Thai Lunch at SaBai Modern Thai

12 people attended this as the first lunch of 2025, and really enjoyed it.

Established in 2010 by Eric and Atchara "Holly" Willis, SaBai serves all the traditional Thai dishes, but with a unique modern twist.

From their website:

Concept
Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter.

Influences
Although popularly considered a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma, the Chinese province of Yunnan and Laos to the north, Cambodia, Laos and to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and its use of ingredients were of great influence to the cuisine of the Central Thai plains.
The culinary traditions and cuisines of Thailand’s neighbors have influenced Thai cuisine over many centuries. Regional variations tend to correlate to neighboring states as well as climate and geography. Southern curries tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Lao cuisine. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai-tiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, and noodles and soy products.

This restaurant is in a standalone building by itself on the south side of Thomas Road.

Here are links to their main and lunch menus:
https://www.sabaiaz.com/sabai-modern-thai-menu/
https://www.sabaiaz.com/lunch-specials/

By attending this event you agree to the following:
To cover your own food costs.
If unable to attend you will edit your RSVP promptly.
Please don’t be a No-Show – Please see No-Show policy in our Meetup description.

**** ALSO, unless you have a last-minute emergency (like a car problem or a sudden sickness), please edit your RSVP to "Not Going" PRIOR TO the morning of the lunch if you don't intend to come.