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Wann Yen / Mark Homemade Thai
| Area | Thai Restaurant in WA | Website |
| Capitol Hill | Jai Thai | http://www.jaithaicapitolhill.com/?fbclid=IwAR2giMygN8tFMcssCNYj-MOnetMEJeZtDcaoDq-aXeWZVWOKgV6GTeC0_Hs |
| Rom Mai Thai | http://www.rommaithai.com | |
| Jamjuree Thai Cuisine | http://jamjuree.com | |
| Kin Dee | https://www.kindeeseattle.com | |
| Araya’s Place | https://www.arayasplace.com | |
| UW Area | Wann Yen / Mark Homemade Thai | https://markhomemadethai.com |
| Krua Thai Family Kitchen | https://www.kruaseattle.com | |
| Jai Thai | https://jai-thai-udub.business.site | |
| Noodle Nation | https://noodlenation.netwaiter.com/seattle/about/ | |
| Kenmore | Sri Uma Thai Cuisine | http://www.sriumakenmore.com |
| Chantanee Thai | https://www.chantaneethai.com | |
| Fremont | Kao Samai | https://kaosamai.business.site/?m=true |
| Down & Belt Town | Bangrak Market | https://www.bangrakmarket.com |
| Noi Thai Cuisine | https://www.seattle.noithaicuisine.com | |
| Racha Noodles & Thai Cuisine | https://rachathai.com/queen-anne/home/ |
Pranee's Thai Kitchen 
Hello,
I recently found Sabaidee restaurant in downtown Bremerton and really enjoyed it, especially their homemade wide noodles and curries. One dish had a rich, sweet orange squash that was prepared with it’s thin dark green rind left on…it was very soft and delicious. What type of squash is that? Can I grow it here? The owners said that they also used the squash in a dessert, again with the rind left on to keep it intact…guess it is too soft to stay together otherwise.
I would be really grateful to know more about this squash. Thank you, Lyn
Thank you for your question. The squash is a Kabocha squash, it is a Japanese variety but is available all winter long. The dark green rind is infact softer in texture than the orange flesh and has a lot of vitamin and mineral. I have been cooking a lot with it lately and you will see more posts. Here are a few recipes and posts for your to try. Thanks. https://ilovethaicooking.wordpress.com/?s=kabocha+recipe