Viphalay is run by the Mounma family. Dad was behind the construction of the Viphalay Stadium location, our original home, the space was gutted and reconstructed into what you see today. He is not only an incredibly skilled carpenter and electrician but he can also cook a mean pad thai. Mom is the reason Viphalay exists, we love her cooking. Although you're more likely to see Mom at the front of house now rather than hiding in the kitchen, she is Viphalay's original head chef. It's mainly her recipes you'll be treated to at the restaurant.more...See more text
This pad Thai is chockfull of protein, with shrimp, chicken, egg and tofu, not to mention the perfectly cooked rice noodles. Throw in a handful of bean sprouts and a squirt of fresh lime juice and you’re set. Pad Thai heaven is achievable. Their tamarind sauce is delectable, so let your taste buds drown in it.
Most of the dishes at this Laos and Thai restaurant can be made spicy, with a red chili highlighting these items on the menu. All of the noodle dishes, including pad Thai, curry noodles and drunken noodles can be prepared with extra heat. The red curry is naturally fiery due to the blend of spices used, but the green and yellow curries can also be made with extra zip. All of the stir-fry, meat and seafood dishes can also be made at a tongue-burning level.
Tom yum is a Lao and Thai spicy and sour soup. Lemongrass, kaffir lime leaves and fish sauce bring unique flavours to the table and, by throwing in flat rice noodles, Viphalay makes a well-balanced spicy tom yum pho that will make your belly go yum-yum! It comes with your choice of chicken, beef, shrimp, or seafood – no matter what you pick, you won’t be sorry.