Chicken and waffles, grits, eggs Benedict, biscuits and gravy. While these brunch items scream comfort, could it be time to break out of your routine and try something new? I'll answer that one for you: YES! One place that I recently visited that's bringing a little extra spice to the classics we wait impatiently for every Saturday and Sunday is PakPao - a Thai restaurant in DFW that's putting the punch in brunch, and knocking out its competitors in the process.
On a rainy Saturday, I had the pleasure of meeting Chef de Cuisine of PakPao's Oak Lawn location – Pierre Trevino, who not only left me with a full stomach, but full of questions – the main one being "Where has Thai brunch been all my life?"
Our (I brought my cousin along to help me eat) first couple starters weren't off the brunch menu, but tasty nonetheless.
The tangy and savory Siu Mai ($11) dumplings filled with ground pork and shrimp went perfectly with the Thai tea we drank with most of the meal.
Next up, the Hoi Obh steamed mussels ($15) that were seasoned to perfection!
On to the brunch menu, which was filled with both sweet and savory dishes. The first three were savory. And as person with major a sweet tooth, who can sometimes childishly dismiss foods that aren't sweet, I was blown away. From the Pork Congee ($11), to the tender Crying Tiger steak and eggs ($16), to the Chiang Mai Sausage Hash ($15) with lemongrass and herbs -- I was pleasantly surprised.
Last but not least, the sweet treats! Pak Pao wowed me with their Thai Tea French Toast ($11), but the Coconut Pancakes ($11) took --well -- took the cake! Mainly because they were so fluffy. Chef Trevino told me sticking them in the oven played a key role in accomplishing that! Something that I'll definitely try at home, that is if I'm not at Pak Pao getting my Thai fix!
