It all started with family and food. Growing up, Ruth Kitilach’s dad, Berdin Soukkeo, asked his kids the important questions.
“From when we were little, he always said to me and my brothers, ‘You’re going to know how to cook. Otherwise, how are you going to feed your family?’” she remembered. “That’s the one thing he always made sure we had: food in our stomach.”
Ruth is a first-generation Southeastern Asian-American born in San Diego, CA. When she was 12, her Laotian mother and Thai father moved the family to South Dakota.
Though Ruth works full-time as a nurse practitioner at Sanford Health, she and her husband, Seuk, opened Mekong Asian Market in 2014 to facilitate their passion for cooking, food, and family.
As the grocery store flourished, Berdin and his wife, Houan, dreamed of starting a restaurant. When a lot a few blocks away from the grocery store was available for purchase, the family took note.
“We saw it, but it wasn’t listed. We were like, ‘This is fate,’” revealed Ruth.
“If you’ve never tried Thai or Lao food, be prepared for a little bit of spice and bold flavors.” -Ruth Kitilach
From there they set to work getting the space, which was previously occupied by a dine-in Subway, ready to accommodate their restaurant: Thai10.
The restaurant opened on December 1, 2023, but not before Berdin passed away.
“He was here to see it being built and put together, but unfortunately he didn’t get to see the final product,” said Seuk.
“My dad was the pillar,” Ruth added. “He was the one I learned the recipes from.”
Thai10 is a hybrid between express dining and a sit-down restaurant, serving Thai, Lao, and Southeast Asian food.
Dishes include pad thai, curry, and fried rice, and Ruth makes sure to incorporate her father’s bold flavors into each plate.
“We are all about umami, tangy, and spicy flavors,” she said.
MORE ON THE MENU
CURRIES AND SOUPS
» Tom Yum
A spicy, sour, and aromatic soup consisting of shrimp, chicken, mushrooms, and bamboo. Topped with cilantro and green onion.
» Tom Kha Gai
A savory and creamy Thai coconut chicken soup with a hint of both sour and spice. Contains mushrooms and is topped with green onions and chili.
MADE TO ORDER
» Pad Thai
A stir-fried noodle dish consisting of rice noodles, chicken, and made-from-scratch pad thai sauce. Topped with bean sprouts, carrots, green onions, and peanuts.
» Pad Kee Mao
or “Drunken Noodles.” Spicy stir-fried noodle dish made with chicken, peppers, and snow pea beans. Topped with basil.
» Pineapple Fried Rice
A sweet and savory mix of pineapple, chicken, chili, tomatoes, basil, and peanuts.
MEATS & SIDES
» Chicken Wing & Sticky Rice
Three chicken wings fried to golden crispiness, paired with sticky rice and tomato jeow (dipping sauce).
» Spring Rolls
A medley of vegetables with shrimp and pork wrapped in rice paper and served with made-from-scratch peanut sauce.
Ruth shares that folks who are unfamiliar with Thai food and its adventurous flavors will often come in with their kids, try a dish like pad thai, and really enjoy it.
Some of the restaurant’s popular offerings are their coconut-based curries: the mild Yellow Curry, the medium Red Curry, and the spiciest Green Curry, which Ruth notes is not commonly offered at similar restaurants.
For a diner accustomed to Thai food, Seuk recommends the Chicken and Sticky Rice with Papaya Salad, which Ruth says is an acquired taste.
“The papaya salad is equivalent to a kimchi. If you’ve never had it before, it can be a little offensive,” she laughed.
Though served quickly, the food is made from scratch by Houan and a handful of Ruth’s aunties. Seuk explains that despite the fast service, the dishes are both complex and homemade.
Every week, Thai10 creates a rotating special for Friday, Saturday, and Sunday. The weekend special is announced on their Facebook page.
Thai10 also carries a handful of drinks, such as boba, Thai tea, and Ruth’s daughter Phonthep’s invention: the Juicer. Juicers are made-to-order sparkling sodas with fruit flavorings.
For the Soukkeo and Kitilach clans, family is everything. From Houan’s work in the kitchen, to Phonthep’s drink creation, to Ruth’s nephew, Nathan, who helps out at the restaurant, all hands are involved.
“That’s why we wanted to open this restaurant,” said Ruth. “Food is how we get together and how we bond, and we wanted to share all of that.”
Seuk agreed: “In our culture, family is important, and we are always together.”
Even the name of the restaurant was Ruth’s son Nirandon’s creation. “Thai” stands for Southeast Asian food, while “10” stands for the best rating on a scale of one to 10.
Beyond that, Ruth explained that Thai10 is a play on words because it sounds like “titan.”
“In our culture he is a giant, a guardian, and protector,” she said, gesturing to the green creature gracing the front door.
KITILACHS’S TOP PICKS
Ruth & Seuk recommend the following dishes:
» Ruth’s Pick:
Pork Ribs and Sticky Rice or Green Curry
» Seuk’s Pick:
The special or the Chicken and Sticky Rice with Papaya Salad
» For First-Timers:
Tom Kha Gai or Pad Kee Mao
“My husband & I are very hands-on, so you’ll see us around, whether it’s at the store or here. We’re very involved & very family-oriented.” -Ruth Kitilach
The restaurant interior is also full of cultural iconography in the form of garlands, statues, decorations, and designs.
“My husband is always about those hidden meanings,” shared Ruth.
Seuk points out that if you look closely at the Thai10 logo, you can see an upward-pointing arrow between the “i” and the “1.”
“The upwards arrow is to always look up to heaven. They got us,” he said.
