If I told you that the catalyst that led to Chuck Martz owning a successful Thai restaurant was his joining the Air Force, you would probably jump to a lot of incorrect conclusions. And while if not for joining the Air Force, he'd probably never have been led down such a path, the path is not nearly as direct as one may assume.

Fresh out of high school, in August of 1967 Chuck enlisted at the age of 17. Because of his young age, he needed his parents to sign off on his enlistment form, which they did apprehensively. At the time, the United States was heavily involved in the Vietnam War. While Chuck was still sent to Asia, by enlisting early he probably avoided being drafted on his 18th birthday and finding himself in the middle of the Tet Offensive. Instead, he was sent to Thailand, where he was a dog handler in airports.

Chuck Martz started the business with his wife Tawenta in 2000 (check back for a post on their story). Though there were some lean times, Chuck has never wavered from serving fresh ingredients and it seems to have paid off. Despite the economy Chuck says that business is as good as its ever been. In fact he says tongue-in-cheek that he thinks the economy is helping him as "people are eating here rather than spending $12,000 on a trip to Thailand".

The centerpiece of the interior is a 170 gallon salt water fish tank (soon to be replaced with a 300 gallon tank). I've rarely seen a tank that has such a variety of healthy looking aquamarine life. The table at the tank is great entertainment for the kids if you can get it.

Every table is adorned with a bouquet of FRESH flowers. And lighted umbrellas hang throughout the interior.




In every corner traditional Thai art and antiques help give a sense of place transporting you to Asia for a few hours out of your day. There is even a full bicycle style rickshaw.








As spectacular as the interior is, this place is really about the food (so don't feel too gypped if you are just popping in for take-out).

Our photo shoot started out with a fresh Thai Salad.

Here Dinda brings out some Summer Rolls.

A trip into the kitchen features an array of fresh vegetables.

In this photo Satichai is preparing the stir-fried vegetables for the next dish.

Sutichai arrived in Central Pennsylvania after being a chef in London and New York. His pride in his work was apparent in both his presentation and by his interest in seeing how the photo shoot was coming along.

The mixed vegetables were added to this Red Snapper in a Pla Lad Prig sauce. I'd have never guessed that a fish could give the excellent curries a run for their money, but this actually may make it into my order rotation.

If you are concerned about finding something for the kids from the large menu selection there are always some safe choices available such as the Chicken Satay.

Another kid-friendly selection is the Thai Rolls. They're adult friendly too...

To me, Thai cuisine is all about the curries. If when you think curry you simply think of the yellow curry that you get in Chinese restaurants or in powdered form at the grocery stores you'll have a pleasant surprise in store. These curries are more complex, usually sweetened with cocunut milk, and just plain luscious. Pictured is the Panang Curry (a personal favorite), but you can't go wrong with any of them. Do be prepared if you order it hot/spicy for it to come out HOT. They are not afraid to pour on the heat here. Their home-grown dried chillies pack a punch and it may be worth ordering mild and asking for the chilies on the side if you are concerned that the heat may get overdone.

For dessert the coconut ice cream pictured to the left comes in a coconut and is adorned with an edible flower. The tapioca will also put to rest all of the bad tapioca memories you have from grade school.

125 Gateway Drive (across from Outback Steak House)

Mechanicsburg, PA 17050

717-795-7292 phone

717-795-7266 fax