Best Thai in Las Vegas. There is a reason Chef Chutima won the the James Beard award a few times, most recently in 2011 for SouthWest best Chef. The food here is creative and exquisite. Simple things like the Chicken Satay, is transcended. It had a moist and delicate taste. One could even skip the peanut sauce on it. The Chile spicy wings hit on a lot of notes. It was sweet and savory at the same time. The skin was crispy and crunchy and the meat was cooked perfectly. The Garlic Prawns had a lot of crunch and great garlic taste, without overpowering. It was like eating little lobsters deep fried to heavenly perfection. The Stuffed chicken was surprising great. It was moist and tender on the inside, with the crispy Panco crust on the outside. The combination Fried rice was flavorful and not greasy. The best has to be their red dip, Nam-Prik-Ong! It the flavor profile hits on so many notes. You can't beat pork on pork (use the pork rinds). it starts off crunchy and salty. Then it steps up to hit of sweet and savory. It finishes with a spicy note at the end of the journey. I HIGHLY recommend. It is probably one of the best dishes on the menu.
It is not located in the best area, a bit off the beaten path. I think that is why it makes it so extraordinary. One would not think to find such a ray of light in an otherwise shady part of town. Having tried many Thai places, this place is on par with one of the best like Pok Pok in Portland.