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  • 1. Grabong ($10): Deep fried battered squash fritters with a garlic tamarind dip - I really like this as an appetizer. The tangy dip complements the sweet squash well. 2. Gaeng Kiaw Wan in a coconut ($15): Green curry with bamboo shoots, kaffir lime leaves, basil leaves, green peppers and coconut milk. Served in a coconut with rice. Choice of: chicken, beef, pork, shrimp, fish, tofu or veggies. - Lots of meat in the curry. Good for sharing. 3. Khao Pla Tawt ($14): Crispy basa fillet with oyster sauce, crispy shallots served with 2 sauces: fresh chilli sauce and tangy tamarind sauce - I loved this because the fish was crispy the entire time and it wasn't greasy. 4. Khao Soi with beef ($14): Fresh egg noodles in a golden curry topped with crispy noodles, coriander and green onions. Choice of braised beef, chicken breast or chicken drumsticks - Consistently good dish from Chef Nuit. The golden curry is flavourful and rich but not heavy. Braised beef was tender. 5. Papaya salad - salted crab ($10): Shredded green papaya, tomato, long green beans, garlic, red chilli, tamarind juice, fish sauce, coconut sugar and freshly squeezed lime - The salted crab tasted like sashimi and though the claws were small, they were very salted which balanced out the rest of the salad. 6. I Moo Ping ($10): Northern Thai Street Grilled Pork on a skewer - 3 skewers
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