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Metro Times: May 15 , 2004
Eastern elements
By Elissa Karg
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" I loved the apple salad (apples are grown in the north of Thailand, our friendly server explained). Julienned strips of Granny Smith apples, tossed with toasted coconut, diced red onions, and bits of chicken are assembled on the plate like a mountain with cashews strewn about. With each bite, the flavors seemed more intriguing: bright, harmonious, yet distinct."
" Pad Thai Woonsen differs from the noodle favorite in using transparent rice noodles. We ordered it with squid, which had been lightly stir-fried and was very tender. The usual Pad Thai suspects were all there: bean sprouts, egg, green onions and crushed peanuts. Very good. "
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Detroit Jewish News: May 28, 2004
A Trip to Thailand
By Danny Raskin
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Oak Park's Sukhothai excels with fresh, authentic Thai dishes
By Molly Abraham
"Each dish on the well-organized menu is described in detail, with virtually every ingredient listed, starting with appetizers of spring rolls, fresh rolls and crispy rolls to the classic chicken satay with peanut sauce and cucumber salad, and moving on to stir fries such as pad cashew and pad almond, and the 13 curry dishes, each of which is mildly spicy to begin with, but may have their spice level tailored upward to taste. "
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