Mmmm, fish cakes!

True Thai's customers love our appetizers but seem to order the sames ones all the time. Spring rolls, egg rolls, satay and shrimp are very popular. Our Southeast Asian customers love our Bangkok Crispy Beef, and guys in general like chicken wings.

Our customers who order fish cakes are harder to categorize. The only thing they have in common is the fact that they keep ordering fish cakes each time they come in. It is clear that they love True Thai's Royal Thai Fish Cakes (#9 on our menu).

It may be that you have never heard of fish cakes. Many people have not. But if you put "fish cakes" into Google, you will get almost 8 million matches! And no, they do not think you are searching for a cake with a picture of a fish on it!

Fish cakes remind me of my home in Chanthaburi. When Anna and her brothers would come home from school, fish cakes were our favorite after-school snack. Our mom's were best because she made the best fish cakes and the best fish cake sauce and that is why I use my mom's recipe for True Thai's Royal Fish Cakes.

It makes me happy that the food on our menu makes our customers happy.

You all like the same food I do!

I think that is the basis for a long and healthy relationship.

Metro Magazine likes our chilis & basil!

Chef Anna here to let you know that Twin Cities Metro Magazine has reviewed True Thai's #38, Wok-fried Green Chilis & Fresh Sweet Basil!

I like what Jamie Thomas has to say about our entrées and our commitment to hot and spicy food.

"Thai hot" is mouth-scorching, but even so, owner Anna Fieser says many of her regulars have gotten used to this level of spice thanks to regular exposure to her fare. Begin your quest to become one of the seasoned pros by ordering the Wok-friend Green Chili and Basil dish, which contains jalapenos and Thai chilis.

That almost makes up for Twin Cities Metro Magazine's Chris Clayton and Mecca Bos-Williams telling the world that True Thai has the Twin Cities' "Stinkiest Salad."

I do not think our laab is stinky! Even if they did mean that "in a good way."

But Chef Anna knows that what smells like heaven to some can be pretty stinky to others. Our wok-fried chilis and basil is not a stinky dish, but it is very intense. Here is a close up:



This is the "hot" version of this entrée. You can tell because we used red jalapeños instead of green ones. If red jalapeños are not hot enough for you, we can always make yours "Thai hot" and use green or red Thai chili peppers.