When customers show up to Thai Chili—an authentic Thai restaurant on FM 529 at Hwy. 6—shortly after it opens in the morning, they can smell the incense that was lit as an offering to start the day.

"It's typical in Thailand for restaurant owners to light incense when they open up every day, as an offering to the gods," owner Vin Mungkornpanich said. "It's one of the many ways we bring Thai culture to our restaurant here in Houston."

Although the eatery has existed under the name Thai Chili since 2008, a new owner and kitchen team took over in 2013, bringing some new culinary skills.

"We did not deduct anything from the menu, but we did add a few dishes," said Mungkornpanich, the new owner. "Our chef is very good at cooking duck, so we added several duck dishes. We also added grilled calamari and spicy cheese rolls as appetizers."

Mungkornpanich said Thai cooking plays a central role in his family both in the U.S. and in Bangkok, Thailand. He runs Thai Chili with help from family members Toey, Kay and Kung.

"One of them is a chef and has been working in Thai restaurants for more than 10 years," Mungkornpanich said.

Chefs at Thai Chili are dedicated to serving authentic Thai food. Mungkornpanich describes it as similar to Chinese and Vietnamese cuisine, but with more emphasis on spices, such as cilantro, basil, lemon grass and Thai lemon leaf.

"It's not hotter, but there is more spice to it," he said. "There is a lot more focus on herbal elements."

All meals can be seasoned to five different levels of spiciness—mild, medium, hot, Thai hot and Thai chili hot.

"Our customers who have been to Thailand tell us we're more authentic than other Thai places," Mungkornpanich said. "We're small and family-run, so we cook the same things we eat at home."

Owner recommendations

• Pad Thai—Choice of meat or seafood served with stir-fried noodles, egg, tofu, bean sprouts and green onions ($6.95 with chicken, beef, pork or tofu, $8.95 with shrimp, calamari or scallop)
• A La Bangkok—Choice of meat or seafood served with a combination of smoked chili, green beans, bell pepper, carrots and homemade Thai chili paste ($6.95 with chicken, beef, pork or tofu, $8.95 with shrimp, calamari or scallop)
• Veggie Pad Kee Mao—Stir-fried Thai rice noodles with vegetables, bell pepper, tomato, onion, mushroom and basil leaves in a house special sauce ($8.95)
• Sticky Rice with ice cream—A sweet rice served with choice of coconut or mango ice cream as a dessert ($2.95)

Lunch specials—offered from 11 a.m.–3 p.m. Monday through Friday—allow customers to select from a list of Thai dishes with a choice of chicken, beef, pork or tofu ($6.95) or shrimp, calamari or scallops ($8.95). Specials cover many dishes, including Thai curry, Thai basil and Thai fried rice. The deal includes the soup or the day or salad, Jasmine or brown rice and a crispy spring roll.

Thai desserts, coffees and teas

Another change that came with the new management at Thai Chili was an expansion of the desserts and beverages, including a wider variety of Thai coffees and teas.

"One of our chefs took classes in desserts in Bangkok before she came here," owner Vin Mungkornpanich said. "She came up with a very good recipe on Thai tea and Thai coffee."

The teas and coffees are both shipped from southeast Asia. Popular recipes for Thai Iced Tea ($2.50) and Thai Iced Coffee ($2.50) involve half and half and a little bit of sweet condensed milk. The dessert menu also includes sticky rice with mangoes ($4.95), which has proven popular, Mungkornpanich said.

15556 FM 529

Houston 281-463-4399

www.thaichilihouston.com

Hours: Mon.–Thu. 11 a.m.–3 p.m.,

5 p.m.–9 p.m.,

Fri. 11 a.m.–3 p.m., 5 p.m.–10 p.m.,

Sat. 11 a.m.–10 p.m., Closed Sunday