![]() We loved this soup, which found the mid point between spiciness and freshness. Ours contained four large de-veined shrimp with tails, roasted pepper strips and mushrooms in a lively hot and sour fish broth exploding with citrus, lemon grass and chili pepper flavors. Our meal began with a bowl of steaming tom yung goong soup ($4.95), which proved to be a modest serving and yet was a very satisfying way to whet the appetite. ![]() Judging by the temperature of every course, it seems as if our orders didn’t linger very long in the kitchen before arriving at the table. Our wait staff was attentive yet never intrusive. Lighting inside the relatively small dining area is dimmed, and the dark green, blue and burgundy colors are muted. “People who live here are such a mix of demographics - we wanted to offer them more variety.”īut they also have provided a quiet sanctuary that contrasts with the bustling scene taking place just outside the tinted floor-to-ceiling picture windows spanning the length of Thaiphoon’s storefront. “We’ve wanted to open this restaurant in Mountain View for a long time,” says Tom Vongampai who manages the operation with his wife and mother. So when you order an Indian dish, it tastes Indian. While Thaiphoon isn’t the first pan-Asian eatery to open shop on downtown’s busy restaurant row, it further dignifies itself by resisting the “fusion” trend. Chinese and Indian dishes mingle easily with the Thai specialties of the Vongampai family who, in addition to launching this new Mountain View restaurant, also own the original Thaiphoon in Palo Alto, where their pan-Asian concept was perfected. Before wondering why anyone would open yet another Asian restaurant on Castro Street, consider Thaiphoon’s menu.
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