Thumra Thai Restaurant

"We came on. quiet Monday afterrnoon. We ordered Lard Na and Tomyam noodle soup. And wow it was so good! The lard na has a lot of meat, the pork was thin wide slices and very tender with lots of veggies. The tom yam soup was also very tasty. Maybe it's just me, but it tasted very authentic, they put chunky peanut and they use ground shrimp powder. These arre really beyond the standard Thai food I usually have. Will come back :) Please try it. Forgot to add, the owner was very kind and friendly and she gave me the pickled jalapeno that I asked :)"

"I have been to this place twice in the last few months. The noodle dishes have no flavor except spice. Even one star was so over peppered that we had to choke down our food. It was a waste of almost $50 for 2 dishes and a Thai tea."

"Quantity was pretty less for the price and they missed a couple of veggies in the stir fry that were mentioned in the menu. Flavor wise the food is good though."

"Just got our take out food home. We started trying this place and have been happy when eating in person. I was disappointed to see this is how much of a dinner portion of Panang Curry chicken is. This container, white rice, and Vegatable Pad Thai was $30.75. Asking for a side of chili sauce resulted in they were out and packeted Siracha sauce. I will have to start looking at other Thai options."

"Either we came on the wrong night, or some of the other reviewers never had good Thai food. Sorry. This was a very disappointing experience. I always try to write about the positives of an experience, but the best I can say is it's a clean and quiet restaurant - because there was no one there. Even the server kept disappearing for long periods of time (but when she came, she was on the phone most of the time - yes, having a long conversation while serving out food). We had two dishes: * Bangkok Chowder (described as "Hearty Meat, Vegetables, and egg flour Soup with Cilantro"). I thought it was a typo and should be "egg flower soup", but no.. it was a bland (yet salty) chicken broth, heavily thickened with flour (the main ingredient), with shaves of boiled chicken, about a dozen hair thin slices of carrot (how did they cut it this thin? couldn't even taste it!) and two (2) cilantro leaves. There may have been some egg-whites mixed with the flour - I couldn't tell. My grandmother's Polish chicken broth (before adding vegetables and Sleazeballs) had WAY more flavor than this. * Panang Curry (described as "Very creamy and spicy dish includes your choice of meat, coconut milk, bell peppers, basil, and lime leaves"). It was in fact a very watery and spicy liquid that contained very few pieces of meat and two (2) slices of red bell pepper - each less than 1/8th of an inch thin!"