I finally made it over to Soi 4 and as soon as I stepped foot inside I began kicking myself for not trying it sooner. The decor is chic and minimalist with clean lines, industrial materials and orb-like rattan lanterns overhead. Above the main dining room is also a hanging balcony of sorts, which gives the space a nice three dimensional quality.
The food itself is outstanding. It's some of the best Thai I've had outside of Thailand. The flavors are deep and authentic but the dishes, rather than being traditional, push beyond the standard pad thai and curries. They are very sophisticated and elegant versions of the classics, but still stay true to the original concepts.
I recommend starting with the kanom pak gard-- a warm, sauteed turnip cake served with egg, bean sprouts, chives a spicy-sweet dipping sauce. The poh taak seafood soup is also good for a starter to share. The broth is complex and refreshingly spicy and the seafood is fresh and flavorful. Follow that with the som tom (papaya salad) paired with sticky rice.
For mains, you really can't go wrong, but I love the pad ke-mow and kang kua mu ("coconut braised pork shoulder, kabocha squash, and Thai basil in tangy red curry"). Definitely save room for desert. The menu doesn't list mango sticky rice, but they will have it if the mango is in season. It's outstanding. Get the fried bananas with coconut ice cream, too, if it's available.