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Thai Spoon - Round Rock

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Written by Beth Wade Monday, 07 May 2007

Owner’s personal touch added to family’s native dishes

Thai Spoon, named to reference the main utensil used in Thailand, is a welcome addition to the dining scene in Round Rock. Along with great food, it offers an excellent dining experience with superb service and a simple setting.

When owner Nikki Pantade came to America, she decided to follow her passion of cooking and open a restaurant. Her original restaurant, Red Bamboo, opened in Orlando in 2004.

She came to Round Rock after her husband read a guide about the best cities in America. Along with her family, Pantade opened Thai Spoon in December 2006.

In a city with so many Asian-style restaurants, Thai Spoon is the needle in the haystack.

Nestled between a coffee shop and Cost Cutters, it offers a wonderful array of authentic Thai dishes at reasonable prices.

Every dish is prepared at the time it is ordered with fresh ingredients using family recipes brought from Thailand.

Pantade trusts only her family and close friends with the recipes, and she prepares many dishes herself.

The signature dish is Curry Fish, prepared with two filets of Tilapia. (Price varies with the market) The fish is fried and served on a bed of steamed vegetables, topped with a red curry sauce, served with jasmine rice, named because of its fresh, fragrant scent.

Along with Curry Fish, Pantade recommends the papaya salad, a traditional Thai salad that is spicy and sweet. She prepares the salad as it is in Thailand with green papaya tossed in a spicy Thai dressing. ($7.95)

I chose Pad Prik Pow on the waitress’ recommendation. ($6.95 for lunch) The dish is a stir-fried meat of your choice served with onion, bell pepper and scallions in a spicy, sweet chili jam sauce. All of the food at Thai Spoon is made to the customers taste with varying degrees of spiciness ranging from mild to Thai hot.

Another specialty is the restaurant’s homemade ice cream. ($2.95) It comes in several interesting flavors including Thai tea and cantaloupe, which is only offered during the spring when cantaloupe is at its best. I had the cantaloupe and was surprised at the sweetness of the fruit mixed with heavy cream. Even those who don’t care for the orange melon might find they enjoy this dessert.