Hi. Haven't had any Thai in a while--last try was last summer at the King & I, which was o.k., but not great. I know many STL chowhounds think it has gone way downhill. So where do knowing STL hounds go for an excellent Thai fix?? Thanks, p.j.
This incredibly easy seafood dinner uses fresh pineapple and a teriyaki-style sauce for the classic sweet-and-tangy profile of Hawaiian shrimp. The pineapple also concentrates as it bakes and helps keep the rice mixture from becoming too dry.
This stew is based on the savory rice porridge congee, which has roots in Chinese, Thai, and Korean cuisines. Though the dish uses some classic Asian ingredients—such as fish sauce, ginger, and bok choy—the flavors are not aggressively Asian.