Richardson | May 2023

DINING FEATURE

BY KEVIN CUMMINGS

REFRESHING THE MENU

Since taking ownership of Bangkok at Beltline last August, Netnapa “Sky” Prommana has been adding unique northern Thai dishes to the restaurant’s established and Saturday afternoon tea menus. 1 Thai iced green tea ($4.50) (established): This sweet drink is made with milk, jasmine tea and black tea. 2 Bangkok crab stick ($8.95) (established): The deep fried crab sticks feature crab meat, shrimp and chicken in a spring roll wrapper served with a sweet and sour sauce. 3 Tom zapp ($15.95) (new): This soup features braised pork rib made with a spicy and sour broth.

PHOTOS BY KEVIN CUMMINGSCOMMUNITY IMPACT

Bangkok at Beltline New owner brings northern Thai air to Richardson restaurant F rom working directly with customers to being the head of a restaurant, Netnapa “Sky” Prommana knows the business inside and out. Starting as a server at Bangkok

After working as a server, Netnapa “Sky” Prommana took ownership of Bangkok at Beltline in 2022.

keeping many of the fan favorites, Prommana is beginning to add new menu items from northern Thailand where she is originally from. It’s a style of Thai cuisine that she said focuses less on using coconut milk and uses chilis that pack a depth of avor rather than just heat. “My partner, he likes to cook and create recipes, so when we work together, we like to make dishes not on the menu,” Prommana said. “We have a passion to represent north- ern Thai food.” Prommana is also bringing new dishes to the restaurant’s Saturday afternoon tea, which mixes Thai cuisine with British high tea. Using her passion for baking, she has

added items to the tea menu to help keep it seasonal and ready for special holidays and parties. Coming out of the pandemic, Prommana said business has slowly returned, noting the restaurant was kept aoat by loyal customers and helpful neighboring tenants. As she looks to make Bangkok at Beltline her own, Prommana said she hopes to continue the restau- rant’s previous success while adding her own unique air. She also said she’s looking to bring back the restaurant’s alcohol license while still keeping BYOB as an option. “[Customers] like our recipes, and that drives me to be passionate about it,” Prommana said.

Bangkok at Beltline 100 S. Central Expressway, Ste. 108, Richardson 469-930-9755 www.bangkokbeltline.com Hours: Mon.-Fri. 11 a.m.-3 p.m. and 4:45 p.m.-9:30 p.m., Sat.-Sun. noon-9:30 p.m.

at Beltline, Prommana took over as owner last August. Now, she’s using her experience and culture to create new dishes and bring fresh ideas to the table. “I love the restaurant; it’s not just for work,” Prommana said. “This is like a place of memories; we know a lot of our customers.” Prior to her taking over, Bang- kok at Beltline served the type of Thai dishes that many customers would be familiar with. While

W. BELT LINE RD.

RICHARDSON EDITION • JUNE 2023