Thai Food has a new bigger location |


Nang Crowe will be celebrating the fifth anniversary of his Thai Food restaurant Owensboro in February in a new, larger location with plenty of parking.

Crowe, from Korat, Thailand, a town of around 170,000 people, opened the restaurant in February 2017 in the former PizzAroma location at 1401 Carter Road.

It could fit between 60 and 70 people inside, but parking was extremely limited.

But this fall, Sean Byrne bought both this building and the one next door at 2629 W. Parrish Ave. with the intention of shaving them for a new car wash.

And he hatched a plan to move Crowe to the center of Charlie Kamuf’s West Parrish Plaza, two doors down.

“Sean helped me speak with Charlie Kamuf to get this place,” Crowe said. “It looks good now, but we had a lot of work to do. “

The space is much larger, accommodating around 100 people comfortably, she said.

It is wide open and has an industrial feel.

“I feel better here,” Crowe said.

She now has a drive-thru window, as well as food and delivery service inside.

Crowe said the best-selling dishes are Pad Raman noodles with chicken, stir-fried yellow noodles, cabbage, broccoli, carrots and eggs, and chicken curry with chili paste, eggs, fresh milk, celery, onions and white rice.

Asian food has slowly arrived in Owensboro.

It wasn’t until December 6, 1974, that Yau Shing Luy opened House of Canton, Owensboro’s first authentic Chinese restaurant.

Several other Chinese restaurants quickly followed.

Another 30 years passed before Owensboro saw its first Japanese restaurant – Shogun of Japan on Wildcat Drive – in late 2004.

Others opened soon after.

And last year a Burmese restaurant, Owensboro Karen Restaurant, opened in Sorghum.

But Crowe still has the only Thai restaurant in town.

“I built my business cooking at the Multicultural Festival,” she said. “We have clients who visit the city, people from Evansville, Bowling Green and Nashville. People who travel come here when they are in Owensboro.

Thai cuisine is defined by lightly prepared dishes with strong aromatic components and a spicy touch.

“I was told I have the best spring rolls in town,” Crowe said. “They are homemade.”

She said she only used fresh ingredients.

“Thais don’t use a lot of canned food,” Crowe said. “I have grown 120 chilli bushes in my garden this year and have grown enough lemongrass for an entire year.”

She said, “Our food contains a lot of fiber. It’s clean.”

The restaurant is open from 11 a.m. to 8 p.m. Monday to Saturday.

The busiest times are Thursday, Friday and Saturday, Crowe said.

And like most businesses these days, she said, “I need more help. “

Keith Lawrence, 270-691-7301, [email protected]


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