Owner, Tricia Hamachai, is an architect, a labor of love. Her baby, Thai Talay, is a three-year-old Mom and Pop place with a sophistication of huge culinary art in the tradition of Thai. The ocean air that surrounds Thai Talay is clean. Thai Talay has a sweet chime to it in more than several ways. The Central Coast is smack in between Los Angeles and San Francisco and I am the middleman for Thai Taley.
The crowd consists of tanned surfers and college girls draped in summer clothes on this hot March day. The images for the eyes are serene. There is grass growing out of bamboo strip pots, and bamboo walls. The grass chairs put you in touch with appreciating Mother Earth. Free flowing melon cherry leaves live in a vase and two Thai statues are all too friendly.
There are two categories here: family and friends. It is evident in the air that the people who work here love it. Caroline, my server, has a grand smile and warm heart. She is so warm and hospitable I just want to hug her. Maybe her warmth helps her handle the Thai chili, which is impressive, especially if you have had a Thai chili. Amber, another server, is a sweet, reserved dancer on the floor of Thai Taley.
The Thai chefs at Thai Talay have been cooking since before they were eighteen years old…yes, an acquired talent. The chefs are meditative and happy which translates to a healthy meal. The ingredients don’t get all of the credit for this. Osmosis intention plays a large role in the very important taste of this Thai cuisine. They want to reveal the best in the ingredients. Many of which come from local farms, organic businesses, and wineries. The flavors that dance on your tongue are symphonic, each having its own distinct note when eaten. The taste makes one think that it was easy to compose such a wonderful culinary song, featuring Central Coast San Luis Obispo Winery, Steve Dooley, which holds its own as the perfume of wines. The Pad Thai is just like dining in Thailand. The Thai Hot Chili Sauce is not on the menu. You can enjoy this burst of flavor by simply asking to be turned into a dragon. With each dish you can add whatever you like. If you so choose to go with other kingdoms, such as the animal kingdom, Thai Taley is nice, nice. Take this place in your heart and share it with family and friends.
Close your eyes and let the chefs do a tasting menu for desert. The deserts here can not be found anywhere in the states. A coconut custard baked in a coconut is one of them. Caroline says it is awesome when the chefs make it because the whole kitchen smells like a coconut.
Thai Taley is the French of Thai restaurants. It is evident in their presentation, architectural creativity and the time consuming sauces that are multi-layered with textures and flavors ebband flowing.
If you don’t have the time to visit Thailand, Thai Taley is just as good in terms of Thai cuisine from the heart.
