Asian cuisines do not all come from the same Wok - great variances exist. As many Americans have discovered, chefs can differ sharply in preparation of the same ingredients.

In a Thai kitchen, Lemon Grass, Peanuts, Coconut Milk, Kaffir Lime Leaf and slow-burning Chili Peppers replace the ubiquitous Soy. Food is eaten with fork and spoon; no knife or chopsticks. French or Australian Wines, Italian Mineral Water and European Beers may serve as accompaniments.

Thai food combinations may seem strange at first: A Sunny-Side-Up egg sprinkled with fish sauce atop a Rice and Curry, for lunch; Stir-fried Cucumbers with a Lychee Shake; Shrimp and vegetables in a deep-fried taco shell, are just a few of the different ways that Thai food makes unusual combinations delicious!

Try Parima in a group. Share several appetizers, a selection of Curries, Rice and Noodle side-dishes - This is the way in Thailand. Don't expect meat to dominate the dishes, unless you opt for the whole deep-fried fish with a "Hell-fired" Chili-Basil sauce, or the broiled Sweet-and-Sour Cornish Hen. And, of course, an entire Vegetarian meal is easily-arranged from mix-and-match ingredients and Jasmine Rice.

Our Management
Parima Restaurant and The Acoustic Lounge is managed by Executive Chef owner Jip Jotikasthira along with the assistance of her husband Daryl.

Our Mission Statement
Our goal is to provide our customers with the highest quality Thai cuisine, vibrant local music, along with outstanding service and exceptional value. We strive to make every visitor a lifelong patron. Come and experience the glow of one of the Queen City's crown jewels.