Typhoon!

From humble beginnings on Northwest 23rd, Chef Bo Kline and Typhoon! have become icons of the Northwest food scene. Blending classic Thai hospitality with contemporary style, Bo's unique menu is inspired by the pushcarts of the peasants and the palaces of her native Thailand. The perfect balance of bitter, sweet, salty and sour flavors will burst in your mouth as you savor her repertoire, which includes traditional favorites, rediscovered dishes lost in time and cutting-edge nouvelle Thai cuisine.

Lauded by Bon Appetit as one of "the hottest chefs in America" and praised in rave reviews throughout the nation. Bo keeps the publicity in clear perspective. "The most important meal we serve is yours," she says. "Each night the entire staff knows the only review that counts is yours."

Dollar for dollar, Typhoon! will give you the best Thai food experience at the best value in the Northwest. We don't compromise on quality. Period. We use the finest Jasmine rice and the best coconut milk you can buy.

One winter, when storms damaged crops, Thai chili peppers became scarce - and expensive. Many restaurants substituted other kinds of pepper. Our suppliers suggested we do the same. "Typhoon! NEVER substitutes." I said. "We have to find them." We found them. We had to fly them in from a different country each week for three months, and the cost per ounce would shock a drug lord, but we found them.

We won't use MSG. I personally check to ensure that even our ingredients don't have any MSG. And where other restaurants use dark meat, we use only the finest white meat chicken. Where others use smaller, farm shrimp, we use larger wild shrimp. Where others use tough, inexpensive cuts of beef and pork, we use only the finest sirloin and tenderloins. Where others use dry, packaged noodles, we import the finest, freshest noodles.