Date(s) – 07/30/2022
11:00 am – 8:00 pm
Nattha’s Bann Thai Asian, located at 6970 E. 22nd St., Ste. 100, in the building that once housed long-time establishment Peking Palace, is now open — and serving up a variety of traditional and authentic Thai and Cantonese Chinese dishes for the Tucson community.
The restaurant is owned and operated by husband-and-wife business partners Nattha and Eric Post, who share a passion for cooking and serving others. Tam “Sam” Quan serves as executive chef.
“Nattha’s Bann Thai Asian is a labor of love and an opportunity for us to invite the dining community in to taste the result of our passion for and dedication to serving authentic Asian cuisine that is approachable and delicious,” says Eric. “We want people to enjoy the experience of trying new things but also feel comfortable eating the familiar dishes they love.”
Eric and Nattha both grew up around food. In her native Thailand, Nattha learned how to cook traditional food of the country. With a degree in Human Resources from Bansomdetchaopraya Rajabhat University in Bangkok, Nattha also has 10 years experiencing working for Yakult Bangkok.
In 2018, Nattha came to the U.S. as a lawful immigrant and expects to be a U.S. citizen very soon. She has since brought to Tucson her breadth of knowledge and experience in Asian cuisine, working at several well-known local Thai restaurants.
Native to Tucson, Eric learned to cook from his Italian mother and worked in a popular Tucson pizza restaurant, Knipple’s Pizza Parlour early in his career. During the 1980s and 1990s, Eric worked at sea on the Tuna Purse Seiners as a helicopter pilot and mechanic. When time permitted, he enjoyed helping the ship’s cook. He has completed an online cooking technique school as well as addition master classes.
Nattha and Eric have both also attended Blue Elephant and Napali cooking schools in Thailand. In addition, Eric is a licensed attorney in Arizona and the Federal District of Arizona; he has operated his own firm, The Law Office of Eric Post, PLLC, since 2008.
Though housed in the former Peking Palace restaurant, Nattha’s Bann Thai Asian presents its own take on Asian cuisine, melding Thai and Cantonese Chinese traditions and techniques. The menu boasts a wide variety of offerings including “AppeThaizers” such as Yum Nua (grilled beef salad), Yum Woon Sen (glass noodle salad with shrimp and ground pork); soups like Tom Kha (coconut milk) and Tom Sabb (pork ribs); Thai curries including red, green, yellow, mussaman, panang and more; Thai noodle stir fries such as Pad Thai and Pad Kee Mao (drunken noodle); Thai rice stir fries like Pad Prik King (with crispy pork belly) and Pad Krathim (garlic chicken) — and much more.
Nattha’s Bann Thai Asian is open Monday through Saturday from 11 a.m. to 8 p.m. For more, visit natthasbannthai.com.