129 MARCH 26-APRIL 1, 2026 westword.com WESTWORD | CONTENTS | SPORTS & RECREATION | SHOPPING & SERVICES | ARTS & ENTERTAINMENT | MUSIC & VENUES | FOOD & DRINK | The Story of Aloy Thai Aloy Thai founder Kim Naka dreamed of bringing authentic Thai cuisine to the Unit- ed States. In 2006, she immigrated from Bangkok to Boulder, and persuaded her daughters Arisa Bode and Bo Howson to join her in opening a restaurant. With the help of several Thai chefs, the women be- gan serving Naka’s time-honored family recipes at Aloy Thai Cuisine in Boulder. After years of working with their mother and finding their footing in the restaurant business, Bode and Howson wanted to spread their wings and open their own place. In 2016, the sisters opened Aloy Modern Thai, bringing traditional and contemporary Thai food to Denver’s Ball- park neighborhood. Howson returned to Thailand in 2021, so Bode took over day-to-day operations along with their longtime business partner Mui Fisher. Fisher, who has a background in fast-ca- sual dining, helped Aloy open two Aloy Thai Eatery outposts in the last few years. Located in Capitol Hill and Englewood, the fast-casual, self-service spots offer a smaller menu of the most popular dishes from Aloy’s other restaurants. This year marks the twentieth anniversary of the original Aloy Thai Cuisine, and a decade in business for Aloy Modern Thai! Aloy Modern Thai: Glob- ally Inspired Thai Cuisine Aloy Modern Thai’s menu equally reflects both classic Thai cuisine and the global flavors found in Thailand today. Using Naka’s authentic original recipes, half of Aloy’s menu is made up of traditional Thai favorites like pad thai, pineapple fried rice, and Thai curries. But the second half puts the “Modern” in Aloy Modern Thai. “If you go to Bangkok right now, it’s a melting pot,” Bode says. “You have Chinese, Indian, Malaysian, Korean, and Japanese influences all mixed together, but with a Thai twist. My mother is super authentic and likes to stick to her recipes, but we like to play around and bring different things in too to see if people like it.” Bode and Fisher combine Thai flavors with global and local Denver influences in innova- tive signature dishes like duck, bacon, and corn wontons and streetfood-style barbeque chicken–a favorite of Guy Fieri, who featured Aloy Thai twice on his Food Network show Diners, Drive- Ins, and Dives. Besides classic proteins like chicken, shrimp, and beef, Aloy Modern Thai offers premium options like Norwegian salmon, herb-stewed Colorado bison, and most recently, short ribs. “Our fall- off-the-bone tender short ribs are avail- able in several delicious preparations, including khao soi, mussamun curry, and noodle soup,” says Bode. Aloy Modern Thai’s menu is highly customiz- able, so each customer can choose a preparation, protein, and spice level that suits their unique needs. Even if a customer is gluten-free, vegetarian, or vegan, they’ll have plenty of delicious options to pick from, Bode adds: “We’re very vegetarian friendly, vegan friendly, and gluten friendly, because we started in Boulder where many people have those requirements.” Happy Hour With A Thai Twist Aloy Modern Thai provides an elevated yet cozy environment for customers to enjoy lunch, dinner, Happy Hour, or catered private events for up to 120 attendees. Diners are greeted by an elegant fireplace upon entry, adding to the warmth radiating from the red brick walls. Surrounded by a halo of plants, the dining room’s centerpiece is a gorgeous bar serving beer, wine, sake, and signature cocktails infused with Thai flavors. Come for Happy Hour Monday through Friday from 2 to 6 p.m. and en- joy $5 small plates like vegan eggrolls and pork potstickers, washed down with $5 draft beers or cocktail specials like their Yuzu Margarita or Haku Highball. Wines and sakes are only $5 per glass or $20 per bottle, so bring your friends or the whole office! Make sure to try Aloy Modern Thai’s seasonal cocktail special, a refreshing Soju-based Lychee Tini perfect for warmer spring weather. The Aloy Thai Promise: Exceptional Quality Aloy Modern Thai is dedicated to providing Denverites with exceptional quality Thai cuisine. Every dish is made from scratch without shortcuts, using lo- cally sourced, organic, and health-con- scious ingredients. Diners can feel good about enjoying delicious, sustainable, farm-to-table Thai specialties from a woman-owned, immigrant-owned, Colo- rado Proud business. By starting with the highest caliber of ingredients, Aloy Modern Thai can avoid using excess salt, flour, or oil to flavor or tenderize their food. Dishes are slow-cooked for maximum flavor using rice bran oil (or coconut oil upon request), which is less fatty and has a higher burning point than soybean oil. Food is made to order rather than cooked in batches, so diners know their food is fresh, consistent, and allergen-free. “Even if you order ten pad thais for ten people, they will be cooked in ten woks to accommodate allergies and ensure consistency in flavor,” says Bode. “We make sure the quality is right for every dish and ingredient.” Stop by Aloy Modern Thai today and see why they’ve been Denver’s go-to Thai restau- rant for ten years and counting! -ADVERTORIAL-
