Chabaar - Thai fried egg. Credit Chabaar
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Chabaar Beyond Thai menu

The following information was recently updated on April 17, 2020

Chabaar is a Thai restaurant located in Midvale Utah. As well as Thai favorites the menu also includes several American dishes. The restaurant is part of Anny Sooksri’s restaurant group that includes:

Chabaar Beyond Thai menu

The following Chabaar Beyond Thai menu is dated April 2020:

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Chabaar menu - small plates
Chabaar menu – small plates
Chabaar menu – small plates, soups
Chabaar menu - soups, salads
Chabaar menu – soups, salads
Chabaar menu - salads, curry
Chabaar menu – salads, curry
Chabaar menu - curry
Chabaar menu – curry
Chabaar menu - Thai favorites
Chabaar menu – Thai favorites
Chabaar menu - soups, salads
Chabaar menu – soups, salads
Chabaar menu - Thai favorites, stir fried
Chabaar menu – Thai favorites, stir fried
Chabaar menu - American favorites
Chabaar menu – American favorites
Chabaar menu - dessert
Chabaar menu – dessert

The above Chabaar Beyond Thai menu was provided by the restaurant.

What are the hours for Chabaar Beyond Thai

Monday10.00 a.m. – 8.00 p.m.
Tuesday10.00 a.m. – 8.00 p.m.
Wednesday10.00 a.m. – 8.00 p.m.
Thursday10.00 a.m. – 8.00 p.m.
Friday10.00 a.m. – 9.00 p.m.
Saturday10.00 a.m. – 9.00 p.m.
Sunday10.00 a.m. – 8.00 p.m.

What else should I know about Chabaar Beyond Thai

Cuisine:
Don’t miss:
Reservations:
Parking:
Alcohol:
Service and atmosphere:

Where is Chabaar Beyond Thai located?

87 W 7200 S, Midvale, UT 84047, USA
(801) 566-5100


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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.