Coup de Thai
By Muqi Tian Nov.4, 2026
With dark interiors, lush greenery, gold accents and floor-to-ceiling wooden cabinets overflowing with traditional Thai decor, Los Gatos restaurant Coup de Thai offers an authentic setting for a delicious meal. The menu setup was incredibly user-friendly—it included clear description of flavor with notes explaining the spice level of each dish. We ordered Thai Tea, Chick no Stick (NS), Papaya Pok Pok (S), Crab Fried Rice (NS), White Lotus Curry and Tom Kha Gai.
The house Thai Tea unfortunately set a negative tone initially. While the basic notes of a classic Thai tea are present, the heavy condensed milk and white chocolate undertones overwhelm the tea leaves in an effort to cover astringency. Once the ice melts, the drink dilutes into a watery state.
Fortunately, the appetizers overturned this rocky start. The Chick no Stick arrived on a mini clay furnace, accompanied by a side of satay sauce. The chicken in infused with marinade and the thicker pieces are juicy, though thinner edges dry out slightly in the heat. Its accompanying peanut sauce is almost overpoweringly rich, flaunting a sweet, salty and umami profile.
A favorite was the Papaya Pok Pok salad. Crowned with a ring of prawns, the dish is a brilliant balance of nutty, acidic, salty and sweet, anchored by a sharp sour tang reminiscent of vinegar. Crisp green beans and fresh tomatoes keep the bowl vibrant, keeping the mounting chili and strong sauce in check. The textures in this salad are just as lively: crunchy papaya, bouncy shrimp and popping tomatoes with crispy fresh green beans.
Moving to entrées, the Crab Fried Rice looked deceptively bland. While the colour is pale, an intense, savory punch meets the first bite. The restaurant is also quite generous with the crab, guaranteeing a piece of meat with every bite.
The most decadent dish we tried was the White Lotus Curry. The coconut cream base is thick, rich and carries a nostalgic, White Rabbit candy-esque sweetness balanced with a hint of salt. Within the sauce is lotus root that completely absorbs the curry, topped with a piece of fish cooked to perfection.
The meal closed with the Tom Kha Gai, delivering sharp, aromatic lemongrass, backed by just enough coconut to bridge the warm, sour and deeply savory broth together.
Coup de Thai offers fearless flavour profiles with striking presentation and is a memorable look at modern Thai cuisine for anyone seeking a delicious meal.
About the Contributors
Muqi Tian
Staff Writer
Muqi Tian is a Sophomore at Leland High school, and is interested in writing a food review column for the Charger Account. She is usually found hidden in her house, either baking, drawing, reading or doing otaku activities.
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