This wildly successful restaurant delivers excellent and unique cooking made with fresh aromatics and heat levels that honor the menu’s promise of authentic “Thai style” spicing. The décor is a messy but eye-catching mix of streaked walls dripping with colorful dried paint and simple wooden furniture. The menu spans the country's cooking from north to south, and offers many dishes rarely found in local restaurants. Be sure to try the tum kanoon (young jackfruit) pounded with fragrant curry paste, served with pork belly, shallots and deep-fried roselle. Kang hoh, chunks of tender pork shoulder with mung bean noodles and Chinese long beans, may be made with an intensely hot red curry, but still allows for every distinct flavor to come through.
- MICHELIN guide inspectors