Named "ugly" to avoid tempting fate, this Thai baby is in fact bright and cheery. Warm smiles and a convivial vibe dominate the room, decked out with colorfully streaked walls and wooden furniture. It's a wildly successful operation thanks to the authentic nature of its cuisine—fiery spice, vibrant flavors and bright raw ingredients being some of the classic hallmarks. While the heat is turned up for most dishes here, servers are quick to keep water glasses full and heated palates cool. The menu spans the nation's specialties, honing in on such rare items as tum kanoon (young jackfruit) paired with pork belly and curry paste. Pig is also king in the fiery kang hoh (with mung bean noodles and Chinese long beans) and subtly spiced curried rice with ginger.
- MICHELIN guide inspectors
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