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  • Those of you who follow the Thai restaurants that have opened and closed in the last year or so in this location know that this is a tough location. I am happy to report that out of all of those 3 or 4 Thai restaurants, the current incarnation is my favorite. Right when I walked in the door I could tell that I was going to like the food here. Feeling an unexplainable excitement for trying the food here, I ordered the Crab Rangoon ($6.99), the Crab Fried Rice ($14.99), and the green curry with beef, spicy 4/5 ($11.99). They do have lunch specials by the way, but I ordered entrees. The Crab Rangoon, one of my guilty white guy pleasures, was really good. It wasn't quite the best version of this dish, but it was a lot better than most. The shells were deeply fried and had a nice almost baked flavor to them. The cream cheese and imitation crab filling was offset by something, I think maybe onion. The sauce was light and jammy tasting. Good start. By far my favorite dish was the Crab Fried Rice. This featured penny size chunks of real, very tasty crab meat. Traditionally this dish is fried with shredded crab, which is mixed into the rice and hard to visually see (you can taste and smell it though). Thai chefs have often commented to me that Americans sometimes don't understand this, and complain that "there is no crab". Khun Chai has resolved the issue by using these crab chunks instead. But that's not all, the fried rice itself was light, fluffy, and soft. Not greasy at all. It was also served with big chunks of egg. I asked for Nam Pla (fish sauce with green chili), which was salty and hada little heat from the peppers. Lightly sprinkled on the rice, it was a perfect balance. The beef green curry, a dish that is hard to impress, was good, but not great. It came out with a nice soupy consistency, just like Thai curry should be. The beef chunks were very tender, and the bamboo wasn't too firm or too soft. The curry was definitely mostly coconut milk if not all coconut milk, and not cut with too much half and half. It wasn't too sweet, or too pungent. The only real flaw was that it wasn't as bold in it's flavors as I prefer my green curries to be. I would probably skip this dish, and try the yellow or duck curry instead. The menu is expansive, and the staff barely speaks English. Personally, I like that. The food is pretty good quality, and the chef is above and beyond most of the Thai restaurants in town and definitely in this area. He's doing a great job, and I hope this business sticks around longer than the last ones in this location.
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