win while enjoying their favorite Thai dish.

The choice will be yours. You can cheer on Phatlum or you can cheer on Paula Creamer. She finished third in Brazil.

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. You can find the menu on its restaurant site here.

Authentic Thai Cuisine Is Thriving In Las Vegas

2012-05-01T08:00:00.000-07:00

Even in Thailand, there is growing concern over what constitutes authentic Thai food. According to the Bangkok Times, traditional family recipes are being surrendered to a generational gap.

"We often have visitors from Thailand tell us that our food is more authentic than many restaurants in Thailand," says Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "Although we include some healthy trends like young coconuts, most of our recipes have been handed down for generations."

Wong, whose family immigrated from Thailand to the United States in the early 1970s before he was born, says he understands some of the challenges in finding authentic Thai food, even in Thailand. For years, many Thai chefs retired without passing down their recipes and many restaurants have hired people from neighboring countries to cook what used to be Thai food.

"The growing generational gap is new, but it makes sense," says Wong. "Like all developing countries, the younger generations begin to develop their own sense of priorities. And as the world speeds up, even younger generations in Thailand are more likely to look for grab-and-go food."

Wong says he remembers wanting to plot his own course when he was younger too. So shortly after college, his family gave him an opportunity to manage a restaurant in Hawaii. The venture was successful enough to eventually be sold, but it gave Wong a longing for the tradition.

After the restaurant was sold, he returned to Las Vegas with a renewed sense of priority. He wanted to preserve some of the best traditions and authenticity of Kung Fu Plaza's oldest recipes. So, at Kung Fu Plaza, their master chef has become as much of preservationist as he is a cook.

"In Thailand, the older generation is saying that the younger generation doesn't know enough about Thai food to prepare it properly, which makes it less than authentic," says Wong. "In some cases, since busier schedules have precluded many Thais from learning timeless techniques or have their grandparents cook for them on a daily basis, some younger Thais do not even know why the older generation says some recipes tasted better thirty or forty years ago."

Wong points to dozens of reasons beyond the young chefs themselves. Much like the rest of the world, more Thai people are likely to purchase commercially processed foods. Many are likely to purchase pre-packaged seasoning mixtures. And more and more, even Thai people are prone to purchasing instant dishes that include one recipe and all the ingredients.

While authentic Thai food is disappearing in Thailand, it's thriving in Las Vegas.

The more reliant the country becomes on such innovations, the more likely some subtleties will be lost along the way. In some cases, the younger generation might even fool themselves into believing they know how authentic Thai food is supposed to taste, and claim that authentic recipes are the odd dishes out.

"It's very rare, but we have had one or two younger people write a review or tell our staff that a specific dish doesn't taste authentic to them, only to have them confess they have never tried an authentic version of the dish before," smiles Wong. "Like anyone, palates become used to very specific flavors — even if some people find out what they have become used to is something processed. Here, they will find only the freshest and most authentic ingredients possible."

It seems the sentiment is shared writer Suthon Sukphisit, who wrote the original article about the growing generational gap in Thailand and its impact on food. Sukphisit said it is his hope, and the hope of many Thai people, that some members of their younger generation take a greater interest in preserving the art, spirit, and flavor of Thai food.

"I don't know if that is possible or not, but I hope it is. The last time I visited Thailand, I was reminded how the culinary industry isn't really considered prestigious as it is in places like America," says Wong. "Even so, while we might be in Las Vegas instead of Thailand, I have become one of those younger people Sukphisit is taking about. I believe in embracing new ideas like WiFi and complementing our menu with new recipes. But the bulk of it, the best gifts we can ever give, will always remain authentically Thai, just like my parents' grandparents used to make."

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., 365 days a year and serves the most expansive Chinese and Thai menus in Las Vegas. There are over 800 dishes to choose from here.

Organic Foods Continue To Rise In United States

2012-04-24T08:00:00.000-07:00

While many areas of the economy appear sluggish, the organic food industry isn't one of them. In the United States, the organic industry grew by 9.5 percent overall in 2011, according to findings from the Organic Trade Association's (OTA's) 2012 Organic Industry Survey.

"The U.S. organic sector continues to show steady and healthy growth," said Christine Bushway, executive director of the OTA. "Consumers are increasingly engaged and discerning when they shop, making decisions based on their values, and awareness about health and environmental concerns."

According to Bushway, it matters whether foods are genetically engineered, or produced using practices that are good for their families. While price is still a concern, many families are willing to pay more for organic foods or travel to locations that provide them more choice.

Alan Wong, general manager of Kung Fu Plaza in Las Vegas, agrees. He says that this trend will eventually shift to to restaurants as much as local grocery stores. More and more people are asking restaurants where they purchase ingredients, how they prepare those ingredients, and what is the overall health consciousness of the establishment.

"For years, we were at a disadvantage because we only purchase the freshest ingredients available, often from organic markets in Thailand, and we never use premixed sauces or blends, which often contain chemicals and preservatives," said Wong, whose father used to own an Asian market as well. "Asian cuisine, whether Thai or Chinese, is supposed to be healthy. This means using organic, farm fresh, and higher quality ingredients whenever possible."

Like the OTA, Wong sees that the easing of the recession will only drive more people to consider organic foods at the grocery store and farm fresh ingredients at restaurants like his. In fact, fruits and vegetables account for more than half of new growth in the organic industry.

"Although my parents immigrated from Thailand in the 1970s, I was born in the United States. So I agree with everyone who says that our produce might look better ... it does not always taste better," said Wong. "There have been other changes in our markets too. Over the years, our choices were becoming more limited as entire species of certain fruits and vegetables were neglected by farmers. As someone who has been in the restaurant industry all my life, you begin to appreciate the differences."

The decline in fruit and vegetable choices is caused by farm economics.

The decline in fruit and vegetable species from groceries tends to follow farm economics. As large seed companies focus on high margin vegetables, they carry fewer under performers. Large farming operations tend to prefer crops with high yields, high water tolerance, and a natural resistance to pests.

"The 'follow demand' model usually affects lesser known fruits and vegetables," said Wong. "But nowadays, some more common vegetables have struggled too, including peas. What happens is three-fold: stores purchase less peas, consumers buy less peas, and then pea prices increase as they become rare, which gives people another reason to consider other vegetables."

Wong says meats (beef, poultry, pork, and fish), which represent the fastest-growing segment in organic foods, are impacted in much the same way. However, he sees the meat segment will continue to grow as people avoid meats with high concentrations of antibiotics, hormones, steroids, or growth promotants.

"We have served Angus beef for some time, but pursued certification so that people would know how serious Kung Fu Plaza is about serving only the finest ingredients," said Wong. "And because Thai people prefer duck over chicken, we only serve Maple Leaf ducks, which are fed a natural diet of corn, wheat, and soybeans."

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., 365 days a year and serves the most expansive Chinese and Thai menus in Las Vegas. There are over 800 dishes to choose from here.

Kung Fu Plaza Serves The Best Of Two Thai Worlds

2012-04-17T08:00:00.000-07:00

I was reading the Bangkok Post business section and came across an interesting article. The commerce ministry in Thailand is encouraging local companies to sell more Thai food to the Chinese markets.

While the article focused on the Beijing, Gaungdong, and Shanghai markets, the latter was considered especially attractive because Shanghai considers Thai food a middle- to upper-class cuisine. I found that interesting because Thai food is sometimes lumped in with Asian food in the United States, where Americans expect Asian cuisine to be considerably less expensive than European cuisine.

Why do people expect Thai food to be inexpensive like Chinese food?

Part of the reason might be that of the 13,000 Thai restaurants in the world, most of them are in the United States. But even more than that, it is probably because Thai food was introduced as an extension of Chinese food before Americans began to appreciate the differences. My parents experienced this firsthand in the 1970s.

Of course, this begs the question. Why is Chinese food considered a bargain cuisine in the United States? Mostly, it was because many of the first Chinese restaurants in the U.S. were started by poor people who served inexpensive food. (In contrast, when Japanese people came to America to open Japanese restaurants, Japan was already wealthy and powerful and opened more expensive restaurants.)

Another reason, of course, was that while some restaurants pride themselves on starting with the best cuts, many Chinese restaurants would purchase inferior cuts of meat and then rely on their cooking techniques to make the meat tender and more favorable. Somehow, many Thai restaurants in the United States did the same. My family in Las Vegas was one of the exceptions.

How Kung Fu Plaza serves Thai food as the best of two Thai worlds.

At our family restaurant in Las Vegas, we offer a very best of both worlds — an affordable menu that includes dishes made from the freshest Thai ingredients available and the best cuts of meat. We honestly serve only 100 percent certified Angus beef and Maple Leaf duck, along with comparable chicken and seafood.

At the same time, we have two menus at our restaurant and both of them are affordable — Chinese and Thai. The average plate is around $10, which is usually ordered by a table and enjoyed family style (the way most Chinese and Thai people dine). Originally, my parents set these prices because Las Vegas visitors expected inexpensive food. They also expected Chinese food to be affordable.

To accommodate, my parents decided to give both menus comparable prices because they assumed everyone would only order Chinese dishes if the lesser known Thai dishes had higher prices. Of course, we don't worry about that so much now. In fact, we even serve some exotic off-menu items too. But more than that, we decided to keep our prices affordable for a very different reason all together.

You see, most people in the United States still think of Thai as a specialty food — something you have once in awhile. My goal is to do everything possible to change that because I believe Thai would make a great everyday food — something people enjoy two or three times a week for dinner and even every day for lunch.

I feel this is important for three reasons. Thai food gives people more energy instead of making you feel sluggish. Thai food is healthier because it relies less on fat and salt for flavor. And most importantly, the more often people eat Thai food, the more likely they will try dishes beyond a favorite few, which is how they can discover how diverse Thai cuisine really is.

Maybe one day we will change all of this, but not anytime soon. We wrote another article (here) about how we are able to keep our prices down in the meantime. I hope we always can, even if the Chinese markets begin to compete for authentic Thai ingredients because they see Thai food differently.

Kung Fu Plaza, which is the oldest and most authentic 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 and serves the most expansive Chinese and Thai menus in Las Vegas. There are over 800 dishes to choose from here.

Amazing Similarities: Osso Bucco And Pork Hock

2012-04-10T07:00:00.000-07:00

As a Las Vegas restaurant that serves both Thai and Chinese food, Alan Wong, general manager of Kung Fu Plaza, knows most people think that Western and Asian cuisine are fundamentally different. In many ways, there are very different. But in some ways, the similarities are striking.

To illustrate, Wong chose two very different recipes — osso bucco (Italian) and pork shank (Teochew) — to demonstrate how cuisine from two very different and isolated parts of the world developed through sometimes similar culinary skills. Although the main ingredient in osso bucco is veal and pork shank is pork, the dishes come together in very much the same way.

Both recipes have regional variations and are sometimes called by slightly different names to distinguish them. The recipes Wong chose are below, with some notes from Wong noted by an asterisk*.

Osso Bucco, Italian

6 pieces of veal shank (cut about one inch thick)
1 cup of all purpose flour
2 tbsp butter (you can substitute vegetable oil, but the stock is less rich*)
1 tbsp tomato paste
1/2 cup dry white white
1 anchovy fillet
1/2 grated lemon rind
1 tbsp lemon juice
2 tbsp chopped parsley
1 sprig rosemary (optional*)
1 sprig thyme (optional*)
1 dry bay leaf (optional*)

If using the rosemary, thyme and bay leaf, place them in cheesecloth, secure it with twine (creating a bouquet garni), and set aside. Then season shanks with salt and pepper and dredge in flour.

In a dutch oven or large, deep skillet, brown the veal shanks over medium heat. It usually takes 3 minutes per side. Remove the veal shanks and set aside. Then add the tomato paste and bouquet garni to the juices. Return the shanks and add wine, letting and let it evaporate completely (or at least reduce by more than half). Then reduce to a simmer for about 1 1/2 hours more.

Add water (or chicken stock) to keep some moisture in the pan. In the last 15 minutes, discard the bouquet garni and add the anchovy, lemon juice and lemon rind. Place the dish on a serving platter and pour juices on top. Sprinkle with parsley.

Braised Pork Hock, Thai

2 pork shanks with skin
2 tbsp vegetable oil
1 tsp coriander
4 cloves garlic
2 star anise
1 knob of ginger
1 tsp cinnamon
3 tbsp soy sauce
3 tbsp thin soy sauce
palm sugar (to taste*)
1 tbsp fish sauce
1 cup of chicken stock and 1 cup water
2 to 4 hard boiled eggs

In a dutch oven or heavy bottomed pot, brown the pork shanks over a high heat to sear. Remove the pork shanks and set aside.

Then add the coriander, garlic, and ginger (which will act like a bouquet garni). Then add the anise and cinnamon; sauté for a a few minutes. Then add stock, water, and soy sauce. Return the pork shanks to the pot and simmer, about 2-3 hours depending on size.

Add water (or chicken stock) to keep some moisture in the pan. In the last 15 minutes, add the fish sauce. Place the dish on a serving platter and pour juices on top. Sprinkle with a special finishing sauce (usually chillies, vinegar, sugar, and fish sauce), which balances the dish.

"I find it remarkable that when both recipes are compared side by side, they are quite similar, especially when presented with similar verbiage," said Wong. "Both dishes call for shanks to be browned, their unique versions of bouquet garni to be added, a long period of tenderizing, and finishing ingredients toward the end of the recipe."

Wong added that where they depart is in their preferred meat and seasonal tastes — the Italian with a simpler, earthy flavor and Thai with a bolder, more pronounced flavor. However, most steps in the recipe are identical even if the dishes turn out completely different with the Thai dish having a much more dramatic flavor.

Wong ends the comparison with what might be an ancient mystery.

"At our restaurant, we serve a Teochew recipe that is different than the recipe included above because it comes from my ancestors, especially the initial herbs and finishing sauce," said Wong. "However, like many of our family recipes, it has some Thai influences. In addition, we simmer our pork shank much, much longer."

Regardless, he added, the real interesting comparison can be found between the Eastern and Western dishes. In fact, there are enough similarities that he says it would not be impossible to think that the ancient Teochew recipe (which he says predates other Chinese and Thai recipes) might have migrated west and eventually been reproduced using meats and ingredients more indicative of the region.

"It is a long shot to think that this happened, I know," says Wong. "But maybe not such a long shot for two similar recipes developed a world away from each other."

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. You can learn more here.

Thai Easter And Songkran Around The World

2012-04-03T06:00:00.000-07:00

While many Westerners always assume that Thai people don't celebrate Easter because the country is primarily Buddhist, Thailand does honor the April 8 holiday with Christian Thais visiting churches and foreign visitors finding special activities at their hotels. (Many hotels even offer discounts.)

In fact, Thailand is becoming an especially popular destination for Europeans around Easter. More and more are taking two-week vacations, visiting Thailand over Easter and then staying on through Songkran (สงกรานต์), which is the traditional Thai New Year water festival. Years ago, Songkran was celebrated as the sun moved into the Aries portion of the zodiac, but now it is celebrated April 13-15.

"Thailand is a very diverse country, but accommodating and welcoming of other cultures and religious practices," explains Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "It is also the start of the summer months in Asia, which means some schools have let out for a break. I cannot think of two places that would be better to visit — Thailand in the summer for its New Year festival and Las Vegas because springtime brings ideal weather.

Wong says that his family's restaurant celebrates both Easter and Songkran in Las Vegas, but in a much quieter fashion. For example, for Songkran, they do wash their statue of Buddha, honor traditional spiritual aspects, and make it about family. And for Easter, it is not uncommon to participate in the many activities that are hosted around Las Vegas.

"Many Easter traditions are very similar to Songkran," said Wong. "They are both spiritual, family-oriented, and place an emphasis on beginning anew."

How Thai People Celebrate New Beginnings In Thailand.

Probably the most written about celebration related to Songkran is the throwing of water (sometimes mixed with mentholated talc and often mixed with other colors). The tradition, which predates Buddhism, was originally started to represent the new beginnings of a new year and because water is considered a sign of good luck for harvests.

In some areas of Thailand, small towns and villages also release small birds into the air and small fish into the streams. Shop owners clean their restaurants and markets; monks clean and cleanse their temples; and people visit and pay their respect to elders — including family members, friends, and neighbors.

"I have always been fascinated by how many of the traditions from the West and East are similar, even though we tend to think of them as being very different," said Wong. "The important thing, at least where different cultures are concerned, is to be respectful and enjoy our differences."

A Few Tips About Las Vegas Leading Into Easter Weekend.

Much like Thailand, Las Vegas has adopted many holidays as a premier travel destination. There are dozens of activities offered, ranging from Easter egg hunts to Sunday brunches. Wong says that there are literally dozens of events taking place all over the city, with many of them starting as early as March 31.

"If you want to experience some of the activities all over Las Vegas during Easter weekend, the best thing to do is consult with a hotel concierge or visit a link to a media outlet like the one we've provided," said Wong. "At Kung Fu Plaza, we honor Easter quietly much like Songkran, but we also help Las Vegas visitors by keeping our regular menu and hours."

Wong said that most holidays in Las Vegas tend to attract more visitors and special menus or seatings. Unfortunately, some visitors plan too late and then have trouble finding a place to eat. Kung Fu Plaza Restaurant not only accepts walk-in guests at the door, but also delivers to all of the hotels and resorts all along the Las Vegas Strip.

"With that in mind, I would like to wish everyone a happy Easter this weekend and a happy Songkran for next weekend," said Wong. "Be happy, be safe, and if you can, be with family. You can even bring them to see us right here."

Kung Fu Plaza is the oldest and most authentic Thai restaurant in Las Vegas. It was opened in 1973, after the Wong family immigrated 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. You can find out more here.

Kung Fu Plaza Slices Up Yellow Mango

2012-03-27T08:00:00.000-07:00

Coinciding with Americans becoming more adventurous (story here), Kung Fu Plaza in Las Vegas is experimenting with its menu, occasionally offering more exotic choices for its regular customers and out-of-town guests. In addition to sometimes serving young coconut, the oldest and most authentic Thai and Chinese restaurant in Las Vegas is slicing up another treat for patrons — yellow mango.

"Suddenly as Americans are becoming more experimental, we're seen more people asking for foods that used to require some education," says Alan Wong, general manager of Kung Fu Plaza. "Yellow mango is one of them. It amazes me if I offered someone a yellow mango five years ago, they would have frowned at me and asked why I would want them to try something that wasn't ripe."

Kung Fu Plaza occasionally slices up yellow mango for guests.

Wong says that is not the case today. More people know that yellow mango refers to the Ataulfo variety of the fruit. It is smaller and characteristically yellow. But even better, it has a creamy interior and less fiber than the better known red fruit. It is also much sweeter overall.

These special mangos, which generally weigh between 6 and 10 ounces, are especially rich in vitamin C. One of the reasons they have grown in popularity in the United States is because the crop was imported to Mexico from the Philippines, where they are much more common.

The yellow mango isn't the only mango fruit to take a back seat to the more common red mango, the Tommy Atkins. There are 1,000 varieties of mangos, most of which are cultivated in India. Ironically, the more common red mango isn't even considered the best around the globe in terms of flavor or sweetness.

Why the red mango gained early popularity in the United States.

The red mango simply became popular in the United States because they were among the easiest to transport. They have a higher tolerance for handling and a longer shelf life.

"Any time I or my parents visit Thailand, it is almost impossible not to reflect on the abundance of food choices," says Wong. "In contrast, many imported crops like the red mango took hold in the 1950s. That is when the red mango started to be grown commercially in Florida. So we are excited to offer the yellow mango from time to time, which I personally consider superior."

Wong says that while India has cultivated the mango for more than 4,000 years, some mangos (like the yellow mango) are unlikely to have originated in India. Some of the Asian mangos spread along with Hinduism and Buddhism. Others, however, did come from India. Chinese traveller Hewn T'sang was credited with bringing the mango to China in first half of the 7th century.

Kung Fu Plaza is the oldest and most authentic Thai restaurant in Las Vegas. It was opened in 1973, after the Wong family immigrated from Thailand. The family has both Thai and Chinese ancestors. For more information on Kung Fu Plaza, visit their site.

Americans Become More Adventurous Eaters

2012-03-20T06:00:00.000-07:00

According to a new study by ReportsnReports, Americans have become significantly more adventurous in their choice of cuisine. The interest in what some might call ethnic food is exploding, especially with an emphasis on Asian and Hispanic cuisines.

The study also revealed that the Millennial generation (1980-2000) is driving the cuisine diversification with a demand for ethnic food, especially those dishes with bolder and spicier flavors.

"The study suggests that the grocery stores are carrying more ethic ready-made meals and sauces because of the growth of Asian and Mexican restaurants and food trucks, but there really is much more to it than that," says Alan Wong, general manager of Kung Fu Plaza. "Many Baby Boomers were brought up on very straightforward, simple and classic American meals that typified the Great Generation — pot roasts, canned vegetables, and casseroles. As Baby Boomers migrated into their own kitchens, they moved away from traditional meat-and-potato meals that are typified by English and German influences."

Wong says his family's restaurant, Kung Fu Plaza in Las Vegas, has seen several trends over the years. When the restaurant first opened in Las Vegas, Mongolian beef and chow mein were among its most popular dishes.

"Mongolian beef is still one of our most ordered dishes, but only because we have a reputation for an authentic recipe and our decision to use only Angus beef," says Wong. "More and more Americans have been requesting traditional and authentic Thai dishes. They are much more experimental and visitors, especially those from New York and Los Angeles, have keener palates simply because they have been exposed to more cuisine much earlier than Baby Boomers."

In contrast, the Great Generation was lucky to get even the basics like eggs and milk during the Great Depression and World War II. So they were more inclined to cook traditional meals and later, in the 1950s, quickly gravitated to convenience foods. This continued between the 1960s and 1980s as there were more dual income families.

Asian food, especially Thai, didn't begin to migrate out of ethnic areas like Chinatowns until the 1970s and didn't gain popularity until the 1980s. Wong says it was because once Americans discovered that not all Asian cuisine was Chinese, they gravitated to fresher and bolder flavored dishes. Today, he said, families are just as likely to cook Chinese or Thai food at home as they are American dishes.

"Any time you introduce children to diverse foods early in life, you open up culinary doors for them," says Wong. "This fact, along with the discovery that cuisines like Thai are faster to cook, healthier, and have unique flavors, contributes to a diverse palate in America. We are a melting pot."

The growing popularity of ethnic foods is good, but sometimes loses flavor.

Although Wong is happy to see Asian food, especially Chinese and Thai, continue to lead in growing popularity, he remains cautious whether popularity is always good thing. If popularity is driving an increase in packaged mixes, people may become confused as to what some foods are meant to taste like. Thai cuisine is especially delicate. His family's restaurant avoids mixes and blends.

"Most packaged foods that I have tried tend to lean toward one flavor as opposed to the diversity of flavors that excite everyone when they eat out at great Thai and Asian restaurants," said Wong. "It is true of Hispanic food too, but perhaps to a lesser extent. Even Asian restaurant chains suffer as a result of trying to use pre-combined ingredients to flavor their food. Natural is better, especially to balance the taste."

For the last several years, packaged foods experienced a decline in 2008 and 2009, which is generally associated with the earliest phases of the recession. Overall sales did not decline because commodity prices offset the volume in 2010 and 2011 and more people were choosing to cook at hime. Now, with more people eating out again, packaged food manufacturers are hoping to entice them with more variety.

"Some are okay, but packaged food cannot replace the finesse of authentic Thai," said Wong. "What I do like about the growing popularity is that Thai and Chinese food are becoming everyday meals instead of a cuisine people have only on special occasions."

Kung Fu Plaza is the oldest and most authentic Thai restaurant in Las Vegas. It was opened in 1973, after the Wong family immigrated from Thailand. The family, like many Thai families, has both Thai and Chinese ancestors. For more information on Kung Fu Plaza, visit their site.

Five Sauces Made For Great Thai Cooking

2012-03-13T07:00:00.000-07:00

A few weeks ago, we published a great article that discussed why balancing flavors and recreating recipes can be very difficult. There are dozens of ways that ingredients can be changed, ranging from the maturity of chili peppers to the overall growing conditions.

The article (found here) made me think about some of the other variations, especially the various kinds of sauces that can alter Thai food. There are dozens of different kinds of soy sauces on the market and all of them are considerably different.

Our master chef is very particular about which brands of sauces we order. And many of them, we make ourselves. It is the only way to be completely sure how the sauces are made and how they will taste in the final dish. I've put together a list of five sauces that are common in Thai cooking to give you an idea of how different and unique every sauce can be.

Dark Soy Sauce. Originally discovered in China more than 2,800 years ago, some historians believe it was originally used to stretch salt. The sauce was probably first made with fish but was gradually replaced by soybeans. Soy sauce eventually made its way to Japan in the 7th century and Europe by the 18th.

In Thai cooking, there are actually two kinds of dark soy sauce. The traditional soy sauce — which Thai people prefer, has a longer fermentation period — and a sweet, dark soy sauce, which is made with light soy sauce and a mixture of molasses.

Light Soy Sauce. Very popular in some Thai dishes, light soy sauce is made from the first pressing of the soybeans, not all that unlike extra virgin olive oil. It is considered a premium soy sauce, and is generally less sweet and more salty.

Most Asian cuisines use light soy sauce for dipping, but Thai chefs frequently use it to create unique flavors and specialty balances. When light soy sauce is not available, most recipes will require a little more saltiness to make up for the missing flavor.

Oyster Sauce. The thick brown sauce is made from oysters to create a salty, sweet taste that is unparalleled for meat marinades and stir-fried meals. Oysters are not used alone to make the sauce, which sometimes contains varied amounts of soy sauce, brine, and other seasons.

There is a second type of oyster sauce that is milder because the sauce is cooked with other ingredients like chicken broth, soy sauce, sake, sherry, sugar, and sesame oil. While it isn't always preferred, it does demonstrate why Thai chefs need to be familiar with various oyster sauce brands that are saltier or sweeter.

Fish Sauce. Probably the most used ingredient by Thai chefs, fish sauce is as essential to Thai cooking as rice. In Thailand, it is even kept on the table as a condiment, with the best quality sauces being identified by their lightness and clarity.

Like oyster sauce, many Thai chefs have preferences for what type of sauce to use for specific dishes. The reason is because some sauces are made with various kinds of fish while others might only include one kind of fish. Other variations can change the flavor toward salty or sweet.

Chili Pepper Vinegar. The Thai people have many variations of chili sauces, used as ingredients, sauces, and salad dressing. Chili pepper vinegar is very diverse, sometimes using fermented vinegar for sauces and distilled vinegar for pickled vegetables.

Beyond this variation, the Thai people also make dipping sauces (nam chim) to accompany some dishes. The general idea is to balance the flavors in the sauce, which can elevate the heat in the dish without dramatically altering the intended flavors.

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.

Elvis Wines Excite Kung Fu Guests

2012-03-06T08:00:00.000-08:00

Ever since Kung Fu Plaza added a selection of wines from Elvis Presley Wine Cellars, its growing wine list has been the talk of the town. One of the reasons is that most Americans never associate wine with Asian cuisine, something that has been changing in recent years around the world.

"Certain beer and Thai liquors are probably better matches to all dishes, universally," says Alan Wong, general manager of Kung Fu Plaza. "But the trend in Asia, especially by the Chinese and in some urban areas in Thailand, is clearly to make wine as much a part of all Asian culinary experiences as any other beverage."

Last year, Kung Fu Plaza added wines from the William Hill Estate Winery in support of local music programs and the VH1 Save The Music Foundation. But this year, Wong became more inventive with his wine selection. He started tasting wines to find the best matches, looking for bolder flavors that match very well with Thai and Chinese cuisine.

"When I first started choosing wine, I asked myself what might be fun for visiting Thai people to try," says Wong. "The Elvis wines fit on every count. When you say Las Vegas, Elvis, Thai food, and wine, people become genuinely excited. But then, of course, it has to taste good with the food."

The selection from Elvis Presley includes: Jailhouse Rock (a richly flavored Merlot), The King Of Rock & Roll (a flashy Cabernet Sauvignon), Blue Suede (a vibrant Chardonnay), and Blue Hawaii (a tropical Riesling). The Riesling, Wong says, works especially well with spicier foods.

"The wines we serve are mostly from Southern California, but I've been researching wineries from all over the world," he said. "Naturally, people generally avoid tannic wines with hot and spicy foods, but not all Thai foods are spicy. Red wines can work with heavier dishes. One of our favorites from Elvis Presley Wine Cellars is Blue Hawaii, which is a sweeter tropical Riesling. However, a Chardonnay can play well with some dishes."

How Kung Fu Plaza started working to introduce wines.

A few years ago, Wong says he didn't think too much about wine. But over the last few years, he started watching culinary trends in China and Thailand. He noted that while his restaurant is well-regarded for serving authentic Thai and Chinese food, both countries are trying to find ways to reinvigorate the cuisines as they continue to gain popularity.

"We will always preserve our recipes because they represent some of the most authentic dishes in the world," said Wong. "But there are other ways to preserve this tradition while adding accompaniments that inspire people to try new things too like free WiFi and Angus beef. Wine is also one of them."

Adding a selection of Elvis Presley-branded wines is part of Wong's effort to find the best wine matches for Thai cuisine after being inspired by the increasing interest in European wines by the Chinese. In addition to encouraging an interest in wine, China is home to several vineyards that produce Chardonnay and Riesling wines in the Sichuan region.

Since the addition of Elvis Wines, Kung Fu Plaza has been written up by hundreds of publications, some expected and others that are very surprising. Select mentions, articles, and columns follow.

• Elvis Wine? Get It At Kung Fu Restaurant — Las Vegas Weekly (article)

• Kung Fu Plaza Serving Wines From Elvis — Las Vegas Review-Journal (article)

• Kung Fu Plaza Restaurant Serves Up Elvis Presley Wines — AsianWeek (article)

• Las Vegas Thai Restaurant Expands Wine Selection — Asian American Press (article)

• Kung Fu Plaza Serves Up Elvis Presley — San Francisco Chronicle (article)

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. You can find the menu on its restaurant site here.

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."

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.