Daughter Thai

Daughter Thai is one of my favorite restaurants in Denver & it has my vote for the best Thai food in town. We had lunch here over the weekend and tried out new cocktails & dishes we have never had before.

We arrived at Daughter Thai and were seated in a booth in the main dining room. The aesthetic of the restaurant was enthusiastically Thai with carved wooden lattices and red & gold filigree chandeliers.

Our mixologist & server Miguel was such a pleasure and ensured we had everything we needed while we dined. He whipped us up two craft cocktails that will be debuting on Daughter Thai’s menu for spring.

The Lean Green Machine was made with basil, aloe, cucumber, and white rum.

This cocktail was refreshing and immediately hit the nose with basil & cucumber. It was a smooth sipper and a great spring drink.

The Last Goodbye was made with pineapple, yellow chartreuse, and tiki bitters.

The Last Goodbye rushed onto the palate with bright pineapple. This cocktail had good zing to it - the saffron and anise from the chartreuse added subtle spice that lingered on the tongue.

For Small Plates we had the Bangkok Ribs and the Gyoza.

The Bangkok Ribs were made with glaze honey palm sugar black soy sauce, Chinese bok choy, and crunchy noodles.

The Bangkok Ribs are a must order when dining at Daughter Thai - they were fantastic. The juicy rib meat fell off the bone with ease and was tender and sticky sweet with glaze.

The Gyoza were pork pot stickers served with house soy sauce.

The fried gyoza had hot crisp exteriors and were filled with savory pork.

For Main Plates we had the Pad Thai, Khoa Soi Kai (noodles curry), Thaiger Green Curry, and the Chicken Pad See Moa.

The Pad Thai was made with small rice noodles, bean sprouts, chive, and peanuts. This is the best Pad Thai I have ever had.

The stir-fried rice noodles were piping hot and had the perfect balance of sweet and sour. The peanuts added great crunch against the soft chew of the saucy noodles.

The Khoa Soi Kai (noodles curry) was made with northern style curry sauce , egg noodles, shredded chicken, hard-boiled egg, bean sprouts, red onion , green onion, and crispy shallot.

This was my first time having the Khoa Soi Kai and I loved it. The coconut curry broth was rich, creamy and packed with aromatics and flavor - I drank every last drop.

The Thaiger Green Curry with Jasmine Rice was made with grilled angus flat-iron steak, Thai eggplant cherry tomatoes, red bell, green bean, and Roti puffs.

The thick pieces of angus steak had an intense beef flavor that paired well with the spice of the green curry and doughy roti bread. This was Ross’ favorite of the meal.

The Chicken Pad See Moa was made with flat rice noodles stir-fried with egg, broccoli, red bell peppers, green beans, basil, chili, and garlic.

Ross ordered the Pad See Moa ‘Hot’ and this plate brought the heat which we both enjoyed. The dish overall was savory with major spice coming from the Thai chilis.

Huge thanks to Daughter Thai, Miguel, and Larry for hosting us!

Check it out babes and let them know that denv.her. sent you. xx

Daughter Thai

Service options: Dine-in · Curbside pickup · Delivery
Located in: Workiva Denver
Address: 1700 Platte St Suite 140, Denver, CO 80202
Phone: (720) 667-4652
Menu: daughterthaikitchenandbar.com
Reservations: resy.com