"I don't normally write reviews—just out of sheer laziness—but I came away feeling so pleased by my experience here that I am compelled to give these guys their fair shrift. You walk in, and the kitchen and all the kitchen staff are right there, in full view on your right side: immediately you are hit with the smells and sights of food being prepared by people who are clear and obvious professionals. Sizzling chicken is being placed upon the service counter, perfectly placed at chest level for you to see and smell. These guys are visual and olfactory machiavellians — and when it comes to the food game, I respect that. Just as you are taking this all in, the host greets you. He takes you past the kitchen to a small rectangular room, perfectly laid out with maybe eight tables. The false brick pattern on the walls is a comforting shade of red-brown, the tables are dark stained wood with a glossy clean finish. On this rainy day, the skylight above gently bathes the room with just the right amount of natural light. The waitress gives me and my girlfriend our menus. I chose my meal immediately, roast duck soup. She is vegan, so it takes a little bit of time to infer what might work for her. The waitress comes back, and my girlfriend inquires about vegan possibilities — they quickly sort it out and our food arrives promptly. I observe immediately that these people are serious. On the first sip of duck soup broth, my eyes close involuntarily as my taste buds soak up the golden flavor. My girlfriend was very happy with her soup as well, some kind of yellow coconut curry with mushrooms, veggies, and tofu. The food had a really succulent pop to it while also having a warm, flavorful quality. As we got up and left, we thanked the kitchen staff and they responded all with smiles. What a great experience. For background, this restaurant used to be owned by the same people who owned King’s Thai #2 (also on Clement). There’s new ownership now, but I think the chef is the same (I might be wrong). In any case, I would describe this place as a hidden-gem hole-in-the-wall with great prices for *incredible* food. You better get to it before it gets “discovered” by those upper-middle-class connoisseurs of life who write for food columns and online blogs. The vultures will circle, and lines will form around the the block. Dare I say, this is the kind of place Bourdain would have liked: small, simple, affordable, and succulent. I wish them the greatest success moving forward."
