The Story Behind the Menu: Thai & True
Eurest’s new culinary concept is designed to be bold.
Thai & True brings the flavors and philosophy of Thai cuisine to guests through 12 curry recipes across a full spectrum of heat and fresh vegetable pairings. The concept also includes Laab, the traditional minced meat often served at celebrations as a symbol of good fortune in lettuce wraps. 
One of the architects of the concept, Eurest Research and Development Chef Chris Dupre, focused on making the menu authentic and accessible. “When someone encounters a cuisine that may be new to them, the food has to tell the story,” he explains. “The flavors, the ingredients, the way it is served—all of it matters. At lunch, we have a short amount of time to make an impression and Thai & True is designed to do that, inviting people to connect with a culture through taste, even if they’ve never traveled there.”
Thai cooking is built on harmony. Salty, spicy, sour, and sweet come together in layers to create depth and vibrancy. The curries reflect that journey, from the heat of Spicy Makrut Green to the mellow richness of Massaman. Each one is bright with crisp vegetables, a rich coconut milk finish and in Chef Dupre’s words, delivers “explosions of flavor.”
Eurest Executive Chef Christopher Green collaborated on the development of Thai & True, weaving in his Thai heritage. His grandmother was from Bangkok and although she passed away when he was very young, her memory lived on through his grandfather.
“She was constantly taking me out to different Thai restaurants and telling me about different dishes that she would make,” shared Chef Green. “It was really special to me.”
One of those meals left a lasting impression. As a teenager, he ordered the Crying Tiger Beef Salad, drawn first to the name and then to the Thai folklore behind it. “There are different stories about the name but the one I like best is that the dish was so good that when the tiger finished eating, he wept because it was gone.”
Chef Green’s version features seared flank steak with a spicy-sweet glaze, cooled with mango vinaigrette and served with fresh mango, cucumber, and red onion.
Another of Chef Green’s signature dishes is a Thai Street Box, combining chicken satay skewers, Thai chicken and shrimp eggrolls, jasmine rice, cucumber relish, and chili and coconut cashew sauces.
“The dishes I created for Thai & True carry heart and soul,” he says. “They connect me to my grandmother, and they’re part of the memories I want to share with others.”
Every meal ends with a mango sticky rice dessert. For Chef Green, it was always the way a Thai meal concluded. “It’s a palate refresher,” he says. “You get sweetness from the rice, a savory touch from toasted sesame seeds, and the freshness of mango. It’s my favorite way to end a meal.”
Thai & True was created to be memorable and invite guests in to share the experience.