Friday 25 Jul

Food briefs: You’re toast, er, pretzel

There’s a new food truck on the scene.
07/22/2014 | Comments 0

Upward mobility

Locals can have fresh microgreens and herbs for cooking in a new and convenient way. Microgreens, a chef favorite, are petite vegetable greens that add color, nutrition and flavor to dishes.
07/23/2014 | Comments 0

Vietnamese comfort food

I’ve always had a love affair with the refreshing, healthy cuisine of Vietnam. I love the fragrances, the fresh herbs, cilantro, basil, mint and other Asian herbs: perilla, Vietnamese coriander and sawtooth cilantro. And I love the contrast and balance in almost every dish: spicy vs. cool, salty vs. sweet and steamed vs. crispy.
07/16/2014 | Comments 0

OKG eat: Cool places, cooler drinks

We know. It’s hot. It’s summer in Oklahoma. Cool down by sampling cocktails that local bars and restaurants have concocted just for you. Find a nice, air conditioned space or a shaded patio and while away the hours drinking the flavors of summer. You might decide it’s not that bad after all.

— by Devon Green, photos by Mark Hancock, Shannon Cornman and Lauren Hamilton

07/23/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

— by Devon Green, photos by Mark Hancock and Shannon Cornman

07/16/2014 | Comments 0


Ah, the perils of working with special dietary needs. It can make dining out a pain. Luckily, with restaurateurs becoming more savvy to their diners’ needs, there are a bevy of places in OKC to satisfy your craving for the foods you love without losing taste. All choices this week have been road-tested by gluten-sensitive foodies to guarantee satisfaction.
07/09/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · My Thai
Restaurant Reviews

My Thai

Find this out-of-the-way Norman Thai spot for a lunch buffet or dinner.

Ryan Querbach October 12th, 2011

There are plenty of Thai food options in the metro. Some are no doubt better than others, but in Norman, one especially stands out. Thai Kumkoon, although relatively hidden in its hard-to-notice location, stands tall as a delicious option for authentic Thai food.

The restaurant has been open for some 15 years, but owner Chun Lai took over the operation in 2001. Ever since, the family-owned and operated establishment has built up quite a reputation around Norman. University of Oklahoma students and professors frequent the restaurant, as do many other Norman residents. In fact, Lai claims that many students make it back to the restaurant after they leave Norman.

“Even after they graduate, when students come back for meetings or whatever else, they choose here,” he said.

Upon my first visit to the restaurant with a guest, I decided to go with dishes that I’m a little more familiar with. We started with chicken satay ($5.50) as an appetizer, and then split a cup of po-tak seafood soup ($5.50). The satay, broiled chicken on a skewer, was seasoned to perfection with Thai herbs, and paired nicely with the accompanying peanut-curry sauce. The soup was equally delicious, but had a much different mesh of flavors. The combination of seafood (oysters, fish and shrimp), lemongrass, lime, vegetables and spices provided for an exceptional taste. The soup was spicy, yet flavorful, and the variety of ingredients helped keep it from being overly simple.

above, Chicken pad Thai is the most popular dish at Thai Kumkoon.

For our entrées, we both went with curry dishes. I chose the panang curry with pork ($8.95), and my guest had the vegetarian curry ($7.95). I’ve always been a big curry fan, and this only added to that adoration.

The panang curry was especially flavorful and spicy, combining the meat, curry sauce, lime leaves, chili peppers and sweet basil. Poured over steamed, white rice, it made for a deliciously spicy experience. The vegetarian curry was just as tasty, although it was less spicy, and had similar ingredients, excluding the meat. Also served with steamed, white rice, this dish had more vegetables than the panang curry, allowing for more variety in flavor. The portions are large, and both of us left with to-go boxes filled nearly to the brim.

For my second visit, I decided I would just get takeout. This time I chose chicken po-piah ($4.75), essentially chicken spring rolls, for an appetizer. They were crispy and delicious, especially when dipped into the accompanying sweet and sour sauce.

My entrée selection was something very new to me, phad phed catfish ($9). This dish was somewhat similar to curry, but included green beans and a surprisingly Southern ingredient: fried catfish. I had never tried catfish in this kind of setting, but it was nothing short of fantastic. The fish was cooked perfectly, and melded well with the green beans, mild curry sauce and crisp basil leaves. Carrying out my order made no difference in the taste or freshness of the food: It was just as good this time as it was when I ate in the restaurant, and I had leftovers for the next day.

Lai said that chicken pad Thai ($6.50) is their most popular dish. He also was quick to mention their healthy and vegetarian options.

“Some customers don’t like it too oily or too salty, and we can do that,” he said.

Hidden in a small shopping center, Thai Kumkoon might not catch most people’s eyes. The inside of the establishment matches the outside and the location — nothing too fancy. However, the small, somewhat dimly lit restaurant gives off warm vibes, making for a very comfortable dining experience. Upon both visits, the service was speedy and the staff was friendly, helping contribute to the already cozy atmosphere.

Thai Kumkoon also has a lunch buffet Monday through Friday from 11 a.m. to 2:30 p.m. Lai said the food is not catered to anyone specifically, and that anyone who enjoys Thai food would enjoy his restaurant.

“The food is good, and with a good price,” he said.

Photo by Mark Hancock

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

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