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Aug 3, 2008 01:10 AM

Blazing hot Thai or Chinese in Boca or Broward?

I've tried several places but their "hot" is, to put it mildly, pathetic. Actually, I've found that's true of Florida Thai/Chinese restaurants in general, too much sugar & starch and no heat even if you ask for it.

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  1. My advice is to ask for the Siracha hot sauce and douse your food. That's as close as you will come in Broward

    Plenty of excellent Chinese and Japanese buffets here in but no genuine Szechuan place. I would definitely be there if we had it. I avoid the Asian restaurants except for the buffets but that's partly my fault. I find Chinese food predictable formulaic, greasy and boring. Probably ate too much of it in my life

    3 Replies
    1. re: gafferx

      That's sad. I like hot sauce but it's not as yummy as cooked-in heat. I love Szechuan too, but it's also real hard to find in Florida (as in, I haven't found one yet). I've found Chinese buffets in Florida to be monuments to syrupy glop and zero heat, so I don't bother with them. I've had better experiences with Thai, I actually found one whose "Thai hot" does the trick, but it's in Tampa.

      1. re: aynrandgirl

        You shouldn't have to Siracha anything if you find the right Sichuan joint. Evidently, there are none. The starchy syrupy glop you talk about is what 99% of the Chinese restos are in SoFla....Ameri-nese.I'd like to find one place that uses Sichuan peppercorns in their food. If you've never had the real deal hot and numbing beef or Shan City chicken, then you are missing out.

        Grand Lakes Chinese in WPB does have a Chinese menu alternative but they do not specialize in sichuan (szechuan). I'd recommend staying away from any Chinese buffet if you are looking for quality food. Buffet typically = minimally priced low grade food. Break out of the buffet scene and you should find much better quality.

        1. re: freakerdude

          I've had proper hot Chinese, my favorite Chinese joint is Jing Jing in Palo Alto California, which has a "don't order this mild" section on the menu. Unfortunately that's a rather inconvenient drive.

    2. I don't get up to Broward much, but I have generally found in Thai places that the key is to request your food be made "Thai Spicy."

      1 Reply
      1. re: Frodnesor

        I agree with Frodnesor i order mine Native spicy so they know i want to be served like a Native would be if he were to request spicy. I am afraid they are to used to people sending food back when they order spicy as they dont know it will be that spicy. I had an dinner once in Seattle where the waitress told me they if i dont like it i cant send it back when i ordered off the real chinese menu.

      2. My favorite Thai restaurant in the Boca-Broward area is Bangkok Palace in Lauderdale Lakes (4345 N State Rd 7 Lauderhill, FL 954-733-0069.) While their Hot is usually sufficient for me, I'd suggest telling the owners (Noi and Richie) that you are looking for "Blazing Hot" food. I'm sure they can accommodate your request.

        Bangkok Palace Cuisine
        4345 N State Road 7, Lauderdale Lakes, FL 33319

        2 Replies
        1. re: RickL

          Good recommendation, this is one of the few Thai places that will consistently give me "Thai hot" with some nice fire. Other places are less predictable, and I've gotten surprisingly bland food when ordering Thai or five-star hot.

          I agree with aynrandgirl in that the spicyness is best when it's cooked in and the ingredients can absorb the flavor, but I often ask for the spice tray before the soup arrives and the staff never seems offended. At most Thai places, it consists of three small covered dishes containing an assortment chili powder, hot garlic sauce, and the tiny-but-diabolically-hot pickled peppers.

          Can't make a great recommendation on the Chinese front, but I've been going to the Golden Rice Bowl at the corner of Oakland & State Rd. 7 for the hole-in-the wall factor, and the fact that I can sit at the bar and watch the chef cooking at an amazing pace.

          1. re: RickL

            I ate at Bangkok Palace last night. I ordered the "extra Thai hot", which had a very pleasing burn. The lady who took my order say they usually don't make it really hot because some customers can't eat it and they don't want to waste the food. I thought it bizarre that anybody would order a dish "Thai hot" without having high levels of capsaicin tolerance.

          2. Majority of Chinese food in South Florida is Cantonese/Hong Kong style, and spicy is antithetical to that kind of cuisine. I'm not saying we Cantonese are wimps, but a slight dusting of white pepper is as adventurous as it gets on the spiciness scale. I think you'd meet your match if you could find an authentic Sichuan style restaurant, but the demographics of the Chinese community in Florida aren't going to support something like that.

            10 Replies
            1. re: Chandavkl

              Coral Springs Super Buffet

              And the new buffet where DuBarry once was--
              1091 S University Dr, Plantation

              The above are very good
              There was a great Vietnamese place on State Rd 7 ---Nam Do
              But it's now a Chinese place

              I'd love a real Schezuan place here. Even one that served some Schezuan Does Silver Pond serve any?

              1. re: gafferx

                I haven't found any real Schezuan food at SP. Primarily Hong Kong style. Very little heat.

              2. re: Chandavkl

                When Sichuan cooking has been mentioned on this board a place called Peppers has gotten some favorable comments but I've never tried it:

                1. re: RickL

                  I plan to get to Peppers sometime for Szechuan
                  I just phoned up and I think I got the owner

                  It gets some positive buzz on internet

                  1. re: gafferx

                    According to today's Sun-Sentinel, the phrase to remember is "Wo bu pa la" (literally, "I do not fear spiciness") :-)

                    1. re: RickL

                      They said that? In relation to what?
                      I'm impressed.
                      Are they trying to say I should visit Peppers soon for spicy egg roll?

                      1. re: gafferx

                        Well, not exactly but almost.

                        The article is titled "You Don't Have To Attend The Olympics To Try Authentic Chinese Food" and on page two are some handy phrases to use including the one above.

                        Here's the link:

                        1. re: RickL

                          Of course, Mandarin phrases may or may not work in a Cantonese restaurant.

                          1. re: RickL

                            Thanks a lot. I did make an effort to find it without asking you. That article linked to this on making Chinese Xinjiang lamb kabobs

                            How about 75 cent duck?

                            1. re: RickL

                              Please don't make it too spicy: "Bu yao tai la" or "Wo bu hui chi la."

                              Please make it spicy: "Wo bu pa la" (literally, "I do not fear spiciness").

                              Could I have a glass of cold water?: "Ma fan ni lai yi bei bin shui?"

                              Could I have a bottle of cold beer?: "Ma fan ni lai yi ping pi jiu?"

                  2. No flame or disrespect here, but I don't know how you guys do it...

                    Yesterday I went to a Tampa Indian lunch-time buffet (Angithi on Fowler) and they had one item there that they billed as spicy...
                    I forget what it was called--- maybe as a survival mechanism...

                    I like a little spiciness, but it was pretty darn hot & vinegarry--- like pepper spray--- and I quickly scraped all evidence of it off of my plate...

                    For a while my Pepsi tasted like club soda--- which kinda demonstrated once more what I concluded decades ago--- that too much heat blankets flavor...

                    I have one of the most appreciative & adventurous palates here I believe--- I don't think I'm wrong--- and if I am, I wonder what's wrong with me...
                    Heck, I'm a hairy 250 pound Alpha male from New Jersey!

                    I want my food to be delicious, I'm not out to prove anything...

                    I would be amazed and impressed if those folks who historically say; "you think that's spicy? My 8 year old daughter eats hotter than that!" can actually taste the food!

                    I'm sure you'll say you can, but I just can't imagine it...

                    When I'm served the wrong wings, my mouth is downright ruined for a short time...

                    Soda and beer only taste like cold burning seltzer...

                    I hope to discover one day that this HOT HOT HOT thing isn't 75% ego...
                    Again, no disrespect intended--- but I certainly have gotten powerful ego vibes over the years from the many hot sauce connoisseurs I've crossed paths with in my life...

                    I hope to taste the right dish, where big heat is masterfully balanced with great flavor...

                    Until then it's a mystery to me...

                    3 Replies
                    1. re: Mild Bill

                      Chiliheads like me perceive strong heat as pleasurable rather than merely painful. Since the ability to tolerate capsaicin is primarily genetic, not psychological, having a big ego won't get you very far when eating truly hot food.

                      I really can taste the soda afterwards, but it's not all upside. I like strong primary flavors. I say "sweet", friends say "cloying". I say "bland and flavorless", friends say "just right". Foods that are described as "delicately spiced" or "subtly flavored" are utterly wasted on me. I can like them, of course, but the alleged panoply of flavors is more like white light than a rainbow.

                      1. re: aynrandgirl

                        my wife will order something blazing hot that makes my ears sweat and then complain that it's too salty. Like that's the problem. I can't taste anything but the fire. I'd say at least for some, it's not pride and ego. Although, if you keep her away from it for a little bit, her tolerance lowers and she becomes even more sensitive to flavors.

                      2. re: Mild Bill

                        Mild Bill - I agree that sometimes we seem to fixate on HEAT. But most of us are really looking for that balance of heat (and the accompanying endorphin rush) along with great flavor that you mention above. It's just that for some people that threshold is higher than for others.

                        My wife and I both love SE Asian foods. I like Thai dishes hot but usually not Thai hot. She has progressed cautiously to medium on most dishes but has found some that she prefers hot, especially those with sweet chili sauce. We are fairly regular customers at Bangkok Palace and they get it right for both of us.

                        On the other hand, we have been eating a lot of Vietnamese dishes lately, both in restaurants and at home. We love the flavors and the use of fresh herbs and don't miss the heat of the other regional cuisines.

                        To each his or her own taste.