All warmed up at Krua Thai

I got acquainted with Thai food after stumbling upon an inconspicuous house-cum-restaurant in the sprightly back roads of España in the course of a lengthy Manila adventure some years back. The owner, who was Thai, spoke halting English, but never failed to send us off with a hearty bellow of "Salamat!" after every meal. In an eventual visit to the kingdom where it all began, despite the fiery zing running all the way to my temples and virtually seeing my tablemates turned a shade of crimson by chili indulgence, my conversion to this cuisine was sealed.

Those warm memories get relived at Krua Thai. The tempting scents of Thai cuisine greet every approaching diner at Krua Thai, punctuated with an infectious salutation of Sawasdee from its staff. And it helps that the restaurant more than just thrill taste buds, because if dining were a theatrical presentation, then its interiors make an impressive stage. For one, what ingenuity to see multi-hued parasols utilized as lighting covers!

Just recently the owners, the husband-and-wife tandem of Anthony and Cheryl Ballreich, announced that Krua Thai in SM City Cebu is making room for improvement. "It has been three years since we last refurbished," recalled Anthony. "But despite the change of look, the atmosphere remains clean and well-decorated," he added.

In this branch, many of the wall decors sourced from Thailand are brand-new. Instead of steel chairs, in place are more comfy couches that spruce up the exotic setting and improve space availability to accommodate its rising clientele. The restaurant now boasts of steady tourist patronage from Koreans, Japanese to Americans. The "couch" idea was inspired by shoppers wanting to eat while dying settle and relax on anything but stiff chairs after hours of store-hopping. The choices of decors are distinct but not distracting, all of which are for sale (in fact, many have been sold already)-from paintings to Buddha woodcarvings.

Krua Thai is one of the places most of my Manila guests would implore to be brought to, which surprises me considering there are two franchises in Manila-one in Megamall and another one in Pasay City. But can one really get enough of dishes reasonably priced at the same time cooked with authentic flavor and texture by expert hands?

Three Thai brothers who grew up manning restaurants back in their hometown in Thailand are the chefs in charge of Krua Thai's bustling kitchens here in Cebu. Personal favorites include spring rolls and fried garlic squid, Bagoong Rice, Chicken Pandan and Tom Yan Goong. Though the spice level of most dishes is kept within the limits of what most local customers can take, hot dishes are available on the menu, which enjoys, as much as possible, modification every end of the month. Due to rising requests, Krua Thai, which also caters and delivers, plans on whipping up a wider variety of vegetarian dishes.

After five years since its inception with the first-ever branch in Banilad, there's no mistaking the degree of success Krua Thai has so far made. Five years have yielded eight branches from Pasay to Iloilo, with another one soon to open in Cagayan de Oro. Looks like Krua Thai has found its way to many a Pinoy palate.