Feast Fit for a King

diningArtistic presentation complements fresh flavors at My Thai Beach
Prime restaurant real estate on Capitola’s Esplanade affords diners colorful views of the bay, and at My Thai Beach the meals are as pretty as the scenery.
The owners have undertaken a charming remodel of what was previously the Beach House. As if surrounded by ocean, there’s a metallic sheen to the aqua blue walls. A new bamboo bench seat stretches along one side, above which meticulously aligned frames feature photographs and original artwork. On the opposite wall hang portraits of kings and queens. Gilded roughly hewn beams run across the burgundy ceiling from which fans quietly twirl.

Weekday lunch combinations ($9.95) include a choice of a main dish, such as Hot Pepper Lamb or BBQ Salmon, and an appetizer. Noodle soups ($6.95 to $10.95) arrive steaming in large bowls. Curries ($6.95 to $9.95) are made with your choice of meat or vegetarian proteins and either red, green, or yellow sauce.

Three grilled skewers of plump, marinated chicken breast were the focal point of the Chicken Satay appetizer ($3). The thick sauce was packed with sweet peanut flavor, and a small salad of chopped cucumbers and red onions was dressed with traditional syrupy sweet vinegar sauce. The otherwise plain shredded cabbage was crowned with a piece of carrot cut to resemble a flower.

The small My Thai Salad ($4.95) was surprisingly large; a lunch in itself. Iceberg lettuce was topped with seasoned sautéed chicken. Encircling the plate were bright blanched broccoli florets, raisins, tomatoes and finely ground peanuts. Curly threads of weightless fried noodles seemed to hover over the greens like a halo.

The entrée, too, was colorful and beautifully arranged. Cashew Nut Chicken ($7.95) was moderately spiced, not counting the handful of incendiary whole dried red chilies. The chicken was mixed with a medley of bright vegetables including red and green bell peppers, yellow-skinned squash, fingers of asparagus and green onions. The plate was lined with a row of alternating cucumber and tomato slices. The knoll of sticky white rice was topped with a ring of red bell pepper and another carrot flower.

Although all menu items are available to go, My Thai Beach also offers an express menu of appetizers, salads, soup, entrées, and ingenious Curry Wraps ($5 to $6.50), which makes it a cinch to take Thai to the beach.
My Thai Beach, 207 Esplanade, Capitola, 464-3800. Beer and wine. Open daily 11:30 a.m. to 10 p.m. Visit mythaibeach.com ★★★


There’s no need to choose between sweets and wine at the second annual Scotts Valley Wine and Chocolate Tasting Festival. On Saturday, Oct. 10, purchase a glass ($20) and receive three tastings of each. Single samples of wine ($3) and chocolate ($2) will also be offered. Proceeds benefit the Scotts Valley Senior Center. Purchase tickets in advance through Oct. 7 at the Community Center and receive a 10 percent discount.

Scotts Valley Wine and Chocolate Tasting Festival, Saturday,  Oct. 10, 1 p.m. to 5 p.m., Scotts Valley Community Center, 360 Kings Village Rd., Scotts Valley, 438-8666.

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