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Most of us have a hidden gem Thai food place that’s the best in your area. You know the one: they make your order just the way you like it every time, they have the best sauce you’ve ever had, and it’s comfort food on a plate. I believe the best part about knowing a hidden gem is telling everyone about it, especially when it comes to Thai cuisine. Check out some of the best spots for Thai food around Metro Detroit…
BANGKOK 96
2450 South Telegraph Road, Dearborn
Since opening in 1996 at its current Dearborn location, Bangkok 96 has been thriving ever since. It has previously been voted as one of the top Thai restaurants in the area by the Channel 4 Vote-4-The-Best contest. You can also check out the stall at Detroit Shipping Company, Bangkok 96 Street Food, which offers handheld options and bowls that stray from your idea of typical Thai food. Menu items there include the Famous Pad Thai Roll, Crispy Fried Chicken Bowl, and Walking Chicken Dumplings.
BANGKOK SALA CAFE
27903 Orchard Lake Road, Farmington Hills
Bangkok Sala Cafe has been a family-owned and operated staple in the area since 2000. Their food is fresh and authentic and they offer a wide variety of options on their menu. You can dine in or carry out your favorites or get out of your comfort zone and order something new to try here.
LUE THAI CAFE
22215 Michigan Avenue, Dearborn
While the menu options seem familiar at Lue Thai Cafe, there is something unique that sets them apart from the others. This spot offers gluten-free options for those with dietary needs, as well as Americanized choices for kids. The Kow Pad, Basil Fried Rice, and Curry Fried Rice are all popular menu offerings.
NEW BANGKOK CUISINE
250 North Center Street, Northville
The chef at New Bangkok Cuisine has over 20 years of experience making Thai food. They promote freshness and quality, as their ingredients are sourced from local farmers’ markets when possible. Along with the classic dishes, you’ll especially want to try anything from the Chef’s Special column on their menu, like the Crispy Duck or Tangerine Chicken.
SHINTHAI
736 South Washington Avenue, Royal Oak
Primarily a take-out and delivery restaurant, SHINthai is a hotspot for consistently great Thai food. Ordering is super simple here: choose an entree from their list of over two dozen options, pick lunch or dinner size depending on the time of day, select your choice of protein, and finally a spice level ranging from no spice to x-hot.
TAKOI
2520 Michigan Avenue, Detroit
If you’re looking for a Thai spot with an incredible atmosphere, Takoi is a must-try. “Located in Corktown, it’s known for its regional Thai cuisine accented with Michigan seasonality,” we’re told by Drew Pompa, Takoi’s Beverage Director. “It operates Hi0 farm, which is located just two miles north of the restaurant. During the height of farm season, the restaurant menu features a healthy dose of farm produce prepared with flavors of the Thai pantry.” Beginning as a food truck, Takoi first opened its’ brick-and-mortar location back in 2016. Reservations are encouraged here but walk-ins are welcome.
THAI STREET KITCHEN
42805 Woodward Avenue, Bloomfield Hills
At Thai Street Kitchen, Chef Ann has created an atmosphere of authentic Thai combined with high-quality ingredients. Here, Chef Ann uses all-natural meats, cage-free eggs, and organic non-GMO tofu. She avoids anything with added hormones, MSG, and artificial colors for all meals. Most dishes here can be prepared vegetarian, vegan, and gluten-free.
VON THAI
18140 East 10 Mile Road, Eastpointe
11494 East 10 Mile Road, Warren
At Von Thai, Head Chef Von has been in the restaurant business for over 30 years and decided to open up a place of his own. He promotes using the freshest ingredients and says he offers the “Best Fried Rice and Corned Beef Eggrolls in town!” As a great option for Eastsiders, the Eastpointe location only offers takeout, but the Warren location has take-out or dine-in options.
This article has been updated to include new information. The original article was published on October 17, 2022, and was authored by Katie Goncalves.
