"One standout dish is the Lettuce Wrap Appetizer ($13.95), which bears similarities to the Cantonese version. This dish features four lettuce wraps filled with grilled prawns, chicken, jicama, walnuts, green onions, and plenty of crispy noodles. The combination of crunchy noodles with flavorful palm sugar vinegar has made this dish incredibly popular, with almost every table ordering it—it's quite addictive, reminiscent of crab rangoon.
I also tried the Pad Kee Mao Beef ($15.95), which is delightfully spicy. It strikes a balance with a slight sweetness from the palm sugar and hints of chili heat, all wrapped around soy sauce-coated rice noodles mixed with red and green bell peppers and tender beef slices that have a delightful chewiness. I would give this dish 4.5 stars for its unique, artisanal flavors that stand apart from commercially sourced ingredients.
As for takeout, the owners will begin selling their artisanal sauces after retiring. The restaurant's walls and shelves are adorned with Thai pictures, murals, musical instruments, and artifacts, adding to the ambiance. The service is efficient, courteous, and friendly, provided by the owner and his wife. The entrees are uniquely flavored by their house-made sauces, ensuring a distinct culinary experience."
