BKK

Somnuk (Sandy) and Montree Arpachinda know firsthand exactly what following the ‘American Dream’ means. Having arrived in Michigan in 1971 from Thailand, they opened their first Bangkok Cuisine in 1983 in Sterling Heights and now it’s the largest locally owned Thai Restaurant group.

“We just started the restaurant because friends liked our cooking. We opened a small place on 16 Mile and Sterling Heights and moved to a new place when the lease ran out,” said Sandy Arpachinda.

“It was tough in the beginning, but later it was easier,” she said. “You learn from mistakes. If you pick a location that’s not good, then no matter how good you are, it won’t work.” She said they’ve had to close some locations in the past because they weren’t doing well.

“A lot of people didn’t know about Thai foods, and when you make it really hot, people can’t stand it,” she said. “So we would ask, ‘Are you sure you want it hot?’ Because when we make it hot, its really hot.”

“So we took it easy on the people who didn’t understand, because we could add a little more spice later. At that time, it was not popular ... spicy food, and now it’s very popular.” She said it’s been awhile since she had to explain “Thai hot” to a customer.

Currently, there are 11 Bangkok Cuisine restaurants across Metro Detroit in Sterling Heights, Rochester, Auburn Hills, Roseville, Washington, Clinton Township, Detroit, Royal Oak, Ann Arbor, Bloomfield Hills and West Bloomfield Township. Sandy, having been named the ‘Mother of Thai Cooking’ and credited for bringing Thai cooking to Michigan, continues to create the delicious and healthy dishes they serve at their restaurants.

They employ more than 100 employees in their 11 restaurants and many, if not most, local Thai restaurant owners, at one time worked for Sandy.

Sandy and Montree’s sons, Rapeepat (Rex) and Pongrat (Dan) Arpachinda and their wives and families are involved with the restaurants.

Sandy and Montree travel annually to Thailand, always returning with new innovative ideas, which they implement in their restaurants. From their Pad Kee Mao (minced chicken, basil leaves and green pepper) to their Drunken Noodle dish (fresh basil leaves, green peppers sautéed with thick rice noodles) Bangkok Cuisine continues to create unique dishes to meet everyone’s palate.

Sandy also created a Thai Cookbook, “Thai Pure & Simple,” which is available in many of their restaurants and on Amazon.

“If you have a dream, don’t get discouraged ... follow it,” said Sandy. “We did and are so very pleased our type of cooking was so well received. We are very thankful to our customers.”