KALAMAZOO COUNTY, MI – Everything at Bangkok Flavor is made from scratch, from the crispy spring rolls to the pad ped to coconut ice cream.

The family-owned eatery puts a lot of love into the dishes, Tia Hang said. She works as a chef at the restaurant, and is one of four daughters of owner Yana Hang.

Bangkok Flavor, 5455 Gull Road, has been serving customers in the Kalamazoo area for about 20 years. Yana Hang took over the restaurant from her brother. She has built the restaurant ever since, working 12-hour days, her daughter Tia Hang said.

The restaurant features standards in Thai cuisine such as Pad Thai, Bangkok fried rice and pad prik.

“We have the best fried rice I’ve ever had, so people get fried rice a lot,” Tia Hang said.

With more than 50 entrée choices, they also have dishes like larb beef. It is made with minced beef, green beans, red onion and bean sprouts, mixed with larb sauce, roasted rice powder and lime juice, and served cold with lettuce.

Two winter specials are back on the menu. Boat noodles, a Thai version of pho, features beef broth, with onions, beef meatballs and beef, served with bean sprouts, red cabbage, cilantro and lime on the side. The other special is boss fried rice, stir fried with garlic, ginger, string beans, beef and a sweet chili sauce.

Thai chilies are used to add spice to the dishes. Tia Hang suggests people start at mild, which has a baby kick. The spiciest level at Bangkok Flavor is hotter than a ghost pepper, she said.

When people dine-in, extra Thai chili is served on the side so people can add more spice if they want, but it should be added a little at a time, Tia Hang warned.

Thai chilies build spice differently than peppers such as jalapenos. The Thai chili spice is not noticeable afer the first bite; it takes a moment to be noticed and the spice builds, while jalapenos are spicy at first taste, Tia Hang said.

“With our Thai chilies, it’s something that we put a lot of pride into,” Tia Hang said. “We get the highest quality Thai chilies.”

For anyone who overdoes it with the chilies, a sweetened Thai tea is the best way to cool the burn, Tai Hang said.

Bangkok Flavor also serves a variety of bottled beers – from traditional Thai beer like Singha to Bell’s – as well as wine.

Diners can also purchase bottles of Mogu Mogu, flavored drink with bits of coconut jelly. It’s a popular Thai drink that kids and adults love, according to the menu.

A lot of the dishes use rice noodles and are gluten free, Tia Hang said. Dairy allergies, as well as dietary restrictions such as vegetarian and vegan, can also be accommodated.

Most entrées are served with the choice of chicken, beef, pork, tofu or shrimp. The restaurant serves three duck dishes, as well as a variety of seafood, including catfish, tilapia, shrimp and scallops.

Yana Hang left Thailand at a young age, and running the restaurant is one way she can remember her culture and support her family back home, Tia Hang said. In Thai culture women are not always considered to be the breadwinners, but Yana Hang challenged that that when she had all daughters, she said.

“She was like, ‘I’m going to raise super strong women that are going to own businesses and be heads of their families,’” Tia Hang said.

Bangkok Flavor offers both dine-in and carry-out service. They are open seven days a week, with lunch served until 4 p.m. The restaurant is open 11 a.m. to 9 p.m., Monday through Thursday, 11 a.m. to 9:30 p.m. Friday, noon to 9:30 p.m. Saturday and noon to 9 p.m. on Sunday.

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