STRIPLV DINING #221

BY VEGAS FOOD NERD 

Blue Orchid Thai Kitchen

 
One of the most anticipated restaurant openings in 2025 is Blue Orchid Thai Kitchen, which opened on May 2, 2025, from the family that created Pin Kaow Thai restaurant in Las Vegas 25 years ago. The vibrant menu includes an array of offerings for every palate, with an emphasis on tableside preparations. Selections include succulent duck and fresh seafood, complemented by flavorful chicken, beef, and vegetarian dishes. Offering a traditional yet approachable take on both Northern and Southern Thai cuisine, dishes are tailored to each guest’s spice preference—ranging from comfortably mild to thrillingly spicy.
 
Prepared fresh daily for both lunch and dinner, shareable plates include Tiger Cry on a Stick—grilled marinated steak with Thai herbs and cucumber salad, served with sticky rice; Bangkok Fried Chicken Sliders—brined chicken with a wet dredge, topped with fermented red curry pickles and kewpie mayo; and Tableside Tom Yum Soup—a spicy and sour broth with mushroom, tomato, lemongrass, Kaffir lime, and galangal root.
 
Entrées include Pad Thai, with a choice of protein and scrambled egg, bean sprouts, crushed peanuts, cilantro, and candied paprika rice noodles; Panang curry-style lamb chop with eggplant, bamboo shoots, and baby corn in a coconut red curry; and Braised Short Rib Khao Soi, with pappardelle pasta, pickled mustard greens, and red onion in a Northern-style curry broth.
 
Chef Piamchuntar draws inspiration from his youth in the presentation of dishes like Blue Orchid Fried Rice, served in a glass “thank you” dish. “We all remember watching our favorite ‘80s movie while eating your favorite neighborhood Chinese food straight from the classic white takeout box—and we want to bring that comfortable feeling to your table,” said Piamchuntar. This sense of nostalgia also shines through in the restaurant’s Tiffin-style lunch presentations—a three-course lunch served in ceramic bowls, similar to those brought to school by Thai children. Served in the Tiffins, guests can choose between chicken wonton soup or yellow curry, along with an entrée such as Prik King, Pad Thai, Pad See Ew, Pad Krapow, or Blue Garden mixed vegetables, all served with steamed white rice.
 
For dessert, guests can enjoy selections such as the Pandan Brownie with pineapple tuile, toasted cashews, and coconut ice cream, or the restaurant’s signature Rice Krispy—arancini-style sticky rice filled with mango and coconut cream.
 
The décor transports guests to the heart of Thai culture, with native art, lush greenery, and pops of emerald green and gold for an unforgettable, immersive dining experience. Murals and artifacts are scattered throughout the restaurant, drawing inspiration from the Ramakien, an important facet of Thai heritage. The spacious dining room accommodates more than 100 guests and features a mix of tables, semi-private booths, banquettes, and bar seating.
 
Now go eat something.

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