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  • This restaurant, owned by the former sommelier of Lotus of Siam, is one I have been looking forward to since it opened two years ago. It was reasonably busy on a Sunday evening though reservations did not seem to be needed. We decided to share 3 plates starting with an appetizer, pad hed, that should not be missed - shitake and shimeji mushrooms stir fried with brussel sprouts and lotus root. Two Cornish hen entrees were listed in the online menu, though neither appeared in the printed version. Instead, we shared orders of pad see eiw with chicken - flat rice noodles stir fried with egg, Chinese broccoli and black soy sauce plus pad kee mao (aka drunken noodles) with chicken - flat rice noodles, hot chili, garlic and basil. How we managed to order 2 rice noodle dishes is beyond explanation, but both were very good albeit a little too similar.
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