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  • I LOVE their Tom Yum Goong with a nearly insatiable passion. Though the service is sometimes slow, and the small space gets packed tighter than a tin of sardines during the late week/weekend dinner rush (e.g. you may get squished into a less than ideal seat in the hallway next to the washroom), this restaurant's Tom Yum Goong is to die for. I always ask for it EXTRA spicy, putting tons of eye-popping emphasis on the "extra" to get my point across. I don't even bother with the rice, as the soup comes loaded with plump shrimp, and enoki and oyster mushrooms (unlike most other restaurants that cheap out with plain white button mushrooms). I wish I had the willpower to try some of their other dishes, but my devotion to their Tom Yum Goong is stronger than both logic and curiosity combined. My friend S. swears by their Tom Kha Gai, but all I can think when she orders it is: 'heh heh...more tom yum goong for me!' I lived abroad for almost 2.5yrs and suffered such horrific tom yum goong withdrawal that I set out to make my own from scratch, right down to the homemade nam prik pao, giving me an even deeper appreciation for the beautifully balanced flavours of lemongrass, lime, coconut and prawn fat (which gives the soup its characteristic colour & flavour) achieved by Natty in the Khmer Thai kitchen. TIP: If you're planning to eat-in, get there right when they open at 5pm.
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