"I'm not quite sure why this restaurant has such high ratings. The secret to good Southeast Asian cuisine lies in achieving a careful balance between sweet and savory flavors. While the food here has the potential to be great, they tend to overdo everything. For instance, the fish sauce in the crab and peach salad completely overpowers the dish—it’s extremely salty when only a dash is needed, yet it's practically drowning in it. The cold roasted summer squash is well-prepared, but the tomato cornbread is overwhelming and masks the delicate flavor of the vegetables. Additionally, the beef was surprisingly tough, more so than usual. I'm not certain what cut it was, but it definitely required a much longer cooking time. I urge the kitchen to taste their own dishes and recognize that more isn’t always better. A little reconsideration could go a long way."
