Chef Mama Noi and her son Panu Yamkoksoung opened Thai Paradise with traditional Thai recipes from the northeast of the country passed on from her mother and grandmother.
Noodle dishes such as rad na and drunken noodle join fried rice and a variety of curries, ranging from red, green, and yellow, to panang and mussaman. Main dishes include garlic pepper, spicy basil and prik king, all with a choice of vegetables, tofu, chicken, pork, beef, shrimp, or seafood.
House specials include khoa mun gai with poached chicken with rice simmered in chicken stock and served with fermented soy bean garlic sauce; green curry with vermicelli; kana moo krob with stir fried Chinese broccoli, crispy pork belly, and oyster sauce; and spicy basil moo krob with stir-fried crispy pork belly. Chu chee curry with salmon features Thai red curry, creamy coconut, kaffir lime, and a hint of brown sugar. Spicy eggplant and veggie delight give vegetarians options.
The restaurant takes over the former Thai Pepper space.