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  • The massaman and penang curry had a very familiar characteristic about them. Perhaps it's the saltiness or slightly chalky flavor that one can remember from a box preservative form of curry. The instant you put it into your mouth you know it's not made in house. The dark ambiance with the wine presentation is romantic and charming. The deep fried softshell crab and the whole grilled fish with the house made sauces are delightful. The pad thai noodles reminded us of a street vendor quality, below what we would expect. But sadly, we cannot get over the sad fact that the curry, the core dishes of Thai cuisine did not appear to be made in house and reminded us of canned products.
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