Chao Baan food.
Chao Baan

Chao Baan, meaning “of the people,” opened under the same guiding principles of King & I: to provide the St. Louis community with authentic, made-from-scratch Thai cooking.

Chao Baan Adds King & I Favorites to Menu

Chao Baan announced the launch of a new menu, which now includes central Thai dishes from the family’s iconic restaurant, King & I (3155 South Grand Ave. St. Louis, MO 63118), in addition to Chao Baan’s favorites from Southern and Northeastern Thailand. Available every day from 4 p.m. to 10 p.m. for socially distanced dine-in service and carry-out, the menu highlights the approachability of familiar, central Thai cuisine while providing an opportunity for the exploration of the family’s unique regional dishes from Chao Baan.

Chao Baan, meaning “of the people,” opened under the same guiding principles of King & I: to provide the St. Louis community with authentic, made-from-scratch Thai cooking. Chao Baan’s concept seeks to offer something different when it comes to Thai food, and the restaurant’s new menu makes it even more approachable for guests to venture outside of their comfort zone.

“Chao Baan was always intended to be a representation of my family’s culinary history, which also includes King & I,” says Shayn Prapaisilp. “Expanding the menu to highlight familiar Thai dishes along with the regional cuisine of Chao Baan invites a new type of customer to our restaurant. This new menu allows all customers to enjoy their favorites, while also trying something unfamiliar like Khao Tod Nam Sod.”

Guests can expect to find new familiar Thai dishes like Pad Thai, but can still enjoy Chao Baan’s regional dishes. The new menu includes small plates such as Chicken Satay Skewers ($8), a central Thai dish featuring skewered chicken marinated in coconut milk and Thai spices served with peanut cucumber salad and house-made peanut sauce; the Prapaisilp family’s iconic entrees including Laap Tofu ($13), tofu mixed with red onion, roasted rice powder, fresh mint, roasted chilies, lime juice, Chao Baan’s special sauce and cilantro; Spicy Kee Mao Noodles ($13-17), wide rice noodles stir-fried with garlic, red and green pepper, tomato, fresh chilies and basil in a spicy sauce (with guests selection of protein) and a variety of flavor-packed curries including Red Curry, Panang and Massaman with the protein option of chicken or tofu ($13), beef or pork ($14) or shrimp ($17). Regional dishes from Chao Baan that remain on the menu include the iconic northeastern Thai street food Mieng Kham ($9), green leaf wraps served with dried shrimp, ginger, lime, onion, chili, toasted coconut and a tamarind sauce; the beloved Southern Thai dish Khao Soi ($14), featuring egg noodles in a creamy curry soup with chicken, chopped mustard greens, shallots and a slice of lime; Khao Tod Nam Sod ($14), deep-fried rice cakes smashed and mixed with chilies, fish sauce and lime served with pork sausage, ginger and cilantro, among other popular dishes.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.