News & Press
The Mix, our local Co-Op magazine, has a review from Bruce Schneier and Karen Cooper:
Sen Yai Sen Lek is the sort of restaurant where people become “regulars.” You find yourself heading down there a couple of times a month because you’ve got that craving for pad see iew gai. We’ve noticed on our visits a surprising amount of convivial chatting between the front house staff and the customers.
That pad see iew gai is perfect Thai comfort food, a better dish than the pad Thai, which too many of us default to when ordering in a Thai restaurant. The Chinese broccoli, marinated chicken, and wide rice noodles in sweet soy sauce is so good that some of the regulars never order anything else.
We were featured on the best of the block! It was a lot of fun. Here’s the video.
City Pages has named us the best Thai Restaurant in their latest Best Of Awards:
We like Sen Yai Sen Lek for lots of reasons: its expansive but well-curated menu composed of near-equal parts curry, noodle, and rice dishes; the entire menu section featuring cuisine from the northeast Isaan region of Thailand (sticky rice! small plates! sticky rice!); and its friendly, inviting, brightly colored space with origami cranes and paper lanterns hanging from the ceiling, to name just a few.
Thai cuisine takes a pride of place in its natural heritage, practiced as an art form and handed down from generation to generation. Thai food not only tastes good but also looks beautiful, with intricate carvings and creative decorations. It’s always a hearty feast filled with fun and fiery flavours of Thai culinary creations.
In this tradition the Royal Thai Government and Thai Trade have bestowed the Thai Select label onto what is considered to be the best Thai restaurants in the world.
We made the Star Tribune’s Top Ten of 2009:
Lettuce wraps, so P.F. Chang’s, right? Wrong. Chewy dried shrimp, tangy cubed ginger, smoky toasted coconut, crunchy toasted peanuts and blazingly hot Thai chiles are just some of the well-chosen condiments that make up this mood-setting appetizer.
Rick Nelson for the Star Tribune:
The flavors are sharp and bright, aided in no small part by small glass jars of taste-boosting condiments: love those tantalizing jalapeños in vinegar, the piquant fish sauce ramped up with Thai chiles and the house-toasted-and-ground Thai chiles. It’s a do-it-yourself strategy for cranking up the spicy heat, rather than relying upon the kitchen and some crazy, “How hot do you like it?” scale, as if there is universal agreement on what one-through-five actually means.