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  • Silky, spicy, sumptuous . . . tom kai gai. Truly the premiere piping hot pot of soup in the Valley. Chicken, kaffir lime, coconut milk, lemongrass and ginger deliver fireworks on the taste buds. The service is attentive but not stalker; the decor is primarily traditional with golden splashes and photos of dignitaries. It's quaint, inviting and tucked away on the east side of Gilbert Road. Over the years, I sampled my way through the menu and adamantly recommend the green curry (gang kew wan) as your main course at a very reasonable $10. Or, for a special seaside treat, opt for the seafood green curry at $15. Kick up the spice to your heart's desire, and relish the thought of sweet sticky rice with Thai custard as the close to a delightful culinary escapade. Of course, don't forget the Thai iced tea to escort the flavors to your soon-to-be exuberant tummy. Feel like sharing? Portion sizes are primed for a combo with your fave dinner companion.
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