If you’ve lived in Drip long enough, you’re probably no stranger to having a Texas-sized craving for the Thai dishes created in the little food truck known as Aroi, tucked off 290 and Nutty Brown.
For years, reviews have echoed the refrain, “worth the wait.” When you experience the true talent of this kitchen team for yourself, you understand exactly why so many residents felt this way.
The owner, Siwaphan Sampaotong (aka “Jo”), ran the food truck for about 12 years before recently transitioning into a new brick-and-mortar restaurant called Rice & Oak Thai Texas Grill Kitchen, located next to TCBY in Dripping Springs. It’s important to Jo that everything is made in-house. He also ensures his staff is properly trained to uphold the high standards behind the food that has earned him local fame.
Jo is originally from Thailand, where he attended culinary school. At 18, he moved to the United States to pursue an internship in Nashville before eventually landing in Texas to help a friend at his restaurant in Kerrville. Jo is completely at home in the kitchen. Because he thrives on creating Thai comfort food that keeps people coming back, he knew he wanted a place of his own that showcased his unique style.
Rice & Oak launched its soft opening on January 2, and it’s already become a huge success in our ever-growing community. The new digs are small, cozy, and inviting, with just the right amount of warm lighting.
When my friend Jenni and I dropped in, there wasn’t an empty table in sight, but Jo’s partner, Noon, welcomed us with a big smile. Not only had she saved us two spots at the bar, but she had a bottle of red wine waiting for us as well. The place was buzzing, and our bar seats closest to the kitchen door gave us a front-row seat to the nonstop magic.
Jo popped his head out of the swinging kitchen door to greet us and let us know his favorite dishes would be headed our way soon. The first plate to arrive was the crispy brussels sprouts, key word being “crispy” because soggy sprouts they were not. Tossed in a ginger-soy citrus vinaigrette, the aroma alone made it almost impossible to wait for photos. (But just for you, dear reader, we endured the pain.)
Next up was house-made shrimp with a side of sriracha aioli over tempura-fried green beans. The prawns were lightly breaded and Texas-sized, to boot.
Then came the half chicken satay, which, full disclosure, isn’t something I’d typically order. To my surprise, it ended up being our absolute favorite dish of the night. A marinated chicken breast and thigh sat atop a house-made peanut sauce, accompanied by seasoned slices of buttery Texas toast and a side of cucumber salad mixed with jalapeños, pickled cabbage, cilantro, and other Thai spices.
Jo shared the best way to enjoy it: Spread peanut sauce on the toast, tear off pieces of chicken (which literally fell off the bone thanks to being slow-cooked over charcoal in-house), and top it all with the cucumber salad. You’d think all those layers would feel heavy, but the dish was incredibly fresh and surprisingly light.
We couldn’t wait to see what would come out next, and it turned out to be one of their most sought-after dishes, the Tiger Cry flank steak. Jo explained that the lean meat is marinated in a Thai tamarind sauce, cooked over high-heat charcoal, and served with a chili dipping sauce, roasted chili jam, and an herb salad.
Another fan favorite is the duck leg confit with red curried vegetables. The duck is marinated overnight in an authentic five-spice blend, then cooked for another three to four hours. Jo is also very proud (as he should be) of his brisket, which is marinated with love and smoked in-house for a full 24 hours. Are you drooling yet?
Just when we thought we couldn’t possibly indulge in another bite on our Thai journey, Jo surprised us with one last winner, the crab fried rice. Perfectly cooked jasmine rice is stir-fried with egg, scallions, and fresh crab and finished with a tangy chile-lime dressing.
The overall experience blew away our expectations, and judging by the buzz on social media, it’s no surprise that Jo sold out of everything on the menu while trying to keep up with demand during the first few weeks of opening. Beyond the outstanding food, servers Melanie and Simon were incredibly friendly and patient, and the entire staff set a tone focused on connection, comfort, and community.
Well done, Jo … well done. On behalf of the many foodies of Dripping Springs, we thank you for expanding your kitchen and giving us even more opportunities to experience the quality, dedication, and authenticity that we hope will make Rice & Oak a new staple in town.
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