Go out of your way for Aroy Mak—even if you live nearby - Review - Seattle - The Infatuation
"The multitude of Thai restaurants in Seattle often means defaulting to the closest for a reliable meal. But in the case of Aroy Mak, we must insist you make the extra effort, no matter where you live. Because much like Fleetwood Mac’s Rumours or season one—and season one only—of “Riverdale,” this all-day strip mall spot in Bitter Lake has no skips. They keep dishes simple here, and it pays off. You won’t find eight different curries, but rather a condensed coconutty trio of green, yellow, and panang perfection. Spice levels are already locked in, with a DIY chili caddy ready to make you cry, if administered. And both options for protein—chicken thighs or tofu—are excellent. The most unexpected (but valuable) perk is that order envy ceases to exist under this roof—no need to glare at your friend for accidentally having the better thing. Lunch prioritizing succulent grilled khao man gai yang will be precisely as soul-fulfilling as dinner involving a sticky pile of the pad thai special, teeming with melted shallots. Dine-in? Phenomenal. Takeout? Also, phenomenal. Yeah, it’s ambitious to operate a restaurant whose name translates to “Very Delicious.” But Aroy Mak is not just a name—it’s a prophecy. Food Rundown Corn Fritters By itself, this golden brown mound is a pleasant snack, but dab a bit of sweet chili on top and now we’re talking. photo credit: Makena Yee Khao Man Gai Yang Grilled chicken, is that you? These crimson-tinted charred morsels are spiced to the heavens, and pair with noodles or rice way nicer than plain poached ever could. Out of all three options, the grilled chicken travels best—but if you’re staying, make it a combo alongside juicy fried thigh slices in shatteringly crisp, eggy batter. photo credit: Makena Yee Khao Man Tofu Lighter-than-air fried tofu gets a toss in punchy garlic sauce, surpassing expectations of what a coagulated soybean block is capable of. Even if you just order a side for the table, do it. photo credit: Makena Yee Thai Green Curry With Chicken We never met a better Thai curry in Seattle. The basil-steeped coconut broth is thick, salted with precision, and loaded with slow-cooked chunks of chicken thigh, along with tasty little bits of chopped green beans. As an alternative to rice, the bowl is served with bundles of vermicelli, which do a fantastic job soaking up the soupy sauce. photo credit: Makena Yee Yellow Curry With Chicken A tad warmer in flavor, with stewed peas and potatoes that can kick a blustery day in its sorry derriere. In going along with the riceless curry motif, this one’s served with chewy roti for drenching and crispy shallots for crunch. You must drench. You must crunch. photo credit: Makena Yee" - Aimee Rizzo
