It's rare to see good asian restaurants in the valley that hone in on the fundamentals of asian cooking. Specifically with thai, you must work with fresh ingredients, hence my preference to them. I ordered the mango sticky rice and massuman curry.
Mango sticky rice came out with a fresh mango. You could taste it. The rice? Cooked to just the point past an Italian "al dente" but with the light sweetness to be expected that pairs perfectly well with the mango.
The massuman curry came in a large size. THIS demands a highlight. Most thai places in the valley cheap out on the quantity of curry provided. Curry is relatively cheap to make. Is it as cheap as ramen? No, but it's not a filet mignon either. So I was pleasantly surprised when my order of massuman curry weighed nearly a pound. (We did take out and I placed the curry on a scale and it was pretty close there).
The massuman curry had plenty of meat in it, and had the right infusion of spice and coconut milk. Very meaty curry, which is what massuman should be like.
Also, the side of rice is required and should not cost extra. And it didn't.