Family-owned eatery Aloy Aloy Thai Cafe brings heat to Kuykendahl Road in Spring area

Aloy Aloy Thai Cafe
The crispy pork belly pad Thai ($10) is comprised of noodles, bean sprouts, green onions, tofu and ground peanuts in a medium spicy pad thai sauce. (Hannah Zedaker/Community Impact Newspaper)

The crispy pork belly pad Thai ($10) is comprised of noodles, bean sprouts, green onions, tofu and ground peanuts in a medium spicy pad thai sauce. (Hannah Zedaker/Community Impact Newspaper)

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The papaya salad ($8) is available with either dried shrimp and peanuts served Thai style or salted crab served E-san style, and served with sticky rice and house hot sauce. (Hannah Zedaker/Community Impact Newspaper)
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The green curry with shrimp tempura ($13) is prepared with green curry paste, coconut milk, eggplant, green beans, carrots, basil and bell peppers, served with steamed white rice. (Hannah Zedaker/Community Impact Newspaper)
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Husband and wife Warakorn Rungchao and Angie Apiromyanont, along with Angie's brother Robert Apiromyanont, opened Aloy Aloy Thai Cafe in December 2018. (Hannah Zedaker/Community Impact Newspaper)
Patrons who visit Aloy Aloy Thai Cafe on Kuykendahl Road may be surprised to see the menu comes with a warning. It reads: “Our chiles are imported from Thailand.”

“When we say it’s spicy, it’s spicy,” said Angie Apiromyanont, who opened the restaurant with her husband, Warakorn Rungchao, and brother, Robert Apiromyanont, in December 2018.

With spice as a central component of the eatery’s cuisine, Aloy—meaning “delicious” or “the good taste” in Thai—offers five heat levels for its dishes ranging from medium to Thai Hot x 2.

“Normally, the chiles from the market here aren’t spicy enough, which is why we import chiles wholesale from Thailand,” Rungchao said.

As the first business venture for the family, Angie said the cafe’s menu is inspired by the meals they make at home. Rungchao said some of the eatery’s most popular dishes are the crispy pork belly pad thai, green curry with chicken or shrimp tempura, and the crab fried rice.


“We’re all Thai, and we cook a lot at home, so the food we serve here is what we would cook at home,” Angie said.

To pair with the spicy cuisine, the cafe also offers a variety of fresh brewed teas—available hot or cold—green tea iced lattes made with premium matcha from Japan and house signature drinks, including black milk tea, Thai tea and iced coffee lattes. The eatery also boasts Thai-inspired desserts ranging from fried green tea ice cream to coconut ice cream with sweet rice.

While the ongoing coronavirus pandemic has slowed business for many local restaurants, Angie said that is not the case for Aloy Aloy Thai Cafe, as the request for takeout orders has skyrocketed. In fact, Angie said the family is in the process of opening a second cafe location in Katy.

“We just have a passion for it,” Angie said.

Aloy Aloy Thai Cafe

23110 Kuykendahl Road, Ste. 40, Tomball

832-639-8848

www.aloyaloythaicafe.com

Hours: Mon.-Wed. 11 a.m.-3:30 p.m. and 4:30-8:30 p.m., Thu. 11 a.m.-9 p.m., Fri. 11 a.m.-9:30 p.m., Sat. noon-9:30 p.m., Sun. noon-7:30 p.m.
By Hannah Zedaker

Editor, Spring/Klein & Lake Houston/Humble/Kingwood

Hannah joined Community Impact Newspaper as a reporter in May 2016 after graduating with a degree in journalism from Sam Houston State University in Huntsville, Texas. In March 2019, she transitioned to editor of the Spring/Klein edition and later became the editor of both the Spring/Klein and Lake Houston/Humble/Kingwood editions in June 2021. Hannah covers education, local government, transportation, business, real estate development and nonprofits in these communities. Prior to CI, Hannah served as associate editor of The Houstonian, interned with Community Impact Newspaper and spent time writing for the Sam Houston State University College of Fine Arts and Mass Communication and The Huntsville Item.