About five years after debuting in Hudson, and nine months after moving to a beautiful indoor-outdoor space just a few doors down from its original location, Isaan Thai Star has earned a Chronogrammie for its tasty, authentic Thai eats.
Andrew McArdle, who owns Isaan Thai Star with his chef/partner, Kukkik Arjsing, credits their menu's freshness for the win. "Kukkik and I have surveyed Thai restaurants throughout our world travels together," says McArdle. "We strive to ensure all of our food is made in-house from scratch with the best available ingredients."
Arjsing creates authentic Northeastern Thai cuisine from her own recipes, brought from the Isaan region of northeast Thailand. Specialties include grilled Penang salmon and the Crying Tiger, made with New York strip steak. Customers gobble up Isaan Thai Star spring rolls—veggie or with shrimp—and the restaurant makes fresh summer rolls each day. The fan favorites are Arjsing's noodle dishes, according to McArdle. "We use fresh noodles, not rehydrated, that we bring in twice a week," he says. "A few of my favorites are pad see ew, drunken noodle, and of course pad Thai. Chang Mai noodle is also a favorite."
Thai food naturally lends itself to vegan and gluten-free diets. "Our tofu is organic; most noodles are made from rice, hence they are gluten-free," McArdle explains. "Because we make everything to order, we are able to use gluten-free sauces upon request." A full bar with craft cocktails and local beer and cider on draft ensures customers won't go thirsty.
The restaurant's take-out accounts for about a third of the business; Isaan Thai Star also has a set-up and drop-off service for parties and events. Its staff takes care of all food deliveries, too. New this year is a student work visa program: McArdle and Arjsing have three Thai college students working with them over the summer.
The help is welcome, as outdoor dining season has arrived and the restaurant's 38-by-48-foot patio fills up fast, especially on live-music nights.
Arjsing and McArdle are already looking ahead to next year. "We strive to be players on a global level," McArdle says, "and we hope to be nominated to other categories such as noodles, dumplings, steak, and seafood in next year's Chronogrammies."
