Fodor's Expert Review Hat Yai

Operated by the acclaimed chef behind Langbaan and Eem, this cozy and casual counter-service eatery takes its name from a small Thai city near the Malaysian border and its concept from that region's spicy and delicious fried chicken with sticky rice and rich Malayu-style curries with panfried roti bread. Other treats here uncommon to Thai restaurant culture in the States include fiery turmeric curry with mussels and heady oxtail soup with lemongrass. There's a second location on Belmont Street in Southeast.