MICHELIN Guide’s Point Of View
Shiny black subway tiles and glowing fixtures set a dateworthy tone at this Thai standout. Patient, helpful servers assist in exploring the menu, focused mainly on dishes of Southern Thailand. Patrons can choose to be as adventurous as the sometimes familiar yet authentic and funky menu allows. Thick green curry (gaeng kiew warn) is packed with tender shrimp, bamboo shoots, eggplant, Chinese long beans and holy basil simmered in coconut milk with pleasantly restrained spicing. A whole flounder (pla neung ma nao) is brilliant, distinct and steamed to perfection with sour and spicy notes from garlic, minced ginger and a Thai hot sauce. Flat noodles (ka nom jeen gang tai pla) with pumpkin, mackerel and curry paste is a powerful, spicy dish.