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Bangkok Thyme Restaurant Review: Manager and co-owner Sakchai Srongprapa and chef and co-owner Pranee Chompoonich showcase authentic Thai food, as well as sushi, at their Sandy Springs restaurant. We like to sit at the sushi bar and ask the chef on duty to prepare something special, which might result in a lovely roll bearing tuna and asparagus, wrapped in salmon. Tuna mushi, a lovely mound of minced raw tuna on a wonton with spicy mayo, also makes a good starter to share, as does the crispy Thai-style fried tofu triangles served with a spicy-sweet chili sauce. Refreshing green papaya salad with its scattering of peanuts may come with some sort of protein, although it’s fine alone as a palate-awakening interlude. Wild jungle curry (we had it with chicken) is an unusual coconut milk-free curry with assorted vegetables, including plenty of Thai eggplant. For dessert, mango with sticky rice is the signature, but if it’s not available, go for the coconut ice cream. Get a chilled saké, Thai beer or hot green tea to complement your meal.