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  • First I'll start off with the good. The atmosphere is nice, "Thai colors" not overly crowded, semi-formal but comfortable. There was one waitress working and one gentleman who I think was working in the kitchen helped outside. They were both very nice, pleasant, and provided excellent service. The fresh spring rolls with tofu were wonderful, fresh tasting, and came with one of the better dipping sauces that I've had at Thai restaurants. The "Coconut Soup" was very disappointing. There was no hint of Kafir Lime leaves, or of Galangal. It tasted like chicken stock with light coconut broth and chilies, nothing else. This is one of my favorite starters and I was taken aback by it. The Pad Thai was pretty good, although didn't come served with a lime wedge. I asked for one, but was told they don't carry limes. The prices are a few dollars less than many of the other Thai restaurants in the neighborhood. From working in restaurants for about 10 years, I summarize that they have potential to cook great, tasty food, but perhaps need to increase the prices to buy the ingredients necessary to properly cook the dish. Cutting corners is never a way to be a successful restaurant. Charge whatever you need to, make the menu items properly, or don't offer them.
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