Service (3 out of 5): This is not a family owned restaurant... this a family 'run' restaurant. If you're expecting red carpet entry, white rags, and the finest wine, I suggest you turn your nose someplace else. Your server is most likely going to range anywhere from 10 - 18 years old, and lack a bit on communication. Your orders will most likely be accurate, but if you're a regular you know it won't be precise 100% the time. If you like to frequent during the lunch hour, order ahead. This place is known to produce a hurricane of hangry (hungry/angry) businessmen/women during the lunch hours. Dinner is much more relax, and while weekends remain just as busy, you're more likely to find a better experience around the evening. Again, call in and check
the state of the restaurant, and make sure you plan ahead. Don't expect (at least not all the time) to come in for a 45 minute dinner and catch the next box office hit right after.The kitchen is run by two sisters, Sommay and Orathay, who work on main dishes and appetizers
respectively, so the delay has nothing to do with the workers being sluggish, just the fact that 2 chefs are preparing food to order for 20 - 100 people at any given time. And they'll make anything to order, as long as the ingredients are available. Just be courteous.
Food (4 out of 5): This is not your top of the line Thai cuisine, but what I love about it is the fact that it is not the American-overladen-with-sugar kind of cuisine. While the curries aren't much to be desired in terms visual presentation, the taste is phenomenal. Years of taste testing the right state of the curry on the high-fire oven makes it burn to the right amount. Ask anyone who has had a chance to sample the Shu Shee Kai or Eggplant Kai (the favorite for 20 years and still going). How about their rendition of the staple noodle dish in every Thai restaurant, Pad Thai? Amazing. The sauce is perfect, not too sweet, and the noodles are cooked brilliantly. Just don't wait too long to eat this, Pad Thai is never good cold. But my personal favorite? The peanut sauce! Not that watery, over coconutty, bland stuff you get at other restaurants. This is the real deal. Thick, savory, and just downright delicious. It's like Red Hot sauce, you can "put that sh*t on everything".
Immigrating from Laos to Thailand during the secret war, and then finally to America, Sommay Kitchpanich has no real trace of Thai bloodline, but retains one of the most amazing historical stories of her travels. Starting off as a 20x20 ft. space in the back of her husband's Quik-E-Mart-esque grocery store, all she ever dreamed of was raising her four sons in a country with no conflict and a chance for them to have a real future.
Only being self taught in the ways of Thai food, Sommay Kitchpanich does a bang up job. While not on par with the culinary masterminds of our time, the history and work put behind the food can only be enjoyed by those that look for more than a 5 star rating restaurant. You're going to see a family who has lived the American dream for 20+ years. With this restaurant they have raised their children to become amazing students and American citizens, have made lifelong friends with important figures in the Anchorage community, and have touched the lives of so many around them.
I know this because I was one of them. As their newphew, I worked from 1998 to 2004 to help support their family while they helped support my life. I watched the regulars grow, some of the regulars pass, new regulars come, and some of the harsh critics leave. When you walk into Thai Kitchen, you are walking into history. When you bite into the food, you are tasting love and years of struggle to make it in this country. While that taste might sound like it should be bitter, it is in fact one of the sweetest, most wonderful things you'll ever experience. Put down your Yelp pens for a minute, and give it a shot. I guarantee you'll find something to love in this restaurant that will, even if not weekly, keep you coming back for more. read more