Taste of Thai — Capital City Market

LIFT UP LOCAL 026
Written by Pamela Patton

Fresh, Flavorful, and Fast!

When most people go on vacation, they rest and relax. Not Yao Middleton, owner of Taste of Thai. She goes to cook in Thailand’s night markets.

Since 1999, Taste of Thai has been a go-to for anyone in Lansing and East Lansing wanting authentic Thai food. Yao is the second-generation owner of Taste of Thai, and she and her daughter, Bea Middleton, now third generation, have seen the restaurant through many changes.

“We were one of the first Thai restaurants in the area. It was tiny, with only five tables, and most of our customers were MSU students ordering take-out. It was literally a hole in the wall,” recalls Bea.

In 2018, Taste of Thai moved to its current location. “We knew the owner of Coral Gables and they weren’t using the space, so we approached them to lease it. We built the kitchen and the new dining room, which has plenty of seating and a lot of the decor was either brought over from Thailand or made by us.”

Thai food is one of the healthiest meals you can eat. Says Bea, “I think it’s because we use such fresh ingredients, and we use very wholesome ingredients as well. It’s plain and simple. You can see everything. It’s honestly exactly what it is. In other cuisines, it’s just a mix of this and that, while Thai food is very purposeful in its dishes. And we try to do that the same with our restaurant.”

“We grow our own red Thai chili peppers, about a thousand pounds a year, on a farm in DeWitt.””

— Bea Middleton, Taste of Thai

Yao adds, “We grow our own red Thai chili peppers, about a thousand pounds a year, on a farm in DeWitt. They aren’t readily available like other peppers, and no one has them in the quantity we need. The peppers are harvested and then sun-dried. After that, we hand crush them, then store them in vacuum-sealed bags to use in our dishes.”

Bea continues, “Thai peppers aren’t like other peppers, like Jalapeño peppers. They’re spicy but not hot.” Adds Yao, “We use them at three different stages. The young peppers are used in our green curry. Medium-aged peppers are put into red curry, and mature peppers—the ones with the most spice—go into other recipes.”

But let’s go back to Taste of Thai’s new location. Patrons of the restaurant weren’t the only ones to take notice. So did someone from Capital City Market.

Recalls Bea, “I remember right after we opened our new location, Capital City Market approached us. They were interested in bringing local businesses into the Market. I thought, ‘Wow, that’s amazing. We want to be a part of that because that’s what we vouch for—supporting the local community. And at the time, my mom and another colleague were contributing and participating in the weekly Meridian Township Farmers Market.”

Yao chuckles, “We didn’t make much money but made many friends. People were just so happy to see us.”

Farmer’s market shoppers were glad to sample what Taste of Thai had to offer: simple, fresh dumplings, spring rolls, and chicken satay—all foods that require no utensils, making it easy for customers to enjoy. Customers also enjoyed Thai iced coffees and Thai ice teas. Bea adds, “And typically, once they’ve tasted Thai food, they come to the restaurant for a full meal.”

Since the finger foods sold so well at the farmer’s market, Yao thought they would sell well at Capital City Market—and she was right. Taste of Thai’s fresh grab-and-go dumplings, spring rolls, and curry puffs have been a staple of Capital City Market since it opened.

“We love working with Capital City Market. Our suppliers have been very supportive and restaurant customers tell us they saw us in the Market. We’re proud of the relationship,” adds Bea.

Taste of Thai items are about more than convenience. “People are surprised that everything is vegan, fresh and organic, gluten-free and made without MSG—although some ingredients from suppliers may contain MSG,” Bea says.

Yao proudly explains that Taste of Thai’s items take up an entire refrigerator shelf and that she returns to the Market twice a week to restock the shelves. She closely monitors inventory and adjusts her deliveries according to what has sold fastest. She adds that the restaurant’s cakes and pastries, made fresh in the restaurant, are also available.

“We fill the whole shelf. We have not only the grab-and-go food and meals but cakes and pastries. Our in-house baker makes them, labels them and puts them all in. All the ingredients are organic.” Bea adds,” Our 20-layer Thai tea crepe cake is like a cloud melting in your mouth!”

Bea and Yao hope to expand the Taste of Thai product line carried by the Market to include their popular sauces and Thai tea leaves. “We brew a 50-liter pot of tea for hours in the restaurant. It’s a thousand spices, and the best way to describe the taste is ‘dramatic’. When we serve it, we pour it over ice, and then customers traditionally add coconut milk, although any milk will do. It’s delicious,” says Bea.

Mother and daughter undoubtedly enjoy their Capital City Market relationship, but their Taste of Thai restaurant will always hold a special place in their hearts. “One customer left a review saying we should earn a Michelin star. We all got a big kick out of that,” says Yao.

And what about Yao’s annual trips to Thailand? She doesn’t go to relax; she goes to learn. “I go to work in the street markets. I just walk up and tell them I cook and want to learn more. I don’t get paid.” Bea adds, “The markets open at 4:00 in the evening and finish at midnight. She’s there the whole time, then makes a second trip back in the morning until 7:00 at night, learning about the local cuisine. Night market chefs are known for their cooking skills in a wok, and Mom returned with the recipe for one of our signature dishes, Pad Thai Bangkok. It’s traditional Pad Thai, a stir-fried rice noodle dish commonly served as a street food in Thailand, typically made with rice noodles, shrimp, peanuts, a scrambled egg, and bean sprouts fried in a wok. But we make an egg omelet and wrap the noodles in the center.”

Bea is attending the Les Roches Hotel Management School, studying abroad in Spain and working toward her MBA in hospitality management. “After I graduate in July, I’m going to be in a manager training program at the Four Seasons Hotel in Koh Samui, Thailand.”

And will her mother be visiting? “Of course she will, but no doubt she’ll find someplace to cook!”

Fresh, Flavorful, and Fast!

Keri Tomac