Banyan Tree

About the Business

Specialties

Preparing provincial dishes served the traditional way is what sets us apart. The ingredients are always fresh and we strive to source local and natural product when practical. At Banyan Tree we value culinary knowledge and use generational techniques and recipes in preparing our dishes--showcasing the Thai heritage which our restaurant and menu are built upon. Our menu offers fare from many different regions in Thailand--the Southern, Eastern, and Northern provinces, as well as many from the heart of Bangkok. At Banyan Tree, we make Phad Thai the traditional way--using tamarind. You may not be familiar with the flavors you will taste at Banyan Tree, and the vegetables might be new to you, but you will be amazed by it all.

History

Established in 2010.

Banyan Tree began in 2006 at the Fremont Sunday Market as a small Thai food booth called Thai Smile selling Thai desserts. We sold Black Rice Pudding, Sticky Rice with Mangos, Fried Bananas, and Thai Iced Tea and Thai Iced Coffee. Throughout the 5 years at the market we began expanding our menu from moo ping (bbq pork skewers) and gai satay (bbq chicken) to stir-fried items and fresh salads. We hand crafted our Banyan Tree signature sauce at the market one summer for our fresh salad. Our customers began asking to buy the sauce by the bottle, so we started selling it. During the time at the market we used different techniques and recipes to begin to get a feel for what our customers wanted and enjoyed--most of it was what they couldn't get at their usual Thai restaurant. Yuie, the Chef/Owner then studied at a professional cooking school in Thailand -- studying under and getting inspiration from master chefs. The result is Banyan Tree -- Local. Provincial. Thailand

Meet the Business Owner

Business owner information

Gabriel W.

Business Owner

Husband and wife team, dishing up the best Thai food in Kent