Bangkok Palace serves a royal repast of foods
By Suzanne Cristallo
Att and Annie Young say life has been good to them, but who can say that good hasn't come because of hard work? The couple owns Bangkok Palace in Saratoga, where the serenity of the simple Siamese surroundings belies the grueling schedule the Youngs kept to root the popular restaurant in the local consciousness.
They worked two, sometimes three jobs to accumulate the necessary cash flow for operation over the past three years. Now, they have reached the point where they can focus on the restaurant and even take time to open another Palace in Fremont during the next month. The new schedule has allowed Att to gain 30 pounds and the time to work it off at a gym.
He reflects on the wealth of local customers who entertain their friends in his place, others who eat there three and four times a week and the frequent referrals from neighboring hotels.
"Times have been so much better for us here," Att says with his trademark enthusiasm. "We are very fortunate to have so much support in a community which can afford to eat out often."
Rating Bangkok Palace as probably the priciest Thai food restaurant in the greater San Jose area, Att says he indulges his customers in the best that money can buy. He purchases the freshest of produce from San Jose's Royal Foods, seafood from Race Street Market and the best of meats and poultry.
Att says his customers get lots of attention in a family atmosphere. "My wife, Annie, her sister and our two sons, with the aid of two helpers and a waiter, run this place," he points out. Annie supervises the menu and is constantly upgrading it.
A new addition to the entree list is the Flaming Volcano Chicken. A whole chicken is marinated in white wine, barbecued and brought to the table flaming. "It's for the look, but the taste is mouth-watering tender," Att says. The diner is then given a knife to carve what she or he wants from the platter.
Another specialty is the Royal Lobster. Actually a freshwater Thai prawn that achieves the size of a lobster, it is marinated in red curry sauce, grilled and put in a light base of coconut milk for $18.95. "It's my favorite," Att smiles, "but I can't always be eating the inventory, so I get it only once a month."
Most Thai restaurants are judged by their Pad Thai--a noodle dish, according to Att. The noodles are stir-fried with eggs, onions, bean sprouts and prawns and served with a secret sauce. "It's usually the first dish someone tries in a new Thai restaurant," he explains. "It makes or breaks a restaurant."
His sells for $9.95 at dinner. Entrees range from $9 to $20 each and traditionally are served in the family-style of shared entrees with a variety of side dishes.
The Youngs are planning a webpage, www.bangkokpalace.net, designed by son Danny, a prize-winner at his Live Oak High School for web design. Elder son Tony is graduating from USC with a computer degree. The website will offer videos on how to cook Thai dishes and take mail orders for hard-to-find ingredients.
Bangkok Palace, 14515 Big Basin Way, Saratoga. Open for lunch Tues.-Sun., 11 a.m.-3 p.m. Dinner daily 5-10 p.m. Call 408.872.1319.
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Los Gatos, California Since 1881
