We all remember that one special dish our grandmas cooked for us. For the family that runs Chuchote Thai Bistro, one wouldn’t cut it. Grandma Chuchote cooked a wealth of Southern Thai specialties that all had such an influence on her grandkids, they’ve opened a restaurant in her honor—using her recipes.
The menu is large. Besides quality staples like fresh spring rolls, pork jerky, pad Thai and pineapple-fried rice, it’s best to explore the Southern dishes, unique drinks and desserts.
Southern Thai food tends to pack more heat than that from other regions, and with influence from countries like Indonesia and Malaysia, comingling flavors abound. Pad ped moo ($13) features a stir-fried protein of your choice with string beans and house-made curry paste. The beef might look familiar, the way you sweat after each bite is definitely something new. Another Southern scorcher is khua kling ($13), ground pork mixed with chili paste, lemongrass, galangal, black pepper and kaffir lime.
Even the more familiar dishes like samosas ($9) have their own spin. This is completely different from the Indian version, with a flaky pastry skin enveloping potato, chicken and caramelized onions. The sweet coconut curry sauce laced with peanuts makes this a dumpling unlike any other.
For an exotic drink, get bael, featuring a fruit that’s like an apple/quince hybrid. Desserts are just as interesting, with the complimentary kanom tua—coconut custard with pandan— serving as a meal-ending creamy delight. Grandma Chuchote, your grandchildren have done you proud.
Chuchote Thai Bistro 4105 W. Sahara Ave., 702-685-7433. Daily, 11 a.m.-10 p.m.