The food served at this small, tastefully decorated dining room is exceptional, and portions are unusually generous. Start with a clay crock of tom yum koong, a spicy prawn soup aromatic with lemongrass and fiery with chillies (not for the faint of palate). Try this fabulous entrée: kai haw bai toey, sweet marinated chicken chunks wrapped in pandanus, or screwpine, leaves (don't eat them), then steamed and deep-fried. Knowledgeable, attentive waiters provide fantastic service.
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