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  • This is more of a 3.5 star restaurant. The main thing about this place is that it made everyone I was with cough and sneeze from the unforgiving dry chili powder cooking fumes. I will add that I was here with another Indian couple so even they thought the place smelled oppressively spicy. I usually ask for hot sauce on the side so I can customize my own level of spiciness but this place only gives you a little tin of chili powder. That's as basic as it gets! At Chinese and other Thai restaurants, they give you a side of house-made chili oil sauce or at least Sriracha. My dish of the Thai chicken ramen was okay but note to self--NEVER order chicken for a dish like this. It just comes out dry, flavorless and cut too big. I've seen this at most places but the price difference was just too high to jump to seafood and also, pork wasn't even an option. Two people order the curries at my table and they looked and smelled great, so clearly, that was what I should have ordered. My friend ordered their crunchy noodle special and it was just DROWNING in sauce. The Hong Kong style of cooking pan fried noodles is to have the noodles themselves remain flavorful and crunchy while a savory, light sauce with stir fried vegetables lightly coats everything. This was not the case here and that dish looked like a mess. I did like the decor but there definitely needs to be more separation between the heavy kitchen fumes and the dining area. Prices were higher than average and portions are a little above average too (although I managed to finish everything).
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