“We want to challenge the preconceived notion that Thai food is eaten only during dinner or as a quick lunch.”

Paul Imjard
Chef/Owner
Tande Thai
.…on launching an innovative “chef-driven brunch with a Thai twist” at Tande Thai at Grandscape in The Colony.

Each weekend, restaurants across North Texas attract brunch crowds buzzing with languorous weekend freedom, day-drinking, and delayed-breakfast appetites. But one cuisine hasn’t been at the top of many brunchgoers’ list: Thai food. Until now, that is—if Imjard gets his wish.

Imjard and Tande Thai Executive Chef Matt Baum have launched a new weekend brunch at Imjard’s new restaurant at Grandscape, offering guests “a unique fusion of brunch favorites infused with vibrant Thai flavors” from Imjard’s roots in Thailand.

Tande Thai brunch dishes, including biscuits and Thai sausage, baked and brûléed French toast, chicken and waffle, cured salmon toast, and kai kata. [Photo: Tande Thai]

“Chef Baum and I were inspired to create a unique brunch menu providing staples with a Thai twist,” Imjard said in a statement.

From the corporate world to Thai cuisine

Arriving at the brunch launch is just part of Imjard’s culinary journey. He worked in the corporate world for 15 years before helping his family launch their first restaurant in 2012. Seven years later, he kissed corporate life goodbye, committing to the restaurant full-time while he dreamed up an upscale concept.

During the pandemic, Imjard reconnected with his birthplace, immersing himself in Bangkok’s latest Thai foods and flavor trends. He also completed the classical chef training program at Le Cordon Bleu and eventually applied what he learned to his new menu.

The new brunch menu blends what Imjard calls the best of both worlds, from the Bangkok Brunch Burger (Tande-seasoned custom burger blend, glazed pork belly, white cheddar cheese, sunny egg, field greens, house pickles, Thai aioli on a toasted bun) to Panang Short Rib Hash (braised Angus beef short rib with caramelized onions and peppers, roasted potatoes, butternut squash, and a rich panang curry queso, crowned with sunny-side-up eggs) to Thai Style Shrimp & Grits (grilled lemongrass prawns served over creamy green curry grits with glazed pork belly and tear-drop peppers).

There’s also Baked & Brûléed French Toast and a Kai Kata, a modern version of a popular street breakfast in Northern Thailand made with fried eggs, Thai herbed pork sausage, pickled carrots and onions, scallions spicy green sauce, microgreens, served in an edible puff pastry shell.

“Exceptional food starts with high-quality ingredients,” Baum said in a statement. “We sought out only the best, including bread from Empire Bakery and specialty ingredients that come to us directly from Thailand. Adding hints of Thai flavors enhances the brunch dishes and takes the flavor profile to another level.”

Tande Thai’s weekend brunch is available every Saturday and Sunday from 10 a.m. to 2 p.m. For more info, go here.

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