{"id":69078,"date":"2024-12-26T00:01:01","date_gmt":"2024-12-26T06:01:01","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=69078"},"modified":"2026-04-06T09:26:35","modified_gmt":"2026-04-06T15:26:35","slug":"glai-baan-phoenix-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=69078","title":{"rendered":"Glai Baan – Phoenix, Arizona"},"content":{"rendered":"
\n
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Behind All This Shrubbery Is Quite Possibly The Best Thai Restaurant in Phoenix<\/figcaption><\/figure>\n

“We are a \u201cVery Thai\u201d kitchen, focusing on street food and snacks that you would commonly find while visiting Thailand. Most of our dishes are best shared and many dishes are from the Isan region (northeastern), where they like their food spicy. We source our produce and meat locally when possible, and we do not use MSG<\/em>.”\u00a0 When I read that introductory statement on Glai Bann’s website and menu, I nearly danced with joy.\u00a0 Over the years I’ve become increasingly frustrated with Thai restaurants in that the balance of flavors–sweet, sour, salty, bitter, spicy–has skewed overwhelmingly toward sweet.\u00a0 The culinary journey at many Thai restaurants is incomplete for those of us who don’t particularly like entrees as sweet as desserts.<\/p>\n

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A Very Small and Crowded Dining Room<\/figcaption><\/figure>\n

Much of the credit (or blame) for my intolerance of “perfectly fine, acceptable to most<\/em>” Thai restaurants is because I’ve experienced THE best.\u00a0 That would be Lotus of Siam in Las Vegas, Nevada.\u00a0 No less than Pulitzer Prize award-winning writer Jonathan Gold called Lotus of Siam \u201cthe single best Thai restaurant in North America<\/em>.\u201d\u00a0 In 2010, Chef-owner Saipin Chutima was accorded with \u201cBest Chef: Southwest\u201d honors by the James Beard Foundation.\u00a0\u00a0 Her specialty is Issan-style Thai food, its genesis being the northeastern region of the country where the chef was raised, a region in which cuisine is more highly spiced than those of the other regions of Thailand.<\/p>\n

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A Very Comfortable, Heated Patio<\/figcaption><\/figure>\n

In 2023, TIME Magazine named the Isan region one of the “World’s Greatest Places” in 2023, noting that “chances are you\u2019ve already tried food from Isan, and you might not even know it. The largest region in Thailand, which hugs the border with Laos and Cambodia in the country\u2019s northeast, has given us such classic dishes as som tum\u00a0(green papaya salad) and\u00a0larb\u00a0(ground meat salad), and its diaspora is spreading this sour, spicy, herbaceous cooking style far and wide<\/em>.”\u00a0 The number of Michelin-recommended restaurants in the Isan Region has grown significantly in recent years, recognition that Isan style cuisine is not synonymous with Thai cuisine.<\/p>\n

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Kanom jeeb (steamed local pork dumplings)<\/figcaption><\/figure>\n

Glai Baan launched in Phoenix in 2017 and has been packed ever since.\u00a0 Some of that is because the restaurant’s dining room is Liliputian though an comfortable patio accommodates overflow crowds very well.\u00a0 Mostly, however, this is a restaurant which will continue to garner recognition because its food is spectacular.\u00a0 Taste explosions in every bite.\u00a0 In 2024 alone, Glai Baan was \u00a0included in the 2024 USA TODAY Restaurants of the Year<\/strong><\/a> list along with 46 other restaurants across the fruited plain.\u00a0 It’s been featured on copious other \u201cBest of\u201d lists including The Republic\u2019s 100 Essential Restaurants of 2024<\/a><\/strong>. OpenTable recommended it on its list of “12 romantic restaurants for a date night in Phoenix<\/a><\/strong>.”\u00a0 It’s certainly well-deserving.<\/p>\n

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Silom Road Moo ping (pork skewers)<\/figcaption><\/figure>\n

The name Glai Baan translates from Thai to “far from home.”\u00a0 The backstory behind the name is that Chef-Owner Pornsupak \u201cCat\u201d Bunnag opened the restaurant because she was missing the flavors of her Isan home.\u00a0 There may be a backstory behind its storefront appearance (maybe terrible gardener), too.\u00a0 Glai Baan sits behind a veritable jungle of roughly kempt foliage.\u00a0 A couple of doors are the only clue that there’s a building behind that foliage.\u00a0 Lilliputian may be the most apt description for the eatery’s interior.\u00a0 Thankfully there’s a patio to accommodate overflow crowds.\u00a0 One caution about a visit to Glai Baan, parking is very limited and the ingress and egress are one way.<\/p>\n

Even when Glai Baan is crowded, service is friendly and professional.\u00a0 Servers can be trusted to recommend something for every taste (such as my Kim’s inability to enjoy piquant foods) or to explain the genesis and composition of every dish.\u00a0 The menu lists just slightly more than twenty dishes (some Thai restaurants have nearly that many curry dishes alone).\u00a0 The sole surprise–and maybe a concession to diners who don’t know better–is the availability of pad Thai, a dish that was invented in 1938.\u00a0 Pad Thai is the one dish which most exemplifies the “dessert sweet” nature of too many Thai dishes.<\/p>\n<\/div>\n

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Panang Curry<\/figcaption><\/figure>\n

Menu items are spelled out in Thai with English translations following.\u00a0 As a lifelong lover of language, I appreciate that the Thai language has 44 consonants, 32 vowels, 4 tone marks, and various other symbols for pronunciation.\u00a0 \u00a0I appreciate Glai Baan’s “small plates” menu even more.\u00a0 Our first small plate was kanom jeeb, steamed local pork dumplings<\/strong><\/em> with scallions served with a ginger soy sauce.\u00a0 Reminiscent of dumplings you might see in a dim sum menu, these folded little pockets of deliciousness are absolutely terrific.\u00a0 A large pork “meatball” is the sole occupant of that pocket.\u00a0 Cut it in half and dip it into the ginger soy sauce for best results.\u00a0 These are outstanding dumplings.<\/p>\n

Outstanding also is the Silom Road Moo ping (pork skewers<\/strong><\/em>).\u00a0 If (like me), you’re tired of the satay offered at most Thai restaurants, you’ll love these skewers.\u00a0 Unlike satay which my friend Carlos calls “desiccated corpse meat” these skewers are moist and fresh.\u00a0 Moreover, they’re absolutely delicious especially when dipped into the accompanying “jaew” dipping sauce which literally translates to “kick ass.”\u00a0 It’s made from fish sauce, lime juice and (or) tamarind, sugar, dried chilies, toasted rice powder and fresh herbs.\u00a0 The skewers are made from local pork shoulder which has been marinated in soy sauce, coconut milk and garlic.\u00a0 You might never order satay again once you’ve had these skewers.<\/p>\n<\/div>\n

\n
\"\"
Grilled Chicken<\/figcaption><\/figure>\n

How do you even describe curry?\u00a0 \u00a0According to The Today Show<\/strong><\/a> website “flavorful, aromatic, rich, creamy and perhaps spicy come to mind<\/em>.”\u00a0 \u00a0The article goes on to explain that “the name \u201ccurry\u201d was imposed by the British and then popularized by tourism. For example, saucy Thai dishes that the world knows as green curry,\u00a0red curry and massaman curry are referred to as such because the tourist economy that the country relies on benefits from labeling dishes in a way that foreign tourists understand<\/em>.”\u00a0 As someone who absolutely adores curry dishes, it doesn’t matter what it’s called as long as it’s delicious.<\/p>\n

Glai Baan offers only one curry dish–Panang Curry<\/strong><\/em> which surprisingly doesn’t have any history with Penang in Malaysia.\u00a0 What was possibly the smallest bowl of panang curry I’ve ever been served was probably (make that undoubtedly) the best panang curry I’ve ever had.\u00a0 It was undiluted by excess coconut milk, expressing curry flavors to the nth degree.\u00a0 Served in a steely vessel with the reddish curry was a large chunk of braised and absolutely wonderful beef, a roasted red pepper, bamboo shoots and sprigs of Thai basil which provided an aromatic blessing to the dish.\u00a0 A bowl of rice accompanied the curry, but it was far more rice than was needed.\u00a0 This is life-altering curry, as good as the curry I’ve loved and lusted after from Lotus of Siam.<\/p>\n<\/div>\n

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Thai Coconut Custard Dip<\/figcaption><\/figure>\n

Instead of an entree, my Kim ordered the soy marinated grilled chicken<\/strong><\/em> from the small plates menu as her entree.\u00a0 Four lightly battered\u00a0 legs and wings served with sweet chili sauce were delivered.\u00a0 My poultry-loving bride enjoyed every morsel as she tends to do with any dish resembling fried chicken.\u00a0 The grilled chicken was magnificent: perfectly salted, moist and tender.\u00a0 Because the sweet chili sauce was too piquant for my Kim, our gracious server ferried over some ginger soy sauce which made her very happy.<\/p>\n

There was only one dessert on the menu, a Thai coconut custard dip<\/strong><\/em> served with sliced white bread.\u00a0 \u00a0The white bread has wonderful absorbing qualities perfectly made for sopping up all that delightful custard dip.\u00a0 That coconut custard dip is reminiscent (in flavor) of the coconut sauce used on mangoes with sticky rice, our favorite Thai dessert.<\/p>\n

In naming Glai Baan as the Valley of the Sun’s best Thai restaurant, the Phoenix New Times aply captured its vibe: “what it lacks in size, it makes up for in authenticity and out-of-this-world flavor<\/em>.”\u00a0 \u00a0Another thing it’s lacking is me–more often.\u00a0 I love this Isan restaurant.<\/p>\n

Glai Baan<\/strong>
\n2333 E Osborn Road
\nPhoenix, Arizona<\/strong>
\n(602) 595-5881
\nWebsite<\/strong><\/a> | Facebook Page<\/a><\/strong>
\nLATEST VISIT<\/strong>: 26 December 2024
\n# OF VISITS:<\/strong> 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Thai Coconut Custard Dip, Steamed Local Pork Dumplings, Pork Skewers, Grilled Chicken, Panang Curry
\nREVIEW #1440<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“We are a \u201cVery Thai\u201d kitchen, focusing on street food and snacks that you would commonly find while visiting Thailand. Most of our dishes are best shared and many dishes are from the Isan region (northeastern), where they like their food spicy. We source our produce and meat locally when possible, and we do not use MSG.”\u00a0 When I read that introductory statement on Glai Bann’s website and menu, I nearly danced with joy.\u00a0 Over the years I’ve become increasingly frustrated with Thai restaurants in that the balance of flavors–sweet, sour, salty, bitter, spicy–has skewed overwhelmingly toward sweet.\u00a0 The culinary journey at many Thai restaurants is incomplete for those of us who don’t particularly like entrees as sweet as desserts.…<\/p>\n","protected":false},"author":1,"featured_media":69082,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[28,277,5647,91,553],"tags":[4588,4587,4590,4591,4594,4593,4589,4592,4595,4586,4596],"class_list":["post-69078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-asian","category-rating-n-r","category-thai","category-across-america","tag-isan-region","tag-very-thai-kitchen","tag-locally-sourced-produce-and-meat","tag-no-msg","tag-panang-curry","tag-pork-skewers","tag-spicy-food","tag-steamed-local-pork-dumplings","tag-thai-coconut-custard-dip","tag-thailand","tag-usa-today-best-restaurant-for-2024-list"],"yoast_head":"\nGlai Baan - Phoenix, Arizona - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=69078\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glai Baan - Phoenix, Arizona - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“We are a \u201cVery Thai\u201d kitchen, focusing on street food and snacks that you would commonly find while visiting Thailand. 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