Nour Thai Kitchen — Restaurant in Oakland Park

Biting on large chunks of galangal ginger is NOT very pleasant.

I visited an incredible Northeastern Thai (Isan) restaurant called Nour Thai Kitchen in Fort Lauderdale! This was nothing like your typical Thai spot — the bold, distinctive flavors, unique cooking style, and generous portions of purple sticky rice really set it apart. You can absolutely taste the difference in the quality of ingredients they use! Isan cuisine leans toward bold heat, tanginess, and savory intensity.

Reservations are highly recommended otherwise; you’ll likely end up sitting outside in the heat. It’s a small, cozy spot with charming artwork and a bar. Portions are generous, and prices are pretty average ($10 to $65).

DRIINKS Coconut Lemongrass Sake - Smooth and delicious sake infused with coconut flavor and a touch of lemongrass.

FoodieChews: Served cold, heavy on the sake with rich coconut flavor. APPETIZERS Chor Muang - Steamed Butterfly Pea Flower dumpling with shrimp, pork, peanut, palm sugar and Thai herbs.

FoodieChews: Beautiful plump purple dumplings shaped like flowers. I took pieces of cilantro to pair with every bite. It had a unique flavor; however it was slightly too sweet as it was supposed to be a sweet/savory dumpling but heavy on the sweet side. Isan Kanom Jeeb - Steamed or deep-fried dumplings filled with pork, shrimp, and Thai herbs served with sesame soy ginger sauce.

FoodieChews: So delicious with every bite. The dip was an added bonus. Again not your typical dumpling flavor. Isan Tom Zaap - Tom yum Thai Isaan style with baby pork rib, tomato, galanga, culantro, scallion, and cilantro.

FoodieChews: The broth was so rich bursting with colorful flavors with pieces of ribs, tomatoes and so much more. Tom Kha - Coconut milk, Thai herbs, lemon grass, galangal, cilantro, scallions, mushroom, tamarind and lime juice.

FoodieChews: FLAVOR! I could have picked the bowl up and drank it. Rich semi thick lemongrass, coconut flavor a hint of lime w/ just the right amount of spice...

MAIN MAIN Chiang Mai Osso Bucco - A dish that blends slow-cooked beef shank, as traditionally found in Osso Bucco, with the rich and aromatic flavors of Chiang Mai cuisine, especially its signature Chiang Mai curry. FoodieChews: This was incredibly tender, juicy and tasty. The rich sauce had so many types of herbs and this ginger like spice called galangal that should be either grated, thinly shredded or removed after cooking. No one wants to bite into a large peppery spice. ------------------ Thai Basil Shrimp - Stir-fried bell peppers, green beans, onions, snow pea and fresh basil stir-fried in a house-made brown sauce served with lime juice with butterfly pea flower rice. FoodieChews: Cooked to perfection and I loved the slightly crunchy veggies. Chiang Mai Osso Bucco - A dish that blends slow-cooked beef shank, as traditionally found in Osso Bucco, with the rich and aromatic flavors of Chiang Mai cuisine, especially its signature Chiang Mai curry.

FoodieChews: This was incredibly tender, juicy and tasty. The rich sauce had so many types of herbs and this ginger like spice called galangal that should be either grated, thinly shredded or removed after cooking. No one wants to bite into a large peppery spice. Thai Basil Shrimp - Stir-fried bell peppers, green beans, onions, snow pea and fresh basil stir-fried in a house-made brown sauce served with lime juice with butterfly pea flower rice.

FoodieChews: Cooked to perfection and I loved the slightly crunchy veggies.

GRADE: A -- The knock off in grade is due to the large chunks of galangal. It will be hard going back to eating "regular" Thai food now. I love that they use lots of Thai eggplants, crunchy veggies and distinct spices.

#asianfood #thaifood #isanfood #floridafoodie #fortlauderdale #foodporn...

I had the pleasure of dining at Nour Thai Kitchen recently, and the experience was fantastic from start to finish. We ordered a variety of dishes, and each one was deliciously authentic and bursting with flavor.

The Pad Thai was a perfect balance of sweet, savory, and tangy, with perfectly cooked noodles and a generous amount of fresh vegetables. The dish was topped with crunchy peanuts and lime, which added a wonderful contrast in texture and flavor. It was a great representation of the classic Pad Thai we all love.

The Massaman Curry was rich and creamy, with tender chicken that absorbed the coconut and spice-infused sauce beautifully. The sweet potatoes in the curry added a satisfying texture, and the mild heat made it comforting without overwhelming the taste buds. It paired beautifully with the butterfly pea jasmine rice, making it a dish that was both hearty and flavorful.

The Chor Muang was a standout as well. These delicate steamed dumplings were filled with a savory, aromatic mixture and had a delightful, almost floral fragrance from the wrapping. The texture was smooth and light, and they were the perfect appetizer to start the meal.

To round off the meal, we had the Mango Sticky Rice, and it was the perfect dessert. The mangoes were sweet and ripe, and the sticky rice was warm, fragrant, and just the right amount of sweetness. It’s a simple dessert, but it’s a must-have at any Thai restaurant, and Nour Thai Kitchen did it perfectly.

On top of the wonderful food, we were fortunate to have Rob as our server. He was incredibly friendly, attentive, and knowledgeable about the menu. He helped guide us through our choices and even made recommendations that turned out to be spot-on. His service made the entire dining experience feel warm and welcoming, and we appreciated his thoughtful approach throughout our meal.

Overall, Nour Thai Kitchen exceeded expectations in both food and service. I highly recommend it for anyone craving authentic Thai flavors, and be sure to ask for Rob—he truly made our experience...

One star is too much for this experience tonight. It was a party of us 6. Our server was Andrew and this is the review about his performance tonight.

In the case he lied about his name (which is very possible), here is his description: long brown oily poorly maintained hair pulled together in a male bun, probably around 5.7 ft tall and 300 lb. Racially he meets the requirements to identify as a white pretentious male who is red in his face indicating hypertension from obesity and metabolic syndrome. He also is attributed with a brown poorly maintained beard with a persistent attitude on that reddened face.

Numerous times he gave attitude when asked about food options and ingredients. No scientific questions were asked; the most delicate question was about similarity of a dish from the menu to Pad Thai. 6 of us waited for the entree for 40 minutes ( I timed it). I was having the entree option that was similar to pad Thai, at least that is what I imagined, to be able to eat it. The noodles were cold and rigid and the chicken was tasteless. I asked Andrew if I may get some soy sauce (to make it taste better). He looked at me annoyed and went to the far left side of the bar to do some shoulder exercises (I can imagine those joint pains can be severe from all that weight). I asked the food runner to get me some soy sauce which improved the taste of my “pad Thai “ to the point it was consumable.

He did not ask to refill the vine glasses not once. He ran over once to ask if everything tasted well and walked away fast hoping nobody speaks up about the cold food that was served. He was not all that busy. Some of his time he spent on a laptop computer by the bar while hiding his eye sight from raised hands.

When the plates were collected, he ran over with the checks and distributed them on the table before we even asked for those.

Andrews bad attitude and poor customer service ruined our dining experience tonight.

We won’t come back to this...