Thai Basil Chantilly Restaurant uses only the freshest and finest ingredients, with no MSG. Nongkran Daks, Executive Chef , was born to cook. Nongkran is a combination of fantastic cook and dedicated teacher, who can make her cuisine come alive in all its authentic, traditional glory. She has taught Thai, Vietnamese, and Chinese cooking in Bangkok, Beijing, Honolulu, Vientiane, Laos and Washington, DC. Nongkran is the author of several Asian cookbooks and if you are lucky enough to take one of her cooking classes, you will learn the secrets of the best, most authentic Pad Thai this side of Bangkok.

The décor in the restaurant is pretty and filled with native artifacts from Thailand. Nongkran serves a wide range of traditional Thai dishes, plus many dishes that do not often appear in local restaurants. Consider starting off with Kari Puf a Vegetarian Appetizer, a mouth watering puff pastry filled with potatoes, carrots and peas. Next, try one of her most popular curries. Gang Matsaman Nua is loaded with chunks of cooked beef in 17 herbs and spices, making this the most popular among westerns. Or try the Gang Dang with pork, beef or chicken in red curry with bamboo shoots, basil and string beans or Thai eggplant, or the Pineapple and Shrimp Curry with silvers of fresh pineapple.

Many of the dishes are “On The Light Side,” low in calories but rich in taste, such as Khanom Bueng Yuan, a rice flour crepe filled with pork, shrimp, mushroom, onion and bean sprouts, served with garlic-lime-chili sauce. A vegetarian menu is also available. To read a recent Washington Post Review, Click Here.