It is customary in Thai culture to greet guests upon entering and exiting with hands together, a nod of the head and the word “soawadee.” Owner and executive chef Scott Truong and his brother Tommy made sure to place a figure facing in, and another facing out, so whenever entering or exiting Pearl Café you are met with a lovely statue and an implied “soawadee.”
On right is Pearl Café owner and executive chef Scott Truong with his brother Tommy. They also own Simply Thai in Florissant. Restaurateurs from an early age, their grandmother owns Vin Hoa, a Chinese restaurant in Granite City.
In the kitchen is chef Tony Truong, the brothers’ uncle.
Preparing to plate and stir fry, a typical scene in Pearl Café’s kitchen.
The Spicy Basil lunch special with beef is onions, basil leaves, green and red peppers with garlic Thai pepper sauce. As with most items on the menu, the diner has a choice of meat or vegetarian. This was one prepared with beef.
The green curry lunch special with coconut milk, bamboo shoots, green beans, eggplant, basil leaves, green and red peppers and choice of meat -- this time it's shrimp.
Dipping sauce, Thai style!
Thai Braised Chicken, also a lunch special, is made with white meat chicken, pineapple, onions and red & green peppers. Like all the lunch specials, it is served with steamed rice a crab rangoon, crispy spring roll and dipping sauce.
The pineapple fried rice has eggs, ham, pineapple, green beans, raisins, cashews and green onion.
Chef Tony Truong at work in the kitchen of Pearl Café.