Chabaar Beyond Thai 

87 West 7200 South Midvale UT      801-566-5100

Breakfast-Lunch & Dinner

Hours: Monday - Thursday 9:00am-9:00pm Friday & Saturdays 8:00am-10:00pm Sundays 8:00am - 9:00pm

 

 

Fresh and healthy made to order food for Breakfast Lunch and Dinner.  Vegetarian, Vegan and Gluten free options on our huge menu that goes beyond Thai find spins on classic American dishes that are sure to delight.

 

Wine and beer menu as well Kombucha on tap.

Chabaar takes Reservations, Great For Groups, Kids, with Take Out, and Catering.

 

Opened on July 11th 2011 Chabaar Beyond Thai offers a creative menu that promises to give you a new experience in Thai food!

Signature Dishes

Anny's Egg Plant - Bell pepper, carrot, sweet pea, garlic and Thai basil your choice of meat or tofu.

Nom Tok - Grilled medium rare steak, red onion, carrot, mint, grounded rice, lime juice, fish sauce, and chili served over lettuce. Served with sticky rice
 
 

Kow Soi -  Popular to Northern Thailand this curry is coconut gravy served over egg noodles topped with fresh shredded carrot, red onion, pickled mustard greens, basil, bean sprout and lime

Curry Pot Pie -  A dish exclusive to Chabaar Beyond Thai the Curry Pot Pie is perfect for people who enjoy the flavor and spice of Curry baked in a clay pot with a layer homemade bread. 

The Thai Omelet -  Sautéed Chicken Omelet served with lettuce, cucumber, carrot, cilantro, bean sprout, sweet chili sauce and peanuts.

 

 

 

Chabaar Beyond Thai was recently featured in Devour Magazine for Tom Yum Kai, Hot and Sour Soup & Pho.

“In Thailand, anything that has broth is a soup called gang,” says Anny Sooksri, owner and chef at Tea Rose Diner, Chabaar Beyond Thai and Siam Noodle Bar.

But Sooksri calls it “pho” on her menus for customer familiarity and because the beef & noodle soup of her native Thailand is strikingly similar. “The way we boil the broth is almost identical to pho, but in Thailand, it’s called ‘boiled noodle soup,’ ” she says. Heavy doses of cinnamon, clove, cardamom and other pho-familiar spices create a sweet, earthy broth that takes Sooksri six to eight hours to prepare.

Another Thai favorite is the creamy, coconut-based tom kha gai. Sooksri’s restaurants, along with Thai Delight, Skewered Thai and Ekamai Thai Curry’s two locations, deliver delicious renditions highlighting the galangal, kaffir lime leaf and lemongrass that makes this dish so distinctive.

“Thai people like to put a lot of herbs in our foods,” Sooksri says. “Because of the spiciness, you need a lot of herbs to balance it—fi rst for the flavor and then for health benefits.”
— Anny Sooksri Devour Magazine Spoon Swoon
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