In 1984, Gil Lobeck moved his family from Bangkok to Texas. In 1990, he opened Bay Thai restaurant in Seabrook. After he retired in 2005, his son and chef, Andrew, opened Merlion Thai restaurant. On September 11, 2008, Hurricane Ike washed Merlion away, leaving nothing but its’ sign behind. In February 2009, Merlion was resurrected two streets over from its’ original location.
Chef Andrew has a unique love for making exquisite food and a deep commitment to his community. This is the second year that Merlion Thai Restaurant & Lounge on 4th is participating in Houston Restaurant Weeks. He and co-owner Brooke Vellianeuva show food radio talk show host Cleverley Stone how to make Shrimp Kang Kua Sapparos, a sweet and tangy Thai curry with crushed pineapple.
Merlion Thai Restaurant & Lounge on 4th offers a three-course dinner for $35 per person during Houston Restaurant Weeks and will donate $5 from each dinner sold to the Houston Food Bank, which feeds 137,000 people each week through its’ network of nearly 500 food pantries, soup kitchens, senior centers and other agencies in the Houston area. HRW ends on Friday, August 31, 2012. Diners can make a $10 donation year-round to the food bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. See details at: www.HoustonRestaurantWeeks.com.)
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
Shrimp Kang Kua Sapparos
(sweet and tangy Thai curry with crushed pineapple)
Chef Andrew Lobeck, Merlion Thai Restaurant & Lounge on 4th
5-6 jumbo shrimp
½ teaspoon sugar
2 tablespoons cooking oil
2 tablespoons fish sauce
1 tablespoon lime juice
2 tablespoons crushed pineapple
1 tablespoon Kang Kua curry paste (available at Asian grocery stores)
1/2 cup coconut milk
One portion of jasmine rice, cooked
1. In a sauce pan: combine 2 tablespoons cooking oil, curry paste, 1/2 teaspoon of sugar, 2 tablespoons fish sauce, 1 tablespoon of lime juice.
Sauté shrimp until are cooked (don’t overcook).
2. Add crushed pineapple and mix well. Add coconut milk and mix well.
3. Pour into bowl and serve with jasmine rice.